Text 17698, 111 rader
Skriven 2007-07-05 11:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COME OVER TO 777
========================
 -=> Glen Jamieson said to Dave Drum <=-

 GJ> This is a subject I have thought about, and I tend to agree with you.
 GJ> The efficiency of the digestive system is different between
 GJ> individuals.  I have a very efficient gut, with food taking an average
 GJ> of 2 days to be fully processed, and I never suffer from ROF, no

I haven't figured out what a constipated or an overactive
gut is considered more efficient. Mine tends to be a fast
digestive tract, one day or less, and chiles make it faster.

 GJ> matter how much chili I ingest.  I do not recall whether being sick has
 GJ> an effect on the digestion, but next time I am, I will try to remember
 GJ> to perform appropriate experiments.

I sometimes get ring of fire, which is not always directly
proportional to the heat of the variety eaten. Habanero ROF
is very bad, but crushed Italian flakes on pizza may make
the worst, as the preparation is high in fiber (lots of
seeds), and the dairy product has a large laxative effect.

 -=> Glen Jamieson said to Hap Newsom <=-

 HN> I think ours is 90'X 120 but I'd have to measure to be sure.
 GJ> After some quick calcs I see that block is, in fact almost 1/4 acre.

If his lot was 90x121 it would be exactly 1/4 acre.

 GJ> During WW2, with a lot of hard work, my parents' garden supplied a
 GJ> large proportion of the food for a family of 4.  We are a lot lazier
 GJ> now, and kids are strangely reluctant to desert their electronic toys
 GJ> for the joys of collecting manure and digging it into an onion plot.

I don't think there's a justification for onion plots, as
onions are cheaper in the store, just as good from the store,
and need processing. Berries and greens and tomatoes, maybe.

 HN> Water is so cheap here in the great Northwet we hardly figure it as
 HN> costing anything. We do have our dry spates in summer though and
 HN> rationing is not unknown.
 GJ> At present I pay Aus$1.09 per kilolitre (say, $5 per 1000 gallons),
 GJ> and the price is expected to increase considerably in the future.

That's pretty cheap, considering the supply and demand.

 HN> Well there are a LOT of them, but visionary thinkers who were planning
 HN> things way back even at the turn of the last century, made projects
 HN> and plans that secured water for them for future growth...which panned
 HN> out quite well for them, not so well for the people that followed and
 HN> inhabited what was once barren desert (and still pretty much is now).
 GJ> For which, Arnie's mob can be thankful, and hopefully enough of the
 GJ> present generation will have similar forward thinking to provide for
 GJ> the future generations.

There's a big old ocean.

 GJ> That area of South Australia actually has quite a high rainfall, and
 GJ> the swamps were kept wet by rows of ancient sandhills between the
 GJ> swamp and the sea.  Drains were cut through these sandhills 80 years
 GJ> ago, to turn the area into pasture, and dairy farms.  It would be easy
 GJ> to block off these drains and allow the swamps to re-form, but would
 GJ> displace the dairy farmers now living there.  The whole area is very
 GJ> flat, so dams cannot be built.   A difficult problem.

Why not just excavate a hole.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Lewis & Clark Restaurant's White Chili
 Categories: Chili, Soups/stews
      Yield: 8 Servings

      2 lb Boneless chicken breasts
           -without skins
      1 tb Olive oil
      2 md Onions, chopped
      4    Cloves of garlic, minced
      8 oz Chopped mild green chilies
      2 ts Ground cumin
    1/4 ts Ground red peppers (cayenne)
      1 ts Dried oregano
    1/4 ts Ground cloves
      3 lb Cooked Great Northern beans
      4 c  Cooked stock or broth
     20 oz Monterey Jack cheese, grated
           -divided
           Sour cream
           Canned Jalapeno peppers
           -chips

  Place chicken in large saucepan.  Add water to cover and bring to a simmer.
  Cook until tender, about 15 to 20 minutes.  Remove chicken from saucepan
  and dice into 1/2-inch cubes.  Discard water.

  Using the same pan, heat oil over medium heat.  Add onions.  Cook until
  translucent, about 4 minutes.  Stir in garlic, chilies, cumin, red pepper,
  oregano and cloves.  Saute for 2 to 3 minutes.  Add chicken, beans stock
  and 12 ounces (3 cups) cheese.  Let simmer for 15 minutes. Ladle into large
  bowls.  Top each bowl with an ounce or so of remaining cheese. Serve with
  sour cream and Jalapeno chips on the side.

  Source: The Memphis Commercial Appeal, May22, 1996 The recipe finder Posted
  by: Larry Christley

  Source: Larry Christley, The Dinner Table

-----

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