Text 3183, 122 rader
Skriven 2010-10-28 23:11:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: RE: Knee
================
 -=> On 10-28-10  10:03,  Hap Newsom <=-
 -=> spoke to Dale Shipp about RE: Knee <=-

 ->  HN> It seems to be wearing off slowly
 ->  HN> but surely 
 -> 
 ->  ML> Pain bad! Wearing off good!
 -> 
 -> Hap -- is the pain going away slowly, or is it the effects of the
 -> cortizone are wearing off and the pain is returning?
 -> 
 HN> Actually the pain is returning slowly

That is what I thought you meant -- sorry to hear it.

 HN> but not to the levels that it was before
 HN> the shot...I am contemplating getting another
 HN> shot and seeing if it further improves the 
 HN> pain in the knee. There is something wrong
 HN> with the knee, but the Dr's can't seem to find
 HN> out what it is..the shot was literally just a 
 HN> "shot" in the dark, the surgeon said 
 HN> "what the heck, we might as well,
 HN> it can't hurt to try it."...and happily
 HN> it has been helpful. 

I once had a cortizone shot for rotator cuff pain, many years ago.  The
doctor administered it using an xray so as to guide the needle to
exactly the spot he wanted.  It did relieve the pain I was having then,
but over the years I've gotten back a recurring dull ache -- but not
anything I will do anything about.

Here is another version of Pad Thai for you.  I'm amazed at how many
versions we have in our data base.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pad Thai.(Mike)
 Categories: Main dish, Thai
      Yield: 6 servings
 
    1/2 lb Dried Rice Noodles (1/8" w).
    1/2 lb Shrimp, chicken, or pork. *
    1/4 c  Fish Sauce.
      6 tb Sugar.
      6 tb White Vinegar.
      1 tb Tomato Paste.
      4    Scallions.
    1/2 c  Vegetable Oil (Approx.).
      2    Cloves Garlic, chopped fine.
      2    Eggs.
    1/4 lb Bean Sprouts.
      2 tb Ground Roasted Chilies.
    1/4 c  Ground Roasted Peanuts.
           Lime Wedges.
 
  * The meat used may be either fresh shrimps, chicken, pork, or
  combinations.  The traditional uses dried shrimps and hard tofu pieces
  rather than fresh meat.
  
  Soak the noodles for 20 to 25 minutes in enough warm water to cover.
  They should be soft, but not so soft that they can be mashed easily
  with the fingers.  Later cooking will soften them more.  Drain the
  noodles thoroughly in a colander while preparing the other
  ingredients. Traditionally, they are left in full length strands, but
  you may cut them into shorter lengths (about 8-9 inches, say) to
  facilitate easier stir frying.
  
  Peel and devein the shrimps, leaving the tails intact, OR slice the
  chicken/pork across the grain into strips not more than 1/8 inch
  thick and 1-2 inches long.
  
  Mix the fish sauce, sugar, vinegar, and tomato paste in a bowl.  Stir
  until the sugar is dissolved.  Set the mixture aside.  Slice the
  scallions, both white and green parts, diagonally into pieces 1-1/2
  inches long. Set aside.
  
  Heat a wok, and add the vegetable oil to the hot wok.  Swirl the oil
  to coat the surface of the wok.  Add garlic and fry till golden.  Add
  shrimp and fry till they turn pink, or if chicken/pork is used, fry
  till the pink color disappears completely.  Add the noodles and toss
  lightly to coat them with oil and to distribute the garlic and meat.
  
  Add the liquid mixed earlier and bring to a boil rapidly, gently
  folding the noodle, being careful not to break them.  Reduce the heat
  to medium and boil the mixture, folding frequently, until the noodles
  have absorbed the liquid.
  
  Using a wok scoop, or a stiff spatula, lift the noodles gently from
  one side of the wok.  Pour a little oil along the side of the wok,
  then break one egg and slip it into the oil.  Break the yolk, and
  cover the egg with the noodles immediately.  Repeat this on the
  opposite side of the wok with the remaining egg.  Allow the eggs to
  cook undisturbed, over moderate heat, until they are set and almost
  dry. Additional oil may be added if the eggs or the noodles begin to
  stick to the wok.
  
  When the eggs are set and almost dry, fold them gently but rapidly
  into the noodles.  Try not to break the noodles, which will be soft
  and fragile at this point.  An effective way is to insert the scoop
  under the eggs, lift it through, and fold the mixture over.  Continue
  the lifting and folding motion until the eggs are broken up and well
  distributed.
  
  Add the bean sprouts and sliced scallions, and toss the mixture
  quickly and gently, still avoiding breaking the noodles.  Cook for
  about 2 minutes, or until the bean sprouts and scallions are
  crisp-tender.
  
  Place the mixture on a large, warm serving platter.  Sprinkle ground
  chilies and peanuts over the top, and squeeze lime juice over that.
  Alternately, these garnishes may be served on the side for each diner
  to add according to tastes.
 
MMMMM


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