Text 11312, 83 rader
Skriven 2008-07-29 10:31:10 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: TOOTH  80729
====================
 -=> Quoting Burton Ford to Dave Sacerdote <=-

 BF> I had a root-canal a number of weeks ago with no problem at all.  Over
 BF> the following time the tooth became loose and minimally sore.  But by
 BF> Thursday it became a deeper ache, and got a bit painful with the
 BF> movement of my jaws.

I had a root canal job a few weeks ago.  The man cleared out the nerve,
and the muck around the base of the tooth root, and then put in a
temporary filling for a couple of weeks to see if any infection
developed before cleaning that out to put in the final filling.  All
went well, and I still have the tooth.

 BF> After it's pulled Tuesday I assume it may still be a bother... I'll be
 BF> on antibiotic for 9 days.    And he sort of assured me that I'll have
 BF> diahrreha from the Antibiotic.  I can't remember what it felt like to
 BF> have a tooth pulled... it was years and years ago.   I do remember a
 BF> lot of bleeding, but not how long that lasted.

 BF> What a possible pickle for an Eat to be at the Picnic and to be
 BF> limited on eating!   I assume I'll still have a good time, but
 BF> geeeeese!  Course, I'll most likely eat with a disregard for any diet
 BF> rules.   

Several years ago I had a tooth pulled a couple of hours before a
barbecue picnic at Kevin's place, for MLoo.  I was given an instruction
sheet, about no alcohol, and preserving the clot, so I sucked my dry
red in through the other side of my mouth, until I forgot.  I did
remember to chew on the side that still had teeth.  Nothing bad
happened, and I didn't spit blood or suffer pain.  So, eat carefully,
and enjoy the picnic.

Something like this might be suitable for you:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: IDLI - STEAMED RICE DUMPLINGS
 Categories: Sides, Pastries, Tiffin, Indian, Asia-w
      Yield: 8 servings
 
      1 c  Lentils- urad dhal
           ;husked black lentils,
           ;rinse/soaked overnight in
      2 c  Water
      2 c  Rice;parboil/soak o/night in
      6 c  Water
      1 c  Water
           Salt
 
  These light, dry snacks are usually eaten for breakfast. Like plain
  rice, idli absorbs the flavours of various accompaniments. I found it
  fascinating that no matter where I was in southern India, the older
  men almost uniformly preferred idli to dosa and vadai. I don't know
  if these gentle dumplings are kinder to their teeth or whether
  through the years they have learnt the idli provided the perfect
  sponge to the spicy chutneys and sambar with which it is always
  served.
  
  Drain the urad dhal and blend in a food processor or blender, adding
  water as necessary to make a thick paste. Repeat this process with
  the rice. Comb ine the blended dhal and rice in a bowl and add salt
  to taste. Set aside overnight.
  
  Just prior to cooking, it is vital to beat the batter - the
  incorporation of air will ensure a lighter result. Shape the batter
  into balls the size of golf balls, flatten slightly, and arrange in a
  steaming basket. Steam until firm and rubbery, about 15 minutes.
  Alternatively, place the balls in a muffin tray submerged in water
  and steam as above.
  
  Serve hot with sambar and chutney, although they are delicious eaten
  cold, too.
  
  From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON ISBN: 0 7318
  0589 5 Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)