Text 30282, 125 rader
Skriven 2015-08-27 02:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: kinder cuts 150
=======================
 ML> Seems that in the past my friends who took the albuterol +
 ML> steroid generally referred to the dose as their steroid,
 ML> so I must have conflated the two. To me I'm afraid it will
 ML> always be filed under "steroid."
 RH> And with my use of them, I'm more tuned to what's what.

It appears the difference is their definition is functional,
whereas yours is chemical/structural. I will admit readily that
yours is more accurate, but the one in my head is the one in
my head.

 RH> Sounds like it would be a good drink, but for the alcohol in it.

Well, maybe. An idea I can't wrap my head around.
 
 RH> I wouldn't want to pay the price for it either.

If I had the money, I'd consider it now and then for a
treat (if it were good enough, like Remy Martin XO).
But for most liquorous things, the better products often
are little different from the less better ones and could
be approximated or faked by the addition of a couple
drops of glycerin (for body) or sugar syrup.

 RH> It'll be interesting to see how medicine changes over the years.

I have maybe a decade, decade and half to witness.

 RH> Already it has made major progress, even in our lifetimes.

Understatement of the year!

 RH> Gag! It's one of several tastes I just can't handle, sorry.
 ML> You're lucky I forgot.
 RH> That's a relief! (G) Wrong time of the year for sweet potatoes anyway.

Next year in Wake Forest.

The BEST Ful Mudammas (stewed fava beans) from scratch
categories: vegan, snack, middle eastern
yield: 1 batch
 
To cook the fava beans in a pressure cooker
1 lb dried brown fava beans
10 c water
1 yellow onion, cut in half
4 cloves garlic, sliced in half
To simmer the fava beans before serving
1/2 c lemon juice
2 ts salt
1 1/2 ts cumin
2 Tb minced garlic
1 yellow onion, diced
1/4 ts black pepper
3 Tb olive oil
To serve 1 c of stewed beans
(optional) 1/4 c cooked chickpeas, reserve some for garnish
(optional) 1/4 c tahini paste OR 1/2 c tomato sauce
1/4 c fresh squeezed lemon juice
- (no lemon juice if cooking in tomato sauce)
1 ts minced garlic
1 tomato, diced
1 green onion or scallion, diced
1/2 c chopped flat leaf parsley, reserve some for garnish
2 Tb extra virgin olive oil

Wash and sort the fava beans.

Place beans into a pressure cooker, add the onion
and garlic, and cover with 10-12 c water. Cook on
high pressure for at least 60 min. Do not add salt,
as it inhibits cooking.

Once the beans are cooked soft, you can remove the
lid and add the spices and additional diced garlic
and onions, lemon juice, and olive oil. Simmer for
another 30-60 min, until the beans are very tender
and flavorful.

Portion the cooked beans into storage containers
or ziplocs and freeze; be sure to store it with
some of the cooking liquid. If you will add cooked
chickpeas, you can place them in the container and
freeze them with the fava beans. When you are ready
to serve the beans you simply can pour them into a
pot to reheat it and add the final toppings.

To serve, simmer 1 c stewed fava beans with the
tahini OR tomato sauce, and 1/4 c of cooked chick
peas, over medium-high heat. If there is not enough
liquid with the beans, add 1/4 c water to prevent
drying out the beans. Remove from heat after 5 min,
or after most liquid is absorbed.

If you like you beans softened, as Egyptians do,
this is the time to mash them gently with a fork
or masher. Some people even puree it smooth, but
we definitely like some texture and chunky beans.
After mashing the beans, add the lemon juice (omit
if you are cooking in tomato sauce), chopped tomato,
onions, garlic, and parsley. Add 1 Tb of the olive
oil. Toss lightly.

Garnish with the remaining chickpeas and parsley on
top, and drizzle remaining olive oil. Serve with
warm pita bread.

Notes

If you will serve the fava beans simmered in tomato
sauce, you will omit the lemon juice because the
tomato sauce provides enough acidity. You can add a
dash of lemon or vinegar if you prefer.

The flavor with the tahini or the tomato sauce make
for two very different dishes. Try them both!

By Noha ElSharkawy

http://www.sugarandgarlic.com


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