Text 2937, 67 rader
Skriven 2006-07-06 10:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle 935
=================
 RH> I like that allusion!  But, some of the medical generics aren't quite
 RH> as good as the brand names so doctors can specify brands in some
 RH> instances.

I've heard tell that sometimes the fillers in the generic
formulations are different and make delivery of the drug
less effective (the active ingredients themselves are the
same, of course), but the generic manufacturers have their
own research departments, too, and the gap should lessen
as time goes on. 

 RH> Thing is, the people that have to use them are faced with higher co pays.

A similar issue, regarding Lipitor vs. other statins: all the
other statins either cause me trouble or are ineffective. I
have to pay 50 a month extra for the stuff (cheating by not
buying it every month and ekeing out my supply by alternating
with other drugs, such as niacin and pravastatin). Pfizer has
had the patent upheld in British courts, but I don't know how
that'll end up affecting me (and the US markets).

 RH> and the spicy beef salad was a bit spicier than I anticipated.
 ML> Seldom has anything spicy been spicier than I anticipated.
 ML> I'll file this info in the back of my head for next time
 ML> we find ourselves on the north island.
 RH> It was very good but the meat was almost red with chili pepper flakes.

Sounds good to me!

GRILL-ROASTED WHOLE GAME HENS WITH ORANGE, OREGANO AND CUMIN
Cat: main, poultry
Yield: 4 servings

2 oranges, unpeeled, in 1/2" slices
2 onions, peeled, in thick slices
2 Tb olive oil
Salt and black pepper
4 Cornish game hens
1/2 c chopped fresh oregano
1/4 c minced garlic
1/2 c toasted cumin seeds

Build a fire in half of a covered grill, using enough charcoal to
fill a shoe box. The fire is ready for cooking when the flames have
died down and you are left with flickering coals.

In small bowl, combine oranges, onions, oil, and salt and pepper,
and mix well. Stuff cavity of each bird with 1/4 of this mixture.

Combine oregano and garlic; mix well. With fingers, loosen skin
from breasts of birds, starting at tip of breastbone and being
careful not to tear skin. Gently rub oregano and garlic mixture
under skin, pushing it down as far as you can. Sprinkle outside
with cumin seeds and salt and pepper.

When fire is ready, place hens on the side of grill with no fire;
do not allow hens to come in contact with flames at any time. Cover
grill, and vent slightly. Cook for 45-60 min, checking fire every
15 min, adding fuel, if necessary, to keep fire going. Birds are
done when thigh is pierced at thickest part and juices run clear.
Remove from grill, discard stuffing, and serve.

:Willoughby and Schlesinger, NY Times 9-22-99

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