Text 36180, 56 rader
Skriven 2013-04-15 16:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pro teens 425
=====================
 ML> Yeah, though corn is notably deficient in some amino acids
 ML> (I think lysine is one of these, but I don't recall any more),
 ML> you can make up for them by balancing with complementary foods
 ML> such as beans.
 NB> Yup, that's the whole theory behind the complementary proteins...

When I was a teenager, I read an article in Scientific American
about how some cuisines have developed fairly elaborate nutritional
complementarities - the one that sticks with me as being the most
interesting is, and I quote, eggplant, rice, and chapaties (i.e.,
whole wheat).

 ML> Or go whole hog and add meat, mooting the whole balance thing.
 NB> Depending on how much meat you add... ;)  
 
Apparently a very small amount of meat can make up for a
whole bunch of nutritional sins.

==
 ML> Beyond salt and pepper, to me
 ML> the only possible enhancement for a rare hamburger is ... a
 ML> slice of cheese, American for the traditionbound, sharp
 ML> Cheddar for those who would live a little more dangerously.
 NB> I'll go with the sharp Cheddar... :)   That sounds quite nice.  :)

In general, for Cheddar and similar I say the sharper the
better, but that's mostly because I want maximum flavor for
my Lactaid buck. But as some pundits point out, there's
nothing like a creamy unchallenging American slice to make
a burger sing (I add, this is partially because a burger
done more than rare requires all the moisture and richness
that you can give it).

---------- Recipe via Meal-Master (tm) v8.00

      Title: Chapatis (roti)
 Categories: Breads, Indian
      Yield: 10 servings

    1/2 c  Whole wheat flour                 1/2 c  Water approximately
    2/3 c  Unbleached all purpose flour      1/4 ts Salt (optional)

  Make up the dough approximately 1/2-hour before you need it. Allow the
  dough to rest about 10 minutes. Pinch off portion of dough to form a ball
  about 1 1/2 inches in diameter.  Roll ball flat on lightly floured surface.
  Pat back and forth between hands until thin. (Patting makes the chapati
  puff when baked.)

  Cook on top of the stove on ungreased griddle until browned and puffed. Use
  medium heat so the griddle does not get too hot. source unknown

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)