Text 1798, 103 rader
Skriven 2006-05-28 11:36:56 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOME AGAIN 733  60528
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Not much; plenty.
 GJ> Thank you.  I appreciate precise statistics.

 ML> To your first question: 0.15 mg per day, on average,

Agreed that's not much - unless you are talking nerve gas.

 ML> To your second, I don't have any numbers, but here's a
 ML> medical opinion:
 ML> http://bmj.bmjjournals.com/cgi/content/full/319/7211/659/a
 ML> water supply. ... In many countries, especially those with
 ML> coastlines, there is no need to add iodine to the diet.
 ML> British Medical Journal 11 Sept 1999

The BMJ is a reasonably reliable, non-Murdoch publication.  I will
check that, later.
 
 GJ> What does PSP toxin smell like?  Knowing how you enjoy molluscs, you
 GJ> are fortunate to have that self-preservative ability.

 ML> Perhaps I am a distillation of many generations of shellfish-lovers.

Darwin works in mysterious ways.

 ML> The algal bloom has a particular and unpleasant odor, and clams
 ML> harvested from under it take on the smell, which is like sewage,
 ML> only not really, and like clam flats, only not really and a bit

Perhaps a bit like terasi (blachan), but not really?

 ML> stronger. The part of the Massachusetts Bay that is closest to the
 ML> town of Lynn has a resident colony of unique algae that do not
 ML> generate the paralytic poison but which carry a quite similar odor.

I trust that the colony is regularly monitored, lest the related,
lethal algae migrate there, undetected by their BO.

 ML> If you came up this way in the summer, perhaps the microorganisms
 ML> can be induced to put on a show for you (the population ebbs and
 ML> flows like most populations, and sometimes the, er, fragrance is
 ML> hardly noticeable). But the PSP algal scent is hard to describe
 ML> to someone who hasn't the frame of reference.

You have given me a whiff of an idea.
 
 GJ> swordfish steaks with a sauce made from green 5-corners fruit from a
 GJ> tree which grew near my hotel room.  The only heavy metal there came
 GJ> occasionally from the local radio...

 ML> Which can be as noxious.

Yes, it causes long-term destruction of brain cells, as evidenced by a
vacant expression and continual nodding of the sufferer's head.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crabs in the Wok with Coconut Milk
 Categories: Main dish, New zealand, Shellfish
      Yield: 4 Servings
 
      2 tb Light oil
      1 md Onion; finely chopped
      1 sm Piece fresh ginger; peeled &
           - minced
      2    Hot red chillies
      2    Cloves garlic; crushed
      1    Stalk lemon grass; bulb end
    250 ml Thick coconut milk; nb **
      4    Crab halves; thawed & dried
      1 tb Fish sauce
      2 tb Coriander; chopped
 
  NB. Use base end of lemon grass, split and smashed.
  
  ** (you can use the thick part of Samoa canned coconut cream)
  
  Heat a wok (but don't let it get too hot), add the oil and when it is
  heated, add the onion, ginger, chillies, garlic and lemongrass. Stir
  fry till golden, then stir in the coconut cream. Add the crabs, spoon
  the coconut mixture over them; then cover the wok with a lid and cook
  gently, turning several times.  for 15 minutes or until the crabs are
  cooked through.
  
  Transfer the crabs to a deep serving bowl. Reduce the coconut sauce
  in the wok for about 5 minutes or until thickish. Stir through the
  fish sauce and add the coriander. Pour over the crabs in the serving
  bowl and serve immediately.
  
  Recipe Julie Biuso in "Cuisine Magazine" (New Zealand)
  
  Contributor:  NYCed IMH
  
  Preparation Time:  00:30
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)