Text 14972, 107 rader
Skriven 2014-07-21 09:00:49 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: teefs
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I can now "chew" onion bits, bell pepper, small pieces of lettuce,
 DD> etc. between the lower gum and my remaining molar.

 ML> Eating solids is a good thing, even modest quantities.

Banquet chicken pot-pies have become a big item with me. Even the broccoli 
pieces are soft enough not to give me a problem. I can also do burgers now - 
but I have to take the onion off and dice it myself (assuming that they don't 
offer chopped onion as a choice) and add it back to the sarnie. But, damn, I 
miss a good pink pork chop.
 
 DD> My total cholesterol numbers (good, bad and indifferent) were under 90
 DD> last time they were checked. Which reminds me - it's about time to
 DD> schedule my annual physical and general check-up.

 ML> Mine was in the 400 range before my current regimen of
 ML> refusal to take statins or to substantially change my
 ML> diet, which took it down below 250. Amusing the
 ML> contrarianness.

None of us get out of here alive AFAIK. Enjoy the ride.
 
 DD> Sort of like the big controversy over climate change (wrongly named
 DD> "global warming" by the media). Both sides have extremists prating
 DD> about things with the barest grain of fact at their core but hidden in
 DD> flights of extreme la-la-land style fantasy and extrapolation.  Bv)=

 ML> It's a warming trend, no question, the drastic shrinking of
 ML> the polar ice caps giving some "hard" evidence. Who knows
 ML> what caused previous warming trends, but what's certain is
 ML> that we (having opposable thumbs) can do something about
 ML> ours, and also the inevitable swing in the other direction
 ML> a few dozen generations hence.

I think it has a lot to do with the eccentricities of the Earth's orbit - 
going from a nearly constant distance from our star to an elliptical path. 
While we can do some things to mitigate the swing toward the extreme - we 
can't stop it. Which doesn't mean to not do what we can.
 
 ML> When the day comes, Thailand for me.
 DD> Even if I cashed my United miles for a ticket - the $100 passport and
 DD> the hotel bills would put me well over the price of the work done here.
 DD> I'll have about $250 in the extractions and the dentures will come in
 DD> at about $350 for both plates.

 ML> That's a pretty good rate. Dental college nearby?

Nope. Not closer than two hours away. Doc-In-The-Box (Capitol Community Health 
Care) has a dental wing that does work on a sliding payment scale. And the 
denture place has been in Jacksonville (half-hour away) since I can remember. 
If my friend and former house-mate Don Eastep had not snuffed his candle in a 
car wreck we could do the dentures between us. He made his own - and it didn't 
seem extraordinary to either of us. The techniques involve lost-wax investment 
casting - which is like making jewelry in technique. Differing only in 
materials.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jeweled Chicken
 Categories: Oriental, Poultry, Fruits
      Yield: 4 Servings
 
      1    Egg white
      3 tb Cornstarch; divided use
      2    Whole chicken breasts;
           - skinned, boned, cut in
           - strips
    1/4 c  Soy sauce
     20 oz Can lychees
      2 tb Vinegar
      2 tb Sugar
    1/4 c  Oil
  1 1/2 tb Minced crystallised ginger
           Fresh cilantro sprigs
           Sliced kumquats or figs
           - preserved in syrup
 
  In a bowl, beat together egg white and 2 tablespoons
  cornstarch. Add chicken and stir to coat. Set aside.
  
  In another bowl, gradually blend soy with 1 tablespoon
  cornstarch. Drain lychees, reserving 6 tablespoons of the
  syrup. Add reserved syrup to soy sauce mixture along with
  vinegar and sugar.
  
  Place a wok or heavy cast iron skillet over high heat,
  when wok is hot, add 2 tablespoons of the oil. When oil is
  hot, add half the chicken mixture and stir fry until meat
  is no longer pink in center. About 3 minutes. Remove from
  wok and set aside. Repeat to cook remaining chicken,
  adding remaining 2 tablespoons oil.
  
  Return all chicken to wok. Blend in ginger, drained
  lychees and soy mixture. Stir until sauce boils and
  thickens. Garnish with cilantro and kumquats.
  
  Source: Sunset Stir-fry Cookbook/Lei Gui, Bronx, NY
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Albatross? What flavor is it?" "It's bloody albatross flavor, mate!"
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