Text 24949, 124 rader
Skriven 2015-03-16 07:54:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Healing 362
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I, OTOH, have always clotted/stopped bleeding with some rapidity.

 ML> We're similar in some ways, total opposites in others.

 DD> currently injecting a blood thinner to prevent clots under my cast and
 DD> prevent a pulmonary edema.

 ML> Remind me not to be put in that situation, as they'll
 ML> insist on doing similar, and if they do, I'll die.

You have thin blood already? I dunno. I've always clotted pretty quickly. When
I had the stent implanted they had me on rat poison (warfarin) with close
monitoring (like every other day at the hemo lab) and subsequent adjustment of
doses. They finally gave up on that, thank Providence (or Narragansett)

 ML> Hope you get tolerable news on St. Pat's day.

 DD> Me, too. I'm going stir crazy.

 ML> As I'm leaving town Tuesday, we're having this Monday
 ML> (with the addition of beets, which will be cooked
 ML> separately, at my insistence).

Straight up boiled/buttered beets? Or pickled/Harvard beets? I quite like
buttered beets. Pickled, not so much.

 ML> ---------- Recipe via Meal-Master (tm) v8.01

 ML>       Title: New England Boiled Dinner
 ML>  Categories: Beef
 ML>       Yield: 8 servings

 ML>       3 lb Corned beef                              Lengthwise
 ML>       6    Carrots, cut in half,               1 md Size head of
 ML> cabbage
 ML>            Lengthwise                          3 c  Water
 ML>       6    Potatoes, cut in half,              6    Turnips, cut in
 ML> quarters

Many US venues will be featuring something similar for Snake Man day. But, as I
pointed out to Dale - corned beef and cabbage isn't at all common in Ireland.

MMMMM----- Recipe via Meal Master (tm) v8.06

      Title: Rhode Island Red Chowder w/Pork Cracklings
 Categories: Seafood, Vegetables, Wine, Potatoes, Herbs
      Yield: 8 servings

     16 lg Qauhogs (clams) * (2 c meat)
      2 c  Dry white wine
      3 c  Bottled clam broth or fish
           - stock, as needed
    1/4 lb Salt pork
      1 lg Onion; fine chopped
      2    Ribs celery; fine chopped
      2 cl Garlic; minced
      1 bn Flat leaf Italian parsley
      2    Turkish bay leaves
      2    Sprigs fresh thyme
      2 lg Potatoes
      4    Ripe tomatoes; peeled,
           - seeded, coarse chopped
      1 tb  Tomato paste
            Salt & fresh ground pepper
            Ground cayenne pepper

  Scrub the quahogs and place them in a large, covered pot
  with the wine. Steam them for 10 to 15 minutes or until
  the shells just open.

  Shuck the quahogs and grind, using a meat grinder or food
  processor; set aside.

  Strain the cooking liquid through damp cheesecloth - you
  should have 6 cups. If necessary, add clam broth or fish
  stock to make up the difference; set aside.

  Finely dice the salt pork. Fry the salt pork slowly in a
  large pot over low heat to render the fat. Transfer the
  cracklings with a slotted spoon to a paper towel to drain.

  For the bouquet garni, tie half of the parsley and the
  other herbs together into a bouquet garni. Finely chop the
  remaining parsley; set aside. Peel and dice the potatoes
  into a bowl of cold water to prevent them from browning.

  TO MAKE THE CHOWDER: Saut++ the onions, celery, garlic and
  bouquet garni in the rendered fat over medium heat for 3
  to 4 minutes, or until soft but not browned.

  Add the tomatoes and tomato paste, increase the heat to
  high, and cook for 1 minute.

  Add the 6 cups of clam liquid and bring to a boil. Add the
  potatoes, reduce the heat, and simmer for 8 to 10 minutes,
  or until tender.

  TO SERVE: Just before serving, stir in the quahog meat and
  salt and pepper and cayenne pepper to taste. Garnish the
  chowder with the chopped parsley and the salt pork
  cracklings and serve at once.

  * A 1" thick to 2 1/2" long quahog is a littleneck, a 2
  1/2" to 3" quahog is a cherrystone, and a 3" or larger
  quahog is a chowder.

  Servings: 8

  Adapted from source: Steven Raichlin, The Baltimore Sun;
  Sept 22, 1991

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Some people simply don't like cilantro. I understand perfectly.
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