Text 7704, 102 rader
Skriven 2011-02-26 06:53:02 av Dave Drum (1:18/200.0)
   Kommentar till text 7655 av Michael Loo (1:123/140)
Ärende: Fishy
=============
MICHAEL LOO Said to DAVE DRUM about FISHY 33

ML>  DD> In my case I suspect that the osteo-athritis has added some
ML>  DD> calculus to  the carpal tunnel and it is pressing on the nerve.

ML> Sounds most uncomfortable and wants attention.

It do that. Now, I am beginning to notice a numbness creeping up the 
inside of my right thumb. Makes zipping my flies a left-handed operation 
as there is not enough sensation to feel if I have grasped the zip-tab.

ML>  DD> Orthopaedic Center of Illinois. I have been to them twice with
ML>  DD> my arthritic shoulder and found them brusque, rushed, and no
ML>  DD> help  whatsoever. In this case, two strikes and you're out.

ML> Why are they brusque? No bedside manner, or is it a
ML> question of yours being a low revenue generating problem?

What beds? I have no idea. Perhaps it is because Medicare, even with the 
Blue Cross supplement pays tiny $$$ and they have a whacking huge 
mortgage on their spanking new building and super-daddio gadget-laden 
laboratories and want to hustle people through in order to get more 
billables to service their extravagances and debt. I really dunno. But, 
I do recognise when I am being given the figurative "bums rush".

I am going to enquire of my croaker if SIU Clinics has someone who does 
carpal tunnel. And if not, for a referral to some other bone/nerve 
outfit not associated with Orthopaedic Center of Illinois.

ML> Another dish from the Moray Firth, an unlikely combination
ML> of fish and pork, but really delicious.

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

      Title: Mock Fish (Pork)
 Categories: Oriental, Pork, Wine, Chilies
      Yield: 3 servings

    3/4 lb Pork
      2 ts Wine
      1 tb Soy sauce
      1 tb (level) corn flour; corn
           - starch
           Oil for deep-frying
      4 ts Brown bean sauce
      1 tb Water
      1 tb Vinegar
      1 ts (level) sugar
    1/2 ts (level) red pepper; crushed
      1 ts Pressed ginger juice
    1/4 ts Sesame oil
    1/2 ts (level) corn flour
           +=MIXED WITH=+
      4 tb Water

  This dish is Szechwanese in origin.

  "The annual run of the shad upstream stopped east of
  Szechwan, where they spawned in lakes as large as small
  seas. Farther upstream, the waters became more turbulent.
  The rapids cut through gorges, making navigations upstream
  laborious, and the waters tan too swiftly to make lakes
  where fish could be raised. This may be the reason for a
  peculiar dish of pork known as Mock Fish, an attempt to
  reproduce the taste of a well-sauced fish. It you close your
  eyes you can almost believe it. The contrariness of Szechwan
  cooking lies in the fact that veal or beef may be
  substituted in the recipe below with little change in its
  taste. The taste of the original substances is all but lost
  in the sauce. No one seems to mind, because the use of
  seasonings is extraordinary.

  Sliver the pork very finely, and marinate it for 2 to 3
  hours in a mixture of wine, soy sauce and corn flour.
  Deep-fry the slivers for about 2 minutes, until well
  browned. Set them aside to drain. In a bowl, mix together
  all the remaining ingredients except the corn flour and
  water mixture. Saute the pork in the bean sauce mixture for
  a few minutes in a deep frying pan, until heated through.
  Then thicken the sauce with the corn flour flour and water,
  stirring gently to make it smooth.

  From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin,
  First Harvest/HBJ, New York, 1977. Introduction by Lin
  Yutang.

  Posted by Stephen Ceideburg; December 20 1990.

  Uncle Dirty Dave's Archives          

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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