Arquivo da categoria ‘Epicurious’

We don’t really know how many people smoke it. Some sources say 10 million Americans, others say 35 million. But a lot of people smoke pot and they don’t seem very sick. Marijuana just won’t go away. Everybody talks about it—many quite fondly. About everyone I know under 55 has smoked it. And they’re all right. A few have that pothead “oh wow” personality, but so what? I don’t know of one case of serious marijuana-related disease among my friends, family and acquaintances.At work I have to report the same thing. I’ve been in hospitals and around sick people for 26 years now. I’ve admitted plenty of patients who have owned up to using pot. I think I can often tell by how they act. But do the health effects of pot seem very serious? As dangerous as those of alcohol, tobacco, overworking, fashion magazines or overeating? Nope. In fact, the health effects of pot are not nearly as dangerous as the jail they throw you in for possessing it. Not even close. I’m not an oncologist, but I haven’t seen a case of lung cancer clearly related to dope smoking. Memory loss, depression, anxiety? Could it be as bad as turning 50? As for it being a gateway drug — how about beer?

There are some reasonable medical uses for cannabis. One patient I knew could get relief from her chemotherapy-induced nausea from nothing other than smoking joints. She was dying in the Massachusetts General Hospital from Ewing’s sarcoma at 19, so no one was going to stop her. The word on our oncology floors is that pot’s a pretty good appetite stimulant and anti-emetic. A few patients have asked me for it in connection with this. But no, I have never actually written an outpatient prescription for Cannabinol, THC or marijuana leaf (and I have no idea where they could get one filled anyway).

The chief dangers of marijuana, practically, seem to spring from only one of its features: it’s illegal. People get beat up, shot up and locked up because of the great amount of money that rides on selling the stuff, stuff that would be about as expensive as lettuce if it weren’t against the law. I have treated people seriously hurt by the illegality of pot.

Do I recommend using it? No way. Never used it, even in the bad old days, and I hope that none of my kids ever do. There’s something repulsive about the half-closed, red eyes — something that’s selfish and irresponsible. The biggest reason I didn’t smoke it in the ’70s, when everybody I knew was trying “to get me high,” was that I wanted to be able to tell my kids that I didn’t so that they wouldn’t. I feel strongly about it—it’s really not my bag. But that’s who I am. I also feel pretty strongly that nearly every child should study Latin—really—but I don’t think we should lock them up if they don’t.

For me, it’s similar to the speed-reading phenomenon. In the ’70s and ’80s there were all sorts of advertisements for this great system that would help you read the whole Sunday Times in 15 minutes “with complete comprehension and recall.” I almost sent away for it. I still wonder about it but am now pretty sure it doesn’t work. Here’s how I know: I have never met a single person who could do it. Hanging around with many big readers for the past 35 years I should have bumped into at least one who took the course and could actually read that fast. I can’t help but think it’s the same with pot. Hanging around with all sorts of big dope-smokers for the same 35 years I should have bumped into at least one or two with those “serious health effects”. The fact is I haven’t. But I would listen to any docs out there who have actually seen or treated diseases truly caused by pot.

Another undeniable is that pot has cachet among teens. Some kids between 13 and 19 are clearly willing to risk everything to smoke the stuff — they know how much trouble they can get in. The “smoker” label seems as important a part of their personae as their tastes in music and clothing — maybe more so because it’s illegal. It’s as defining for them as it was for my pothead friends in the ’70s. Maybe they’ll become investment bankers too.

An important “art of medicine” issue is sensitivity to the individual’s right to self-determination. We work hard to respect patient choice. Lots of explaining, rebutting and cleaning up messes. And as the government should, we draw a line. I won’t prescribe cyanide for a patient in pain, even if he asks for it, and the government shouldn’t permit home nuclear bomb experiments, even for garage-inventors who promise to be careful.

But some people love cannabis and they’re going to get it anyway. Good doctors do learn to persuade and cajole to gently make what we think is the right choice into the patient’s choice. (“The girls in therapy really seem to get a kick out of you. Are you sure you don’t want to go anymore?”) The government equivalent of this is called “drug education” and it’s fine. But when you try to change certain things by force, things close to the core about what folks love and hate, about their personalities, you just run into trouble. It doesn’t work. You might knock down but you will never build up. This is why the government is better off out of the marijuana business.

Angostura bitters

Publicado: fevereiro 20, 2009 por Yogi em Culture, Epicurious, International, Nature, Tudo

From Wikipedia, the free encyclopedia

Angostura bitters, often simply referred to as angostura, is a concentrated bitters for food and beverages made of herbs and spices by House of Angostura in the country of Trinidad and Tobago. The distinctive bottle is easily recognisable due to its oversized label.

The recipe was developed as a tonic by German Dr. Johann Gottlieb Benjamin Siegert, a Surgeon General in Simon Bolivar‘s army in Venezuela, who began to sell it in 1824. Siegert was based in Ciudad Bolívar which was then known as Angostura, and used locally available ingredients. Perhaps he drew on the botanical knowledge of the local Amerindians, although the single ingredient named on the label is gentian.[1] The exact formula is a closely guarded secret, with only five people knowing the whole recipe.[2]

As Angostura bitters are extremely concentrated, they are not normally drunk purely, but used to flavour drinks and food; usually only a few drops or dashes are used.

Angostura bitters are a key ingredient in many cocktails. Originally used to mask the flavour ofquinine in tonic water along with gin, the mix stuck in the form of a Pink Gin, and is also used in many other alcoholic cocktails such as Long vodka, consisting of vodka, Angostura bitters, and lemonade; and the Manhattan, made with whiskey and sweet (Italian) vermouth. In a Pisco Sour a few drops are sprinkled on top of the foam, both for aroma and decoration. Bitters can also be used in soft drinks – a common non-alcoholic drink served in Australian pubs is lemon, lime and bitters. An approximation ofginger ale (as a drink mixer) can be made by filling a glass, almost to the top, with lemon-lime soda, adding a splash or two of cola, and then adding a couple dashes of Angostura bitters.

Angostura bitters are alleged to have restorative properties. It was reported to be a remedy for hiccups,[3] and also can be used as a cure for an upset stomach. [4] Across many Caribbean nations, they are regarded as a necessary addition to any household medicine cabinet.[citation needed]

Folklore claims the bitters have raised people from near-death or even flat-line states. Many Caribbean islanders and Venezuelans extol the bitters’ medicinal use as a cure-all for conditions ranging from headaches and abdominal pain to diarrhea andinfluenza.[citation needed]

Vídeo – Aula de Culinária – Hermes e Renato

Publicado: janeiro 28, 2009 por brunopm em Epicurious

Ripert’s Cod Sauté

Publicado: dezembro 13, 2008 por Yogi em Epicurious, Tudo

Bhang Lassi

Publicado: dezembro 11, 2008 por Yogi em Epicurious, Tudo

It seems a bit labor intensive, but then it is meant as an offering to Shiva. With the weekend coming up, you might find use for this recipe for bhang from Flavors of India by Shanta Nimbark Sacharoff.

2 cups water
1 ounce marijuana (fresh leaves and flowers of a female plant preferred)

4 cups warm milk
2 tablespoons blanched and chopped almonds
1/8 teaspoon garam masala [a mixture of cloves, cinnamon, and cardamon]
1/4 teaspoon powdered ginger
1/2 to 1 teaspoon rosewater
1 cup sugar

Bring the water to a rapid boil and pour into a clean teapot. Remove any seeds or twigs from the marijuana, add it to the teapot and cover. Let this brew for about 7 minutes. Now strain the water and marijuana through a piece of muslin cloth, collect the water and save. Take the leaves and flowers and squeeze between your hands to extract any liquid that remains. Add this to the water. Place the leaves and flowers in a mortar and add 2 teaspoons warm milk. Slowly but firmly grind the milk and leaves together. Gather up the marijuana and squeeze out as much milk as you can. Repeat this process until you have used about 1/2 cup of milk (about 4 to 5 times). Collect all the milk that has been extracted and place in a bowl. By this time the marijuana will have turned into a pulpy mass. Add the chopped almonds and some more warm milk. Grind this in the mortar until a fine paste is formed. Squeeze this paste and collect the extract as before. Repeat a few more times until all that is left are some fibers and nut meal. Discard the residue. Combine all the liquids that have been collected, including the water the marijuana was brewed in. Add to this the garam masala, dried ginger and rosewater. Add the sugar and remaining milk. Chill, serve, and enjoy. 
It seems a bit labor intensive, but then it is meant as an offering to Shiva