Text 17105, 95 rader
Skriven 2007-06-23 09:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Beverages 714
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 ML> I was unaware there was a disconnect between garlic and its oil.
 JM> Consider the source of the information. The Merck Index

I did; used to genuflect before that document, back in the day.

 JM> has all sorts of interesting info on drugs and other materials
 JM> that might have been useful as drugs. I think the Oil of
 JM> Garlic would be what you got as the water-insoluble portion
 JM> of what came over when you steam-distill crushed garlic. So it is a
 JM> distinct "preparation" of the garlic.

Ah. If I had enough knowhow to check the structures I might
have been able to figure that out.

 JM> Makes sense. (Maybe membership in the cabbage family has
 JM> some connection to your observation of resultant
 JM> flatulence effects!)

The lore is substantiated by my experience. Cabbage, beans,
and cheese. I've managed to down meals on airplanes (think
pressure change and the distensibility of the gut) where the
LSG SkyChefs have managed to include all three.

 JM> I think there is
 JM> some similarity  in the Allicin of garlic, as it involves
 JM> sulfur derivatives of allyl/2-propene. The piperine in black
 JM> pepper is completely different, no sulfur or allyl groupings
 JM> in it. From memory, capsaicin has neither.

As far as I recall, that's right: if capsaicin did have those
sulfurous side effects, I probably wouldn't like it so much.

---------- Recipe via Meal-Master (tm) v8.06

       Title: SMOKED OCEAN TROUT & FENNEL PIE WITH COLCANNON
  Categories: Mains, Fish, Pies
       Yield: 4

     300 g  Smoked ocean trout; flaked
     300 g  Pastry
       1 lg Fennel bulbs; diced
       1    Celery stalks; diced
     1/2    Leeks; diced
     100 g  Butter
     250 ml Stock- fish
      30 g  Flour; +extra 2 roll
       1    Egg yolks
       2 tb Milk
            Salt and pepper
            ; COLCANNON
       3 c  Potatoes; hot buttery
            ; mashed
       1 c  Cabbage- Savoy; slice/sauted
       3 tb Spring onions; sliced
       1    Tomatoes; peel/seed/diced
       1 tb Shallots; sl thin
            ; SAFFRON & VANILLA VELOUTE
     1/2 c  White wine
         pn Saffron
     1/2    Vanilla beans;sl/seeds loose
       2 c  Stock- fish
       1 c  Cream

   Saute vegetables in half the butter till soft. Combine with trout flakes
   in large bowl. Make a roux with remaining butter & flour, then stir in
   the fish stock to form a veloutte. While still warm, gently fold veloute
   through fish mix. Season to taste. Put this in fridge to cool.

   Roll pastry out to make either 4 small pies, or one large one. Line pie
   case & reserve enough for the lid. Fill pies with the chilled fish mix.
   Make an egg wash with yolk and milk. Use this to seal pie lids on, then
   glaze top of pies.

   Preheat oven to 180C. Rewst pies in fridge for 20 minutes before baking
   for 15 to 20 minutes toll golden & pastry crisp.

   TO MAKE COLCANNON: Fold ingredients together. Season to taste.

   SAFFRON & VANILLA VELOUTE: Bring wine to the boil in a small pot with the
   spices. Reduce by half & add fish stock. Reduce this by half, then add
   cream. Reduce till it makes a light sauce consistency. Season to taste.

   TO ASSEMBLE: Pour saffron & vanilla veloutte on a plate, place colcannon
   in the centre & perch the pie on top.

   WINE: Wirra Wirra Church Block Cabernet Sauvignon Shiraz Merlot 2005

   From: WINE&FOOD, THE ADVERTISER, 06 JUNE 2007
   Typed by: KEVIN JCJD SYMONS

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