Text 19198, 110 rader
Skriven 2011-12-18 05:41:00 av Dave Drum (57521.cooking)
  Kommentar till text 19147 av Nancy Backus (1:229/452)
Ärende: Barium
==============
-=> Nancy Backus wrote to Dave Drum <=-

 DD>> I think the names may be similar - but not the product. Pepto Bismol
 DD>> has been in general use for yonks to treat a gyppy tummy.

 NB>> What gets used for gut x-rays is barium.  Either swallowed or as an
 NB>> enema.  Had both, in times past.  :)    Not the same, but they both
 NB>> start with "b"...  ;)

 DD> Dunno why I couldn't think of that. Brain cramp, I suppose. I've had
 DD> the barium enema only once. Literally caused me to "sh*t a brick".

 NB> If it makes you feel any better, I had to let it simmer on the
 NB> back-brain before I came up with it, too...  Something one doesn't
 NB> especially want to remember, I suspect...  (G)

Been a long time since I had any x-rays except when they were looking at my
shoulder for calcification and/or bone spurs. With MRI (which I cannot do any
more due to the pacemaker) and CAT/PET scans ....
 
 DD> Bv)=  I am rather glad they now have the tiny robot cameras they can
 DD> use from either end ... and have done on me.

 NB> I haven't had that yet... that might be a nicer solution, to be sure.
 NB> :)

 DD> Title: Rick's on the Bricks Fried Dill Pickles

 NB> Just a little odd...  perhaps they taste better than they sound... ;)

It was the first non "Brick Oven" recipe I came across that sounded different
enough for this bunch.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Citrus Chicken Under a Brick
 Categories: Poultry, Citrus, Herbs
      Yield: 4 servings

      1 c  Fresh orange juice
    1/3 c  Fresh lime juice
    1/4 c  Fresh lemon juice
      2 tb Olive oil
      1 tb Fine chopped fresh oregano
      3 ts Salt; divided
      2 ts Fine chopped fresh rosemary
      1 cl Garlic; chopped
  3 3/4 lb Whole chicken; neck and
           - giblets removed,
           - butterflied
      1 ts Hungarian sweet paprika
      1 ts Black pepper
           Nonstick spray
  1 1/2    Oranges

  Special Equipment: 2 foil-wrapped bricks or 1 cast-iron
  skillet

  This is a traditional Tuscan method-bricks weigh down the
  butterflied chicken, resulting in even, quick cooking and
  crispy skin (you'll need two bricks for this recipe; wrap
  them in foil). If you don't have bricks, a cast-iron
  skillet will do the trick. Ask your butcher to butterfly
  the chicken for you.

  Whisk juices, olive oil, oregano, 1 teaspoon salt,
  rosemary, and garlic in glass baking dish. Add chicken to
  marinade. Turn to coat; chill 2 hours, turning
  occasionally. 

  DO AHEAD: Can be made 1 day ahead. Keep chilled.

  Mix remaining 2 teaspoons salt, paprika, and pepper in
  small bowl.

  Spray grill rack with nonstick spray. Prepare barbecue
  (medium heat). Slice 1/2 orange into 1/4- to
  1/8-inch-thick slices. Remove chicken from marinade; pat
  dry. Loosen skin from chicken breast and slide 1 to 2
  orange slices between skin and breast. Loosen skin from
  thighs and slide 1 to 2 orange slices between skin and
  thighs. Rub paprika mixture over both sides of chicken.
  Place chicken, skin side down, on grill. Place
  foil-wrapped bricks or cast-iron skillet atop chicken (if
  using bricks, position 1 brick over top half of chicken
  and 1 brick over bottom half). Cover and grill until skin
  is crispy and brown, about 15 minutes. Remove bricks or
  skillet. Using tongs or 2 large spatulas, turn chicken.
  Replace bricks or skillet and cook, covered, until chicken
  is cooked through, about 20 minutes longer. Let chicken
  rest 10 minutes.

  Meanwhile, place whole orange on grill and cook until
  slightly charred, turning often, about 1 minute. Cut into
  wedges and serve alongside for squeezing over chicken. 

  by Amy Finley

  Bon Appétit | May 2008

  MM Format by Dave Drum - 18 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... Great thoughts reduced to practice become great acts.
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