Text 25533, 155 rader
Skriven 2009-06-30 17:11:12 av Michael Loo (1:18/200.0)
  Kommentar till text 25462 av Nancy Backus (1:261/1381.0)
Ärende: a long way 772
======================
 NB> True.  And I'd agree that one can't have an emergency room in every
 NB> block or neighborhood, and probably not every ward, unless they are
 NB> pretty large.  But unless it's a rather unpopulous area, only one or
 NB> less per city or county is probably too sparce.

The solution, seems to me, is to have people learn first aid,
they way they used to. So in cases where immediate attention is
needed, someone in the same block or neighborhood could provide
initial and stabilizing care. Though there's the liability issue,
many states have Good Samaritan laws that could be tweaked to
mitigate risk.

 NB> we have still 4 Emergency Departments, with another 2 or 3 in the near
 NB> region.  And in today's paper there was an article about how the Code
 NB> Red statistics have been as high as 40% in the area for all hospitals,
 NB> and now are at 30%... and the steps the hospitals have been taking to
 NB> try to get that down...

When I was in grad school, I worked in a hospital (studied on the
job), and Code Red meant fire. I don't think we had a code for
ER closed.

 NB> At least the quality of the food that they serve their patients has
 NB> improved... ;)

A friend of mine was at Beth Israel in Boston, and I checked
out the menu they gave her - pretty restaurantlike. When I was
having my surgeries, the food was neither great nor tailored
for me (I had milk on my tray every time, for example).

 ML> they don't render enough unto Caesar (no great disrespect
 ML> intended by the term - the students at the one I had a brief
 ML> acquaintance with called it God school).
 NB> As in, the doctor is God?  ;)  Or the divinity school...?  Either way,
 NB> I suppose that they are considered to have too much invested in the
 NB> patient emotionally to be able to make a rational decision...  :(

God school = divinity school. The person who gave me the recipe
quoted in my previous post was a student there at the time, the
first of several very minor brushes I had with the place.

 NB>> ... Of people born in 1839, 100% who ate carrots are dead!
 ML> Except the vampires, of course.
 NB> They eat carrots?  Thought it was just blood... ;)  Maybe the tag
 NB> should say garlic...?  ;)  Or has that been disproven..?  :)

Just because they eat blood doesn't mean they can't eat
carrots. I, for one, eat both blood and carrots.

--mm
Vampire Chicken with "Blood" Braise
cat: celebrity, Halloween, no blood
servings: 6

4 Tb (1/2 stick) butter, softened
2 Tb Essence, recipe follows
4 lb chicken, giblets removed and rinsed well
Cedar "stake", see below for details
Olive oil, for browning sausage, plus extra for roasting
3 lb hot Italian sausage links (still attached, if possible)
1 pt pearl onions, peeled
1 c stemmed shiitake mushrooms, cleaned
1 c whole crimini mushrooms, cleaned
1 c oyster mushrooms, cleaned
1 lb baby carrots, tops trimmed, peeled
1 bn red baby beets, tops removed
1 hd garlic, separated into cloves and peeled
2 sprigs rosemary
2 sprigs thyme
Salt and freshly ground black pepper
2 c red wine
3/4 c beet juice
1/2 c heavy cream
1 Tb Dijon mustard
1 Tb chopped thyme leaves

Directions

Preheat the oven to 400F.

Remove 1 oven rack and place the other at the bottom of the oven.

Mix the softened butter and Essence together to make a paste. Rub
the paste all over the chicken and under the skin of the breast.
Set aside.

Place a large roasting pan over 2 burners on the stove and heat
over medium-high heat. Add enough olive oil to lightly coat the
bottom of the pan. When the oil is hot, add the sausage links,
still attached in a coil. Brown on both sides, 3 min per side.

Remove from the heat and create a space in the center of the
sausage coil that is large enough to fit the cedar stake and
the chicken.

Place the chicken on the stake and place in the center of the
sausage. Add the onion, mushrooms, carrots, baby beets, and
garlic around the sausage. Drizzle with olive oil. Add rosemary,
thyme, and season with salt and pepper. Roast for 1 hr or until
the chicken and sausage are cooked through. Check after 30 min
to make sure there is still sufficient liquid in the pan. If
the pan is dry, add a little chicken stock or water.

While the chicken is cooking, in a saucepan, combine the red
wine, beet liquid, cream, and Dijon and reduce by 1/2, about
15 min. Stir in the thyme. Season, to taste, with salt and pepper.

Remove the chicken (still on the stake) from the pan and place
in the center of a large platter. Surround with the sausage,
garlic, and vegetables.

Ladle the sauce into a goblet or gravy boat and serve with
the chicken.

Cedar Stake

1 (1 by 6 by 36-inch) untreated, food-safe cedar plank

From the piece of cedar cut a base of 6 to 7".

From the remaining plank cut a 7 to 8" piece. Cut this
lengthwise approximately 1 1/2" wide. This will form your
"stake". At one end, make 2 diagonal cuts to form a point at
the top of the stake.

Nail or screw the stake to the base by putting nail or screw
through base and into the stake. Make sure to use stainless
steel nails or screws and sanitize them in boiling water
before using.

Source: Emeril
___
--mm
Essence (Emeril's Creole Seasoning)
Cat: seasoning
Yield: about 2/3 c

2 1/2 Tb paprika
2 Tb salt
2 Tb garlic powder
1 Tb black pepper
1 Tb onion powder
1 Tb cayenne pepper
1 Tb dried leaf oregano
1 Tb dried thyme

Combine all ingredients thoroughly and store in an airtight
jar or container.

Source: Emeril
___
___ Blue Wave/386 v2.30

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