Text 16661, 77 rader
Skriven 2007-06-11 23:38:22 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Viable Seeds
========================
 -=> On 06-10-07  22:01,  Dave Drum <=-
 -=> spoke to Glen Jamieson about Viable Seeds <=-

 GJ>Do you happen to know whether chili seeds remain viable after passing
 GJ>through the digestive systems of those few mammals capable of
 GJ>ingesting them?   (Tomato seeds do.)

 DD> Don't see why not. They make through the grinding of a bird's gizzard 
 DD> and the rest of the alimentary canal OK. Ought to make it through a 
 DD> mammal's less abrasive system as well.

  Don't know about birds and most mammals, but human digestive system
  has a pretty corrosive acid in it.  That might destroy the seeds more
  than the grinding of a bird's gizzard.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Maple-Glazed Pork Roast With Sweet Potatoe5
 Categories: Pork
      Yield: 4 Servings
 
      4 lb Boneless pork loin roast
  4 1/2 tb All-purpose flour
    1/4 c  Pure maple syrup
      4 lb Sweet potatoes
      3 tb Unsalted butter, softened
 
  Preheat oven to 3500 F.
  
  Pat pork dry and season generously with salt and pepper.
  Sprinkle center of a flameproof roasting pan with 1/2
  tablespoon flour. Set pork on flour in pan and roast in
  middle of oven 40 minutes. Brush pork with some maple
  syrup and roast, brushing with maple syrup every 10
  minutes, until a thermometer inserted 2 inches into
  center of meat registers 155 F., 20 to 25 minutes more.
  
  While pork is roasting, peel potatoes and cut into
  1 1/2-inch pieces. In a kettle cover potatoes with salted
  cold water by 2 inches and simmer until tender, about 15
  minutes. Drain potatoes in a colander set over a large bowl
  and reserve 3 cups cooking water. Return potatoes to kettle
  and mash with a potato masher, or puree in a food processor.
  Season potatoes with salt and pepper and keep warm.
  
  Transfer pork to a platter and let stand, loosely covered
  with foil, 10 minutes. While pork is standing, skim fat
  from pan juices. In a small bowl make a 'beurre manie' by
  kneading together butter and remaining 4 tablespoons flour
  until smooth.
  
  Add 1 cup reserved cooking water to roasting pan and deglaze
  over moderately high heat, stirring and scraping up brown
  bits. Add remaining 2 cups cooking water and any juices that
  have accumulated on platter and bring mixture to a boil.
  Whisk in beurre manie and simmer sauce, whisking, until
  thickened to desired consistency, about 2 minutes. Pour
  sauce through a fine sieve into a sauceboat.
  
  Slice pork and serve with sweet potatoes and sauce. Serves
  6 to 8.
  
  ANNE C. KELLEY, BOSTON, MASSACHUSETTS
  In Gourmet Magazine, 2/99
  
  From: Dave Sacerdote                  Date: 03-04-99
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:13, 11 Jun 2007
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 * Origin: Owl's Anchor Point * Columbia, Maryland * (1:261/1466)