Text 36179, 103 rader
Skriven 2013-04-15 15:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pro Biotics 424
=======================
 ML> Which microorganisms? In my pills there were Streptococcus
 ML> faecalis and some Lactobacilli - they seemed to work but very
 DS> A bunch!  The ingredients list includes bifidobacterium infantis,
 DS> lactobacillus acidophilus, a bunch of other bifidobacterium to include
 DS> lactis, adolecentis, bifidum, breve, and longum.  Then three other
 DS> varieties of lactobacillus.

Back in my day, Bifidobacterium were all lumped together
under the name Lactobacillus bifidus.

 DS> I have no idea what any of those are, but it claims 10 billion live
 DS> cells.

L. acidophilus is the major species that ferments milk
into yogurt.

 DS> Title: Tortas - Hard-Roll Sandwiches

Interesting. I walked past Rick Bayless's Tortas de la Frontera
today - rapidly; I had somewhere to go. I did note that his
sandwiches smelled particularly nice. I've eaten there but found
it astonishingly poor value - good tasting sandwiches with far
too much bread and far too little filling, and when I told them
to omit the cheese, they didn't completely omit the cheese and
didn't replace it with anything else. I figure they made it and
went, whoops, and scraped the cheese off as best they could,
perhaps taking away some of the real food as well.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Shredded-Beef Salad W/ Avocado & Chile Chipotle
 Categories: Ethnic, Library bk, Meats, Salads
      Yield: 2 servings

           --Meat Mixture--
      1 lb Flank steak or brisket, well
           -trimmed & cut into 2" sqrs.
      1    Garlic clove, peeled &
           -quartered
      1    Serrano chile (or 1/2
           -jalapeno), sliced (opt.)
      2    Bay leaves
    1/2 ts Mixed marjoram & thyme
    1/4 ts Freshly ground black pepper
    1/2 ts Salt (generous)
      1 sm Onion, diced
      2 sm Boiling potatoes like the
           -red-skinned ones, quartered
           --Dressing--
    3/4 c  Olive oil
    1/4 c  Cider vinegar
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
           --To Finish the Dish--
      6    Romaine lettuce leaves
      1    Ripe avocado, peeled, pitted
           -and sliced
      4    Canned chipotle chiles,
           -halved & seeded
    1/2 c  Mexican queso fresco, or
           -other fresh cheese like
           -feta or farmer's cheese,
           -crumbled
      3    Radish roses, for garnish

  *Salpicon de Res Poblano
  Bring 3 cups water to a boil in a medium-size saucepan, add the
  squares of meat and skim off any grayish foam that rises to the top
  during the first few minutes of boiling.  Add the garlic, optional
  chile, bay leaves, herbs, pepper, salt & half of the onion, and
  simmer over medium to medium-low heat for an hour or so, until the
  meat is tender.  If there is time, let cool in the broth.  Drain and
  discard all but the meat; then shred the meat into long, thin
  strands.  While the meat is cooking, boil the potatoes in salted
  water to cover until they are just tender, about 15 minutes.  Cool
  under running water, peel off the skins if you wish, then dice into
  1/2" bits.  Add to the meat, along with the remaining onion. Measure
  the dressing ingredients into a small bowl or a jar with a
  tight-fitting lid.  Whisk or shake to thoroughly blend, then pour 2/3
  of the dressing over the meat mixture.  Stir, cover and let stand 1/2
  hour. Just before serving, line a platter with 4 of the romaine
  leaves; slice the remaining 2 to make a bed in the center.  Taste the
  meat-potato-onion salpicon for salt, then scoop it into a mound over
  hte sliced lettuce. Decorate with slices of avocado alternating with
  chipotle chile halves, then remix the rest of the dressing and
  drizzle it over the whole affair. Sprinkle with the cheese, decorate
  with the radish roses, and the salpicon is ready to serve.
  Variations:  Yucatecan Dzik de Res:  Prepare the meat as directed in
  Step 1, then dice and add 1/2 medium red onion, 4 large radishes, hot
  green chile to taste and 1 small tomato.  Toss with 2 tablespoons
  chopped fresh cilantro, 6 tablespoons bitter orange juice and salt to
  taste.  Beef and Jicama Salpicon:  Prepare the recipe through Step 3,
  omitting the potatoes and adding, along with the onion in Step 2, 1
  cup matchstick-cut jicama, 4 sliced radishes and 1/3 cup diced green
  onion. Serve on lettuce leaves garnished with the diced chipotle and
  drizzled with the remaining dressing.  Source:  Authentic Mexican;
  Rick & Deann Groen Bayless.  MM by Lyn.

MMMMM

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