Text 16751, 88 rader
Skriven 2008-11-22 14:38:00 av Michael Loo (1:18/200.0)
  Kommentar till text 16657 av Hap Newsom (1:124/311)
Ärende: shiitakes 241
=====================
 HN> Because it indicates some ulceration or perforation
 HN> of the bowel, and there's LOTS of blood supply there
 HN> and you can bleed out very very VERY fast if you
 HN> don't know it. You can lose a lot of blood very 
 HN> quickly even before you know you're bleeding.

See, that doesn't make sense to me in your situation,
as we're talking about NSAID-caused bleeding, which
strikes me is going to be less catastrophic although
(in a case such as myself, especially) of long term.
I'd be more leery of external trauma and bruising
that won't resolve.

 HN> Essentially it was only a name change, the same
 HN> ownership has had the stores since '71...but they
 HN> left the Thrifway "supply chain" (in fact I'm not sure
 HN> if there are any more thriftways around) and went
 HN> out on their own as a "free lance" operation

So Thriftwayism was sort of like an expensive version
of IGAosity, where the overarching structure was that of
a purchasing cooperative?

Lobster Chowder
categories: shellfish, bacon, soup
servings: 4 as a main, 8 to 10 as a starter

2 live 1-lb chicken lobsters
4 sprigs fresh thyme
1 ts whole black peppercorns
2 bay leaves
4 oz slab country bacon
Kosher or sea salt
2 Tb unsalted butter
2 md onions, diced
1 ts Hungarian paprika
1 lb all-purpose potatoes, 3/4" diced
1 c heavy cream
Freshly ground pepper
2 Tb chopped fresh chives and/or parsley for garnish

Parboil the lobsters in plenty of boiling water for 3 1/2 min.
Let stand until cool enough to handle. Remove the meat from
the tails, knuckles and claws. Cut into large pieces, about
3/4" to 1". Cover and refrigerate. Split the carcasses in half
and discard the head sacs. Remove the roe if there is any, chop
it and add it to the lobster meat. Leave half the tomalley in
the body to flavor the stock. Discard the rest or serve it on
toast. Too much tomalley will make the broth bitter.

Place the shells and carcasses in a 6- to 8-qt pot and cover
with 2 qt water. Bring to a boil.

Meanwhile, pick the leaves off the thyme and add just the
stems to the stock. Also add the peppercorns and bay leaves.
Trim the rind from the bacon and add the rind to the stock.
Cut the bacon into 1/2" dice. Turn down the heat and simmer
1 hr. Lightly salt the stock and taste for strength. Simmer
for up to 30 min, more if needed. Strain the stock. You
should have 3 - 4 c.

Fry the bacon in a heavy 4-qt soup pot over medium heat
until crisp and browned and most of the fat has been rendered.
This will take about 8 min. Pour off all but 1 Tb fat, leaving
the bacon in the pot. Add the butter, onions and thyme leaves.
Cook over medium heat for 8 - 10 min until the onions are
tender but not browned. Stir in the paprika. Add the potatoes
and enough stock to cover them (about 3 1/2 c; add a little
water if you do not have enough stock). Turn up the heat and
boil for 15 - 20 min until the potatoes are tender. This hard
cooking will break up some of the potatoes so that their
starch is released and the chowder becomes slightly thickened.
Remove the pot from the heat.

Add the lobster meat and heavy cream. Season with salt (very
little will be needed) and pepper. Let the chowder sit off
heat for 30 min to 1 hr. If you let it sit longer than 1 hr,
cover and refrigerate it. You can make this a day in advance.

Reheat the chowder, check the seasoning and divide evenly
among soup plates. Sprinkle with chives and parsley and serve
at once. Serves 4 as a main course or 8 to 10 as a starter.

Pittsburgh Post-Gazette 7/27/2000
___ Blue Wave/386 v2.30

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 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)