Text 19836, 58 rader
Skriven 2014-11-26 11:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: hospitals 348
=====================
 ML> Did it come out here that all Australians who plan to go to
 ML> Antarctica for whatever reason must have their appendix
 ML> removed no matter what their and its condition?
 JW> Probably because of the cost of medevacs.

The Aussies flat-out admit that it was the cost of medevac
that precipitated their rule. Of course, with the new protocol
under which I was initially treated, all they have to do now
is stock a couple of 14-day courses of antibiotics.

I wonder what other medical emergencies an outstation should
be expected to be prepared for. Gallbladder, anyone?

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Mrs. Talmadge's Roast 'possum
 Categories: Game
      Yield: 4 Servings

      1    Possum, dressed
           -(formal?casual?)
           -salt
           -pepper
      1    Onion, chopped
      1    Opossum liver, chopped
      1 tb Fat
      1 c  Bread crumbs
      1    Hard-cooked egg, chopped
    1/4 ts Worcestershire
           -(worst-for-wear, I call
           -it)
      1 ts Salt
           Water
           Bacon slices

  Rub possum with salt and pepper. Saute onion and liver in the fat. Mix
  in crumbs, egg and seasonings. Add enough water to moisten. Stuff in
  opossum's cavity. Truss like a fowl. Put in uncovered roasting pan.
  Cover with bacon slices. Pour water into pan 1 inch deep. Bake at 350
  deg. until tender, about 2.5 hr. Serve with baked sweet potatoes.

  Possum should be cleaned as soon as possible after shooting. It
  should be hung in a cool place for 48 hr. It is then ready to be
  skinned and cooked. The meat is light-colored and tender. Excess fat
  may be removed, but there is no strong flavor or odor contained in
  the fat.

  pgs 120-121, Betty Talmadge's Lovejoy Plantation Cookbook

  Collected by Bert Christensen
  Toronto, Ontario
  rosewood@interlog.com
  http://www.interlog.com/~rosewood

MMMMM
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