Text 957, 89 rader
Skriven 2013-04-20 20:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: perception/reality 448
==============================
 RH> If you think you're warm, you probably feel warm. If you think you're
 RH> cold, you'll start shivering. It's all in how the mind perceives the
 RH> temperature vs what it actually is.

Pretty much. This year I've perceived discomfort from cold
at 65F and under different conditions not at -20F. There
were other factors, of course, amount of clothing (I had
one more layer at -20, but otherwise identical), satiety,
humidity, wind, and so on, but still, that old state of mind
is pretty important - I expected worse at -20 and felt like
I should feel nice and toasty at 65, both expectations unmet.

 ML> that a pound of lean beef will warm me up pretty fast,
 ML> perhaps almost as fast as a pound of fatty stuff. From
 ML> what people say, protein is a faster warmer-upper than
 ML> fat, but I don't actually think that's true either.
 RH> Probably not but those hat say so use it as a convenient excuse to eat
 RH> a lot of meat. (G)

Actually, it's considered an unpleasant side effect for most.
I like eating the pound of meat better than the temperature
rise afterward.
 
 RH> Everybody should be free of the effects while on the job or doing
 RH> anything that might endanger themselves or other people. Same as any
 RH> other form of drugs.

And, in fact, any form of anything. One shouldn't endanger
others; what one does with oneself, that's outside the purview
of this conference, but suffice it to say that being nice to
one's mind and body is better than being nasty to it.

 RH> Looks better than the hospital chicken I had today. It was given a
 RH> fancy name, something like Chicken Sorrentino--tasted like somebody had
 RH> dumped a fair amount of liquid smoke into the pan

Ah, hospital food. It serves its purposes - to prevent
people from starving and also to get out them of there as
quickly as possible.

 -=> Ruth Haffly said to Janis Kracht <=-

 RH> I think they have it now to accomodate the changing tastes of the
 RH> younger generation. I see Texas Pete or other "hot sauces" in various
 RH> fast food type places and even some sit down restaurants, more so than
 RH> I used to. BTW, did you know that Texas Pete is made in Winston Salem,
 RH> NC--a far piece from Texas?

Texas Pete is one of the less notable usurpers of that
appellation, being a not-very-hot, not-very-tasty,
artificially thickened sauce. The best non-Texas Texas
thing I think is the Roadhouse, variously described as
being of Indiana or Kentucky origin.

Rosemary and Lemon Pan Seared Chicken Breast
categories: poultry, main, hospital
servings: 6

2 1/2 lb chicken breast, boneless and skinless
6 cloves garlic, finely chopped
3 Tb fresh rosemary leaves
1 1/2 Tb extra-virgin olive oil
1 lemon, zest and juice
- or 2 Tb lemon juice
1 Tb low sodium grill seasoning blend
- (such as Grill Mates Montreal Chicken)
4 oz dry white wine
- or low sodium chicken broth

Preheat saute pan over medium high heat.

Place chicken in a large bowl. Add garlic,
rosemary, oil, lemon zest, and seasoning
blend to the bowl. Toss and coat the chicken.

Sear chicken 2 min per side or until browned.
Remove pan from heat. Add wine and lemon juice
to mixing bowl and stir removing any seasonings
left over from chicken. Turn heat to low, add
wine mixture to pan with chicken. Return pan to
stove and cook for an additional 3 min. Let
chicken stand in pan off heat for 5 min. Cut
chicken into 1" cubes and serve with reduced
wine mixture.

New York Presbyterian Hospital
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)