Text 33818, 110 rader
Skriven 2013-02-18 13:57:58 av Janis Kracht (1:261/38)
  Kommentar till text 33817 av MICHAEL LOO (1:123/140)
Ärende: Garlic 125
==================
Hi Michael,

>> Most sites online refer to chicken soup (mostly without garlic) as
>> protective against colds or flu, without really knowing why as well...

> I'm taking another flyer here and guessing that they're generally
> false. My gut feeling is that alliums, the more and the stronger
> the better, are the key.

well, as I mentioned, garlic soup does it for me most times.. the more the
better, and the better..

>> I saw mention of carnosine, etc., but mostly the best they seemed to
>> come up was that it was the combination of chicken and vegetables that
>> made Chicken soup such a good thing to eat to hold off colds and flu.

> I can explain the chicken part by pointing out that this was
> the likeliest source of protein for your average household;
> but that would imply that any kind of soup would be good for
> a cold (this hypothesis has been made by others).

Hot steamy liquids clearing out the nose and sinuses, celery and parsley as a
slight diruretic (flushing the germs out?)  :)

But beef and other soups (for me certainly the beany type, even Pasta e
Fagioli) can be harder to digest than chicken soup.

[...]
>> gram-positive bacteria) and E. coli (a gram-negative bacteria). Garlic
>> was able to significantly increase the effectiveness of the two
>> antibiotic medications in killing the bacteria.
>> That could be significant if garlic can be used someday instead of the
>> plethora of antibiotics in the phamaceutical world, most of which give
>> me allergic reactions.. bad ones too.

> But I've noticed garlic itself being subject to fungal
> (as opposed to any other kind of) infection.

Yes, plants can get fungal infections.. one year, I had to spray all my garden
beds to keep the fungal crap from spreading from my Summer Squash.. that was a
very bad year for that kind of thing all over NYS..  I couldn't even compost
the dead plants.  I went to Agway and found an anti-fungal spray there that was
mixed with water... so it doesn't surprise me that garlic could also be
affected.  I've seen moldy garlic (yuck (grin)).

>Anyhow, I
> look forward to the day when everyone smells of garlic.
> It'll probably come to pass that everybody's skin will
> be a similar shade of brown before then.


>> Nepali Chicken Wings
>> That looks like a great recipe.  Tumeric is something I always like to
>> use since it's supposed to be helpful for MS and many other diseases,
>> viral and otherwise.. probably because of the curcumin it contains.

> It's been touted for everything up to and including the big C.
> Sad that I don't care for the taste of it in therapeutic doses.
> As with many of the spices, I find really tiny amounts pleasant
> to the taste and substantial amounts quite nasty. On the other
> hand I can appreciate almost any amount of chile and cumin.

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

> Title: Crayfish curry

hehe This one reminded me of when we were living in Kentucky.. you could get a
huge platter of crayfish with hot spicy sauce at a Cajun restaurant.

I also loved fried breaded alligator tails (vbg).. nothing like that around
here, darn it.. :)

===Fettuccine with Shrimp and Spring Vegetables===

1 pound Fettuccine or Linguine
2 small yellow squash, cut in 2 inch by 1 inch sticks 2 small zucchini, cut in
2 inch by 1 inch sticks 1/2 pound fresh green beans, tough ends trimmed and cut
to two inch lengths 1 pound shrimp, deveined and shelled 1 Tablespoon Olive Oil
2 cloves garlic, minced
1 Tablespoon butter
2 Tablespoons flour
1/2 cup milk or cream
1 Tablespoon paprika
1 Tablespoon salt for the Fettuccine salt, pepper to taste

Cook the Fettuccine and drain the water from cooking into another pot.  Put the
fettuccine in a large serving bowl.  *Add the green beans to the reserved pasta
water and cook for 3 minutes.  Add Yellow squash and zucchini squash and cook 3
minutes longer.  Remove the vegetables to a bowl and reserve the cooking water.

Add the tablespoon of olive oil and 1 tablespoon butter to a  large deep frying
pan and heat.  Add the minced garlic and saute until golden.  Add the flour. 
Add the paprika and stir until combined.  Add the cream slowly, stirring to
blend well.  Slowly add some of the cooking water to make a thin sauce (about 2
cups of the cooking water).  Add the shrimp and cook for two minutes or until
the shrimp just starts to turn red and curl.  Add the cooked vegetables and
cook for a scant minute or so to mingle the flavors. Pour the hot sauce mixture
in the serving bowl and toss to coat the Fettuccine.

*Note: don't bother trying this with Non-gluten or rice-macaroni/fettucine :(
:( These days, after I've cooked the non-gluten fettucine, that water gets
dumped.  I replace the pasta cooking water with light chicken broth and add the
vegetables.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)