Text 18964, 120 rader
Skriven 2011-12-13 06:00:00 av Dave Drum (57289.cooking)
     Kommentar till en text av Glen Jamieson (57266.cooking)
Ärende: CAPSIACIN
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> There is/was a lot of hyperbole in that treatise. But, the core
 DD> information has proved to be pretty accurate over the past 25 or so
 DD> years since I first encountered it. I am also fairly sure that
 DD> Christopher was not as weak and sickly a child as he was portrayed in
 DD> the text.

 GJ> With such a knowledge of Good Health herbs and spices available, what
 GJ> did the respected doctor die of at such an early age - 75 or so?

Possibly it was considered a bonus at the time for one (according to his
scrivenings) who was not expected to reach puberty. If you are really concerned
you can A: dig him up and ask him, or B: pay one of those charlatans who
purport to be in contact with the "spirit world" to enquire of his shade.
 
 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

 DD> His was Pepto Bismol (a proprietary name for a pink bismuth product).

 GJ> That sounds rather horrid.  Isn't that the stuff that people with
 GJ> gastric problems take so that their gut shows up on X-rays?

I think the names may be similar - but not the product. Pepto Bismol has been
in general use for yonks to treat a gyppy tummy. From the WIKI @
http://en.wikipedia.org/wiki/Bismuth_subsalicylate where there is a bit more --
but nothing mentioned of its use in medical x-rays, etc.

"Bismuth subsalicylate, with a nominal chemical formula of C7H5BiO4, it is a
colloidal substance obtained by hydrolysis of bismuth salicylate
(Bi{C6H3(OH)CO2}3). The actual structure is unknown and the formulation is only
approximate. Recent evidence indicates that it is composed of a bismuth oxide
core structure with salicylate ions attached to the surface. A model structure
has recently been published having the composition Bi38O44{C6H3(OH)CO2}26. It
is a drug used to treat temporary discomforts of the stomach and
gastrointestinal tract, such as diarrhea, heartburn and nausea. Commonly known
as pink bismuth, it is the active ingredient in popular medications such as
Pepto-Bismol and, since 2003, in Kaopectate. 
 
 DD> These were 9 oz servings ... 285ml. I would be hard pressed, even in
 DD> my "heavy eater" days when I could (and often did) lay waste to a
 DD> buffet, to do that much chilli.

 GJ> There is the point that if your mouth can handle the picante of the
 GJ> first few mouthfuls, the rest of the bowl and bowls doesn't make it
 GJ> any worse.  The total number of bowls is then only limited by the
 GJ> capacity of the stomach (and wallet).

Some say the mouth becomes numbed to the heat. I find that beyond a certain
heat level my taster gets numbed and I can no longer enjoy the flavours of the
food/chilies.
 
 DD> Title: Polish Pierogi

 GJ> Filled dumplings like that are OK.  I have had excellent, "Dumplings
 GJ> stuffed with quail meat and forest mushroom sauce" at the Zapiecek
 GJ> Polskie Pierogarnie in Warsaw, which gave me no problems at all.
 GJ> (The only problem was dealing with the snide comments of my fair
 GJ> companion who had observed me ogling the waitresses, who were wearing
 GJ> very short skirted versions of Polish national costumes.)

 GJ> The type of dumplings I learnt to avoid were the solid ones often
 GJ> served as Knödel with gulyas, and obviously intended as a gut filler
 GJ> so you don't eat so much of the meat.  Like:-

Somewhat similar to the potato dumpling recipe I posted to M. Weller yesterday.
Or this one:

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grandma Vanicek's Czechoslovakian Potato Dumpling
 Categories: Five, Potatoes, Dumplings
      Yield: 10 servings
 
      6 md Potatoes
      1    Egg yolk
  1 1/2 ts Salt
           All-purpose flour
 
  These are *not* fluffy dumplings as in chicken and
  dumplings. They are a "sturdy" potato dumpling served as a
  side dish to meat, and usually with a sweet sauerkraut/
  caraway/honey dish as the vegetable.
  
  Boil peeled potatoes in small quantity of water. Drain
  potatoes thoroughly. Rice potatoes through hand held
  masher/ricer. Let potatoes cool. On floured board,
  gradually add flour working mixture into dough with hands.

  Shape potato mixture into a long roll and cut into 10
  slices. Drop dumplings into boiling water and boil gently
  about 5 minutes.
  
  Drain dumplings on paper towel. The dumplings are fully
  cooked after the boiling process, but traditionally,
  Czechoslovakians then melt butter in a heavy frying pan,
  and fry the dumplings until they are lightly browned on
  all sides.
  
  Servings: 10
  
  SOURCE: Grandma Vanicek's Czechoslovakian recipes;
  Shared by Cate Vanicek
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM


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