Text 28133, 129 rader
Skriven 2012-08-12 07:42:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Neutralising Heat
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 BF> Both Butch and I are much more comfortable relying on a Doctor.
 BF> Different strokes....

 ML> If you feel that way and want to try something not in
 ML> the pharmacopeia, you can always ask the doctor.

 DD> That is my general practice.

 ML> I'd do that only if I suspected factors that may be
 ML> invisible to me. Of course, I don't worry about little
 ML> blips in my health - it's the big potholes that are my
 ML> concern.

On the little things - I do as I will. But, if I have concerns about how things
will interact with my current meds and my current self -- I tend to ask the
croaker.
 
 -=> Dave Drum said to Ruth Haffly <=-

 DD> Another thing - the acid in the tomatoes will tend to neutralise the
 DD> alkaline capsaicin heat. So making the marinara probably cooled things
 DD> off - but, going straight to tapioca, which is bland and absorbs other
 DD> things quite well ....

 ML> I've heard conflicting things about the acid or alkaline
 ML> characteristic of the stuff - could be the usual Internet
 ML> bull or perhaps a manifestation of how things can be both
 ML> acid and base based on different (and accepted) definitions
 ML> of the terms. I don't recall much, as it's been forty-four
 ML> years since I paid any attention, but terms such as electron
 ML> donation and proton acceptance ring very faintly in my head.

I'd not recognise an alkaloid from its chemical formula - nor if it bit me on
the right fetlock. But, I have been told by some who should know that
"Capsaicin is an odorless, flavorless, lipophilic substance. It belongs to
alkaloids, is a derivative of vanillylamide." 

http://www.ensymm.com/pdf/ensymm_capsaicin_extraction_abstract.pdf is
representative of what I have found.
 
 DD> I do cumin rice with various things - but, not with eggplant. I don't
 DD> really care if I am ever served eggplant again. Ever.

 ML> If ever you see me again, eggplant shall be an item on the menu.

I'll give it a shot - so long as you will not get offended if I pull faces or
push it away after tasting. And should you forget ... no great loss to me. I
druther have some good barbecued pork.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Thick Grilled Pork Chop w/Ginger Plum Bbq Sauce
 Categories: Tv-food, Pork, Bbq, Fruits, Oriental
      Yield: 4 servings
 
MMMMM---------------------------SAUCE--------------------------------
      6    Plums; peeled and quartered
      2 oz Ginger
      1 sm Clove of garlic; crushed,
           - chopped
      6 oz Hoisin sauce; + more for
           - garnish
      8 oz Lite brown sugar
      8 oz Water
      2 oz Soy sauce
      1    Pc star anise; ground
      2 oz Cider vinegar
      2    Scallions

MMMMM----------------------------MEAT---------------------------------
           Pork loin
           Salt
      1 tb Rice wine vinegar
    1/2 ts Sesame oil
    1/2 ts Chile flakes
      3 oz Bean sprouts
    1/2 lb Carrots; julienned
    1/2 lb Cucumber; julienned
      3    Scallions
      1 ts Salt
    1/2 ts Sugar
           Chinese pancakes
 
  Preparation of Ginger Plum BBQ Sauce: Simmer plums,
  ginger, 1 clove garlic, Hoisin sauce, brown sugar, 2
  tablespoons water, soy sauce, and star anise, 20 minutes
  or until plums are loose. Add vinegar and simmer,
  uncovered, stirring constantly until sauce thickens, about
  10 minutes. Discard star anise, strain and stir in
  scallions.
  
  Preparation of Meat: Trim loin into double thick chops,
  marinate in BBQ sauce overnight, and grill to desired
  temperature.
  
  Preparation of Mu-shu Pancake Filling: In a large bowl,
  combine one large clove clove garlic, 1/4 teaspoon salt, 3
  tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2
  teaspoon sesame oil, and 1/2 teaspoon chile flakes and
  whisk to combine. Add 2 ounces bean sprouts, 1/2 pound
  carrots, 1/2 pound seeded and julienned English cucumber,
  2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt,
  and 1/2 teaspoon sugar. Combine well and let sit for two
  hours.
  
  Warm pancakes, spread Hoisin sauce on pancake, fill with
  vegetables and roll.
  
  Presentation: Place pork loin on a plate. Garnish with two
  filled, rolled, warmed mu-shu pancakes. Garnish with fresh
  cilantro.
  
  Garnish Option: Make a reduction of duck stock, star
  anise, and plum wine. Reduce to glaze and lightly puddle
  on plate before adding pork chop and mu-shu pancakes.
  
  John Tesar; Chef du Jour Cooking Show #DJ9424
  
  MM Format by Dave Drum - 10 December 1999

  Uncle Dirty Dave's Kitchen
 
MMMMM

... GOP 2012: Keeping millions out of work to put one man out of a job.
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