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 MMMMM .... If this were a real emergency, you would've been trampled. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .