Text 3378, 103 rader
Skriven 2006-07-03 11:21:34 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GARLIC FRIES 912  60703
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Your hypothesis below then assumes an inefficiency in the
 ML> response to heat, as the thermal heat response "run away"
 ML> has to be modulated by the additional information from the
 ML> capsaicin receptors "no, cancel that, it's just hot pepper,
 ML> don't run away after all."
 GJ> No.  The thermal response is fast and basic.  The taste sensors are
 GJ> more refined and slower to issue the considered over-riding response
 GJ> that it is not necessary to run.

 ML> Still quite inefficient. I could see a two-response mechanism
 ML> if the initial effect is for the two to reinforce each other,
 ML> but to posit the necessity for dealing with signals with two
 ML> incompatible responses also introduces the inefficiencies of
 ML> which I spoke.

The response is efficient if you consider self-protection of the human
organism to be the most important factor.  The secondary response
signal that says the source of the apparently dangerous heat is really
a jalopeno, and therefore good to eat does not need such high speed
detection and reaction.
 
 ML> Why should I do this recipe to test a hypothesis I already
 ML> know to be incomplete.
 GJ> To entertain your sweety!  :)

 ML> You are an entertaining and engaging fellow, but to refer to
 ML> yourself as my sweety is a bit of an exaggeration.

Although the sight of you applying pedas and panas noodles to
adjoining sections of your ample belly would certainly be entertaining
for all spectators, I was unselfishly thinking of you doing that in
the privacy of your sweety's house, mainly for her amusement - as she
held the video camera.  Such a video could provide light entertainment
to the assembled multitude at the next Echo picnic. Alternatively, you
could give a live performance there.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Braised Fresh Pork Belly
 Categories: Pork, Nytimes
      Yield: 4 Servings
 
      1 tb Peanut oil
      2 lb Pork belly, skin on
           Kosher salt and ground black
           - pepper
      1    Onion, peeled and coarsely
           - chopped
      2    Carrots, peeled and coarsely
           - chopped
      2    Celery stalks, peeled and
           - coarsely chopped
      1    Leek, white part only,
           - trimmed, washed and
           - chopped
      2    Garlic cloves, peeled
      3 c  Chicken stock or canned
           - broth
 
  adapted from Craft
  
  Time: 3 1/2 hours
  
  1. Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil
  until it shimmers. Season pork with salt and pepper to taste, and
  place it skin side down in skillet. Cook until skin is browned, about
  15 minutes. Transfer to a plate, and set aside.
  
  2. Pour off all but 2 tablespoons fat from skillet, and add onion,
  carrots, celery, leek and garlic. Cook, stirring occasionally, until
  vegetables are tender and beginning to brown, about 20 minutes.
  Return pork to skillet, skin side up, and add enough stock to
  surround but not cover meat, about 2 cups. Bring stock to a simmer,
  then transfer pan to oven. Bake, uncovered, for 1 hour. Add another
  cup of stock, and continue baking until pork is tender enough to cut
  with a fork, about another hour.
  
  3. Allow pork to cool in braising liquid. Remove pork from liquid,
  then gently lift off and discard skin; use a small knife to separate
  any pieces that do not lift off easily. Score fat, making crosshatch
  incisions, then cut pork into four equal pieces.
  
  4. Increase oven temperature to 400 degrees. Strain braising liquid,
  discarding solids. Return liquid to skillet, bring to a simmer and
  skim off fat. Return pork, fat side up, to skillet. Transfer skillet
  to oven, and bake, without basting, until pork is heated through and
  fat is well browned, about 20 minutes. Serve pork in shallow bowls
  topped with a bit of braising liquid.
  
  MM format by Manny Rothstein, 4/25/01
  
  "Pork Belly: Luxury Cut, Surprise Source" By WILLIAM L. HAMILTON, NY
  Times, April 25, 2001
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)