Subj : Reduced salt
To : Ruth Haffly
From : Dave Drum
Date : Mon Mar 11 2024 05:38:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> My housemate, Dennis, recently had a heart cath done for a 95% blocked
DD> artery. And, of course, the cardio guy gave him the conventional "No
DD> salt!" talk.
DD> So, I hit the stupormarkup and bought him a shaker of Morton's Nu Salt
DD> (potassiuim chloride) and a couple shakers of Mrs. Dash to help him
DD> get some "safe" flavour in his grub.
DD> I did the same thing for myself after my cardiac ablation and
DD> pacemaker implnt. Nu Salt works OK - but it gets bitter when you
DD> over-do.
RH> I did similar when I was diagnosed with hypertension. Tried all kinds
RH> of low/no salt alternatives and found they did nothing to reduce the
RH> blood pressure. Turned out it was kicked in by one of my asthma meds
RH> and something called hyperaldosteronism. One of the side effects was
RH> that my potassium levels kept bottoming out and I'd end up in the ER.
RH> Once that was diagnosed and treated, the blood pressure went down.
RH> In the meantime, I went back to using real salt, tho in smaller amounts.
Ain't it a b ...ear when your medicine tries to kill you? I had to go to
Bing and look up "hyperaldosteronism". I've already got damage to my
kidneys I can do without having a problem with the adrenal glands.
DD> I have since gone back on using real salt and it doesn't seem to
DD> affect my BP nor make my feet swell or any of the other gotchas. But,
DD> all cases are their own deal. What works for me may not for others.
DD> Bv)=
RH> Agreed, that's where having a good doctor, one that's willing to listen
RH> to you and work with you is so important.
RH> Meanwhile, a new Indian restaurant opened up in town recently and Steve
RH> had been wanting to try it. We finally did, last night--got butter
RH> chicken, whole wheat roti and lentil soup to go. I was less than
RH> impressed with the soup but the chicken and roti were really good. The
RH> chicken came with white basmati rice but the sauce pretty much
RH> overpowered any taste to the rice. We'll probably go back there, don't
RH> know when.
We have a bunch of Indian places here. The best I've tried is a place in
a strip mall named Flavor of India. They have a most excellent lunchtime
buffet where I have tried many "new to me" foods. The first time my
friends and I visited we were the only non-Asians in the place - which
speaks well for the authenticity. I've discovered many new foods there
as well as my favourite find - Mango Ice Cream. Yuuuuuummm.
This (or maybe it was goat) was on the buffet one time. Good stuff.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lamb Biryani
Categories: Lamb/mutton, Vegetables, Chilies, Dairy, Herbs
Yield: 8 servings
4 Serrano chilies; stemmed
8 cl Garlic; peeled
1 (4") pc fresh ginger, peeled
2 md Yellow onions; peeled,
- quartered
2 Roma tomatoes; quartered
1 c Full-fat yogurt
1 c Fresh mint leaves
1 c Fresh cilantro leaves
1 tb Ground coriander
1 tb Ground cumin
1 ts Kashmiri chile powder; more
- as needed
1/2 ts Ground turmeric
1 1/2 ts Salt; more as needed
3 lb Lamb chops (or lamb shoulder
- pieces)
3 (1/2")Indian cinnamon sticks
+=OR=+
1 lg Cinnamon stick
12 Whole black peppercorns
6 Cloves
6 Green cardamom pods
1 tb Garam masala
MMMMM----------------------FRIED ONIONS------------------------------
1 c Neutral oil
2 Yellow onions; thin sliced
1/2 ts Salt
MMMMM---------------------------RICE---------------------------------
Salt
3 c basmati rice
MMMMM-------------------------ASSEMBLY-------------------------------
6 tb Whole milk
1/2 ts Saffron threads
2 c Mixed fresh cilantro & mint
- leaves
6 tb Unsalted butter; sliced
PREPARE THE LAMB MARINADE: Add the finger chiles, garlic
and ginger to a food processor and process until finely
chopped. Add the onions and tomatoes, process until
smooth, and scrape into a bowl that will hold all the
lamb and fit in your fridge. Add the yogurt, mint,
cilantro, coriander, cumin, chile powder, turmeric and
salt, and stir to combine. Add the lamb to the bowl and
toss to coat in the marinade, then cover and refrigerate
overnight.
PREPARE THE FRIED ONIONS: In a Dutch oven or heavy pot,
heat the oil over medium. Add the onions, season with
salt, and saute until browned, stirring occasionally, 25
to 30 minutes. Using a slotted spoon, transfer fried
onions to a paper towel-lined plate. Using your hands,
pull apart the fried onions to separate to prevent them
from sticking together, and set aside.
Add the cinnamon, peppercorns, cloves and cardamom to
the remaining hot oil, and fry over medium until
fragrant, about 1 minute. Stir in the meat, its marinade
and 1 cup water, and bring to a simmer over medium heat.
Cook, stirring occasionally, until the meat is tender
and the sauce is very thick and dark, about 2 1/2 hours,
adjusting the heat as needed to maintain a low simmer.
Stir in the garam masala and taste, adjusting with salt
and chile powder as needed. Set aside.
Set the oven @ 350oF/175oC.
PREPARE THE RICE: Bring a large pot of lightly salted
water to a boil and add the rice. Stir well and cook for
3 minutes, transfer to a colander in the sink to drain.
Run some cool water on top to cool the rice; set aside.
PREPARE THE SAFFRON MILK FOR ASSEMBLY: Warm the milk in
a small saucepan over medium heat just until it steams.
Remove from heat and add the saffron, crumbling it with
your fingertips as you drop it into the milk. Set aside.
In a large, heavy, lidded pot, add about a third of the
meat mixture in an even layer covering the bottom of the
pot. Sprinkle the meat with a third of the herbs and a
third of the rice, assembling lightly without packing
the layers. Drizzle 2 tablespoons saffron milk over the
rice and add about a third of the fried onions. Build
two more layers of meat, herbs, rice, saffron milk and
onions. Top with pats of butter and cover the pot with
foil.
Put the lid on the pot of rice, transfer to the oven and
bake until piping hot, about 1 hour. Let rest for about
10 minutes, then serve hot, digging all the way to the
bottom of the pot with the serving spoon. To reheat,
warm the biryani covered in the oven, or microwave.
By: Tejal Rao
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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