Text 40245, 92 rader
Skriven 2010-07-22 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Nightshades
===================
-=> Quoting Nancy Backus to Dave Drum <=-

 JW> websites created by food faddists claiming boldly: ALL NIGHTSHADES
 JW> ARE DEADLY POISONOUS!!! STOP EATING THEM!!!

 DD> That would leave out several essential food groups ... Potatoes,
 DD> tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios,
 DD> pepinos, pimentos, paprika, cayenne, etc.

 NB> Hmmm...  I was telling Jim about my mom's avoidance of the
 NB> nightshades.  It appears that there are some in your list that she
 NB> hasn't figured out are nightshades, as she still uses them, such as
 NB> pimentos and paprika.  I don't think I'll let her know... ;)

I just got back from five days on the road and am in catch-up mode.

I did some reading and there is little to support the theory that
anything in nightshades aggravates arthritis. I used Google,
restricted the sites to .edu ones and then zeroed in on unis that
had faculties of medicine with public education pages. Nine out ten
unis including Harvard state that there is no correlation. The tenth
stated that it appeared to be a factor in just 2-3% of the
population, for no known reason.

So if your mother thinks it is helping its bound to be a placebo
effect. (Don't tell her that though.)

Tomatoes and chipotles together.... serve it over French fries!

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

     Title: Bacon And Tomato Guacamole
Categories: Dips, Spreads, Bacon
  Servings: 4

      5    strips medium-thick bacon
      3    ripe avocados
    1/2 md white onion, chopped into
    1/4    inch pieces
      3    canned chipotle chiles en
           adobo
      1    ripe tomato, cored, chopped
           into
    1/4    inch pieces
    1/4 c  (loosely packed) coarsely
           chopped cilantro
           plus a little extra for
           garnish
           Salt
        TB fresh lime juice

Remove chipotles from the canning sauce, stemmed, split open, seeds
scraped out and finely chopped

In a large (10-inch) skillet, cook the slices of bacon in a single
layer over medium heat, turning them occasionally, until crispy and
browned, about 10 minutes. Drain on paper towels, then coarsely
crumble.

Cut around each avocado, from stem to blossom end and back again,
then twist the two halves apart. Dislodge the pit. Scoop the flesh
from the skin into a large bowl. Using an old-fashioned potato
masher or a large fork or spoon, mash the avocados into a coarse
puree.

Scoop the onion into a small strainer and rinse under cold water.
Shake off the excess water and transfer to the bowl, along with the
chipotle chiles, tomatoes, cilantro (save out a little for garnish
if you wish) and about 2/3 of the bacon. Gently stir to combine all
of the ingredients. Taste and season with salt, usually about 1/2
teaspoon, and enough lime juice to add a little sparkle.

Cover with plastic wrap directly on the surface of the guacamole and
refrigerate until you're ready to serve. Scoop the guacamole into a
serving dish, sprinkle with the remaining bacon (and cilantro if you
have it), and you're ready to serve.

Adapted from Fiesta at Rick's by Rick Bayless.

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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