Text 364, 123 rader
Skriven 2013-04-29 22:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: probiotics 478
======================
 ML> I find proper yogurt unacceptably sharp, and up until recently,
 ML> the fit, fruity, and frozen varieties didn't have much in the
 ML> way of probiotics. 
 NB> True.  There was a while where it was hard to find the ones with
 NB> active cultures... I think that Dannon was the first of the national
 NB> brands to make a point of having the live and active cultures.

I believe so. We used to use Danny products in the early '70s.

 NB> Stonyfield(brook? I always misremember the name unless it's in front of
 NB> me) Farm was a natural brand that not only had live cultures, but also
 NB> had a cream-top version, made with whole nonhomogenized milk

Stonyfield. I once had a friend who was going out with a
lawyer whose family either founded or funded that company.
His name was Steinfeld.

 ML> Everyone has some aminos, after all. The wonder being how
 ML> cultures that lacked spectrometers came up with these
 ML> combinations in which the food value was greater than that
 ML> of the sum of the parts.
 NB> Trial and error, with observation...?  Like discovering that limes
 NB> helped prevent/heal beri-beri...?
 
Scurvy. Unpolished rice helps prevent/heal beri-beri.

The question I have about the trial and error with observation
theory is that we're talking a long time span here, during which
enough chasing down blind alleys would lead to a population's
extinction, along with the knowledge gotten from the experiments.

Or was there more to it than that - some wise and longevity-blessed
observers who noticed how some families throve, the ones who ate
beans with their rice, compared what happened to the family here
who ate cauliflower or the other one over there that used cabbage.

Of course, the savages down in the next valley who ignored the
taboos and went off and murdered deer and ducks and things ended
up being the most robust of all.

 NB> Muenster (or monster cheese, as we used to jokingly call it) was a
 NB> treat when I was growing up.  I prefer it somewhat aged, but that is
 NB> sometimes a bit hard to find.  Sharp cheddar is what we prefer, but
 NB> that's harder to find pre-sliced, and our cheese eating goes in spurts,
 NB> so I usually get the sandwich slices

You know what: get non-pre-sliced sharp Cheddar, use what you
need, and loosely wrap the end of the remainder and stick it
in the low-humidity drawer of the fridge. It keeps pretty well,
and my cheese eating is more sporadic even than yours. I've
been told that freezing works, too (wrap it in something porous
like paper towels or cheesecloth before wrapping it in freezer
wrap), but I don't have firsthand knowledge of that.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Kang-Ped Bhet-Yang (Roast Duck Red Curry)
 Categories: Thai, Duck, Curry
      Yield: 8 servings

MMMMM----------------------RED CURRY PASTE---------------------------
      5    Dry Hot Chili Peppers
      1 tb Lemon Grass (Sliced)
      2 sl Galanga
      1 tb Coriander Seeds
      2 ts Cumin
      1 ts Fennel Seed
    1/4    Ground Nutmeg
      3    Small Onions
      5    Cloves of Garlic
      1 ts Shrimp Paste
      3    Coriander Roots
           Zest from 1/4 Sm Kaffir
           -Lime
  1 1/2 ts Black Peppers
    1/2 ts Salt

MMMMM---------------------OTHER INGREDIENTS--------------------------
      1    Roast Duck
      5    Plum Tomatoes
    1/2 c  * Small Thai Eggplants
      4    Fresh Med.Hot Chili Peppers
      4    Kaffir Lime Leaves
    1/2 bn Thai Basils (Horapha)
      1 ts Coconut Sugar
      3 c  Coconut "Cream"
      5 c  Coconut "Milk"
           Fish Sauce

  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US. These are about the size
  of large green peas, and look pretty much the same. Regular green
  peas may be used as substitute.

  Put the ingredients for the red curry paste into a mortar and pound
  until well mixed into a paste.  NOTE: You may use commercially
  available paste, if available. Adjust the amount to taste.

  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on). Cut the neck and wing into pieces.

  Place the coconut milk in a large saucepan and heat till boiling. Add
  duck pieces and cook till tender. Put the coconut cream into a frying
  pan, add red curry paste. Heat over fairly high heat, stirring
  constantly, till all the paste have mixed in and thoroughly heated.
  Add Kaffir Lime leaves, fish sauce (to taste), coconut sugar, and
  continue to heat (keep stirring all the time to prevent burning) until
  red oil starts to form on the surface of the "sauce".

  Add the "sauce" to the saucepan of duck and coconut milk, and bring
  back to a boil.  Add all remaining ingredients except the basils,
  which is to be added when the curry starts to boil. Remove from heat
  and serve with plain boiled white rice.

  Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee
  Gajajiva.

MMMMM


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