wheat grass... any science to this fad?

... you know, vodka burns going down enough as it is. I can't imagine the sensation of it burning going up. I mean I've heard where Mexican beer comes from, but is that really where it's supposed to go, too?

You know, my wife says that, too. "You need to eat some vegetables." "I'm eating corn." "Corn is a grain, not a vegetable."Well, hell, onions and garlic are bulbs. Potatoes and carrots are roots. Beans are seeds. I understand that my wife is trying to make a point about the nutritive value of grains, which, beyond fiber, carbohydrate, and fats, isn't enormous. But every plant food is strong in some areas and weak in others. Seems that it's better to stress diversity of diet rather than express vegetable bigotry. If it grows on a plant and you eat it, it's a vegetable, as opposed to a "meat." (So too if it's a fungus.) Another, better way to say it might be - if a vegetarian can eat it, it's a vegetable.I guess what I'm saying is, I understand that corn and wheat and rice are grains, that beans are legumes (actually, pulses), ginger and potatoes are rhizomes, cucumber, squash, and zuccini are fruits, lettuce and spinach are leaves. But they're all vegetables in common reference, too. If suddenly some of the above aren't vegetables, what are vegetables?

Olive oil is good for your heart; tumeric extends life; garlic just plain can't be anything but good for you. Chili peppers are good for you, too. These aren't foods that I specifically consume so much as foods I try to use in my cooking whenever possible. (You can't fry in olive oil, though, so I'm open to suggestions for the healthiest and cleanest oil for such cooking. Right now I use pure vegetable oil.)

I dunno. Something I read once and I'm a big Dune fan and so the idea of a real spice that had health benefits ("the spice extends life") stuck in my mind. Plus I like curry. According to wikipedia, a compound in tumeric called curcumin is implicated in the prevention and amelioration of Alzheimer's disease. Something about the capsaicin, I believe. Eh, I tried it once, and the smoke point wasn't the problem; it was that the oil imparts way too much flavor to the food. It was awful. Worst kitchen mistake I ever made (that I actually tried to eat.) Then again I was batter-frying pork for tiger pork so maybe there is something you could fry in olive oil. Dunno about that, though. I'd love to be proved wrong, though. So that's the trick. Say, what do you know about cast-iron cookware? How do I season a skillet? How much should I pay? I invented a recipe for seared wasabi tuna tacos with black bean salsa (made the salsa myself, delish) and the tuna didn't get the sear that I wanted (they were still hella good, though. Old El Paso makes white corn taco shells with flat bottoms for stuffing a bunch of diced, seared tuna in the bottom with a little wasabi paste.)

I grew up with that smell, but my family moved to Minnesota. Not so much in the way of roasting chiles up there.I was a freshman in college when a weird smell drifted down the stairway from somebody's dorm room. It was familiar to me, but familiar to the upperclassmen in a completely different way. When I asked who was roasting chiles they all started laughing.Smoking pot smells like roasting chiles. Who knew?

Heh, that's why I don't post pictures of me on the forum.

Ah, they got my good side, I see.

Chile rellenos? My dad loves em. Or you could stuff the peppers with something else. Big chiles will be a lot less spicy (especially once the seeds and white stuff are trimmed out. Don't touch your eyes after you do that, though, or wear gloves. I made that mistake - once.)This message has been edited by crashfrog, 03-27-2006 04:05 PM

I don't know how much capsaicin you need for the benefit, so I'm not sure. The flesh of the pepper has plenty, it isn't located just in the seeds and white stuff but it is most concentrated there.If you don't like chiles, or overly spicy foods, leaving the seeds in is going to result in food you don't want to eat, and you don't get any benefits if you don't eat it. The whole foods store where I used to live actually sold pill machines, so I guess you could theoretically press the seeds, or some kind of seed extract, into pill form where it wouldn't burn your mouth on the way down.

I can't, sorry. I don't really like them so I don't know how to make them. Like I said it's my dad who really likes them.