Text 18047, 108 rader
Skriven 2014-10-14 08:32:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Binnacle List: was:the w
================================
-=> MICHAEL LOO wrote to ALL <=-

 ML> After several days of food indulgence I came down with
 ML> some serious, as in serious pain, so I got a friend to
 ML> get me to the ER at Mass. General, where surprisingly
 ML> they listened to my complaints and acted accordingly.
 ML> As a result, I'm here in the surgical wing, whose
 ML> wi-fi has improved exponentially since my last visit.

 ML> So I'm here with a just-breached appendix (not gall
 ML> bladder, which seems to be the official echo ailment)
 ML> with huge amounts of Cipro and Flagyl coursing through
 ML> my system. I refused morphine until a sincere-sounding
 ML> resident encouraged me to agree to it, so I took a 2 mg
 ML> hit, enough to give me nausea but not enough to really
 ML> do much for the pain. Have refused further blandishments.

 ML> The reason I'm saying anything is that when I was in the
 ML> worst throes I e-mailed Nancy with the news, and she may
 ML> have painted a more somber picture than turns out to be
 ML> the case. It is in fact possible that I can be treated
 ML> without surgery at all, a miracle of modern pharmacology.

Nancy hasn't said anything at all that I have seen - being away observing the
pond scum at her camp. This is the first I have seen of your malady in the
cho.

Apparently the appendix didn't actually rupture and cause peritonitis. Or did
it burst and they still ain't putting you into the Cuisinart?
 
 ML> I am NPO just in case they decide to cut me open, and
 ML> even hospital food is beginning to smell okay.

Good luck with your new adventure. Even if they have to take the little,
useless organ it is generally done laproscopically - which we have been
discussing.

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

      Title: Pork Escalopes w/Red Cabbage & a Herb Crust
 Categories: Pork, Fruits, Vegetables, Herbs
      Yield: 16 servings

     16    (115g/4 0z) pork escalopes
     50 g  (2 tb) butter
    1.2 kg (42 oz) red cabbage; thin
           - sliced
    250 g  (9 oz) onions; diced
    200 g  (7 oz) cooking apple;
           - rough chopped
     15 g  (1/2 oz) garlic purOe
     10 g  (1/3 oz) ginger purOe
    100 g  (3 1/2 oz) Demerara sugar
     80 ml Red wine vinegar
     50 ml Oil
    125 g  (3 tb) mustard; whole grain
    480 g  (16 oz) white breadcrumbs
    100 g  (3 oz) melted butter
     30 g  (1 oz) mixed fresh herbs;
           - chopped
      5 g  (1 ts) salt

  Texture: Thin pork steaks with a crumbly bread topping and
  soft red cabbage.

  Colour: The cabbage will be a deep rich maroon, the
  topping will be lightly browned with flecks of green
  through.

  Flavour: The cabbage will have a sweetness with a sour
  edge to it, the topping will have a flavour of herbs.
 
  Melt the butter and add the cabbage, onions, apple, garlic
  and ginger purees, sugar, red wine vinegar, stir through
  well, bring to the boil then cook very slowly, stirring
  often until the cabbage is very soft.

  Heat the oil in a pan and when very hot fry each of the
  pork escallopes browning them lightly on both sides, Drain
  well and allow to go cold.

  Lightly spread each one with the mustard.

  Mix together the breadcrumbs, the melted butter, herbs and
  salt.

  Arrange the pork on a bed of the cabbage and cover with
  the breadcrumbs.

  Place into an oven preheated to 230oC/450oF/gas 8 until
  the crumbs have turned golden and the pork is fully
  cooked.

  Serves 16 with side dishes

  Hospital Caterers Association 2006

  From: http://bhf.parallel.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Eat healthy, excercise assiduously, sleep plenty, don't worry. Die anyway.
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