Text 31291, 98 rader
Skriven 2012-02-03 16:56:00 av Glen Jamieson (7361.cooking)
     Kommentar till en text av Michael Loo
Ärende: NO RETHOUGHTS 154 20203
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 HN> Gamma rays would freak too many folks out
 HN> and UV would be way expensive
 GJ> Gamma ray generators would not be capable of sterilizing a room, and
 GJ> as UV light does not penetrate surfaces, neither would work.  In any

 ML> Why would gamma-ray generators not be up to the task? They
 ML> might be expensive and require procedures markedly different
 ML> from those that obtain in hospitals today, but I am no

Gamma-rays are obtained from a radioactive isotope, usually Cobalt 60.
This is kept in a heavily shielded carrier when not being used.  If
the carrier was placed in the hospital room and the charge removed
from the shielding remotely to irradiate the room, it would be
effective in killing bacteria in the room, and due to its penetrating
ability, also many bacteria in the next room.  It would not be kind to
any occupants of nearby rooms.

 ML> respecter of procedures in hospitals today. As far as UV
 ML> light goes, the literature is encouraging; in any case,
 ML> hospital room redesign could accommodate photosterilization
 ML> mechanisms.

UV has almost no penetrating ability, so anything porous would not be
sterilised.  Filtered water and air are most suited to UV irradiation.
 
 GJ> case, the sources of bacterial infection come from people and air
 GJ> entering the room.
 ML> One can't do a whole lot about the people, short of requiring
 ML> all entrants into a room to have showered, with disinfectant
 ML> scrubbing, within a short period of entry (not a bad idea,
 ML> actually); but air can be sterilized pretty reliably.
 
 JW> Soap, bleach and janitor's wages aren't expensive! I would expect a
 JW> hospital room to be VERY clean and close to sterile.
 GJ> That is normal practice.  Intensive care wards are cleaned more
 GJ> intensively than ordinary wards, but the cleanest rooms in a hospital
 GJ> are the operating theatres.

 ML> In your dreams. Hospitals are not particularly clean, though
 ML> I agree they ought to be. Intensive care wards are no
 ML> exception: the ones of which I have most vivid memories smelled
 ML> rather funny in an unhygienic way, and under the bed were
 ML> debris and dust bunnies indicative of a lack of housekeeping
 ML> attention lasting multiple days.

Great hospitals _you_ have been in!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Some Cleaning/preparation Tips for Octopus
 Categories: Squid, Info
      Yield: 1 Text file
 
           Octopus
 
  I found some cleaning/preparation tips for octopus in a cooking book
  called 'A gourmet's book of shellfish':
  
  To prepare octopus, hold the head firmly and, using a sharp knife, cut
  through the flesh below the eyes, severing the head from the
  tentacles. Invert the body pouch and remove the intestines and ink
  sack. Wash the body pouch well under running cold water. Pick up the
  tentacles and, with the index finger underneath the center, push the
  beak up and cut it away.
  
  To tenderize hood and tentacles if necessary, beat with a steak mallet
  until they feel soft and have lost their springiness. Remove any
  scales which may be left on the suckers. An octopus which is less
  than 10 cm (4 in) does not need beating to tenderize.
  
  Plunge octopus into boiling salted water for 5 minutes; drain well and
  leave until cool enough to handle.
  
  Using a sharp knife or scissors, cut the tentacles into separate
  pieces and leave whole or chop, according to the recipe. Serving
  suggestions: Octopus needs tenderizing to make it palatable and long
  slow braising or stewing is probably the best method. However, the
  flesh of smaller ones will be tender if cooked very briefly; cut into
  pieces and stir fry or deep fry until tender.
  
  Octopus can be used in Mediterranean style soups, casseroles, cooked
  in wine, served in a spicy coconut sauce (there is a recipe for it in
  the book, if you want it, let me know), in a salad with garlic
  dressing, in deep fried seafood dishes or stir fried with soy sauce
  and vegetables.
  
  From: Freeston
 
MMMMM
 

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