Text 6982, 113 rader
Skriven 2013-11-23 07:43:00 av Dave Drum (71189.cooking)
   Kommentar till text 6934 av Nancy Backus (1:229/452)
Ärende: Re: Recovery
====================
Nancy Backus Said to Dave Drum about Re: Recovery

NB>  DD> Thanks - and me too. My Hannukah present is going to be a trip
NB>  DD> to Dr. Rae's to get unwired (staples out). Hopefully I can get
NB>  DD> the drain removed before then. It's not painful - just a PITA
NB>  DD> to work around.

NB> The fun of recovery.  Those staples might give you somewhat of a
NB> Frankenstein monster scar anyway... Apparently my skin is too
NB> acidic, and staples fester for me... make their own network of
NB> scarring to add to the cut... ;)

My skin is acidic enough that I cannot wear a watch with a base metal 
bezel - it goes all green and nasty and the acid eventually eats through 
the case. My current watch is a digital with a molded nylon shell. The 
previous watch had a stainless bezel and the nice watch my grandmother 
gave me 40 years ago (a pricy for the time Waltham) languishes in a 
drawer since the case is brightly plated brass - not good for me or the 
life of the watch on my wrist.

NB>  DD> It's amazing the amount of mis/disinformation abounding in this
NB>  DD> world. I had a guy tell me yesterday that I'd not be able to
NB>  DD> eat spicy foods after having my gall bladder out ... which I
NB>  DD> know to be false to facts. Another customer hooted down the
NB>  DD> spicy foods guy and claimed he must be thinking of ulcers. So,
NB>  DD> I sent them both home to look up Dr. Christopher's 100 Herb
NB>  DD> Syllabus and learn the facts of the matter.

NB> Suppose they'll learn...?  ;)  The only thing that gets me still is
NB> overly greasy-sweet foods, and that was a problem before the
NB> gallbladder was taken away, too... more related to triggering my
NB> reflux...  The best advice my doctors (both my GI and the surgeon)
NB> gave me was to learn for myself which foods gave me problems and
NB> then avoid them... otherwise, I should be ok with the rest... :)

Even before the gall bladder issues I tried to not over-do on 
grease/fats/oil ... except that cashews and peanuts are pretty oily. 
Thursday I had a nice bowl of fairly spicy chilli for lunch - which also 
had a nice layer of oil floating on top. BTW - it's oil when liquid on 
top of the chilli. After it congeals into an orange glob it becomes 
grease.   Bv)=  At least that's the chilli cook definition.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Uncle Dirty Dave's Chilli #6
 Categories: Beef, Pork, Chilies, Stews
      Yield: 12 servings
 
      5 lb Round steak; cubed
      2 lb Pork loin; cubed
      3 lg White onions; peeled,
           - quartered
      2    Red bell peppers; stemmed,
           - cored, seeded, diced fine
      6    Ancho chilies; stemmed,
           - cored, seeded
      7    Red chilies; whole
      4 ts Beef base or bouillon
      2 md Bay leaf
      4 oz Can green chilies; chopped
      1 lg Tomato; blanched, peeled,
           - seeded, diced fine
      8 oz Vegetable juice (V8)
      4 tb Cilantro
      4 tb Garlic granules (not powder)
    1/4 c  Cumin
      1 c  Strong coffee
      1 tb Cocoa
      1    Rib celery w/leaves; base
           - removed, in 3" pieces
           Hot water or chicken broth
    1/8 ts (or less) cinnamon
      2 c  Gebhardt's chilli spice
           Cayenne; ground
 
  Put the vegetable juice, coffee, bay leaves, beef base or
  bouillon, garlic, cumin and chilli spice into a large cast
  iron Dutch oven. Bring to a boil. Reduce heat to a simmer.
  Stir in the cocoa. Continue to simmer.
  
  Brown the beef and pork in a large, heavy skillet. Add the
  pieces of meat to the Dutch oven as they are browned. Let
  the mixture continue to simmer. Crumble the ancho chilies
  into the blender. Add enough of the onion and celery to
  fill the blender loosely. Add only enough hot water or
  broth to permit the blender to work easily. Blend until
  the ingredients are chopped fine. Add to the mixture in
  the Dutch oven. Repeat with the remaining onion and
  celery. Add the chopped green chilies and whole red
  chilies. Stir to mix thoroughly. Continue to simmer,
  stirring only enough to prevent sticking or burning. Add
  the bell pepper and tomato to the mixture. Simmer for at
  least 30 minutes. Add vegetable juice or chicken stock or
  broth if the mixture starts to get too thick. Adjust the
  "heat" of the mixture with cayenne, waiting several mins
  after each addition before re-checking the balance.
  
  Continue to cook to taste. Stir in the cinnamon at that
  point. Let simmer for four or five minutes. Remove the
  bay leaves and whole chilies. Serve hot.
  
  Meal Master Format by Dave Drum; 17 February 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

þ CMPQwk 1.42 16554 þ
... No one really listens to anyone else. Try it for a while and you'll see why


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