Text 16781, 86 rader
Skriven 2007-06-15 22:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Beverages 674
=====================
 ML> Both chile and black pepper heat cause me to sweat, whereas
 ML> garlic/horseradish/mustard doesn't, at least to anywhere near
 ML> the same degree. But then my tolerance for mustard/horseradish
 ML> heat is perhaps not enough to trigger any sudorific effect.
 JM> I do find a good faceful of chiles, horseradish
 JM> OR hot mustard, any one of them, is good for
 JM> clearing a stuffy head, fast! I don't think I

Many volatile organics will melt that phlegm and clear that
sinus clog. Some of them are less tolerable than chiles,
horseradish, or mustard! I agree that horseradish and mustard
do fulfill this function (by encouraging one sort of secretion
of fluid), but I haven't found that they cause sweat (a yet
different type of secretion of fluid).

 JM> have noticed that specifically with black pepper
 JM> or garlic, though.

Next time you have a bad cold or allergy attack and won't
be in mixed company for a while, chew a clove of raw garlic
and see what happens.

 ML> Same chemical in mustard and horseradish, as I recall, some kind of
 ML> corrosive sulfur compound. I'm sure you know bunches more about
 ML> the chemistry of these things than I will ever know, but I wanted
 ML> to confuse matters with my observation of the differences in
 ML> physiological effect.
 JM> I wouldn't know more unless I had specifically
 JM> looked that sort of thing up, which I haven't.
 JM> I knew a bit more about chiles because I did
 JM> have cause to look a lot of stuff up in support
 JM> of my friend's business venture. I do remember
 JM> that horseradish is the source of an enzyme called
 JM> a peroxidase, and that might contribute to its zing.

Check out allyl isothiocyanate (the name came to me in a
brain fart, but I think it's right).

Bourbon Glaze Kabobs
cat: main, Kentucky state fair winner
servings: 4

h - KABOBS
1 red pepper
1 yellow pepper
1 green pepper
1 sweet onion
1 jar baby corn cobs
1 cn pineapple chunks
2 portabella mushroom caps
4 tomato wedges
1 in thick ham steak
h - GLAZE
32 oz apricot preserves
1 1/8 c Evan Williams Bourbon
1 1/2 ts fresh grated ginger
1 ts horseradish
1 ts corn starch
h - BED OF SWEET POTATOES
3 lg sweet potatoes
3 Tb sugar
1 1/2 Tb Evan Williams Bourbon
3 Tb butter

Preheat oven to 350F. Shred potatoes and put them in a
flat pan lined with parchment paper. Make layers of
potatoes, sugar, and butter. Drizzle Evan Williams
Bourbon around the top. Cook about 30 minutes or until
tender.

Heat grill to medium heat. Cube ham, peppers, onions and
mushrooms. Lightly blanch peppers, onions and drain.
Assemble skewers with mushroom, ham, peppers, onions,
pineapple, corn cobs and tomatoes. Set aside. In a sauce
pan bring Bourbon, preserves, ginger and horseradish to
a boil. Continue boiling for 5 minutes. Dissolve corn
starch in 1/2 c water and add to glaze. Split glaze in
half. Put half in pitcher so it cn be served with meal.
Using remaining half, baste kabobs while grilling. Cook
until done. Place kabobs on bed of potatoes and serve.

Source: Evan Williams website

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)