Text 2129, 127 rader
Skriven 2013-07-03 14:05:00 av Dave Drum (68151.cooking)
   Kommentar till text 2110 av MICHAEL LOO (1:123/140)
Ärende: medicinal
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Apparently the people at SIU Clinics thought there was enough magnetic
 DD> metal in the thing to be a problem. The "smoking hole in (my) chest"

 ML> Exaggeration for effect. As I have metal in my heart as well,
 ML> I did some reading, and the worst I have read about has been
 ML> a warning of a possible movement in the range of a millimeter,
 ML> with not enough force to tear tissue but possibly enough to
 ML> cause other kinds of trouble due to misalignment.

Got my attention, I promise you. And shortly thereafter hearing the story about
the Peeler who had his gun and badge snatched up to the device sort of
reinforced that. Good thing he had a brass belt buckle or he might still be
there.   Bv)=
 
 DD> was a quote from my doctor. And I am sure those big magnets would not
 DD> do the delicate electronics in the device a world of good.

 ML> That's possible, as a millimeter's motion in a microwired
 ML> device could be way too much.

 DD> Now I just get the openwork CAT scans.
 SH> Those can expose you to a lot of ionizing radiation and increase the
 SH> risk of cancer. As long as they are not done frequently, they should be
 SH> okay. It isn't something I would want to have done regularly though.
 DD> I think it averages three to four years between my trips to the CAT
 DD> scanner. About the same for the X-rays. I'm 71 and know that something
 DD> is gonna get me in the end. But, I don't tempt fate.

 ML> Do bear in mind that your average CAT scan gives you as
 ML> much radiation as 100 ordinary X-rays.

I've got a pretty good set of croakers - so, I mostly trust them. Whilst
realising that something is going to get me. I just don't want to help it
long.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cat Braisé
 Categories: Game, Vegetables, Pork, Citrus, Wine
      Yield: 2 Servings
 
      1    Cat; in serving pieces,
           - dusted w/flour, salt and
           - pepper *
    1/4 c  Extra virgin olive oil
      6    Artichokes
      2 sl (1/4" thick) slab bacon;
           - diced
      1 sm Sweet onion; diced
      4 cl Garlic; minced
      1    Carrot; scraped, diced
      1    Lemon
      3 sm Tomatoes, peeled, seeded,
           - diced
    1/2 c  Dry white wine
      4 c  Homemade chicken broth
           Bouquet garni of 4 flat
           - parsley stems, 6 leafy
           - thyme branches, 1 bay
           - leaf tied up with kitchen
           - twine
           Salt & pepper
    1/4 c  Chopped flat-leaf parsley;
           - (opt)
 
  * If the moggy is too fast, wary, elusive for you -
  substitute a rabbit of similar size. Unless you pay close
  attention to the scapula (shoulder blades) they carcass is
  very similar in looks and it tastes very like what it is
  being substituted for.
  
  Snap the leaves off the artichokes until only the tender
  inner leaves remain. Snap off the stem. Trim the remaining
  green bits from the bottom of the artichoke, and cut off
  the inner leaves in a bunch at the point where they are
  very tender. Pare the tough green outer layer off the
  remaining stem, pairing the stem into a point. Now cut the
  artichoke bottom into quarters and remove the choke with a
  sharp knife from each quarter. Rinse to remove any traces
  of foin ("hay") and drop them into a bowl of water
  acidulated with the juice of half a lemon.
  
  Heat 2 T olive oil in a large heavy casserole or Dutch
  oven. Dredge the pieces in seasoned flour, shaking off
  excess. Brown over medium heat, turning regularly, until
  golden on all sides. Remove pieces to a plate and dump
  any oil remaining in the pan. Add 1 T of the remaining oil
  and the bacon dice. (Omit bacon if you only have access to
  the thin-sliced vacuum packed supermarket variety.) Sauté
  until cooked but not "crisp". Add the remaining T of oil
  and the onion and carrot. Saute for 5 minutes, then add
  the artichoke quarters and the garlic, stir one minute,
  and add the tomatoes and the white wine. Turn up the heat
  and reduce until syrupy, stirring constantly, for about 5
  minutes. Lay the bouquet garni on top of the vegetables.
  Arrange the pieces on top, together with any juice
  accumulated in the plate.
  
  Pour in enough broth to come halfway up the sides of the
  pieces. Cover and bring to a simmer. Continue to simmer
  over very low heat about 1 hour or cook in the oven at
  350øF/175øC for the same amount of time. The meat should
  be just tender and part readily from the bone. Don't over
  cook or it will become dry. Check the liquid level
  frequently and add more broth if necessary. Turn the
  pieces once.
  
  When done, remove the meat to a warm platter and arrange
  the vegetables, removed with a slotted spoon, around it.
  Cover and keep warm. Strain the remaining pan juices into
  a smaller saucepan and reduce over high heat, skimming
  frequently, until reduced by 1/3. Pour over the platter
  and serve immediately. Sprinkle with finely chopped
  flat-leaf parsley if you like.
  
  From: http://catrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A Philistine on the sidewalk. - Hobbes
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