I was the first journalist to warn consumers about hydrogenated oils and aspartame
and other artificial sweeteners in 1996.

Hydrogenated Oils-Silent Killers
http://www.dldewey.com/hydroil.htm

I have written an extensive article about this fiasco with the LAUSD school district and I show by actual school menu items, what is in the food the school district is serving and how deadly they are. One lunch item
has over 1,400 MG of sodium. This has been kept from students, parents for too long.  You can read it on my website at:

http://www.dldewey.com/lausd.htm

Also, sugar free milk? Artificial sweeteners such as aspartame/Equal and Splenda are more deadly that sugar.
Read my article: Aspartame – Sweetness or Death? http://www.dldewey.com/aspar.htm

If you are a student, I ask you to please read this article and the links to my other articles on the deadly toxins in processed food and how children as young as ten are developing diabetes, heart disease,learning problems because of poor diet.  Email your friends about my article and if you have one of these diseases I would like to hear from you.  You can contact me through my website.

Jaime Oliver is trying to save lives, just as I have since 1996, let him in the schools!

Put two tablespoons of Worcester sauce in a wineglass. Add three or four tablespoons of dried oregano and a teaspoon of dried basil. cover with clingfilm and poke a small hole to act as a vent. Microwave for a minute on full power. Leave it in the microwave and do the next bit.

Use a large saucepan – everything ends up in it – and use rapeseed (canola) oil for most of the actual frying, because you need a higher temperature than butter or olive oil when you get to the tomato frying, and it is the cheap healthy option. Corn oil (like Mazola) is actually more Italian.

Put the pan on the heat, add a couple of spoons of oil and two teaspoons of chili powder, cook to (just) brown, set aside. Chop three shallots finely (slices not dices), add to the mess in the pan, stir and heat gently to clarify. Stop heating.
Your oil is flavoured now – add three more spoons of oil, mix, and scrape the bits of shallot up the side of the pan onto a saucer.

Now we cook the sausages in the oil – add another teaspoonful of chili powder and about half a pound of good quality chipolatas, get it up to bubbling on a very gentle heat, put the lid on and neglect for 10 min while preparing the peppers. It is like using a Dutch oven – and most Italian homes don’t have ovens, do almost everything happens on the hob.

Two or three capsicums / bell peppers, colours of your choice. Discard the seed choke and cut to small dice, reserve one third on the saucer with the
shallots. Put the other two thirds in a covered dish, take out that glass and microwave for about 8 min.

Back to the sausages – probably browned nicely on one side, more work needed. Take them off the heat, push them to one side, and mix a generous teaspoon of “made English /Dijon mustard” .into the fat. Roll the sausages around in the mix, up the heat and flash brown them to look “Ken Hom”, which translates to “Golden Brown”.in our house.

Take the sausages out and put them on a plate, leaving as much of the gunge behind as possible.

Finely slice a couple of shallots, put them in the gunge. Add the contents of the glass, stir all together in the bottom of the pan. If you cannot distinguish globules of free oil, add a tablespoon of oil. Heat gently to clarify the shallots. Add a splash of sugocasa, brown gently. Throw in the shallots and pepper from the saucer. Give it a stir to mix, “finger taste” – if you want it hotter, add a teaspoon of powdered chilli.
Now push all the gunge to one side in the pan, see how much oil you have, add a little more if you don’t see oil, add a splash more sugocasa and brown it. Take it off the heat and throw in those mushed peppers from the microwave. Mix, push it all into the corner of the pan so you can add more oil and sugocasa to brown. Keep on with pushing the mix to one side off the heat, adding a little oil, and browning the sugocasa over the heat, until you are working in a tiny corner of the pan. Take the pan off the heat, add the sausages (chopped) and the remaining sugocasa until the mix becomes tinged with red.

Obviously, it tastes better when you use a fresh tomato puree, but if you want the best tasting canned sub you eant to buy some canned tomatillos. The key is in the browned fried tomato taste – just boiled, these sauces lack Umami.