Text 18606, 109 rader
Skriven 2014-10-28 00:18:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18568 av Michael Loo (1:123/140)
Ärende: Re: out of focus 153
============================
 -=> On 10-26-14  18:21,  Michael Loo <=-
 -=> spoke to Dale Shipp about out of focus 153 <=-


 ML> No surgery has been necessary so far, but a revisit
 ML> to the hospital was in order.
 DS> What can/are they doing to get your bowels in a working state again?

 ML> Nothing in particular. It's a wait-and-see. I was
 ML> assured that this kind of problem resolves itself in
 ML> two days, but in fact it's taken longer than that.
 ML> The main reason for being inpatient has been to get
 ML> my antibiotics by IV, as clearly the oral route wasn't
 ML> being too effective.

I was on IV antibiotics for several days after my gall bladder surgery.
And they also pushed a lot of IV fluid into me.  When I came home from
the hospital, I was about ten pounds over my normal weight.  Over the
course of the next two weeks I dropped down to ten pounds under my
normal weight.  I suspect that in addition to the loss of all that
fluid, the antibiotics wiped out some of my intestinal flora, if not
most of it, and so food was just going through me without really getting
the nutrients extracted.  I've now seemed to stabilize, but have not
regained all of the sudden weight loss.  I suppose that is a good thing.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi)
 Categories: Indian, Vegetable, Vegan
      Yield: 6 servings
 
      1    1/2-inch-round ball tamarind
    1/4 c  -Boiling water
      1 lb Thin, long eggplant
      3 tb Light vegetable oil
  1 1/2 ts Minced garlic
      2 ts Ground coriander
    1/4 ts Ground cinnamon
    1/8 ts Ground cloves
    1/2 c  Packed flaked coconut
           -- fresh or canned,
           -- unsweetened
      1 ts Cayenne pepper (or more)
    1/2 ts Coarse salt; or to taste
      2 tb Unsulphured molasses
           -OR- Brown sugar
    1/2 ts Black mustard seeds

MMMMM-------------------GINGER-TAMARIND SAUCE------------------------
           -Tamarind residue from above
    1/2 c  -Boiling water
    1/2 ts Cornstarch
      1 tb Shredded fresh ginger
 
  Put the tamarind in a nonmetallic bowl.  Add 1/4 cup boiling water
  and let it soak for 30 minutes.  Mash the pulp and extract as much
  juice from it as possible.  Pour all liquid into a bowl, and save the
  fibrous residue for making the sauce.
  
  Slit the eggplants lengthwise to within 3/4 inch of the stem end so
  that each eggplant remains in one piece.
  
  Measure out the spices and place them right next to the stove in
  separate piles.  Heat 2 tablespoons of the oil in a large frying pan
  or skillet over medium-high heat for 1 minute.  Add the garlic and
  fry for 30 seconds.  Add the coriander, cinnamon, and cloves; fry for
  15 more seconds.  Stir in the coconut and cayenne pepper; continue
  frying, stirring, until lightly toasted (about 2 minutes).  Turn off
  the heat and stir in the salt, tamarind liquid, and molasses, and mix
  well.
  
  Stuff the eggplants with the spicy coconut mixture.  Secure them by
  wrapping thread around them.
  
  Heat the remaining 1 tablespoon oil in the same pan over medium-high
  heat. When it is hot, add mustard seeds.  Keep a pot lid handy, as
  the seeds may spatter and fly all over.  When the seeds stop
  spattering, add the eggplants in one layer.  Fry the eggplants,
  turning them often, for 3 or 4 minutes.  Reduce heat to medium or
  medium low and cook them, covered, for 10 to 12 minutes or until they
  are soft and cooked through.  Turn off heat.  Transfer them to a
  serving platter, pour Ginger-Tamarind sauce over them, and serve
  immediately.
  
  GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl,
  add 1/2 cup boiling water, and let soak for 30 minutes.  Mash the
  residue and extract as much tamarind essence as possible, squeezing
  it hard, into a bowl.  Discard the fibrous residue.
  
  Put tamarind water in a nonmetallic pan along with cornstarch, mix
  well and bring to a boil.  Cook for 2 minutes.  Turn off heat and
  stir in ginger shreds.
  
  Note: For a hotter flavor, stir 4 chopped hot green chilies into
  sauce.
  
  Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni
  Typos by: Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


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