Text 15709, 106 rader
Skriven 2008-10-28 07:46:08 av Michael Loo (1:18/200.0)
  Kommentar till text 15647 av Ruth Hanschka (1:123/140)
Ärende: things fall 129
=======================
 RH> It means something's pressing on the sciatic nerve, which generally
 RH> means a bulging disk.  There's some other stuff it could be, but from
 RH> what I recall those are worse.

Oh, great, just what I need.

 RH> I've got MS.  Slowing down nerve impulses in what act like already
 RH> damaged nerves (it's really brain damage, but close enough) is not the
 RH> brightest idea.  That is, if I need to be able to walk well when I get
 RH> out of the tub!

As nerves and the brain are just about the same thing, close enough.

 RH> On the other hand, if the problem is pain, a good soak is a good idea
 RH> once the first 48 hours after the injury/whatever are over.  I've got a
 RH> lot of friends with pesky bad backs and other body parts.  I've sent
 RH> more than a few of them home to soak over the past few years.  

The problem is pain, but the leg is still kind of swollen, and
probably what's happening is the same thing that happened before -
a break in the lymphatic system as well as the circulatory system,
pouring fluid into non-fluid-liking spots and making me walk funny,
which throws me off kilter so my butt does weird things (unpleasant
weird, not like happy mongrel pups), and the ouch goes to other parts,
and, well, things continue to fall apart, though less than last week.

SCALLOP SATAYS
rcp courtesy of Ming Tsai

    6  oz.  bay scallops (about 5
            -scallops per skewer)
    1  Cup  Asian Gazpacho

Note: if using wooden skewers, be sure to soak the skewers in water
for 30 minutes before grilling.

Variation #1:

Marinate the scallops in the gazpacho for 30 minutes. Brush the
scallops with oil and sprinkle with salt and pepper. Grill satays
over medium heat, for 4 to 5 minutes, turning occasionally, until
done.

Variation #2:

Make a "ceviche satay" by marinating the satays in one cup of gazpacho
for 2 to 3 hours, depending on scallop size. The acid in the gazpacho
will "cook" the scallops. Throw away the used marinade.

Serve gazpacho very cold in chilled bowls and garnish with scallop
satay and chopped scallions.

Yield: 4 servings.

SOURCE: Cooking LIVE! Show
Copyright 1997, TV FOOD NETWORK
SHOW #CL8942

-+-

ASIAN GAZPACHO WITH SCALLOP SATAYS
rcp courtesy of Ming Tsai

    2  med  size cucumbers, peeled
            -and seeds removed
    1  can  (eight oz.) whole Roma
            -tomatoes, with juice, or
            -super ripe fresh Roma
            -tomatoes, peeled
    1  med  size red onion, chopped
    5  ***  garlic cloves
    2  Tbs  minced ginger
    3  ***  serrano chillies, stem
            -removed
    1  Tbs  sesame oil
  1/4  Cup  canola oil
  1/4  Cup  thin soy sauce
  1/8  Cup  rice wine vinegar
            Juice of 2 limes
    2  Tbs  sambal
  1/2  bn.  cilantro
  1/2  bn.  mint
  1/2  bn.  basil
    1  Tbs  ground coriander
            Salt & Pepper

Garnish:

  1/2  Cup  sliced scallions

Using a food processor or a blender, completely puree all the
vegetables, in batches. Add the oils, soy sauce, vinegar, lime juice
and sambal. Blend and season with salt and pepper. Add the herbs and
ground coriander, blend and taste for seasoning again. A little sugar
can be added if it tastes too tart. Ideally, this should be made a
day in advance so the flavors have time to meld together and develop.

SOURCE: Cooking LIVE! Show
Copyright 1997, TV FOOD NETWORK
SHOW #CL8942

-+-
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