Text 2607, 76 rader
Skriven 2013-07-20 06:58:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Stones
==============
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Trust me - I druther have been there than fussing about the emergency
 DD> room and house with that freaking gall bladder inflammation. Friends
 DD> and neighbours, I have unloaded off of a motorcycle in the middle of a
 DD> turn on a dirt race track and slammed into the hay bales, I have been
 DD> run over by an out-of-control race car, but - I have never, ever felt
 DD> pain like that. What's  more, I don't want to go through it again.

 DS> I presume that gall stones are comparable to kidney stones.  I've heard
 DS> tell that they are very near the top of the pain scale, just below an
 DS> etoptic pregancy -- which is something neither of us will experience.

I'm unsure about that as my sole personal experience with a kidney stone was a
boulder which would not pass down the ureter. It caused nausea and discomfort
to the point that I made a trip to the emergency room. My sister-in-law's
sister, Virginia, told me that she's had triplets and the inflamed gall bladder
and that the triplets were easier.
 
 DS> Here is the best "Burton" I could come up with in today's file:

I have had muffaleta in Nawlins ... and made a sort-of kind-of in my own
kitchen. They be gooooood.

I made mine on a round of Hawaiian bread and used capicola, hard salami,
pimento loaf, Thuringer, baked Virgina ham, cold roast pork, etc. Sort of a
"scraped icebox" construction. But the secret was:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New Orleans Olive Salad
 Categories: Salads, Vegetables, Herbs
      Yield: 5 Cups
 
     32 oz Jar green olives; broken,
           - unstuffed
      6 cl Garlic
      1 c  Marinated cocktail onions;
           - drained
      4    Ribs celery; halved length
           - wise
      4 oz Jar chopped pimientos;
           - drained
      2 tb Capers; drained, chopped
      1 tb Dried oregano
      1 ts Fine ground pepper
      3 tb Red wine vinegar
    1/3 c  Olive oil
 
  Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In
  medium bowl, combine olives, garlic, onions, celery,
  pimentos and capers. In small bowl, whisk reserved olive
  brine, oregano, pepper and vinegar until combined. Add olive
  oil in slow, steady stream, whisking constantly. Pour
  dressing over salad; toss. Spoon into a jar with a tight
  fitting lid.
  
  Refrigerate until served or up to 3 weeks.
  
  Serve at room temperature.
  
  Makes about 5 cups.
  
  Recipe By: Cajun-Creole Cooking (HP)
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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