Text 28255, 59 rader
Skriven 2012-08-16 21:21:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: alkaloids 118
=====================
 DD> It belongs to alkaloids, is a derivative of vanillylamide." 

But alkaloids are not necessarily alkaline (aka bases), and
even if capsaicin turns out to function as a base, there is
nothing to indicate that acidity will neutralize the heat,
whatever else it might neutralize.

Otherwise we'd be making hot sauces with ammonia or baking
soda rather than vinegar.

 ML> If ever you see me again, eggplant shall be an item on the menu.
 DD> I'll give it a shot - so long as you will not get offended if I pull
 DD> faces or push it away after tasting.

Nine times. Aunt Ah said so.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kashmiri Rogan Josh
 Categories: Indian, Lamb
   Servings:  6

      1 tb Whole Fennel Seeds
  3 1/4 c  Plain Yogurt
      6 tb Vegetable Oil
      1    3/4" Stick Of Cinnamon
    1/2 ts Whole Cloves
  2 1/2 ts Salt
      1 pn Asafetida
      3 lb Cubed Lamb
      4 ts Paprika
    1/2 ts Cayenne Pepper
  1 1/2 ts Dried Ginger
  3 2/3 c  Water Or Beef Broth
    1/4 ts Garam Masala

  Grind the fennel seeds until find.  Put the yoghurt in a bowl and beat it
  with a fork until smooth and creamy.  Heat the oil in a large pot over a
  high flame.  When hot, put in the cinnamon and cloves.  A second later, put
  in the ground asafetida.  A second after that, put in all the meat and the
  salt.  Stir the meat an cook, still on a high flame for about 5 minutes.
  Now put in the paprika and cayenne and give the meat a good stir. Slowly
  add the yoghurt, a small amount at a time, stirring the meat vigorously as
  you do so.  Add all the yoghurt this way.  Keep cooking on high heat until
  all liquid has boiled away and the meat pieces have browned slightly. Add
  the fennel and ginger.  Give the meat some more good stirs. Now put in the
  water or broth, cover so as to leave the lid very slightly ajar, and cook
  on medium heat for 30 minutes.  Cover completely and cook on low heat for
  another 45 minutes or until meat is tender. Stir a few times as the meat
  cooks, making sure that there is always some liquid in the pot. Remove the
  lid and add the garam masala. You should have a thick, reddish brown sauce.
  If it is too thin, boil away some of the liquid.

  Source unknown

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