Text 3433, 73 rader
Skriven 2006-07-16 21:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: uncle 991
=================
 RH> I fugure that they want to get every bit of money they can from a
 RH> drug's active ingredient(s) that they have the patent on so by making
 RH> both the name brand and the generic, they accomplish it.  If you make a
 RH> lot of thte branded drug but few people buy it, you won't make the
 RH> money you would if you made the generic and everybody bought.

Generics start being made when the patent goes away, and at this point
the original patent holder's reason for jumping into the generic market
is to deprive the upstarts of their advantage.
 
 RH> What I'm saying is that a lot of those reports concentrate on the mega
 RH> long term user of both booze and tylenol; you seem to be in the
 RH> moderate range of use on the former and rare user of the latter.

Well, the big news the last few weeks is that a user of Tylenol who
sticks to the recommended maximum dose still courts danger of liver
and/or kidney damage. So I've altered my m.o. and am currently a
modest user of booze and a moderate user of the acetaminophen, as
long as my various creaking body parts continue to creak.

 RH> is so afraid of addiction or other (rare) side effects,that she uses
 RH> barely the minimum dosage of tylenol and wonders why it's not doing any
 RH> good. I guess the doctor told her recently to up it a bit.

I didn't hear about addictive side effects, although Tylenol with a
number attached may contain codeine, so that might be a concern.

 ML> Waterman's oyster stew
 RH> Looks like it's in "for pretty" since no amount is specified.
 ML> But then why not use sweet paprika?
 RH> IIRC, paprika was listed also.  Depends on what "pretty" effect you
 RH> want maybe?
 
I can't see the flavor being prettied up by cayenne, and I like
cayenne!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Sur Le Gril Chopped Liver
 Categories: Appetizers, Beef, Entertain
   Servings:  4

      1 lb Fresh Calves' Liver
      2 tb Salad Oil
      3 tb Butter
      1 lg Spanish Onion, Chopped
      1    Egg, Hard-Cooked, Mashed
           Salt
           Freshly Ground Pepper

  With a sharp knife, remove the tough outer membranes from liver. In a heavy
  skillet, heat oil and add chopped onions. Cook over medium high heat until
  translucent and golden brown. Remove with a slotted spoon and set aside.
  Add butter to skillet. Heat until melted. Add liver pieces. Over medium
  heat, fry liver until just done - 3 minutes on each side. Alternatively,
  liver can be brushed with butter and broiled. To test for doneness, cut a
  piece from liver slice. If still pink, continue cooking for 30 - 60
  seconds. Overcooking causes the liver to be dry and tough. For finely
  mashed egg that disappears in the liver mixture, force egg through a wire
  strainer. For best results, separate the hard cooked whites from yolks and
  sieve them separately. Set aside. Fit meat grinder with a medium blade and
  place cooked liver and cooked onions in the grinder. Grind, then regrind
  the ground mixture. In a medium mixing bowl, combine the twice ground meat
  and onions mixture with the sieved eggs. Add salt and pepper. Taste and
  adjust seasoning. If desired, add a few drops of commercial gravy browning
  liquid to heighten color. Refrigerate for 24 hours before serving. Serve
  with slices of tomato, cucumber and dark rye bread. By Sur Le Gril's chef
  Claude Dubourg. From The Gazette, 91/02/06.

MMMMM
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