Text 4806, 116 rader
Skriven 2013-09-18 20:34:48 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4747 av Dave Drum (70488.cooking)
Ärende: Eat Here - Get Gas                                       [1]
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Hi Dave,

 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.

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

 DD> I hadn't had any blood work done for more than six months - hence,
 DD> they wanted a recent look. You, OTOH, had just had been tested. And
 DD> with all the medical offices supposed to be connected electronically,
 DD> your primary croaker's records girl could just push the button and
 DD> your cardio doc would have the results. At least that's how it's
 DD> supposed to work. I still worry about being misdiagnosed or
 DD> mis-treated due to line noise or sun spots or something.

I know the cardiologist is linked into some, but not sure if he and my
primary care doctor share data. They did an A1C at my regular doctor's
office just a few days before the procedure, even with travel eating for
about half the test period, I had a 5.4.

 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.

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

 DD> If I'm making it I make it to my heat tolerance or taste and don't
 DD> worry about "balancing" the peppers.

Your heat tolerance is igher than mine. I also like a balance to the
heat; I don't want to taste "hot" all the time.

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

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

 DD> Mozz and ricotta are fine in recipes where they are specified. Like
 DD> baked spaghetti. For Parmesan (or lately Grana Padano) I have a small,
 DD> local importer who works out of her (expanded) house. Angela has good
 DD> Italian specialities at very good prices - parm, prosciutto, olive
 DD> oil, pancetta, garum, etc.

Nice! If I'm buying locally, I get the Italian goodies at Whole Foods or
Fresh Market. If we're in western NY, Olindo's in Rochester is the place
we hit up.

 DD> I have a neat little Mouli grater
 DD> (http://en.wikipedia.org/wiki/Mouli_grater) that works a treat for
 DD> fresh grated anything hard - especially Parmesan or Grana-Padano. I
 DD> got it in the plunder from my mother's kitchen (along with the Foley
 DD> Food Mill and other neat gadgets) after she died. It's old enough that
 DD> it has a wooden handle that all the red paint was worn off of. I
 DD> dipped the handle in red plastic designed to insulate pliers and wire
 DD> cutters - that has proved more durable than paint.   Bv)=

I've got a plastic one (metal drum) we bought about 27 years ago in
Germany; it still works well. It's also a Mouli.


 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.

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

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

 DD> I don't think the texture would make a lot of difference in that
 DD> recipe. But, I'll take your word for it.

Eggplant is mushier than squash.


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


... You learn something useless every day.

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