Text 33057, 79 rader
Skriven 2010-01-02 17:34:42 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: intolerance 619
=======================
[lactose]
 ML> In the normal scheme of things, this capability is lost between
 ML> weaning and adolescence
 JW> I wonder if one is more likely to retain this ability on a steady
 JW> dairy diet and loose it if there is a lull?

It's said that's so - use it or lose it, that kind of thing.
But I think you have to maintain a fairly sizable dairy
presence in your diet to keep it up.

 JW> Barrie Lax became LI at quite an advance age, after a bout of some
 JW> medication (I forget which one he blamed it on).

I'd be more inclined to think it was from one of those lulls.

 JW> My step-son became mildly LI a couple of years ago, in his early
 JW> thirties, for no obvious reason.

And ditto. It doesn't have to be a complete hiatus: my guess
would liken it to a battery that keeps its charge as long as
it's plugged in, but when it gets partially used, the maximum
charge goes down, and sooner or later it dies altogether.

[other kinds]
 JW> Why would such an institution do such a thing?
...
 JW> I see; pure blindness. Fallible human nature. I thought you might
 JW> have been hinting at some dark conspiracy comparable to "Big Oil
 JW> killed the carburetor that doubles car milage" sort of thing.

Big oil did kill public transportation in various places,
most notably LA (see Who Framed Roger Rabbit).

As far as conspiracies about these scientific findings go,
there might have been some, but they were more likely
focused on the researchers themselves rather than their
discoveries.

ARTICHOKES A LA BARIGOULE
cat: vegetable
serves: 8

1 lemon, juice of
8 lg artichokes
1/3 c  extra virgin olive oil
3 garlic cloves, peeled and crushed
2 Tb flat-leaf parsley leaves, stems reserved
1 white onion, finely sliced
1 bulb fennel, finely sliced
2 carrots, sliced 1/4" on a bias
1 stalk celery, sliced 1/4" on a bias
Kosher salt
Freshly ground black pepper
1 c  white wine
2 1/2 c  chicken broth or water

Fill a large bowl with water and add lemon juice. Peel the dark
green outer leaves from the artichokes and peel stem to remove fibrous
outer layer. Cut off spiny tops of leaves. Cut artichokes lengthwise
into quarters and remove chokes. Immediately add artichokes to water.

In a large pot, warm olive oil over medium low heat. Add the
garlic, parsley stems, onion, fennel, carrots and celery. Season
lightly with salt and pepper. Gently cook vegetables until onions are
translucent but not brown, stirring frequently, about 10 min. Add
white wine and cook until reduced by 3/4.

Add artichokes to pot and pour broth or water over them. Bring to a
boil, then reduce heat and simmer, covered, until artichokes are
tender, offering no resistance when pierced with a knife, about 35
min. Taste and adjust seasoning if necessary. Discard parsley
stems. Add whole parsley leaves to pot and wilt slightly. Spoon
artichokes and vegetables onto plates with a little cooking liquid.

:New York Times 3-10-99
:Adapted from Traci des Jardins, Jardiniere restaurant, San Francisco
___ Blue Wave/386 v2.30
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