Text 29177, 91 rader
Skriven 2012-09-03 13:55:00 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: DRYING PEPPERS 20903
============================
 -=> Quoting Ruth Haffly to Glen Jamieson <=-

 NB> measure the sugar content of the ripe peaches themselves?
 
 RH> Not without special instruments probably. Ones that we probably can't
 RH> afford.
 
 GJ> There is a way, if you have a blood glucose tester.  I have used one
 GJ> to test the sugar content of wines, and it works.  If you find that
 GJ> the peach juice is so sweet it is out of range, all you have to do is
 GJ> to dilute it by a known ratio of water to juice, until it becomes

 RH> Interesting idea...............hmmmmmmmmmmmmmmmmm, wonder what my
 RH> doctor would say to that idea. (G)

Try it if you have a blood glucose tester, and see what figures you
get.  Then tell your doctor.  That would give him/her something new to
think about.
 
 GJ> within range.  Then do some simple sums.  Alternatively, you could get
 GJ> a Baume meter of the type used by wine-makers to test grape juice.

 RH> That's the widget I was thinking of. I presume it works on fruits
 RH> other than grapes. (G)

I would expect the fructose in grapes and other fruit to give results
similar to glucose.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Moroccan Lamb And Fruit Stew
 Categories: Middle east, Lamb, Soup/stew, Fruit
      Yield: 4 Serving(s)
 
      2 lb Boneless lamb
           (trimmed of all fat and
           -cut into 2-inch pieces
    1/4 ts Cayenne pepper
      1 ts Salt
      1 tb Fresh ginger, minced
      1 c  Plain low-fat yogurt
      2 tb Olive oil
    1/4 ts Fresh black pepper
           -coarsely ground
    1/2 ts Tumeric
    1/4 ts Cinnamon
    1/4 ts Coriander, ground
    1/2 c  Water
      5    Apricots
           (pitted and quartered)
      2    Nectarines, pitted
           & cut into 1/4-inch slices
    1/2 c  Fresh cilantro
           (finely chopped)
           Steamed brown rice
           -for accompaniment
 
       Lighter than the traditional lamb stew with thickened juices,
  this version is perfect for summer. By stirring in the fruits after
  the lamb has simmered to tenderness, you will preserve their colors
  and shapes.
  
       In a large, shallow bowl, toss the lamb with the cayenne and
  salt. Stir the ginger into the yogurt and pour over the lamb. Cover
  the bowl and marinate for 1 hour at room temperature or several hours
  in the refrigerator.
  
       Heat the olive oil in a heavy 10- or 12-inch skillet over high
  heat. Sprinkle in the black pepper, tumeric, cinnamon, and coriander.
  Stir for 1 minute until the spices are very fragrant and sizzling.
  Add the lamb and all the marinade and stir well. The mixture will
  turn bright yellow because of the tumeric.
  
       Bring to a boil, cover and reduce heat to low. Cook undisturbed
  for 1 hour, then gently add the 1/2 cup of water. Cover again and
  cook for 15 minutes. Remove the cover and continue cooking for
  another 15 minutes. Stir in apricots and nectarines. Cook, stirring
  gently, for 5 to 6 minutes until the fruit has softened slightly.
  Sprinkle with the cilantro and serve over brown rice.
  
  Serves 4.
  
  CALORIES: Who, I mean WHO, really cares????
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)