Text 4707, 113 rader
Skriven 2013-09-15 21:48:54 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4631 av Dave Drum (70401.cooking)
Ärende: Eat Here - Get Gas                                       [1]
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Hi Dave,

 DD> Nope, I was told. They score sandwiches from the deli in County Market
 DD> which is pretty much across the street. So, I had a half-sandwich of
 DD> pretty decent cold turkey, lettuce, mayo and tomato. A 4 oz cup of

 RH> I'd have rather had that than the blackened fish mush they brought me.
 RH> There was a 5:33 time stamp on the slip; I don't know if that's when it
 RH> was ordered or prepared but it was given to me a good hour or so later.
 RH> Everything had reached thermal equalibrium.

 DD> It was pretty good. But, turkey sarnies travel pretty well. I think
 DD> they stocked the fruit cups in an ice box at the facility.

 RH> I don't know how far the kitchen was from the area where I was but it
 RH> was far enough that both hot and cold things were on the warm side.
 RH> When Steve was in Duke Raleigh for his back surgery, he was pretty sure
 RH> his was the furthest room from the kitchen too.

 DD> Both the major hospitals here have started treating food service much
 DD> as a decent hotel treats room service. One can order a meal from a
 DD> menu in the appropriate time window and it is prepared and delivered
 DD> promptly to your bedside. Snacks (sandwiches, etc.) are available most
 DD> hours. Tea, soda and coffee by arrangement with the floor staff. Even
 DD> I scream and frozen treats.

Sounds good. I've only been an inpatient once since we've been in WF,
before that, the last time I was, was in HI. Neither time the food was
that impressive, especially the liquid diet I was on with the
pancreatitis. (G)

 DD>      8<--- CUT --->8

 DD> They told me that they wanted to get the dye out of my system ASAP as
 DD> it was mildly toxic. That was A: the reason for the instruction on

 RH> Interesting, nothing was mentioned to me about that. Maybe they figured
 RH> the dye would clear faster with me. I noticed earlier--it's been 2
 RH> weeks since my procedure but I'v e still got bruises from some of the
 RH> needle insertion sites.

 DD> The small red scab over the spot where they installed the IV port has
 DD> disappeared already. But, the spot where the fleabiteimist
 DD> (Phlebotomist) drew blood several days pre-procedure still shows
 DD> bruising - and she used a much finer needle than was used for the IV
 DD> port -- go figger.

I didn't need anything done prior to the day of the procedure for it,
did have some bloodwork done about a week before for my regular doctor.
Had a small bruise from that but it cleared up fast.

 DD> available are pretty bland. Pepper Jack in a dish that already has
 DD> ground NuMex chilies is sort of "coals to Newcastle".

 RH> Pepper jack was one alternative, just plain Monterey jack would work as
 RH> well. Besides, a mix of peppers gives a nice blend of flavors; we do
 RH> that with the chili we make. Various cheeses could be used, depending
 RH> on what was on hand, the taste you're going for, etc.

 DD> I just find most soft white cheeses - other than the two I named - to
 DD> be very bland and adding little except bulk to the dish.

Sometimes the bland white cheeses are a good counter balance to the
peppers.


 White hard cheeses (Parmesan, etc.) are a different story. Most
 mozzarella is only good for holding the ingredients on the crust of a
 pizza AFAIAC.

I've been buying the chunk parm-reggiano & peccorino-romano for a few
years now, at least since coming back from HI, maybe before. They're so
much better than the green or red cans (!) but the flavors wouldn't be
compatable with most peppers. I'll use mozzarella and ricotta for
Italian cooking also, including pizza, casseroles etc.

 DD> And I have never, ever, had eggplant presented to me that I actually
 DD> liked very well.

 RH> I like it a lot better than potatoes. Got fed too many spuds as a kid.

 DD> Gee, I wonder what that's like. We ate a lot of spuds - raw, baked,
 DD> boiled, mashed, fried, in potato salads, as (mashed) potato cakes,
 DD> kugel and latkes. Never, ever got tired of them.


Most of the time the potatoes I had as a kid were mashed, rarely baked,
and sometimes boiled. Potato salads were for summer but my mom's version
wasn't that great. We never had eggplant; it was something Steve and I
tried when we first got married. We're eating more potatoes now than we
did at first, not that many mashed, but in other forms. We're also
playing around with various ways to prepare/eat other veggies.

 DD> There is no reason I can see that eggplant couldn't replace the squash
 DD> in this recipe:

 DD>       Title: Zucchini & Chile Latkes
 DD>  Categories: Potatoes, Squash, Chilies
 DD>       Yield: 12 Servings

I think I'd stay with the squash; it's got a firmer texture than
eggplant.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Not all questions worth asking have answers...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)