Text 25281, 78 rader
Skriven 2009-06-23 08:43:10 av Michael Loo (1:18/200.0)
  Kommentar till text 25176 av Nancy Backus (1:261/1381.0)
Ärende: repeat 735
==================
 ML> Big old sign saying "no emergency services." So I'd guess
 ML> not just visiting hours. I'm not sure where it was, either,
 NB> Ah.  If there weren't any emergency services at any time, it might
 NB> have been formerly a full-service hospital that now is "part of a
 NB> system" and some of the services have been deleted.

I'm pretty sure it was not too close to any other facility,
so duplication of services wasn't the issue.

 NB> moved all the acute stuff to the other hospital, leaving only some
 NB> specialized chronic care things there... What used to be an Emergency
 NB> Department is now a walk-in whatever they call it... Acute Care center,
 NB> or something... where you can get minor stuff taken care of that the
 NB> doctor would normally send you to an ER for... sprained ankles,
 NB> flu-like symtoms, and the like...  When the change first happened there
 NB> were some rather less than happy clientele, as this hospital is
 NB> actually in the city and easily reachable on foot and by bus, etc,

I can sort of understand consolidation and reallocation, if it
improves service in the long run; but just for convenience of
the hospital corporation and to shave costs, well, it doesn't
make sense to me.

 NB> while the one that took over the emergency care and the acute beds is
 NB> not so easily accessible except by ambulance or car.  I think most have
 NB> become used to it, but not necessarily all that much happier about it
 NB> in reality.... 

The question comes up, what price life? It comes up a lot
these days.

 ML> Sushi is snob stuff from day 1. Unless they'll eat raw beef,
 ML> there's no reason why they should eat raw fish.
 NB> But it isn't all raw fish... not even all raw... (G)  And, there's a
 NB> place locally (I think I'd probably put it in the snob category, but
 NB> that's a little prejudicial, as I've never actually gone there),
 NB> called California Rollin' that does serve raw beef sushi... along with
 NB> a lot more things.... :)

Actually, it's not fish at all, it's all about the rice. Which
is why I like to order sashimi, as I'm not all that keen on vast
quantities of rice.

 -=> Nancy Backus said to Dave Sacerdote <=-

 DS> I hate eggplant when there are no textural contrasts involved.
 DS> Cooked eggplant without some kind of crunchy shell to offset
 DS> the creaminess just disgusts me for the most part.  Condiments
 NB> I'd guess then that you aren't fond of the chinese Eggplant in Garlic
 NB> Sauce, either...?  It's not something I'd probably want to have every
 NB> day, but I do rather like it on a less regular basis.  :)   I agree
 NB> with all your "loves", though... although I have to be careful how much
 NB> tomato sauce I get... :)

I could eat eggplant pretty much every day. Creamy one day,
fried the next, creamy-crunchy the next, repeat.

GARLIC CONFIT
cat: condiment
yield: 2 1/2 c

4 hd garlic, separated into cloves and peeled
1 c extra-virgin olive oil

Place garlic cloves in a 1-qt saucepan, and cover with cold
water. Bring to a boil and strain off water. Repeat this process
two more times.

In saucepan, pour oil over garlic cloves. Place over lowest heat
possible, so that the oil is barely at a simmer. Cook 1 hr.
Allow to cool completely, then transfer to an airtight container.
It may be stored, refrigerated, for up to two weeks.

:NY Times 9/1/99
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)