Text 26191, 60 rader
Skriven 2015-04-20 20:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BJöRN FELTEN
Ärende: calories 543
====================
 -=> Mark Lewis said to Bjorn Felten <=-

 ml> either way, if you don't burn them, they get stored... the more 
 ml> that get stored, the more weight one gains...
 BF>    No, you can't store calories. The body can store a very small
 BF> amount of glucose and then an almost unlimited amount of fat. Both
 BF> can be retrieved to produce the calories you need to keep your body
 BF> running.
 ML> reread what you wrote, please... if the glucose and fat are converted
 ML> to calories as needed then that makes them "stored calories"...

What exactly do you mean by calories, both of you?

To me, the term signifies, simply, energy, and strictly
just a measurement of energy at that. 

You can get into the terminology issues of conversion
and production later, if you like, but please keep it
low key and focused on food.

 -=> Björn Felten said to Mark Lewis <=-

 BF> No it's not. Converting and producing are two different things.

In what way? If I'm reading you right, nobody produces
anything, essentially.

Smoked mackerel and sesame instant British miso soup
categories: Japanese, British, starter, recherche
servings: 2

6 Tb sesame seeds, toasted
100 g smoked mackerel (supermarket is fine)
100 g miso (ideally barley miso)
100 g tofu
Spring onion

First grind the toasted sesame seeds well - ideally in
a suribachi Japanese pottery bowl with a surikogi
wooden stick; otherwise use a coffee grinder. Then add
the smoked mackerel and the miso on top of the sesame
and grind together. (I use about the same amounts of
miso, sesame, mackerel and tofu - but you can change
however you want, really!) Grind until it's all mixed
into a paste but keeping some grains.

Spread this paste thinly around the inner surface of
the suribachi. Hold the bowl upside down over the
flame of the gas hob to grill the surface of the miso
paste - this gives a nice grilled taste to the soup.
If you don’t have a suribachi, spread the paste on an
oven tray and grill lightly in oven. Crumble the tofu
and put it in the bowl with the grilled miso. Pour
boiling water over this mix to make a fantastic dashi
broth. Garnish with finely chopped spring onion.

Junya Yamasaki, chef and co-owner, Koya, London
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