Text 34367, 88 rader
Skriven 2013-03-04 03:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: yecch 196
=================
 NB> The worst part being that they really didn't know what was keeping the
 NB> fluid retained, they were only guessing...  Of course, they withhold
 NB> IV fluids from CHF patients as part of the treatment, at least
 NB> initially... 

My historical EF was in the 30s, so they pretty well
had an idea; they didn't know that it had plummeted
to 16. Couldn't totally withhold, as they wanted to
introduce various substances - electrolytes, beta-
blockers, and the all-important Lasix. I lost a bunch
of weight right quick.

 ML> No wonder I checked myself out and left not noticing that
 ML> I still had the IV stuck in my arm, so I walked down
 ML> the street with it trailing - must have been a sight
 ML> and a half. Didn't notice until the next day.
 NB> Fortunately, it's not difficult to remove them... just takes having a
 NB> bit of coordination and a gauze or cotton ball to put pressure on to
 NB> stop the bleed...

In my case, enthusiasm beat out the coordination and
cotton ball, and I just yanked it out.

==

 ML> Always rinse your kidneys; classic technique dictates that
 ML> you also core them, but I see this done less and less in
 ML> restaurants nowadays, so when I eat them I end up with a
 ML> little pile of kidney innards at the edge of my plate.
 ML> Never has anyone inquired why I do this.
 NB> When I've cooked with them, I've always cut them into smaller pieces
 NB> and discarded the core... it didn't look that edible..

The core is perfectly edible but, as they say, not choice.

 ML> Tongue Stew
 ML> 1 whole clove
 NB> Only one clove...?  Seems a bit scanty, even if it is fairly
 NB> pungent... 

One clove would be plenty, I'd think; but then I use cloves
only as a minor accent.

Noumbles
cat: historical
yield: 1 batch

1 deer (or other animal), offal of
water
stock (opt)
breadcrumbs
vinegar
wine
onions
deer blood
poudre fort
salt

Simmer a deer's offal in water. When done, drain and cube small.
Using the cooking water, or better, fresh stock, make a thickish
slurry with breadcrumbs, incorporating the meat. Season to taste
with vinegar and wine.

Boil the onions and then mince them. Add them to the bread-meat
mixture. Add blood to color well; season with poudre fort and salt
to taste. Put on a hot fire and cook until very thick. Serve hot.

Forme of Cury, translated by me

Poudre fort is a mixture of ginger and black pepper with
other spices such as nutmeg or mace; cinnamon; cloves;
coriander seed; saffron; cubebs (a kind of pepper); and/or
grains of paradise (Melegueta pepper).

You will note some things. First, this looks a lot like
haggis or scrapple. Further, it's not such an humble dish
as it makes itself out to be: those spices were after all
not cheap in the ; and the suggestion that the simmering water
be replaced by a better stock is positively luxurious (the
original said "the self broth or better." It strikes me too
that the recipe might be improved by some of the ingredients
being fried before incorporating.

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