Stress Related Stomach Disorder
April 10 2021
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My stress-related stomach disorder from 1975, my 4th, is a "psycho-somatic manifestation" due the cause; my C-PTSD. Combined with the physical wear and tear since 2004, I am sometimes sick for 2, 3 days or evens weeks.
That is why I always will have a stock with eg muesli, oat, salami, cans of vegetables (and toilet paper) or soup that I combine with pots of Struik's "strength broth" to stay strong.
Sometimes I use 25, 50 grams of Irish butter when simmering, then the meat becomes very soft and tasty. About this, cream-butter is a protected product and should not be messed with too much. My idea is that it is better to use butter than margarins or oil, as long as you pay attention to the amount.
These are herbs that I get at the Moroccan store. Always use herbs minimally, too much can be bad or irritating. In addition, as with Turmeric (kunjit or turmeric) Where money can be made, will be tampered with. Thanks to the internet, turmeric got health claims as anti-inflammatory or blood vessel dilating. Years ago, batches were discovered in which anti-inflammatory drugs were found, processed to upgrade the quality of this turmeric.
Years ago I saw a famous cook who went to an island in the Polynesian Sea (Oceania). They didn't eat meat here. On average, 4 eggs per day. The funny thing, they all went over 100 years.
I take 1 or 2 eggs with sometimes 1, 2 or 3 tomatoes. I beat the egg in a bowl with a large tablespoon of water or cream. Froth well with the whisk. Fry on a low heat, it in the pan, and keep stirring towards the center. Le op, When the egg discolours 'brown to dark brown', acrylamide can be formed, which can be potentially carcinogenic. When the egg is almost done, I slide it to the edge. Don't forget to knock over the egg too. Then in the middle, I put the finely chopped tomato. Heat through for about 1 minute and add small sliced salami sausage (as needed). This can be 25 to 50 grams. That salami contains enough fat and also salt. Stir again for 1 minute. Then: the egg on top of the tomato/salami mix. I often throw in spices such as soft paprika and curry madras and a tablespoon of fried onions (from GoTan). You get addicted to this.
Grandma always made once a week, tomato or vegetable soups, or a combination. Sometimes she would start by boiling out a piece of marrow. On my 12th, I asked what she put in there, she just said 'last week's leftovers'. Meanwhile, I know her secrets. She added garlic, sambal, ginger, curry, half a teaspoon of sugar and a little bit of herb vinegar. She put egg strips in the last seconds: Mix a little bit of flour, an egg and a little bit of sambal and curry. You make pancakes with it. Let cool, then cut them.
Here's a pan of clear vegetable soup, a pan of tomato soup in preparation, and to the right, some juice left over from the simmered meat. I use this because I don't have the space or time to cook out marrow.
I always have 1 to 2 kilos of tomatoes and make soup out of them. Cut finely, don't be frumpy, I'll get the seeds out. In the pan with 1/4 teaspoon salt, some ginger, half a teaspoon sugar tablespoon herb vinegar and half cup water. Bring to boiling and keep that for 2 minutes. Then, let it simmer gently for at least 10 minutes. Then I use the immersion blender. You can do this very thoroughly, very finely or, do it half, giving the soup a rough or farmer's character. Keep the fire low, while I slice and add bell pepper and red onion. The precooked pasta is only added at the last minute. And in the last few seconds the strips of egg and 2/3 tablespoons of fried onions (GoTan). Seasoning can be done with sambal, soft and/or strong (spicy) paprika, curry and so. I add half a tablespoon of coarse black cumin..
I never bake, roast or grill meat, I don't barbeque. I simmer meat. Best for the stomach and gut. These are supermarket bumbu's. Some contain a combination of 10 to 30 herbs. I usually use half a sachet at a time. You can also make such a bumbu yourself.
The sachet, or half, in the pan. Add some garlic. I add 2 large tablespoons herb vinegar. You can also use some soy sauce. This changes texture of chicken, to a slightly beef-like texture. Add the diced meat, mix well and let it marinate for 20 minutes. Then on a fire, fry lightly for 1 to 2 minutes. Then top up the pan, with water, up to 1 centimeter above the meat. Bring it to a boil. Let it get very hot, but after 2 minutes turn the heat down so that it continues to bubble very slow and gently. Simmer it for at least 20 minutes. The longer, the better. Keep stirring regularly. Stir well over the bottom. In the last minutes I throw in some finely chopped red onion or other vegetables. In the last 2 minutes some finely chopped tomatoes. There are 100's of variations possible. Sometimes I simmer in beer or wine. I eat this for 2-3 days and use juice left over, for a soup, cause no butter was used.
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