I was thinking that other people eat like that
every day, sometimes twice. No wonder we have
some national health issues, but yes wonder if
the obesity epidemic might be partially a fluid
retention problem.
Some of it likely is fluid retention.... all that salt probably also
does cause other issues as well... especially for those who are
sensitive to it...
I'm not sure if the fluid problem is a cause or a
symptom or a result, but it's quite clear that
there's a connection.
About what I'd expect.... ;) Lots of caffiene there to get you speeding... to say nothing of the HFCS.... ;)
It was a somewhat peculiar experience, and to
get back to our earlier train of thought, people
sometime dose themselves multiple times a day.
Indeed... also likely to their detriment... Again, though, people have
You're of the same understating bent as mine -
likely being 99% or more.
different sensitivities to caffeine... and as well, to sugar and HFCS...
And it varies as the body adapts or begins
to say "basta."
A friend at the retreat I just went to was telling us of days past when
she used to drink 30 double cups of strong tea a day... didn't think it
was a great thing in retrospect... a definite caffeine buzz there...
Several combining alkaloids make the effect
more complex if not more intense.
+
Are there dates when you figure the board
meeting will definitely not be?
Not yet... but I will try to pin that down at the May Spring Board
meeting... especially since it needs to not be when Richard's reunion is (which I think was the most likely date otherwise)...
Keep us posted.
The Hafflys seem to be out for the first
half of August, which is kind of hot and
sticky anyway.
Latter part of August might be ok, then...?
The Hafflys are dubious on the last part
of August.
Speaking of hot and sticky
(I don't know why this masala marinade uses
three different kinds of capsicum, btw) -
If one is good, three is better...? (G) They all do have slightly
different profiles, though... And is chicken breast the usual ckicken
for tikka masala...? I'd prefer thighs.... :)
As tikka masala isn't really really an Indian
dish (where any available part of the chicken
would be used), it's hard to say. Since one of
the claimed origins of the dish was an improvised
fixup of overdry tandoori chicken, it might be
presumed that the first instance used white meat.
Chicken tikka
categories: Indian, poultry, main
servings: 4 to 8
1 Tb mustard seeds
1 ts Chinese five-spice powder
1 ts freshly ground pepper
1 ts turmeric
1 ts cayenne pepper
1 bay leaf
2 Tb minced fresh ginger
4 garlic cloves, minced
1 c plain whole-milk yogurt
Kosher salt
2 lb skinless, boneless chicken thighs
- cut into 2" pieces
2 Tb unsalted butter, melted
Cilantro and Yogurt Sauce, for serving
In a spice grinder, pulse the mustard seeds
with the five-spice powder, pepper, turmeric,
cayenne and bay leaf until fine. Transfer the
spice powder to a medium bowl. Add the ginger,
garlic and yogurt and season with salt. Add
the chicken and turn to coat. Refrigerate 2 hr.
Light a grill. Remove the chicken from the
marinade and brush the pieces with the melted
butter. Season with salt. Oil the grate and
grill the chicken over high heat, turning
occasionally, until lightly charred and
cooked through, about 8 min. Serve with
the Cilantro and Yogurt Sauce.
Serve With warm naan.
The chicken can be marinated for up to 8 hours.
Vikram Sunderam, Food & Wine 10/2008
ds
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