Text 18241, 111 rader
Skriven 2014-10-19 13:05:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Finally
===============
-=> NANCY BACKUS wrote to RUTH HANSCHKA <=-

 > The antibodies for those aren't the bad thing,
 > especially if they keep one from having the disease...
 > it's the disease itself that's the problem.
 >
 SR> That's generally how you get the antibodies.  I for one
 SR> would rather not.

 NB> They are using antibodies from recovered Ebola patients to
 NB> treat new patients... a vaccine can't be far behind...  :)

As my pharmacist friend, Howard, reminded me at breakfast this morning ...
there are two different strains of Ebola (currently). And like the flu - a
vaccine against one will not do much good against the other.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jewish Penicillin - My Grandma's Chicken Soup
 Categories: Soups, Poultry, Vegetables, Herbs
      Yield: 1 Huge batch
 
      6    (to 9) chicken leg quarters
      3 lg Onions; ends cut off, peeled
      1 c  Carrots; peeled, cut up
      1 lg Parsnip, peeled, trimmed
      4    Ribs celery; washed, trimmed
    1/2 bn Fresh dill; washed well *
    1/2 bn Fresh parsley; washed well *
      2 ts Salt
      2 tb Powdered chicken bouillon
 
  * Wash both the dill and parsley in a large bowl or sink
  at least 3 times with cold water. You can let it soak for
  a few minutes which will help any grit to fall off.
  There's nothing worse than grit in chicken soup so do a
  good job. I like to use kitchen string and I tied the dill
  and parsley together in a tight bundle. I cook it that way
  and then it's easy to take it out when the soup is done.
  -- The Balaboosta
  
  Use a big pot that has a lid. If you don't have a lid, you
  can use foil when you need it.
  
  Rinse the chicken, pull off any unnecessary fat that the
  butcher left on to weigh it down.
  
  Put the rinsed chicken pieces in the bottom of the pot.
  
  Add COLD water to cover the chicken and then some.
  
  Toss in the 2 teaspoons of salt.
  
  Heat on high until it begins to boil.
  
  Turn the heat down some and stand there with it. A foamy
  scum will start to float. Use a slotted spoon to remove
  it. Repeat this until you don't see any more coming up.
  Now cover the pot and turn the heat to low so that it
  continues to simmer for 1 1/2 hrs. You'll know your
  chicken is done when all you have to do is touch the skin
  with your spoon and the skin breaks.
  
  Now you can remove the chicken into a bowl pouring back
  into the pot any soup that escaped. Cover the bowl of
  chicken and set aside.
  
  Now, using a hand held fine sieve (strainer) scoop through
  the liquid to remove any chicken pieces or debris that
  might have broken away during the long boil.
  
  This is when you will stir in the two tablespoons of
  powdered chicken bouillon.
  
  Gently put in the onions, carrots, parsnip, celery, and
  bundled dill/parsley.
  
  Bring back to a boil, cover, lower the heat to low to keep
  it simmering for another 1 to 1.5 hrs.
  
  I like to then take out the greens and drain the liquid
  back into the pot.
  
  Let it cool down for a while and then put it in the
  fridge. You can turn the pot lid upside down to help it
  fit.
  
  Tomorrow you will skim the fat, heat, and serve.
  
  You can warm the cooked chicken right in the soup as you
  reheat it. Some people like chicken IN their soup. We like
  to eat the chicken separately and we make little egg
  noodles (pick your favorite) to serve in the bowl of soup.
  
  That's it. That's all there is to it.
  
  If you make this soup for people you care for and for the
  right reasons they will be able to taste the love with
  every spoonful.
  
  From: http://jewishpenicillin.blogspot.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Out of snow, you can't make cheesecake. - Jewish proverb
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