Text 18881, 124 rader
Skriven 2011-12-11 07:00:21 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: CAPSIACIN
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> I wonder how Dave persuaded that friend to partake of his chillli....

 DD> First I had him read Dr. Christopher's 100 Herb Syllabus on cayenne.

 DD> http://www.herballegacy.com/Cayenne_Herb.html

 GJ> I cranked up my Innernet machine and read that.  I found a lot of it
 GJ> just a bit too good to be true - particularly about cayenne keeping
 GJ> people alive and playing polo at age 150, while the respected Dr
 GJ> Christopher dropped off the twig at half that age.  Some of the claims
 GJ> made are more reasonable.  I am sure chronic constipation would be
 GJ> well and truly cured by an enema of cayenne.

There is/was a lot of hyperbole in that treatise. But, the core information has
proved to be pretty accurate over the past 25 or so years since I first
encountered it. I am also fairly sure that Christopher was not as weak and
sickly a child as he was portrayed in the text.
 
 DD> Then I offered to have the stomach calmative of his choice on hand for
 DD> any possible after effects.

 GJ> So what was his preferred stomach calmative?  On occasions when I have
 GJ> over-indulged in food and/or drink, or eaten doughnuts or dumplings, I
 GJ> use plain yoghurt or green tea.

His was Pepto Bismol (a proprietary name for a pink bismuth product).
 
 DD> Understand, though, that I was not proselytising for my chilli. The
 DD> friend had mentioned that the thing he misliked most about having an
 DD> ulcer was not being able to eat chilli any longer. After the bowl was
 DD> consumed with no ill effects I advised him to stay away from greasy
 DD> chilli - such as that served at the Den Chili Parlor. Said parlor being
 DD> where MLoo has his name enshrined on the wall with 5 or 6 stars
 DD> (denoting the number of bowls of JR Special/Firebrand chilli eaten in
 DD> one sitting). Michael held the record for some time until a person from
 DD> Chicago managed to choke down one more than our favourite fiddle
 DD> player.  Bv)=

 GJ> Oh how the mighty have fallen!  Those were the days....  He wouldn't
 GJ> get near that these days.  (Nor would any of us, I suggest.)

These were 9 oz servings ... 285ml. I would be hard pressed, even in my "heavy
eater" days when I could (and often did) lay waste to a buffet, to do that much
chilli.
 
 DD> But, I digress. The point I was going for is that the Den's chilli,
 DD> while it can be tasty, is not the best in Springfield ... but it is
 DD> possibly among the greasiest. A good thing for those with stomach
 DD> problems to leave alone.

 GJ> I have no problems with moderate amounts of greasy, but doughnuts,
 GJ> Eastern European dumplings and similar sweet, soggy, floury things
 GJ> feel as if they form an indigestible plug in my stomach.

My favourite doughnuts, while deep-fried, do not absorb much in the way of
grease. They are, however, pretty dense and sometimes weigh heavily on my
stomach. The only Eastern European dumplings of which I have much experience
are pierogi ... both meat/cheese filled and dessert-style.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Polish Pierogi
 Categories: Pasta, Potatoes, Cheese, Sauces, Dairy
      Yield: 12 servings
 
MMMMM----------------------DOUGH---------------------------
      4 c  All-purpose flour
      2 lg Eggs
    1/2 c  Sour cream
      1 ts Salt
    2/3 c  Warm water

MMMMM-----------------POTATO FILLING----------------------
      3 md Potatoes; cooked, drained,
           - mashed
    1/2 md Onion
    1/4 c  Butter
           Salt & pepper

MMMMM-----------------CHEESE FILLING----------------------
      1 lb Dry cottage cheese
      2 lg Eggs; beaten
    1/2 ts Salt
    1/4 c  Butter

MMMMM----------------------SAUCE---------------------------
      1 lg Onion; chopped
    1/2 c  Butter
 
  Dough: Mix flour, eggs, sour cream, salt, and water,
  a little at a time. Knead dough until firm and
  elastic; Cover and let rest 10 minutes.
  
  Potato Filling: Prepare potatoes, set aside.
  
  Cheese Filling: Combine ingredients and mix.
  
  Sauce: Saute onion in butter until golden.
  
  Assembly: Divide dough into three parts. On a
  floured surface roll dough to about 1/8" thick;
  cut into 3" rounds. Place a small spoonful of the
  filling in the center of each round, fold and press
  the edges together firmly to seal.
  
  Drop the pierogi in simmering chicken bouillon with 1
  teaspoon of oil. Do not crowd. Simmer for 15 minutes,
  stirring gently to prevent sticking. Remove with a
  slotted spoon and drain well.
  
  Place the drained pierogi in a casserole and pour
  sauce mixture over all. Garnish with mushrooms.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Baldrick, you have the intellectual capacity of a dirty potato.
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