Text 29699, 85 rader
Skriven 2015-08-05 11:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: strange brews 49
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 NB> My mom avoids all the nightshade family, for her arthritis' sake... it
 NB> might be helping her, but I'm not convinced of the necessity of it..

The Solanaceae, like the grasses, have their good and bad
points. For me, they're pretty much all good. There are those
who are sensitive to them, though.

 NB> :)  I like the eggplant and chiles way too much to easily give them
 NB> up.. ;) 

If I were to develop a sensitivity to these, I might just
as well make a noise like a hoop and roll away.

 ML> The R is rebaudioside A, one of the two major steviol
 ML> glycosides (just looked this up). It is GRAS, whereas
 ML> other of the glycosides are not, though they can be sold
 ML> under the "dietary supplement" loophole (this last part
 ML> from Wikipedia, so I'm not so sure about its truth).
 NB> Ah, so it's just the proper chemical name for the natural substance...
 
That's not necessarily a good thing - after all, sucrose and
glucose are just proper chemical names for natural substances
that people eat and that people would be just as well off not
eating. Not to mention there are all sorts of natural things
- ricin, cobra venom, zucchini - that are downright dangerous.

Country-style pork spare ribs
categories: Australian, American, main
servings: 4

1 Tb paprika
1 ts dried thyme
1 ts fresh-ground pepper
1 ts garlic powder
1/2 Tb sea salt flakes
12 pork spareribs (1.8 kg)
- the picture looks like country-styles
1 Tb olive oil
h - mustard barbecue sauce
3/4 c yellow mustard
3/4 c cider vinegar
1/2 c superfine sugar
1 Tb Worcestershire
1/2 ts cayenne
1 Tb sea salt flakes
h - slaw
1/4 hd savoy cabbage (200 g), shredded
1 md carrot, peeled, grated
1/2 red onion, shaved
3/4 ts poppy seeds
1/4 ts celery salt, opt

Oven at 150C/300F. In a small bowl mix paprika,
thyme, pepper, garlic, and salt.

Coat the ribs with the oil and pat the spice mix
all over. Line a large rimmed baking tray with
baking paper and arrange the ribs in a single
layer on the tray. Roast the ribs, turning once
halfway, for 90 min or until dark golden and
meat is tender. Remove ribs from the oven and
increase the temperature to 220C/450F.

Meanwhile, for the sauce: In a saucepan, combine
all ingredients and simmer 3 min or until thickened
slightly. Set aside, reserving 1/4 c separately for
the slaw.

Pour off any accumulated liquid from the rib tray.
Brush ribs with some sauce and return to oven 12 to
15 min or until ribs are glazed and sauce bubbles.
Remove from oven and brush with more sauce.

Toss slaw ingredients with reserved 1/4 c sauce.
Correct seasoning.

Serve ribs with slaw and barbecue sauce.

Coles supermarkets, South Australia



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