Text 29911, 82 rader
Skriven 2015-08-12 01:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: more hospitals 74
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 NB> It can make a difference which antibiotic will be most effective...
 NB> I've seen the latter here, too... it's generic for something, but I
 NB> don't remember that bit anymore...  :)

Turns out, the nurses spelled it wrong - flucloxacillin ...
in the US, it's called floxacillin, which means that I might
have gotten it at one time.

 ML> We'll see. They've drummed it into his thick head that he
 ML> should have seen someone right away, and he could have
 ML> died if his friends and relations hadn't nagged him into
 ML> getting care.
 NB> Hope he remembers that next time... :)
 
 NB>> ... Becoming a vegetarian is a missed steak.
 ML> Glen had made reservations at The Little Hunter, a gastropub
 ML> specializing in grilled meat, and even though he was unable
 ML> to show up, Lilli and I and Leonore and Greg and Dorothy did.
 NB> I trust y'all enjoyed the repast, even without him...

Pretty well. I'm not sure if I will write the whole trip
up, but the short version is that Leonore had chicken
parm, which tasted pretty good, though she found the meat
a bit dry and tough (after all, it's white meat); Greg's
sirloin strip (called porterhouse down under) met with
approval; after I ordered the Sher Wagyu rumpsteak, I
was disappointed to find that Lilli ordered the same -
it turned out to be a perfectly tasty piece of meat with
that distinctive grass-fed flavor, but the lack of
richness gave wagyu a bad name. It's so hard to get
Japanese-standard meat outside Japan. I had some in the
US a couple decades ago that qualified (the tenderest
and tastiest piece of flank - all I could afford - that
I have ever eaten), but after the name became fashionable,
the food has undergone the stupidization that so many
trendy things have. Yes, it is extraordinarily hard to
get real wagyu in the US; and the American Kobe, supposedly
from Japanese stock, is not raised in the proper style, so
the richness is gone if it ever was there. I suspect the
Australian stuff may be like that, either that or they just
cheated us a bit. One can, if one is rich, get the real
McCoy in Hong Kong or Singapore, whose Chinese-influenced
food cultures do not shy away from richness.

 NB> ... Hearts are still red muscle meat, a sort of gateway offal.

I think that with all the tubes and things hearts are harder
to deal with than livers, whose tubes and things are relatively
unnoticeable if properly prepared.

Turkey Meatloaf
categories: hospital, main, poultry
Servings: 6

1 onion, diced
2 cloves garlic, minced
1 Tb olive oil
1 lb ground turkey breast
1 egg
1/2 c whole wheat bread crumbs
1/2 c low sodium ketchup
1/8 ts chili powder
Pepper to taste

Preheat oven to 350F; spray a loaf pan with cooking spray.
Saute onion and garlic with olive oil in a saucepan over
medium heat until softened, about 5 min. Mix all
ingredients together in a bowl and add to loaf pan. Cook
45 min, remove from oven and let sit before slicing.
Additional spices can be added if desired (i.e. cumin,
onion powder, rosemary, basil). M's note - additional
spices are no doubt necessary.

Nutrition Facts: Total Calories per serving: 172, Total
Fat: 7g, Saturated Fat: 1.5g, Cholesterol: 80mg, Sodium:
120mg, Total Carbohydrates: 12g, Dietary Fiber: 2 g,
Sugar: 5g, Protein: 14g

CardioVascular Institute at Beth Israel Deaconess Medical Center.
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