Endoscopic Biopsies. American Gastroenterological Association Institute Guideline on the Role of Upper Gastrointestinal Biopsy to Evaluate Dyspepsia in the Adult Patient in the Absence of Visible Mucosal Lesions.
This is the season for muscadines, the wild grape native to the American Southeast. They are in season during September and October, and so just when you think you can't bear the heat for one more week in Florida or Georgia, these bronze and purple globes show up at the produce market bearing the promise of fall. Muscadines are only partially related to more domesticated grapes. They're wild and they taste like it. The inner flesh is rich and thick, with an intense sweetness like a Concord grape, and they have tough spicy skins that taste like plums. Scuppernongs are a specific type of muscadine, usually bronze or green, and they are slightly less sweet than the purple variety.
Pork rinds, sometimes cracklings, is the American name for fried or roasted skins of pigs, geese or other animals, regardless of the status or amount of pork in the snack. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings.he frying renders much of the fat that is attached to the uncooked rind, causing the cooked product to reduce considerably in size. The product may be known by alternative names, such as pork scratchings or pork crackling in the UK, although the term crackling may also refer to the rind atop a roasted pork joint.