Issue 5 AUGUST 2007
This picture on the food label cracked me up – I’ve seen that expression before - on the faces of guests who have attended one of my curry nights!
I love hot spicy foods and I’m even fonder of them now since I’ve discovered how good they are for you. Recent scientific evidence has shown spices have enormous medicinal potential. One in particular is turmeric which acts as an anti-inflammatory, antiseptic, antioxidant, anti-bacterial, and chemo-preventive. It also purifies the blood and stimulates the digestive system. Its main ingredient ‘curcumin’ balances the ratio of good and bad cholesterol, improves circulation and induces the flow of bile wich breaks down fats - pretty impressive!
What’s also good about turmeric is that it isn’t hot, just tastes great. There is a new science becoming very popular called Ayurveda. I say it’s new but it’s actually 5000 years old, maybe I should say newly ‘discovered’.
It’s a method which aims to achieve a balance between body, mind and soul believing the body can achieve a healthy balance through diet, massage and herbal remedies. Another piece of information I found interesting was the potential for cinnamon to help reduce the risk factors of people with type 2 diabetes (however, I don’t think they are talking about cinnamon donuts!) It also relieves nausea, and vomiting and increases peripheral blood flow. The essential oil is a potent anti-bacterial, anti-fungal and uterine stimulant. So, with this in mind, I have included a recipe which uses turmeric and cinnamon but which is not hot so it is suitable for the whole family. 
ACME Bacteria – just add water!
Cooked rice is considered a potentially hazardous food and has been occasionally linked with food poisoning outbreaks. Bacillus cereus are bacteria which are dormant in dried rice and pasta. They are present but cannot multiply due to lack of moisture. However, once water is added during cooking the bacteria become active again. Unlike most food poisoning bacteria, Bacillus cereus can survive the heat of cooking by forming a spore which has a tough outer coating to protect them from high temperatures and other adverse conditions such as drying and chemicals. If the cooked rice is
kept in the ‘danger zone’ (between 5C-60C) for extended periods of time, the spores will break down and release the bacteria which will then rapidly multiply. These bacteria then produce a toxin, which can cause severe illness. Importantly, this toxin is not destroyed even if the rice is re-heated. To avoid poisoning, unused cooked rice must be cooled down within 2 hours by either running rice under cold water or dividing it into smaller portions in shallow trays and refrigerating, stirring as it cools so there are no ‘hot spots’. Hot rice must be kept at a temperature over 60C if it is to be out for any length of time. 
Arabian Stewed Lamb
2 tbsp oil
1kg lamb leg or shoulder, boned &
cut into cubes
1 large onion, sliced
1 clove garlic, crushed
1 tblsp turmeric
2 inch cinnamon stick
(or1 tsp)
Salt and freshly ground black pepper
1 tblsp flour (optional)
1 ½ cups beef stock
1 tblsp brown sugar
16 prunes, stoned and soaked for 2 hours.
METHOD: Heat oil in a large saucepan over a moderate heat. Add lamb cubes and sauté, stirring occasionally until lamb cubes are brown on all sides. Remove the lamb using a slotted spoon to keep the juices and set aside.
Add onion to the pan and fry until golden brown, stirring occasionally.
Add garlic, turmeric, cinnamon, salt and 7 grindings of pepper. Stir and sauté for 5 mins.
Add the stock
Raise the heat and continue stirring until the mixture comes to the boil. Return the meat to the pan, lower the heat and simmer for 40 mins or until lamb is tender. To thicken, either rapid boil until liquid is reduced or mix the flour to a paste with a little water and add to the stock stirring constantly. Serve with hot rice which has been boiled with a bay leaf
From the Doh! File.
Cruise 1323 announcer Craig Huggins, after playing Richard Harris’ ‘McArthur Park’ with the lyrics ‘Someone left the cake out in the rain’ remarked; “..and now……….. it’s a sponge cake!”
Gotta luv those guys!
TGC’ featured friend of the month is Jaime Ward of Lulu’s Boudoir. Jaime says “I wanted Lulu’s Boudoir to be a place where women of every size and shape could feel comfortable. I chose Lulu’s Boudoir as my name because I didn’t want it to be a typical plus-size girl shop with a name that draws attention to the fact you are above a size 10. I wanted something that would emanate “Style’ not ‘Size!”
Lulu’s Boudoir currently stocks cocktail, evening, bridesmaid’s, party dresses and separates available in sizes 14-32 (smaller size in some styles by request only). Lulu’s will also be moving into bras, underwear, swimwear, hosiery and shoes. She will be launching her own exclusive evening and bridal collection for Winter/Autumn 2008 soon. For enquiries contact Jaime on
Phone: 0433 232 903 or E-mail: jward.01@optusnet.com.au
That’s it for this month - see you next time - to chew the fat!