Text 36297, 103 rader
Skriven 2013-04-20 07:49:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp (1:261/1466.0)
Ärende: Hospital Food
=====================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> Looks better than the hospital chicken I had today. It was given a
 RH> fancy name, something like Chicken Sorrentino--tasted like somebody had
 RH> dumped a fair amount of liquid smoke into the pan of (probably psuedo
 RH> grilled) chicken with red & green bell pepper slices and some kind of
 RH> sauce. The oven roasted veggies I took with it could have been cooked a
 RH> bit longer as they were a bit too firm and were liberally seasoned with
 RH> oregano. But, I was there to keep Steve company, not to be a critic of
 RH> their dining facility.

 DS> People really seem to knock hospital food, often with justification.
 DS> While Gail was having her last surgical procedure to replace a stent
 DS> for her kidney stone, I went to the cafeteria and had lunch.  One of
 DS> the offerings sounded decent so I tried it.  I think that they called
 DS> it beef ragu, described as beef stew with carrots, mushrooms and wine
 DS> served over bow tie noodles.  To start with the noodles were cold.  The
 DS> sauce had a decent flavor, but the cubes of beef were *tough*!  Should
 DS> have cooked for another hour at least.

Kitchens in large hospitals have to cook for a wide range of restrictions,
tastes, and budgets. Here in the heart of the Great American Outback both our
hospitals (St. John's and Memorial Medical Centre) are over 450 in-patient beds
in capacity. That's a lot of grub to make for three meals a day plus snacks,
etc. Especially as they are now running meal service more like room service in
a nice hotel, with menus and all, than like jail-house/military chow. Of course
at the prices they get for a bed - it's an uber-fancy resort.   Bv)=

I will say that the food has improved tremendously over what it used to was.
And I have learned to bring my own salt and pepper in my "shaving kit" if
making a planned trip to the in-patient facilities as they know I have a stent
and a pacemaker and just automatically tick the "cardiac diet" box -- which
means no salt/no flavour food. If I wind up in hospital through the emergency
room door or by other mischance I call my brother and have him bring my laptop
and the aforementioned "shaving (well, there is a scissors in there) kit".

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

      Title: Gratin of Roasted Mediterranean Veg w/Mature Cheddar
 Categories: Vegetables, Squash, Potatoes, Beans, Cheese
      Yield: 8 servings

      2 lg Red onions; in quarters-then
           - cut lengthways again
      1 lg Aubergine; (the purple
           - Italian variety is best),
           - rough chopped
      2 lg Yellow bell peppers; seeded,
           - rough chopped
      2 lg Red bell peppers; seeded,
           - rough chopped
      3 md Courgettes; rough chopped
      1 sm Fennel bulb; rough chopped
    275 ml (1/2 pt) olive oil
      1 cl Garlic; peeled, rough chop'd
           Black pepper & coarse ground
           - sea salt
    600 g  (21 oz) small new potatoes
    450 g  (1 lb) baby vine tomatoes
     25 g  (1 oz) basil; rough chopped
           - or torn
    400 g  (14 oz) tin red kidney beans
           - rinsed, drained
    200 g  (7 oz) mature cheddar cheese
           - grated

  Preheat the oven to 220øC/425øF/Gas 7.

  In a large bowl, mix the onions, aubergine, peppers,
  courgettes and fennel. Pour over the olive oil, add the
  garlic, and mix thoroughly with your hands.

  Transfer the vegetables to a roasting tin. Spread evenly
  and season to taste with salt and pepper.

  Fill a large pan with boiling salted water. Add the new
  potatoes and cook until just tender. Drain the potatoes
  and add them to the mixed vegetables.

  Place in the hot oven and once the vegetables have started
  to colour, add the tomatoes, basil and kidney beans. Mix
  well and return to the oven for a further 20 minutes, or
  until the vegetables are coloured, but still reasonably
  crunchy in texture.

  Taste and add more salt and pepper, if desired. Serve
  either hot or cold with grated cheese scattered over.

  Makes eight mains servings

  By Galton Blackiston

  From: Operation Hospital Food w/James Martin
 
  From: http://www.bbc.co.uk/food

  Uncle Dirty Dave's Archives

MMMMM

... Well, if I called the wrong number, why did you answer the phone?
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)