February 2007

(Eve) From the Science of Cooking Web site

The greenish hue is actually chlorophyll, but it is also an indicator that an alkaloid, called solanine, may be present under the skin of the potato. Solanine develops in potatoes when they are stored in the presence of light (which also encourages chlorophyll formation) and either at very cold or quite warm temperatures. It is toxic, however it would take a very large number of green potatoes to make you ill.
Since solanine collects just under the skin, it is safe to peel away the skin and a thin layer of white flesh before you cook the potato. The sprouts, too, can be toxic and shouldn’t be eaten, though it would take many sprouts to make you ill. (Sir Oliver: Green potatoes don’t taste pleasant and have less starch content, making for a very boring spud.)

It’s best to check potatoes for any green coloring before you buy them. Then, store them at cool room temperature in a dark, dry place.




Fast facts: soothes indigestion, controls blood sugar in diabetics, prevents stomach ulcers, wards off urinary tract infections, fights tooth decay and gum disease, prevents vaginal yeast infections.
Cinnamon is more than just a kitchen spice. It’s been used medicinally for thousands of years to fight tooth decay, clear up urinary tract infections and soothe stomach irritation. Modern science has confirmed its value for preventing infection and indigestion, and has also discovered a couple of new therapeutic uses for the herb. (more…)

 (Submitted by Yolanda)


    Extremely quick and simple to make and excellent with tea. The recipe is blissfully simple, and the porportions are very easy to memorize. I also like to call them “Friendly Persuasion”, and I’ll tell you why in a bit.

makes 2 rounds like the one above (more…)

sent in by Daniella

(Sir Oliver: Please consult the Lord before trying any health plans, and ask Him for His confirmation as Daniella brings out many times in these articles.)


A sweet brother in Belgium, Vincent, sent me a chart on various remedies for different sicknesses. Please see attachment. Since I have frequent head aches, I tried the recommended Ginger and fish oils. (more…)



(Sir Oliver: About two years ago I was joking with a friend how it would be nice if one of us put out an article in the Grapevine on how to make proper scrambled eggs. This joke must have been prompted by the unpleasant morning scrambled egg syndrome experiences in some homes. Now most homes have fine morning eggs, but perhaps some of us are all too familiar with the “green rubber chunks”Kevin Kanwayte lamented in a recent Training Winning Teams letter. This is a recipe from Delia Smith’s How to Cook Book One) (more…)

(from How to Cook book 2 by Delia Smith)

A chef’s salad is so named because it is supposed to be an innovative way of using whatever you happen to have handy to create a main-course salad. Ham, salami, chicken, turkey or any cold meat could be used for this one; similarly any kind of cheese or salad vegetable. This happens to be one of my favourite combinations, but once you get the gist of it I’m sure you’ll have lots of other ideas.


Serves 6-8 as a main course (more…)


Theobroma, meaning “food of the gods”, is the Latin word for cacao. These little cakes are simple to make and are good served warm with ice cream. Cooking time is only five minutes, leaving the centre soft and squidgy.



(note: this recipe contains raw eggs) (more…)

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