Text 23881, 96 rader
Skriven 2012-04-20 06:38:21 av Dave Drum (1:18/200.0)
  Kommentar till text 23870 av MICHAEL LOO (1:123/140)
Ärende: Endorphins
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> The question is ... why are capsaicinoids deemed capable of
 ML> producing said rush whereas other painful stimuli are not?
 DD> Well, yeah, they are. However, if you truly believe your question
 DD> above then I suggest that you visit:
 DD> http://www.medicinenet.com/script/main/art.asp?articlekey=55001
 DD> Which says in part: "Stress and pain are the two most common factors
 DD> leading to the release of endorphins."

 ML> Which leads to the obvious question, why are so few people
 ML> getting endorphins through stress and pain by other means,
 ML> such as banging their heads against walls, biting their
 ML> tongues, and sticking sharp objects into themselves?

The stimulus does not have to be painful. Orgasm releases endorphins, too. 
 
 ML> OK, I admit, I had a friend in elementary school who enjoyed
 ML> shooting staples into himself. But if the endorphin rush
 ML> theory could explain the incidence of chile-eating, there
 ML> should be an equivalent number of people banging their heads
 ML> against walls, biting their tongues, and sticking sharp objects
 ML> into themselves.

Endorphin rush through *EXTREME* chile ingestion explains only the extremists.
Regular chile enjoyment come from the enhancement of flavour, etc. And then, of
course, there are the devotees of Leopold von Sacher-Masoch. But, I don't care
to go there in a family echo.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Szechuan-Style Sliced Fish
 Categories: Oriental, Seafood, Vegetables
      Yield: 6 Servings
 
      1 lb Fresh red snapper or grouper
      1 ts Cornstarch
      1    Egg white
      1 ts Peanut oil
      1 oz Tree ear mushrooms
      1 lg Red bell pepper
      2 oz Snow peas
      2 oz Water chestnuts
      1    (1") peeled ginger root
      1    Scallion
      1 ts Minced garlic
      2 tb Soy sauce
    1/2 c  Chicken broth
    1/2 tb Sugar
    1/2 tb Vinegar
      1 tb Cornstarch
      1 tb Sherry
      2 c  Peanut oil; for frying
 
  Slice the fish into pieces 1/3 in. thick and 2 in. square.
  Combine the fish with the cornstarch, egg white, and 1
  tsp. peanut oil, and let stand for 20 minutes. 

  Cover the tree ears with warm water and let stand for 20
  minutes. Core and seed the red pepper and cut it into 1
  in. squares. Snap the snow peas. Rinse the water
  chestnuts. Cut the ginger into thin slivers, the scallion,
  into thin slices, and finely chop the garlic. Combine the
  ingredients for the sauce. 

  Heat the oil in a wok or frying pan - it should be very
  hot before adding the fish. Add the fish, piece by piece,
  and cook for 1 minute. Transfer the fish with a slotted
  spoon to a strainer over a bowl to catch the oil. 

  Discard all but 1/4 cup oil from wok and heat it again.
  Add the ginger, scallion, and garlic, and stir-fry over
  high heat for 10 seconds. Add the pepper, water chestnuts,
  and pea pods, and stir-fry for 1 minute. Add the tree ear
  and fish. Thoroughly mix the sauce and add it to the wok.
  Cook the fish, stirring gently, for 1 minute, or until the
  sauce thickens.
  
  This recipe calls for a slippery black fungus called tree
  ears in North America, cloud ears in China, and jelly
  mushrooms in Thailand. Tree ears have very little flavor
  and are chiefly prized for their slippery, crisp
  consistency. Available dried at Oriental markets, tree
  ears will keep indefinitely. They need only be soaked in
  warm water for 20 minutes before using.
  
  Source: Christine Lee; Thunderbird Motel, Collins Ave,
  Miami, FL

  Uncle Dirty Dave's Archives
 
MMMMM

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