Text 5923, 73 rader
Skriven 2013-10-19 05:50:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Canola was: not quite per
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-=> Dale Shipp wrote to Michael Loo <=-

 ML> quite poisonous. Wolfberries, a.k.a. goji, which look
 ML> pretty similar to nightshade berries. Which makes me
 ML> wonder that if one separated out the poisonous alkaloids,
 ML> would nightshade also have "superfruit" potential?

 DS> Isn't that sort of similar to what happened to rape seed?  I seem to
 DS> recall that in addition to changing the name to canola, they did some
 DS> genetic modification to the seed to make the oil more palatable.

Rape seed is an important oil producer ... used in bio-diesel, etc. The
Canadians genetically modified it to remove the toxic and/or harmful components
(erucic acid and glucosinolates) from its make-up. Then renamed it
Can(adian)o(il)l(ow)a(cid). Clever marketing has made it as much a "call"
ingredient as Kosher salt.

Rape seed is a member of the brassica family and Canola oil is produced from
either rapeseed (Brassica napus L.) or field mustard/turnip rape seed. I see
fields of plants bearing pretty, small, yellow flowers appearing here in the
middle of the Great American Outback - farmers are beginning to use
Canola/rapeseed as a small grain rotation according to the Thomas Jefferson
Agricultural Institute: "Canola is rapidly gaining acreage as a rotation
alternative with small grains and other crops. Grown in several regions of the
U.S., canola has strong demand as a healthy vegetable oil."
http://www.jeffersoninstitute.org/pubs/canola.shtml

Canola was originally a trademark, but is now a generic term for edible
varieties of rapeseed oil in North America and Australia. In Canada, an
official definition of canola is codified in Canadian law.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Smoked Striped Bass w/Mustard Vinaigrette
 Categories: Seafood, Sauces, Rubs, Citrus
      Yield: 6 Servings
 
      3 lb Wild striped bass filets
      2 tb Dry rub #3
      2 tb Dijon mustard
      3 tb Balsamic vinegar
      4 cl Roasted garlic; minced
      1    Lime; zested
    1/3 c  Extra virgin olive oil
    1/3 c  Peanut oil
           Salt and pepper
      1 bn Arugula; stemmed, washed
    1/4 c  Chopped tomato
 
  Recipe courtesy Bobby Flay, 2003
  
  Rub bass with Dry Rub #3. Bring meat smoker up to
  450øF/230øC. Place in individual hot smoker, add wood
  chips, place on fire and cook for 12 minutes.
  
  In a bowl add Dijon, vinegar, garlic and lime zest, and
  puree. With motor still running add oil slowly until
  emulsified. Season to taste with salt and pepper.
  
  Spread Arugula on platter, place fish on top and drizzle
  with dressing, dazzle with tomato.
  
  Recipe By: GRILLIN' AND CHILLIN' SHOW #GR3636
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And just like that, she was gone." -- Forrest Gump
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