Text 15031, 73 rader
Skriven 2011-08-29 10:46:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GREP 805  10829
=======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> A little poking around indicates that human slosh is in the
 ML> 1.3 - 3.5 range
 GJ> That is quite a wide range for human digestive chemicals.  It implies
 GJ> that some people would be able to eat rotten meat without suffering.

 ML> There is a wide range in human diets as well. The canine
 ML> diet is pretty consistently carnivorous, so its digestive
 ML> pH could be expected to be within a relatively narrow range.

My canine has a diet at least as wide range as mine, apart from the
wine, as she can be given all kinds of left-overs from several
house-holds, as well as various kinds of raw bones and dry dog food.
 
 GJ> There was an investigation done several years ago by a USAn university
 GJ> (I think in Texas) on the irritating effect of chilies on stomachs,
 GJ> which found that there was no ill effect on the lining, and in fact
 GJ> they were soothing.

 ML> Old news, probably 40 years. Certainly it was established science
 ML> when Dewitt and Gerlach trumpeted it to the public in the 1970s
 ML> in their popular treatises on chile peppers.

I read of it long ago.  Some doctors still tell stomach ulcer patients
not to eat chilies, though.
 
The fair Leonore will be visiting your country very soon.  She expects
to be in Boston around the 12th September.  She has suggested hunting
you down if you are liable to be there then. Can I pass your email
address on to her?

I have just been listening to an interview with a former restaurant
critic who was sued for defamation by a restaurant where he reported
poor service and food.  The judge decided that truth was a valid
defence, so the case was thrown out.  That has made life easier for
restaurant critics.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cumquat Liqueur Chocolates
 Categories: Candies, Chocolates, Porn
      Yield: 20 Servings
 
      1 kg Cumquats
      1 kg Sugar
      1 l  Brandy
    500 g  Dark chocolate
 
  Take good, almost ripe, cumquats, with stems removed, and pierce all
  over with a fork.   Place in a sealable jar, with the sugar and
  brandy.
   If necessary, divide between several jars, making sure they are
  almost filled. Leave for a minimum of 6 months, or up to a year,
  turning occasionally to make sure contents is thoroughly mixed. At
  the end of that time, or when the need arises, drain the liquid from
  the cumquats. (This liqueur may be drunk if desired.) Dry the
  cumquats and keep at room temperature while heating the chocolate in
  a double boiler. When it is molten, drop the cumquats in, one at a
  time, allowing the chocolate to form a solid coating.
   Remove with a fork and allow to cool on greaseproof paper.   Store
  in a cool place, and feed to unsuspecting guests.
   Warning! Not for the children!
  
  :       Leonore Scott for the chocolate part, Glen J for the liqueur
 
MMMMM
 

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