Text 27714, 124 rader
Skriven 2012-07-30 01:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: drungs 36
=================
 NB> Sounds like the arrangement I had with a friend of mine for many
 NB> years... we'd remind each other to be sure to be having our yogurt
 NB> along with our antibiotics, so as to not lose the good bugs in the gut
 NB> and thereby avoid potential problems...  Funny how it's easier to
 NB> remember for someone else... [g]

Question about the probiotics in yogurt. I can see the reason
for ingesting them, but when you take them with the antibiotics,
don't they sort of cancel each other? I thought the best thing
was to start the yogurt therapy when the antibiotics were
winding down.

 ML> Screaming Noodles
 ML> Recipe title alludes to the fact that the originator's
 ML> children used to threaten to scream unless they got it.
 NB> I wondered about that... there certainly didn't seem to be enough heat
 NB> added to warrant a screaming moniker...  :)

I'd scream from them - all that cottage cheese.

I had a friend whose mother made me a similar dish
every time we saw each other, thinking that I liked
it. Of course I cramped up awfully every time, which
had lasting effects on my life.

--

 ML> The active ingredient may be the same, but the fillers
 ML> aren't, and the way the tablet or capsule is made, how
 ML> densely packed, where the drug resides, how the carrier
 ML> breaks down ...
 NB> Exactly... fillers seem to get me most of the time... probably the
 NB> other differences have also had their effects, even when I didn't know
 NB> it. 

One of the most common fillers, for some strange reason
(read: the powerful dairy lobby), is lactose. Another is
talc. Very peculiar.

 NB>> I've never tried to use melatonin to get sleep... with my track record
 NB>> on drugs (most don't work, generics even less so, and almost all give
 NB>> me undesired side effects), I think I'll just leave that one alone,
 NB>> too. :) 
 ML> Melatonin is not classified as a drug, if that's any
 ML> consolation to you. Not that it makes a practical difference,
 ML> of course.
 NB> I was, after all, speaking practically...  ;)

I'm developing a sort of insensitivity to it - not that
it doesn't work, but, in common with Lasix, the effect is
often several hours' delayed and unpredictable.

Peach Puzzle
categories: fruit, dessert, pastry
servings: 7

Peaches and Syrup
7 md peaches, peeled
3/4 c packed light brown sugar
6 Tb water
2 Tb unsalted butter
1/2 ts vanilla extract
1/8 ts salt
Dough
1 1/4 c all-purpose flour
2 Tb granulated sugar
1 Tb baking powder
1/4 ts salt
5 Tb unsalted butter, chilled, in 1/4" pieces
6 Tb milk

For the peaches and syrup.

Put a rack in the middle of the oven and heat the oven
to 400F.

Place a 6 oz custard cup or ramekin upside down in the
center of a 9" pie plate and arrange the peaches around
the custard cup.

Combine the brown sugar, water, butter, vanilla, and
salt in a saucepan and stir over medium heat until the
sugar dissolves and the butter melts, about 5 min.
Pour the syrup over the peaches.

For the dough.

Pulse the flour, sugar, baking powder, and salt in a
food processor until blended. Add the butter and pulse
until the flour mixture is pale yellow and resembles
coarse cornmeal. Put the mixture into a medium bowl.

Using a rubber spatula, fold the milk into the flour
mixture, pressing the mixture against the sides of the
bowl to form the dough.

Squeeze the dough together and flatten into a disk.
On a lightly floured work surface, roll the dough into
a 9" circle. Lay the dough directly over the peaches
and press and fit the dough so that it fits snugly
around peaches. (The dough will stretch as you fit it
around the peaches, but do not attach the dough to the
pie plate.).

Bake until the top is golden brown, 25 to 30 min.
Transfer the pan to a rack and let cool for 30 min.
Place a large rimmed serving plate over the top of the
pie plate and quickly invert the puzzle onto a plate.
Cut into wedges around each peach and serve, pouring
syrup over each portion.

note: Since this dish is all about the peaches, save
it for when fresh local peaches are in season. And it
is important to choose peaches that are neither very
ripe nor rock-hard - they should give a little when
squeezed. Be sure to invert the pie plate quickly to
avoid losing any of the syrup. Serve with vanilla ice
cream or sweetened whipped cream.

Lois Schlademan, Cook's Country Lost Recipes

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