Text 20088, 121 rader
Skriven 2009-01-26 00:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Glucosamine
=======================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 ML> efficacy of glucosamine

 JW> Roslind and I... found it to be of
 JW> some subtle but limited benefit. We had much more luck with Soma
 JW> Life brand amino acid supplements. We really did benefit from them.
 
 DD> I take a couple tabs of Glucosamine Chondroitin daily ... 

 DS> The glucosamine caps have worked well for Maryanne, too.   I think
 DS> this is another one of those things that works for some people and
 DS> not for others.  There's rarely a "universal" treatment.
                            
A lot of people swear by it. For those that don't derive a benefit,
they might want to try amino acids.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Goan Pork Vindaloo
Categories: Indian, Pork
  Servings: 4

     12    dried red chillies,
           prefererably mild, 2"-3"
           long*
      2 ts broken cinnamon sticks*
      5    cloves
      1 ts whole cumin seeds
      5    black peppercorns
      1    star anise
      1 ts poppy seeds
           i heaping tablespoon grated
           fresh ginger root
      8    cloves garlic, minced
      2 TB tamarind concentrate*
      3 TB vinegar*
      2 lb pork cubes, each about
    3/4    "*
    1/3 c  vegetable oil
      3 md onions, very finely minced
      2 ts jaggery*
     16    curry leaves*

The cuisine of Goa, on the west coast of India, was mightily
influenced by the arrival of the Portugeuse; the "vin" in vindaloo,
for example, actually refers to the wine that these Europeans once
introduced into Goan cooking. The "aloo" stands for garlic--with
which Indians were never shy. Unfortunately, "vindaloo," on a menu
in an Indian restaurant in America, has lost its Goan roots, and
come to mean merely "the hottest curry in the house." Vindaloos here
can be made from any meat or fish, the sauce is often brown (as it
is for many other "curries"), and no particular Goan character
stands out. When I was in Goa, I ordered vindaloo every day, to make
sure I understood it. And every time I had it, it was 1) made from
pork; 2) only moderately hot; 3) reddish; and 4) infused with a
lovely sweet-sour flavor, part of which came from palm-tree sap
which had been turned into vinegar. I could not find this very
specific vindaloo taste anywhere outside of Goa--and certainly have
never had it in the U.S., until now. The following recipe, I hope,
does a good job of re-creating for you my lovely Goan memory. Tastes
even better the next day (but don't add the curry leaves until just
before serving).

1. Cover the dried chillies with hot water, and place a weight on
them to keep them submerged. Soak for 30 minutes.

2. While chillies are soaking, prepare the dry spices. Break the
cinnamon stick into a few pieces with your hands, and place in spice
grinder. Add cloves, cumin seeds, peppercorns, star anise and poppy
seeds. Grind until you have a fine powder.

3. Prepare spice paste. Add fine powder of ground spices to the
work bowl of a food processor. Add grated ginger, garlic, tamarind
concentrate, and vinegar. When the chillies are done soaking, break
each one into a few pieces and add to work bowl, along with 1/4 cup
of the chilli soaking water. Process until a fairly smooth paste is
formed (about a minute).

4. Place the pork in a large bowl. Using your hands, spread it with
3 tablespoons of the paste. Cover, and marinate at room temperature
for 1 hour. Reserve remaining paste.

5. When the pork is almost done marinating, place the oil in a dutch
oven over medium heat. Add the onions, and saute until the onions
are quite brown, about 15 minutes. Add the remaining spice paste,
stir into the onions, and saute for 5 minutes more (stir
occasionally to prevent sticking or burning). Push spice mixture to
side of pot, raise heat to medium high, and add the marinated pork.
Sear pork pieces as best you can, turning frequently, for 5 minutes;
they will not brown very much. Finally, stir all ingredients of the
dutch oven together.

6. Add 3 cups water to the pot, along with the jaggery. Season to
taste with salt. Simmer very gently until meat is tender and sauce
has thickened. For very best results, refrigerate overnight and skim
off the pork fat that congeals on top of the vindaloo. Re-heat the
vindaloo gently and, just before serving, add the curry leaves;
simmer for 4 minutes more and serve.

IMPORTANT TIMING NOTE: The amount of time you must simmer the stew
depends entirely on the pork you have; some cuts tenderize quickly,
some take longer. Remember that you're looking for very tender meat,
and a fairly thick gravy. In my test, the pork was perfect after 1
1/2 hours, and the gravy was almost thick enough--so I removed the
meat, reduced the gravy a bit, and added the meat back. Also keep in
mind that 1-2 hours is a perfect cooking time for the gravy itself;
after that, it begins to taste less vibrant.

From: Www.Davidrosengarten.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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