Text 31576, 91 rader
Skriven 2012-12-03 17:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: 653thsonian studies stink
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 JK> "A small minority, though, love the smell and taste of the fruit.

I'll say that is a prejudiced, Eurocentric, and false statement.
I believe that in south and southeast Asia, where the fruit is
native, a large majority enjoy the taste at least; many, myself
included, don't mind the smell, which bears only a superficial
resemblance to sewage, rotten eggs, or Limburger.

 JK> Anthony Bourdain calls it "indescribable, something you will either
 JK> love or despise... Your breath will smell as if you'd been
 JK> French-kissing your dead grandmother." 

I suppose only Anthony Bourdain has had both experiences?

 JK> "Even apart from the smell, durians are a scientific marvel. According
 JK> to a 2009 Japanese study, durian extract strongly inhibits the enzyme
 JK> aldehyde dehydrogenase (ALDH), used by the liver to break down alcohol.
 JK> This might account for a piece of traditional Asian folklore: that
 JK> getting intoxicated while eating durians can lead to death."

You do realize that most Asians lack the enzyme period, which
doesn't actually break down alcohol but helps get rid of one of
the metabolites of ethanol, acetaldehyde, which is one of the
key causes of delirium and hangover. I believe it was Bela Lugosi
who skipped the middleman and drank acetaldehyde straight, as it
was cheaper and more effective than booze.

I think the Smithsonian studies stink!

 JK> "In breaking down aroma extract, taken from Thai durians, with a mass
 JK> spectrometer and gas chromatograph, the team, led by Jia-Ziao Li,
 JK> pinpointed 50 discrete compounds in the fruit responsible for its
 JK> uncommon aroma. Those compounds included eight that hadn't been
 JK> detected in durians before -- and four compounds that had been
 JK> completely unknown to science." 

There is another fruit that smells worse than the durian -
the papaya. Papayas that are available in the west have been
bred for many generations to get rid of this characteristic,
but in Asia there are still varieties that possess the
sometimes prized aroma, which is sort of durianlike with an
undertone of something between fish sauce and crotch rot.
My god that was bizarre (yes, I had one once).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pork and Papaya Salad
 Categories: Main, Pork, Salad, Quick&easy
      Yield: 4 Servings

      3 tb Olive oil; divided
      3 tb Orange juice
      1 tb Rice wine vinegar
  2 1/2 ts Chopped fresh cilantro
    3/4 ts ;salt; divided
      1    Can (16 or 19 oz) black
           - beans; drained & rinsed
      2 ts Finely chopped garlic
    1/8 ts ;freshly ground pepper
      1 lb TO 1-1/2 lb pork tenderloin;
           - cut into 1/4-inch slices
      1    Ripe papaya; peeled, seeded,
           - and sliced

  Prep time: 20 minutes - Cooking time: 6 to 8 minutes

  Combine 2 Tb oil, orange juice, vinegar, cilantro and 1/4
  ts salt in cup.  Remove 1 Tb dressing and toss with
  beans in medium bowl; set aside.

  Mash together garlic, remaining 1/2 ts salt and pepper on board
  with side of knife.  Rub paste onto all sides of pork in bowl.

  Heat 1-1/2 ts oil in large nonstick skillet over medium-high
  heat. Add half the pork; cook 2 minutes.  Turn and brown 2 minutes
  more.  Remove to clean bowl.  Repeat process with remaining 1-1/2
  ts oil and pork.  Arrange beans in center of a serving
  platter.  Spoon pork and papaya around beans.  Pour remaining
  dressing over pork and papaya.

  Per serving: 370 calories, 17.5 g total fat, (4 g saturated), 85 mg
  cholesterol, 702 mg sodium, 21 g carbohydrates, 32 g protein, 54 mg
  calcium, 4 g fiber.

  printed in Ladies Home Journal, 6/98

  typed and posted by teri Chesser    7/98

MMMMM
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