I wonder if gluten intolerance has a discernible
geographical distribution, as lactose tolerance
does. Seems glutinous regions are pretty
widespread, and whether someone is intolerant
should be predictable based on his/her origins.
Interesting, never heard much about gluten intolerance except the
occaisional mention of celiac disease, usually acquired in some remote
place until the 90s or so. The disease, as I recall, was usually
Well, celiacs among the well documented and
with access to medical care white folks would
have stuck out like a sore thumb (and genetics
being as they are, relatively rare). Now that
there are all sorts of populations mixed in to
confuse the scientists, it's entirely possible
that newly noticed peoples have a higher incidence
of the disease. It's also possible that it's
grossly overstated by some would-be sufferers.
acquired in some sort of tropical area. It's just been in the last
couple of decades or so that gluten intolerance has become as wide
spread known as it has.
I recall reading that, too, but it's likely to
have involved two diseases called sprue with
similar manifestations but different causes.
I also recall another confounding factor, that
being that the celiac disease had been claimed
to arise after a patient's bout of dysentery.
By the way, in one of those seeming paradoxes,
glutinous rice doesn't have gluten.
So how did it get that name?
False cognate, apparently. Gluten is merely
the Latin word for glue or anything sticky,
and it just so happens that the chemists
borrowed the term to describe a protein
complex with sticky characteristics. Western
writing about Chinese cooking often uses the
term glutinous, which is accurate as far as
it goes, but a less pretentious and less
ambiguous word would be just plain "sticky."
Not exactly what I'd want for breakfast most mornings. Sounds too
much > like the Maltex my parents tried foisting on us from time to time.
Likely. Could have been worse, as in Wheatena.
Mom and Dad tried that on us too, with the same reaction.
And Wheatena came pre-rancidized.
I wouldn't put it past the dimmer of law enforcement
personnel and would-be users.
Quite possibly so.
Police: Teens mistakenly stole oregano from pot shop
Police in Colorado are on the hunt for four teenagers
who smashed a stolen van into a pot shop and stole
what they thought was marijuana, authorities said.
- WHDH Boston, 9/27/18 tinyurl.com/whoopsdude
So what was oregano doing in a pot shop in the first place?
It was in the display cases. No sense wasting
revenue-generating product for show.
Fast thinking there, good thing they got the point. For all we know,
the > word could be the same in both languages--it wasn't a term
covered in > the Spanish classes I had in school tho. (G)
The part that got me was after it was figured out
nobody wanted to investigate any further at all.
Thought you might have been radioactive? (G)
As in when I was traveling with my friend Ella Lou
and carrying her viola. I got pulled over for the
secondary (they used to be and maybe still are
amazing racists in Boston), and I handed her the
case, and they said, whoa, you can't do that, and
I said, why not, it's hers, and they said, oh, ok.
Crazy world. I'm going to have more fun going thru metal detectors in
the future, just have to remember not to wear anything with metallic
thread in addition to the implants.
It's just arbitrary and if not altogether irrational
marching to the tune of a different bandmaster.
But if it's too strongly scented with it, the tomato and cheese
would be > a turn off. A little bit of basil can go a long way, flavor wise.
Might as well not be doing caprese, then.
Or Margherita.
Like cilantro, I'll take some, but not go overboard on it.
Funny thing is I'm up and down on basil,
sometimes preferring the fresh, sometimes
dried (which is more like tea than real
basil), sometimes the Thai, sometimes the
lemony variety, sometimes the Italian that
has as much in common with other Mediterranean
herbs as it has with Asian basils. Usually I
use half what a recipe might call for; with
thyme and marjoram it's often twice.
I don't go out of my way for Hain products, figuring
they're just as agribusiness as anyone else.
This isn't Hain, it's Spectrum.
Sorry to tell you, Spectrum is Hain.
For example, figs aren't anywhere near ripe until
they're squishy.
And get them before the birds so as well. We've got a small fig tree in
our yeard, needs to grow a lot more before it puts out much fruit. Steve bought it last year--it had one small fig on it but the fig never
If you have only one tree, and it yields,
netting might be a good idea.
Or you could be like our friends Chris and Rob,
who have a grapefrult tree. It's not much taller
than I am and probably weighs less when not
pregnant, but in season, like now, it's totally
engulfed in 2 lb fruit that are sweet and delicious
and won't get vandalized by the creatures.
developed. In time, we might have enough to make preserves or fig cake
(an Okracoke Island specialty).
Title: Sweet Fig Pickles
That's another possiblility.
More appropriate for this season would be
sweet pig pickles!
Seven Day Pickled Pork
categories: New Orleans, Cajun, preserved meat
yield: 1 batch
6 1/2 lb pork shoulder roast
1/2 c brown sugar
1/2 c kosher salt
1 ts cayenne pepper
3 c apple cider vinegar
5 c water
2 lg onions, sliced
1 hd garlic, separated, peeled & crushed
4 Tb mustard seed
4 bay leaves
Trim pork roast of excess skin and fat. Cut roast in
half along the bone; remove bone and reserve it for
other uses.
Cut pork into 2" pieces; score 1/4"into the surface
of each piece.
In a large bowl, whisk together brown sugar, salt
and red pepper. Dip each piece into the mixture; rub
seasoning well into meat and shake off any excess.
Divide pork chunks into 2 large zip-top freezer bags;
let stand at room temperature 2 hr.
Combine remaining brown sugar mixture, vinegar, water,
onion, garlic, mustard seed, bay leaves and
peppercorns in a large saucepot (not aluminum) over
medium-high heat; bring to a boil. Simmer 5 min.
Remove from heat and let cool to the touch.
Divide cooled brine evenly into each zip-top bag,
squeeze to remove air and seal. Refrigerate at least
1 week, turning each bag once daily.
Remove pork from brine; freeze or use within 2 weeks.
camelliabrand.com
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