Text 19503, 94 rader
Skriven 2011-12-28 19:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: brains 421
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 NB> I remember, many years ago, having a sandwich of liverwurst and swiss
 NB> cheese and getting a migraine soon after.  I have yet to have that
 NB> combo again, although I have had swiss cheese since... and more
 NB> recently, rather carefully, some liverwurst...  so far no migraines
 NB> from it, and probably the other was only a flukey coincidence... but
 NB> I'm loath to try it again...  ;)

Tyramine is one of the prime dietary triggers of migraines.
Look at the list of things containing it. Organ meats and
aged cheese are high on the list. Beer, too. Just think of
what would have happened had you washed your snack down
with a cold frosty one. And sweetened by a chocolate bar.

-

 ML> I sometimes wonder what's in that brain.
 NB> I can certainly relate to that wonder... have to deal with similarly
 NB> devious brains myself...  some days one can only shake the head... 

Soon I will go on another rant about this child. I still have
to keep reminding myself that his mind is not his fault.

-

[alcohol]

 NB> Nice story... ;)  In your case, you're probably inured by long
 NB> practice... or have a rogue gene that works nicely for you... (G)

More likely long practice. My grandfather (if you check out the
link I sent, he's described as a professor and journalist) was a
famous alky; and his son was a remarkably cheap drunk - not only
would an ounce of bourbon or glass of wine have significant
effect, he would get substantially silly from a drink.

 ML> Lucky. I admit that during this season my tummy has been a bit
 ML> dodgy; no head effect but for an inability to sleep properly,
 ML> which might be also attributable to vast quantities of chocolate.
 NB> Or your peripatetic-ness is catching up with you...?  ;)

JTO! That's just the opposite, to you. In fact, I had to park here
for a few days before ahbl (all heck broke loose). As I'm flying
out at oh dark hundred with my friend Sydney, I ate and drank very
lightly this evening, having two ribs and a cup of rice, one
sangria blanca, and a very weak Elijah Craig and water. And before
dinner two glasses of the unholy concoction of a teaspoon of sugar,
an ounce of balsamic, and water to fill.

Schweinebraten
Cat: Maryland, German, pork, roast, main
Serves: 6

2 lb boned and rolled shoulder of pork, with skin
salt
water
1 lg onion, diced
1 bay leaf
1 garlic clove, crushed
4 Tb assorted soup vegetables (carrots, leeks,
- celery root, parsley), finely chopped
Whole cloves
6 peppercorns
1 ts flour

This hearty special of Hagerstown's Schmankerl Stube
Bavarian Restaurant beckons to German food lovers
from near and far.


Preheat oven to 450F. Rub salt generously into pork.
Place pork in a casserole dish, skin side down, and
place it in preheated oven. Roast it until browned,
and then pour 1 c water over the meat. Turn the pork
after 15 min so the skin is facing up. Score the skin in
a criss-cross pattern. Stick the cloves into the pork at
the intersections of the cuts. Continue to roast for
45 min, basting regularly with its own gravy.

Add the onion, bay leaf, assorted vegetables, peppercorns
and crushed garlic to the gravy. Roast for another 10 min,
or until pork reaches an internal temperature of 160F.

Turn up the heat to 500F, pour heavily salted water over
the skin (to make it crispy) and continue to roast until
skin is fully browned. Take the roasted pork out of the
oven and cover to keep it warm. Remove cloves before serving.

Thicken the gravy with flour and season with salt and pepper;
serve over pork.

Source: Charles Sekula, Schmankerl Stube, Hagerstown MD
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