Text 33300, 97 rader
Skriven 2010-01-08 19:21:42 av Michael Loo (1:18/200)
     Kommentar till en text av Stephen Haffly
Ärende: statins 646
===================
 ML> Did the ratio at least improve?
 SH> I'm not sure.  The last test was with the simvastatin, so any
 SH> comparison would be meaningless.

Simvastatin plus niacin is supposed to be the new gold
standard (not that that will last more than a few weeks;
gold standards seem to change all the time these days).
I've decided to do niacin only, because of the cramping
issues I've described before.

 SH> Once we get a
 SH> chance to mealmasterize some of them, they will find their way here.

That'll be interesting. Thanks.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Couscous
 Categories: Lamb, Moroccan
   Servings: 6

    2/3 c  Dried chickpeas
      3 tb Olive oil
      2 lb Lean, boneless lamb shoulder
    1/2 c  Chopped white onions
      5 c  Boiling water
      3 tb Fresh lemon juice
    1/2 c  Ripe tomatoes
    1/2 ts Cinnamon
    1/4 ts Freshly grated nutmeg
      1    Bay leaf
      2 ts Crushed dried mint
      1 ts (scant) salt (or to taste)
    1/4 ts Freshly ground black pepper
      4    Medium-sized carrots
      3 sm Turnips
      2 c  Couscous
      3 sm Zucchini
      2    Italian sweet peppers

  1.  Soak the chickpeas overnight in four times their volume of water in a
  noncorrisble bowl.

  2.  Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.

  3.  Cut the lamb into 1-inch cubes.  Brown them (in batches, if necessary)
  on all sides over moderate heat.  Transfer the meat to a warm platter.

  4.  Reduce the temperature to low and saute the onions for 2 minutes,
  stirring frequently.

  5.  Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg,
  bay leaf, mint, salt, and pepper.  Stir, cover, and simmer the mixture vfor
  20 minutes.

  6.  Drain the chickpeas and stir them into the lamb mixture. Simmer the
  ingredients, covered, for 45 minutes.

  7.  Begin this step 5 minutes before step 6 is completed. Peel the carrots
  and turnips.  Cut the carrots into 3/4-inch long segments and the turnips
  into 3/4-inch cubes.  When step 6 is completed, stir these ingredients into
  the pot containing the lamb.  Simmer, covered, for 15 minutes.

  8.  Begin this step as soon as the carrots and turnips start simmering in
  step 7.  Put the couscous pellets in a 2- to 3-quart pan.  Pour cold tap
  water into the pan until it reaches a depth of 1 inch above the pellets.
  Soak the pellets for 10 minutes.

  9.  Pour the couscous into a sieve, discarding the water. Return the
  couscous to its soaking pan.  Slowly strain two cups of the broth from the
  large pot into the couscous.  Bring this mixture to a simmer. Cover, and
  cook for 5 minutes over low heat.

  10.  Slice the zucchini into 3-inch cuves and the peppers into 1/4
  inch-thick rings.  When step 7 is completed, stir in both ingredients and
  simmer the mixture, covered, for 10 minutes.

  11.  It should be time to turn off the heat under the simmering couscous
  pellets as soon as the zucchini-and-pepper mixture starts simmering in step
  10.  Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then
  pour off any remaining liquid.

  12.  Mound the couscous pellets in the center of a warm, large serving
  platter.  Using a slotted spoon, remove the meat and vegetables from the
  pot and neatly arrange them around the mound.

  Serves 6 to 8.

  From:  GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN
  0-395-32210-3.  Houghton Mifflin, Boston.  1983 Posted by: Karin Brewer,
  Cooking Echo, 7/92

MMMMM

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