Text 3323, 103 rader
Skriven 2013-08-10 05:44:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Hanschka
Ärende: hot stuff
=================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 -> But some people we know would say that it was way too hot for their
 -> tastes.

 SR> They are weird, or have ulcers.  One poor guy I knew was Jamaican who
 SR> couldn't eat peppers.  I'm no one's idea of a fire eater, but a good
 SR> zap of hot pepper makes a lot of things taste better.

Then he had other problems than ulcers. Capsaicin can promote healing of peptic
ulcers, according to recent research. A 2006 review published in the journal
"Critical Reviews in Food Science and Nutrition" reported that capsaicin slows
the production of acid in the stomach; the spice boosts the production of
alkali, which helps to neutralize stomach acid. Capsaicin also stimulates blood
flow to the stomach lining and enhances the release of mucus in the stomach,
all of which aid in healing.

The capsaicin in cayenne pepper also actively combats Helicobacter pylori
bacteria. A laboratory study conducted at Harran University School of Medicine
in Turkey found that capsaicin demonstrated active anti-bacterial properties
against strains of Helicobacter pylori that had developed resistance to the
conventional antibiotics clarithromycin and metronidazole. The results of this
study were published in 2005 the journal "Annals of Microbiology."
http://www.livestrong.com/

I eat chilies because I like them - and other than the bleeders caused by too
much Alleve, I've never been afflicted with ulcers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Habanero Stuffed Jalapenos W/Cayenne
 Categories: Chilies, Cheese, Breads
      Yield: 10 servings
 
     10 lg Jalapenos
      2 lg Habaneros
    2/3 c  Cream cheese
           Cayenne pepper
           Oil for deep frying

MMMMM------------------------PANKO BATTER-----------------------------
           Beaten eggs
           All-purpose flour
           Panko

MMMMM-----------------------PAKORA BATTER----------------------------
     12 tb Gram flour
      1 ts Salt
      2 ts Chile powder
      2 ts Baking powder
      3 ts White cumin seeds
      2 ts Pomegranate seeds
      1 pt Water
           Fresh coriander; fine
           - chopped
 
  Finely chop the habanero including seeds. Mix into the
  cream cheese and add cayenne to taste.
  
  Slit open jalapenos and insert giant gobs of the creamy,
  habanero goo.
  
  Mix up veggie batter and add cayenne for Panko or Kashmiri
  Mirch for Pakora batter. Dredge jalapenos in batter, cover
  with flour, dredge in more batter.
  
  Deep fry these puppies until deep, golden brown. These
  things KICK!
  
  PANKO BATTER: dip in beaten eggs, then flour, then egg and
  then into Panko (Japanese Bread crumbs)
  
  PAKORA BATTER: Sift the flour into a large bowl. Add all
  the spices, baking powder, cumin, and pomegranate seeds
  and blend together. Add coriander. Set aside
  
  Dip the stuffed peppers thoroughly covering them with the
  batter, drop into hot oil and fry. Turning to make sure
  all side are browned. Take out and drain on paper
  towelling. Repeat the process until batter is finished.
  
  This batter is quite nice with onion slices, cauliflower
  florets, broccoli, spinach leaves, okra, aubergines,
  sliced potatoes sweet or white.
  
  A dip of Raita is a nice accompaniment.
  
  RAITA: Mix good thick natural yoghourt either from an
  Indian Market or a Middle Eastern Market with grated
  cucumber, diced onion, diced tomato, and slivered fresh
  mint.
  
  FROM: Mary Anne Durkee; Chile-heads List - 14 Feb 2001
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
... "A is for apple." -- Hester Pyrnne
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