I wonder if gluten intolerance has a discernible
geographical distribution, as lactose tolerance
does.
There have been studies but the results aren't conclusive and it's
also not clear if the factors are ethnic (genetic) or geographic in
If there's anything to this natural selection
stuff, the two have to be related.
nature. But basically it is more common among western Europeans (and therefore white North Americans) and Punjabis and less common than
Presuming that we're still talking about
lactose acceptance, yeah.
average among sub-Sahara Africans (and black Americans) and East
Asians.
Makes me wonder about other Indian subcontinent
ethnicities. I don't know about the herding
proclivities of nonnorthern Indians but am
guessing that the diets might be reflective of
something or another. Which reminds me of a horse
I used to ride, which was that balti cooking can't
possibly be of Baltistan origin. Proof that it's
a southernish cookery - it's mostly nondairy. Not
to mention that it uses southern spices.
Title: Barbecued Calves Liver
That's a bad idea.
500 g Calves liver, skinned and
-cut into 2 1/2 cm cubes
Why not a 1" steak? Easier to deal with
and less prone to overcooking.
MARINADE:
Juice of 1/2 a lemon
3 tb Oil
1 ts Marjoram
Oregano or basil
1/4 c White wine
Pepper
Okay, not such a bad idea, but not barbecue.
Mix the ingredients for the marinade and marinate the liver cubes
overnight in the refrigerator. To cook: thread the liver on satay
sticks and barbecue over hot coals for 10- 15 minutes, basting
frequently with the marinade.
Half that time - 5 to 8 min, and I'm with you.
... Give a man a ticket and he'll fly for a day.
... Push him out of the plane and he'll fly for the rest of his life.
Okay, thanks for that. Not.
Healthier chicken balti
categories: British, Indianish, main, poultry
servings: 4
1 lb skinless, boneless chicken breast, bite-sized pieces
1 Tb lime juice
1 ts paprika
1/4 ts hot chile powder
1 1/2 Tb sunflower or groundnut oil
1 cinnamon stick
3 cardamom pods, split
1 sm green chile
1/2 ts cumin seed
1 md onion, coarsely grated
2 garlic cloves, very finely chopped
1 in ginger, grated
1/2 ts turmeric
1 ts ground cumin
1 ts ground coriander
1 ts garam masala
250 ml organic passata
1 red pepper, seeded, small chunks
1 md tomato, chopped
85 g baby spinach
handful fresh coriander, chopped
chapatis or basmati rice, to serve (opt)
Put the chicken in a medium bowl. Mix in the lime juice,
paprika, chile powder and a grinding of black pepper,
then leave to marinate for at least 15 min.
Heat 1 Tb oil in a large nonstick wok or saute pan. Tip
in the cinnamon stick, cardamom pods, whole chile and
cumin seeds, and stir-fry briefly just to colour and
release their fragrance. Stir in the onion, garlic and
ginger and fry over a medium-high heat for 3 min or
until the onion starts to turn brown. Add the
remaining oil, then drop in the chicken and stir-fry
2 or 3 min until it no longer looks raw. Mix the
turmeric, cumin, ground coriander and garam masala.
Tip into the pan, lower the heat to medium and cook
for 2 min. Pour in the passata and 150 ml water, then
drop in the chunks of pepper. When starting to bubble,
lower the heat and simmer for 15 min or until the
chicken is tender.
Stir in the tomato, simmer for 2 to 3 mins, then add
the spinach and turn it over in the pan to just wilt.
Season with a little salt. If you want to thin down
the sauce, splash in a little more water. Remove the
cinnamon stick, chile and cardamom pods, if you wish,
before serving. Scatter with fresh coriander and serve
with warm chapatis or basmati rice, if you like.
Angela Nilsen, bbcgoodfood.com
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