Text 21996, 130 rader
Skriven 2014-12-20 08:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
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 ML> I wonder if the treatment failure rates of that population
 ML> differ from those of the rest of us.
 RH> Don't know but my parents like that kind of doctor.

Somebody has to.

 In reality, my mom
 RH> should have been on insulin years ago but the doctor just gave her
 RH> oral meds.

There is a substantial movement toward oral meds vs. insulin,
probably fueled by those such as myself who refuse to
self-administer the needle.

 He never asked what she was eating, suggested how to eat
 RH> better or anything like that tho I understand he did look at her
 RH> numbers at every visit. Not a doctor I'd be comfortable with.

That, however, sounds a little negligent.
 
 ML> In my case, as the insurance is very powerful and also owned
 ML> by the hospital, it cleaves all those gordian knots with ease.
 ML> But why an area that churns out even more doctors than it does
 ML> musicians should have a shortage of the former and a glut of
 ML> the latter, that's sort of beyond me.
 RH> Tis a puzzlement indeed. You would think doctors would want to stay in
 RH> a metro area like Boston, pay off med school bills quickly. (G)

One guess: they also are very ambitious and might be
inclined to leverage their gilt-edged diplomas into
fancier titles and more money.


 RH> Get yourself some sort of alarm clock, even if it's on a wrist watch
 RH> and train yourself to be aware of the sound it makes going off.

I kill consumer electronics. I am extremely sensitive
to sounds, but if they don't happen, that won't help.
I had an effective alerter on my computer (Free Alarm
Clock 2.7.0), but there's no longer sound on it either.
I might have investigated putting sound back on, but
it doesn't seem worth it for something I'd use 5x a
year. It was just that three of the times incided
within a week that made the annoyance.

 ML> I get the pulsing jagged colored lines that look sort of
 ML> like cartoon lightning bolts - my cue to mend my ways post
 ML> haste if not sooner.
 RH> Do you take a B complex vitamin? I was getting bad migraines when we
 RH> moved to Savannah so Steve suggested that. It has helped keep the
 RH> number and severity of them down.

I get plenty of B vitamins; it's likely a deficiency
in something else. Somebody suggested magnesium, and
that seems to work for me.

Bacalao ala Viscaina
categories: Portuguese, main, fish
servings: 4

1 lb potatoes; new, small, white; see note
1/4 c olive oil
2 lg onion; white onion, peel chop
3 lg garlic; minced
4 md tomato; about 2 lb
- above chopped coarse; or two 14.5 oz cans
1/4 c parsley; chpped
1 t cinnamon; ground
1 pn cloves; ground
1 lb salt cod; see note
4 md pickled jalapeno chilis; slice thin
12 lg olives pimento stuffed; slice in half

dry salt cod from the Bay of Biscay, Mexican style

MikeNote: Potatoes, small new white potatoes, Cut into 3/4" chunks if large.
MikeNote Cod: Place cod into a container with two or three quarts of water,
soak 24 hr changing the water 3 times. taste the water to see if it is
just slightly salty, that is what you want. When done soaking place the cod
into a pan with water to cover and very slowly bring to a simmer, take an
hr to bring it to the simmer...Drain cod and break into 1 1/2" pieces.

Put the potatoes in a large pan of cold salted water, cutting any large
ones in half or quarters first.

Bring the water to a boil and and simmer until the potatoes are just
tender when pierced with a fork, 15-20 min. Drian and when cool enough to
handle, peel, set aside.

In a heavy pan such as a Dutch oven, heat the olive oil over medium heat.
Add the onion, reduce the heat to very low and slowly saute about 1 hr.
Stir occasionally, watching that the onion doesn't burn. A few dribbles
of oil may be necesessary.

Preheat oven to 300 F.

Turn up the heat, add the garlic and tomato and cook, stirring constantly
until the mixutre becomes thick and the liquid is substantially reduced,
about 10-15 min. Add the ham, parsley, pepper, cinnamon and cloves.
Then gently stir the cod, potatoes, jalapenos and their juice into the
tomato mixture.

Transfer to a 1 qt casserole, preferably clay, sprinkle with the olives
and bake for 30 min. Can be made ahead and reheated in a 300 F oven
for 20 min or until thoroughly hot.

recipe notes:
This version of Mexico's traditional recipe is from Lorena Buerba, author
and cook.

The onions traditionally cook over very low heat for up to an hr,
giving them a rich, slightly sweet flavor, but to save time you can reduce
the cooking time. Browned but not burned are the keywords.

The bacalao is usually served only with hard French rolls, but a leafy
salad with some spinach or bitter greens is a good addition. This dish is
dramatically better reheated and served the next day, the distinct flavors
of both the fish and the sauce intensified. Leftovers make wonderful
fillings for sandwiches, using the same hard rolls, slices of avocados,
tomato, and if your palate can take it, more jalapenos.

I Finally put to Paper... Thanks to Marilyn Tausend and Lorena Buerba.
Typed and cooked several times by Mike Stock 1/31/98
[mws] I cooked this the first time on NYD in 1993

Posted to NCE 29 May 98
 
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