Text 2459, 86 rader
Skriven 2006-06-23 23:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: booze and genes
=======================
 -=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 GJ> alcoholism.

 CS> American Indians have alot of trouble with it too.

 GJ> And the Australian aborigines.  It seems that those countries which
 GJ> have no tradition of alcoholic drink have the highest incidence of
 GJ> alcoholic susceptibility - which is understandable, genetically.

When distilling first become common, people everywhere had difficulty
coping for a few generations. There are lurid tales of gross excesses
among the Irish, the English and the first North American colonists
during the 18th and 19th centuries. Most Innuit have only been exposed
to spirits, without any prior experience with frementated products, for
60 years.

More non-Asian fermented shrimp ideas....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Akotonshi (Stuffed Crabs)
 Categories: Crab, Shrimp, African, Chilies
      Yield: 6 Servings
 
      1 ts Salt
      1    Inch fresh ginger root
      6    Whole cloves
      4 tb Vegetable oil
      1 sm Onion; minced
      1 ts Ground ginger
      2    Tomatoes; finely chopped
      1 tb Tomato paste
      2    Bell peppers; finely
           Chopped
        pn Paprika
      1 ts Cayenne pepper
      1 tb Dried shrimp; from
           Oriental shop
    1/2 c  Bread crumbs; whole wheat
      1    Egg; hard Boiled chopped
      1    Sprig parsley
      2 lb Crab meat
 
  [I think this recipe assumes raw crabmeat to start; refer to
  instructions below about boiling crab meat and alter technique if
  using pre-cooked crab meat, perhaps by just boiling some ginger and
  cloves in small amount of water and adding a bit to flavor crab.;
  cmt]
  
  Put crab meat in boiling salted water along with ginger piece and
  cloves. Cook about 15 minutes, until meat is tender enough to flake
  with a fork. Drain, flake and set aside.
  
  In a heavy pot, heat oil to a moderate temperature and add other
  ingredients in the following sequence, stirring for a minute or so
  between each: onions, ground ginger, tomatoes, tomato paste, green
  pepper, paprika, cayenne, and dried shrimp.  Reduce heat and simmer
  for 4-5 minutes, stirring constantly, until vegetables are cooked.
  Add crab meat and stir another couple of minutes to heat it through.
  Then spoon the mixture into clean crab shells or ramekins (small
  individual baking dishes).
  
  Sprinkle bread crumbs on top of each crab and toast under an oven
  broiler, being careful not to let the crumbs scorch. Garnish with egg
  and parsley.
  
  Recipe by: African News Cookbook-African Cooking for Western
  Kitchens

  CMT

MMMMM


Cheers

Jim, in Yellowknife




... Excesses of virtue, unlike vice, are not regulated.
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