Text 40337, 97 rader
Skriven 2010-07-26 08:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Nightshades
===================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> I've seen some "proof" in some alternative places that are
 NB> reasonably respectable, or at least some acceptance of
 NB> empirical results ...  But...  for no known reason.

 NB> at least partly (probably in large part) a placebo effect

Part of the problem is that changes in diet are subtle and  the
benefits take time to appear while the severity of arthritis can wax
and wane on its own so it is difficult to determine cause and
effect.

Another is that is that simple diet changes don't generate any
profits for drug manufacturers so there is little serious research
in such areas.

In the meantime I shall continue to eat such dishes as:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ghivech (Romanian)
 Categories: Romanian, Vegetables, Casseroles
      Yield: 8 Servings
 
      1    Head cauliflower or a bunch
           Of broccoli
      3 lg Potatoes, peeled and diced
      4    Carrots, scraped, slice thin
      1    Eggplant, cut into large
           Cubes, leave peel on
      4 lg Tomatoes, quartered & seeded
      1    Yellow squash, slice thin,
           Leave peel on.
      4 md Onions
      1 c  Fresh green peas
      1 c  Green beans, cut in pieces
      1    Green or red pepper, sliced
           Thin, seeds removed
      4    Stalk celery, cut fine
      2 c  Soup stock
    2/3 c  Olive oil
      5 cl Garlic, peeled
      1 tb Fresh chopped dill or
           Mixed herbs
           Lots of salt, little pepper
 
  Parboil the cauliflower, potatoes, carrots about 15 minutes.
  Drain. Mix all the vegetables together, raw and cooked, in the
  casserole, pour in the soup stock, which should be heated with the
  olive oil and the garlic cloves.  Sprinkle the top with the herbs.
  In a few parts of the country a bunch of white seedless grapes,
  pulled from the stem, are strewn around the top.  This gives a
  delicate, acid touch that is very pleasing. Bake in a medium oven
  for 1 1/2 hours or until all vegetables are fork-tender. Because
  this was usually baked in the village oven and then brought home,
  it is customary to serve this lukewarm. The flavors are better
  when it is not served hot from the oven. It is a good idea to
  finish it about 1/2 to 1 hour before dinner and let it cool
  slightly on top of the stove. Serves 6-8 generously.
  
  Note: "This is perhaps, the most spectacular and beautiful of all
  the ways of cooking vegetables and tastes as good and as different
  as it looks. The number of vegetables you use varies with
  availability. A lavish Romanian hostess prides herself on the
  number of different vegetables she has used and, furthermore, will
  tell you so that you will know just how special an occasion this
  is.  A really impressive ghivech may have from 12 to 18 different
  vegetables.

  There are some vegetables that are in all ghivech, one of the
  cabbages (cauliflower, broccoli, Brussels sprouts, or red or green
  cabbage) tomatoes, potatoes, carrots, onions, or two or three
  green vegetables such as peas, green beans, and then whatever
  other vegetables you can lay your hands on. The only ones never
  used are spinach, other cooked greens, and beets. This is not as
  extravagant a dish as it sounds, because just a handful of some of
  the vegetables is used. In some versions meat, preferably lamb or
  pork chops, is added at the last, but I like the vegetables alone.
  In order to cook and serve this it is necessary to have a large,
  shallow casserole, either earthenware or one of the enameled
  ironware that is so colorful and practical."
  
  Source: "The Peasant Cookbook", by Marian Tracy, 1955
 
MMMMM

Cheers

YK Jim


... All your porkz are belong to me.

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