Text 8094, 78 rader
Skriven 2011-03-07 09:43:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: SURGERY  10307
======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> So far, the only internal bits I carry are plastic lenses, fitted to
 GJ> replace cataracted originals.  I am quite nervous about being
 GJ> rendered unconscious and being cut into for the first time in 75
 GJ> years.  I was terrified on that last occasion, and had to be held
 GJ> down while the doctor poured chloroform onto a face mask!

 DD> These days they eschew chloroform and/or ether. When prepping you for 
 DD> being sliced and diced they will, typically, put a shunt into a vein
 DD> in  your arm and hook it to a bag of glucose or saline. Then when it's 

Wot, no alcohol?

 DD> nighty-night time they add some sodium pentathol or similar babble
 DD> juice  into the tube and off you go to la-la land.

I had a "happy land" injection for the cataract operations.  It was
interesting looking out of the eye as it was operated on; rather like
watching a faulty TV, with shadowy shapes passing over it.

 DD> When they implanted the pacemaker I drifted in and out of
 DD> consciousness  in a dream-like state. I saw the inside of my beating
 DD> heart and other  wonders ... but, hazily.

That would be fascinating.   Did they make a video of it?  If so you
could get a copy of it to show visitors.  (When one of my daughters
was pregnant, she got a copy of the ultrasound video to show her son
later.  He was not as enthusiastic about viewing it as she was.)

 DD> Don't be nervous, old son. Medical science has come a long way since
 DD> the  days of William Harvey.

I shall try to meet my fate without quailing.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: QUAILS BRAISED IN RED WINE, M/ROOMS & WALNUTS
 Categories: Mains, Poultry, Game
      Yield: 4 servings
 
      2 sm Onions- brown
      4    Garlic cloves
           Butter
      8    Quails
    150 g  W- red wine
    500 ml Stock- brown chicken
    250 g  Mushrooms- field
     50 g  Butter
     60 g  Sp- walnuts; roasted
 
  Preheat oven to 180^C. Peel & finely dice the onions & garlic. Heat
  butter in a roasting pot or casserole. Add the onions & garlic &
  saute 2 or 3 minutes. Add the quails & sear all over. Season with
  salt & freshly ground pepper. Add red wine & stock, cover & cook in
  the oven for 15 minutes. Remove quails & place on a baking tray & set
  aside.
  
  Place braising liquid into a saucepan & reduce by half. Increase oven
  temperature to 200^C. While the sauce is reducing, slice the
  mushrooms. Heat butter in a frypan & saute mushrooms till all of the
  water from them has evaporated & the mushrooms are crisp. Add the
  walnuts & toss through.
  
  To serve; place the quails back into the ovens to warm through &
  crisp the skin. Place on to a platter, spoon over some sauce,
  mushrooms & walnuts.
  
  From: THE ADVERTISER, FOOD&WINE [8 JUNE 2005] By: GENEVIEVE HARRIS
  Typed by: KEVIN JCJD SYMONS, MARCH 2006
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)