Text 3551, 111 rader
Skriven 2013-08-16 21:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Gluten 996
==================
 > So an increase in glutens in general, or does the increased
 > gliadin go with a decrease in other kinds of gluten?
 JK> From what I understand, it not an increase in the gluten, it's the
 JK> addition of gliadin, which wasn't in wheat in the 50's, early 60's.

But gliadin has always been in gluten. Despite what Dr. Davis
says (I'd never heard of him before this discussion), it has
always always been a major fraction of the gluten, in conjunction
with glutenin. It's just been in this century that the assays
have distinguished between these two kinds of gluten, but it's
always been there.

I have seen no believable evidence on whether the percentage has
changed with the selective breeding of wheat to produce higher
yields. The wheat industry says that it's about the same, the
celiac advocates say it's gone way up.

 I'm not addressing people with gluten sensitivities and
 JK> celiac disease. I'm talking about everybody else because everybody else
 JK> is susceptible to the gliadin protein that is an opiate. This thing
 JK> binds into the opiate receptors in your brain and in most people
 JK> stimulates appetite, such that we consume 440 more calories per day,
 JK> 365 days per year."

That doesn't make a whole lot of sense to me. People whose
opiate receptors are taken up with, say, opiates actually don't
like to eat at all. Certainly we eat and assimilate more
calories than our grandparents, but the culprits are agribusiness
things like processing of food, sweetening of things that aren't
meant to be sweet, and the constant barrage of advertisement that
tells us that we should consume, consume, consume.

 JK> So on top of everything else, for everyone, not just those with
 JK> gluten-sensitivity the wheat grown today could be cause of a lot of
 JK> overeating in this country.

That may well be true, but I doubt that opiate receptors have
much to do with it. 

 > The heads are just so much more delicious than just the shells.
 JK> It is something that you were able to find them with heads attached. 
 JK> IIRC, the only time I've seen that was in Las Vegas at a seafood
 JK> restaurant there. Given the hotels and casinos there, I expect they get
 JK> in fresh fish quite often. 
 
They are hard to find. In Boston, there's only one store (an Asian
one) where they are readily available.

Kathmandu Delight Momo
cat: starter, Nepali
yield: 1 batch

h - Dough for wrappers
5 c all-purpose flour
1 Tb oil
Water as required
1 pn salt
h - Filling
1 lb shrimp, cleaned, deveined and minced
1 lb ground pork
1 c onion, finely chopped
1/2 c red bell pepper, finely chopped
1/2 ripe tomatoes, finely chopped
1/4 c fresh cilantro, finely chopped
1 Tb fresh garlic, minced
1 Tb fresh ginger, minced
1/4 ts timur (Szechwan pepper)
1/4 nutmeg, grated
1/2 ts freshly ground mustard seeds
1/2 Tb curry powder, seafood masala or MOMO masala
3 Tb cooking oil
s, p

For stuffing mixture, combine all filling ingredients in a
large mixing bowl. Mix well, adjust for seasoning. Cover
and refrigerate for at least 1 hr to allow all ingredients
to impart their unique flavors. This also improves the
consistency of the filling.

In a large bowl combine flour, oil, salt and water. Mix
well, knead until the dough becomes homogeneous in texture,
10 min. Cover and let stand for at least 15 min. Knead well
again before making wrappers. Prepare 1" diameter dough
balls. It is recommended to work with a dozen or so balls
at a time to prevent from drying. Take a dough ball, roll
between your palms to spherical shape. Dust working board
with dry flour. On the board gently flatten the ball with
your palm. Then roll out into 3" diameter wrapper. Repeat
with the remaining dough balls. Cover with bowl to prevent
from drying.

For packing hold wrapper on one palm; press at the centre
to make a pouch. Place 1 Tb of filling mixture into the
pouch and pinch the wrapper to create 4 pleats so that the
top is open. Make sure the stuffing is tightly packed into
the wrapper. Repeat with other wrappers.

Heat up a steamer, oil the steamer rack well. This is
critical because it will prevent dumplings from sticking.
Arrange uncooked MOMOs in the steamer with some space left
between the dumplings. Close the lid, and allow steaming
until the dumplings are cooked through, 10-15 min. Take
the dumplings off the steamer, and immediately serve. You
may also slightly saute cooked dumplings in butter before
serving. To serve, arrange the cooked MOMOs on a plate
dressed with Sherpa MOMO Achar.

http://nepalicooking.tripod.com
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