Text 33055, 106 rader
Skriven 2010-01-02 17:18:42 av Michael Loo (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: intolerance 617
=======================
 ML> Used to be me. That was before our parents died and I became
 ML> the one to push against. Other than that, I doubt it. He
 ML> second-guesses his own psychiatrist, for crying out loud.
 NB> That's pretty much what I figured.  Sad.

Damn sophist is what he is. Which is why he wants to be a
lawyer. Frightening as well as sad.

 ML> I'd drown. The darn stuff would just collect in my
 ML> left lung. Just tried it, in fact. Yep. Cough cough.
 NB> Not good.  Would my modification of being in a V, head/torso on one
 NB> wedge and feet/legs on the other, be any safer/sager?

The best for me is to lie on my left side, so the fluid that
naturally lives on that side doesn't drain all over the place
and collect in spots not used to receiving it. I've not tried
lying on my left side with my legs elevated, though; but
actually the amount of edema in my legs is kind of minimal.

 NB> Dunno about the cucumber, but watermelon is supposed to be one of the
 NB> best sources for potassium.  Along with citrus fruits (which, ISTR,
 NB> are not so nice to you either?)...

They give me digestive upset, but I eat them anyhow.

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

 NB> doctor I went to at the college infirmary once thought I had a problem
 NB> digesting milk, so told me that if I had any I had to boil it first. 
 NB> I did that for a little while, then decided he was full of it, and went
 NB> back to drinking milk normally.  Whatever really had caused my
 NB> symptoms apparently had gone away in the meantime... probably was some
 NB> sort of intestinal bug... (The same quack didn't properly diagnose my
 NB> mono when I got it...)

When I was in school, mono was the fashionable diagnosis, and
even though a quite simple blood test (count and differential,
which I learned to do when I was 15) could diagnose or rule out,
the college health departments were generally too cheap and lazy
to do even that. Any malaise or fatigue was chalked up to mono
or depression. My sister presented herself with a self-diagnosed
case of the mumps, and they sent her home, saying she had mono.
So she spent another week out among her classmates giving them
the mumps before the department of university health, DUH for
short (I'm not kidding; the administrators at Yale must have had
a sense of humor; the name was changed shortly thereafter), got
its act together enough to offer a spot in the infirmary.

Seared Sea Scallops with Citrus-Ginger Vinaigrette
cat: starter, shellfish, salad
servings: 2 to 4

h - Vinaigrette and Salad
1 1/2 Tb lime juice
1 1/2 Tb champagne vinegar or white wine vinegar
1 1/2 Tb soy sauce
1/2 Tb grated or minced gingerroot
1/2 ts lime zest
1 shallot, minced
1/4 c peanut oil
1/4 lb baby salad greens
2 hd Belgian endive, leaves separated
h - Leeks and Scallops
1 leek, about 8 oz
peanut or canola oil to fry the leek
1/2 lb fresh sea scallops
salt and fresh-ground pepper
2 Tb olive oil

Vinaigrette and Salad
Mix the lime juice, vinegar, soy sauce, gingerroot, lime zest, and
shallot in a bowl. Whisk in the peanut oil to make an emulsion.

Wash the salad greens and Belgian endive leaves and dry. Reserve
separately. Reserve the vinaigrette.

Leeks and Scallops
Trim the leek to 3-4" of green. Cut the leek in half lengthwise,
then in half crosswise. Julienne the leek and wash very well.
Dry thoroughly with several kitchen or paper towels. Heat enough
peanut oil to come 1/2" up the sides of a 9"-10" saute pan. When
the oil is very hot but not smoking, add half of the prepared
leek. Stir the shreds continually until they are golden brown,
about 30 sec. Remove to paper towels to drain and fry the
remaining shreds. Reserve until ready to serve, recrisping if
necessary for 5 min in a 300 F oven.

Trim the scallops of any connective tissue. Slice them 1/4" thick
crosswise. Pat the scallops very dry, and season with salt and pepper.
Heat a large nonstick saute pan until very hot. Add the olive oil to
the pan; then add the scallops, in batches if necessary, and sear on
one side to a rich golden brown, about 2 min. Turn the scallops
onto a platter.

To finish the dish:
Toss the lettuces and endives separately with about half of the
vinaigrette Arrange the lettuces in the center of serving plates or
a platter, and arrange the endives around the lettuces. Place the
scallops, seared side up, on the lettuces and drizzle with the
remaining vinaigrette. Scatter the fried leek on top and serve
immediately.

: http://www.robertmondaviwinery.com/recipes/sss.html
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