Text 23870, 78 rader
Skriven 2012-04-19 12:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Endorphins 557
======================
 ML> The question is ... why are capsaicinoids deemed capable of
 ML> producing said rush whereas other painful stimuli are not?
 DD> Well, yeah, they are. However, if you truly believe your question
 DD> above then I suggest that you visit:
 DD> http://www.medicinenet.com/script/main/art.asp?articlekey=55001
 DD> Which says in part: "Stress and pain are the two most common factors
 DD> leading to the release of endorphins."

Which leads to the obvious question, why are so few people
getting endorphins through stress and pain by other means,
such as banging their heads against walls, biting their
tongues, and sticking sharp objects into themselves?

OK, I admit, I had a friend in elementary school who enjoyed
shooting staples into himself. But if the endorphin rush
theory could explain the incidence of chile-eating, there
should be an equivalent number of people banging their heads
against walls, biting their tongues, and sticking sharp objects
into themselves.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Harvest Cornish Hens
Categories: Main dish Poultry
  Servings:  8

      4 ea 1 3/4 lb. fresh or frozen ro        1 x  Salt
      1 x  Pepper                              2 T  Olive or salad oil
      1 t  Dried parsley flakes              1/4 t  Dried thyme leaves
      1 T  Butter or margarine                 1 ea 10-oz bag carrots, sliced
1/
      1 ea 10-oz container brussel spro        1 ea 12-oz. package mushrooms,
sl
      1 x  Milk                                1 T  All-purpose flour
      1 t  Chicken-flavor instant bouil        1 x  Parsley sprigs for garnish

  Calories     per serving: 435
  Fat grams    per serving: 23           Approx. Cook Time:
  Cholesterol  per serving: 105
  Remove giblets and necks from Rock Cornish Hens; refrigerate to use in
  soup another day. Rinse hens with running cold water; pat dry with
  paper towels. Sprinkle inside body cavity with salt and pepper. Fold
  neck skin to back; lift wings toward neck, then fold them under back
  of hen so they stay in place. With string, tie legs and tail of each
  hen together. Place hens, breast-side up, on rack in roasting pan. In
  a cup, mix olive or salad oil, dried parsley flakes, dried thyme
  leaves, 1/2 tsp. salt, and 1/4 tsp. pepper; brush hens with oil
  mixture. Roast hens in 350 degree oven about 1 1/4 hours, brushing
  hens occasionally with drippings in pan. Hens are done when legs can
  be moved up and down easily or when fork is inserted between leg and
  body cavity and juices that escape are not pink. Toward the end of
  roasting hens, in 12-inch skillet over medium-high heat, in hot
  margarine, cook carrots, Brussel sprouts and 1/2 tsp. salt until
  golden. Add 1/2 cup water; over high heat, heat to boiling. Reduce
  heat to medium-low; cover and cook 5 to 10 minutes until vegetables
  are tender-crisp, stirring occasionally; keep warm. When hens are
  done, discard strings. Place hens on warm large platter; keep warm.
  For gravy, remove rack from roasting pan; pour pan drippings into
  1-cup measure; let drippings stand a few seconds until fat deparates
  from meat juice. Skim 2 Tbsp. fat from drippings into 3-quart
  saucepan; skim and discard any remeining fat. In saucepan over high
  heat, in hot fat, cook mushrooms until tender and golden, stirring
  occasionally. Stir enough milk into meat juice to measuring to equal 1
  cup; stir in flour, chicken bouillon and 1/2 tsp salt until blended.
  Add 1/2 cup water to roasting pan; stir to loosen brown bits from
  bottom of pan. Pour water and brown bits into mushrooms in saucepan.
  Add meat-juice mixture; cook over high heat, stirring constantly until
  mixture boils and thickens slightly; boil 1 minute. To serve, arrange
  vegetables on platter with Cornish hens. Garnish with parsley sprigs.
  Serve with mushroom gravy.

  Source: cyberealm bbs

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