Text 7012, 114 rader
Skriven 2008-05-14 09:57:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: DIET AIDS
=====================
-=> GLEN JAMIESON wrote to DAVE DRUM <=-

 FB> And to think that the Doctors and the Public Health Departments have
 FB> worked so hard to get rid of the tape worm in people, and here you go
 FB> offering it as a new diet.   Go for it!!
 FB> Hartz Mountian will apreciate the plug too!

 GJ> I have heard of the tapeworm diet being used from Victorian times often
 GJ> enough that it might even be fact.  One thing which I don't understand
 GJ> is the thermodynamics of how it works.

 GJ> Food contains fuel - sugar, starch, proteins - which is used to power
 GJ> the human body.  If not used at the time of ingestion, this fuel is
 GJ> converted to fat for storage and later use.  Enter the tapeworm, which
 GJ> also dines on that fuel, sharing the meal with his human host, thus
 GJ> reducing the amount of food left to be digested by the host.  So, as
 GJ> the tapeworm is not a particularly active life form, what happens to
 GJ> the food it eats?  Does it just get larger and larger, in which case
 GJ> the host's stomach would distend unpleasantly, or does it repeatedly
 GJ> discard portions of its anatomy to be regularly expelled by the host?

Dig up a Victorian and ask. Like most parasites the tapeworm saps essential
nutrients from our precious bodily fluids. And grows longer and longer until it
may, indeed, distend the gut.

 GJ> To reassure some of my friends, who may worry, I have no intention of
 GJ> trying your suggested diet, and my interest is purely academic.

Might talk Keving into it, though. If the worm can survive that rough red he
swills day and night.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey Cookies (Melomakarona)
 Categories: Cookies, Greek
      Yield: 60 servings
 
      1 c  Butter
    3/4 c  Caster sugar
    3/4 c  Maize or peanut oil
      1    Orange; grated rind only
      6 c  Plain flour
      4 ts Baking powder
    3/4 c  Orange juice

MMMMM-------------------NUT FILLING (OPTIONAL------------------------
      1 tb Honey
      2 ts Orange juice
  1 1/2 ts Ground cinnamon
  1 1/2 c  Finely chopped walnuts
      2 dr Almond essence

MMMMM------------------------HONEY SYRUP-----------------------------
      1 c  Sugar
      1 c  Water
    1/2    Cinnamon stick
  1 1/2 ts Lemon juice
      1    Thin strip of lemon rind
    1/4 c  Honey
 
  Oven temperature: 180 C (350 F)
  
  Beat butter and sugar with orange rind until creamy.  Gradually add
  oil and continue beating until mixture is very light and fluffy.
  Stir in flour alternately with orange juice.  Knead dough lightly
  with hands for 1 minute.
  
  Take a scant tablespoon of dough and flatten it a little.  Place a
  teaspoon of the nut filling in the centre and fold dough over to
  enclose filling.
  
  Shape into ovals, pinching ends to a point.  Decorate tops with tines
  of fork or by crimping cookies diagonally across top in four rows with
  special crimper (see NOTE), or leave them plain.
  
  Place on lightly greased baking trays and bake in a moderate oven for
  20-25 minutes until golden brown.  Cool on wire racks.
  
  Dip in boiling syrup, four at a time, turning cookies once.  Leave in
  syrup 10 seconds in all, longer if well-soaked cookies are preferred.
  Lift out onto a plate and leave until cool.
  
  (If no nut filling is used, sprinkle tops with crushed walnuts or
  toasted sesame seeds and cinnamon.  Only those which are to be served
  should be dipped; store remainder in an airtight container and dip
  when required.
  
  TO MAKE NUT FILLING: Thin honey down with orange juice and blend into
  remaining ingredients.
  
  TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and
  stir over heat until sugar dissolves.  Bring to the boil and boil over
  moderately high heat for 10 minutes and skim.  Let syrup boil on a
  moderate heat while dipping cookies.  Add a little water to syrup
  when it thickens too much during dipping.
  
  NOTE: Icing crimpers will be familiar to many pastrycooks and cake
  decorators who work with icing.  If you don't own a crimper (or have
  never seen one), have the family handyman cut a piece of tin or
  aluminium plate about 2.5 x 10 cm (1 x 4 inches).  Bend metal in half
  over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the
  narrow edges.  Curl the "teeth" slightly inwards.
  
  Source: The Greek Cookbook, by Tess Mallos
  
  Typos courtesy of: Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "At home, they'd hang me! Here they give me a @#$%&! medal!"
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