therapy... How soon do you see the doctor...?
Not until the 24th, as it turns out, and it's
going to be an inform, not ask, situation, see
previous post to Ruth.
Good call...
I thought so.
Must be true that some balances are fragile, but
why this one, which involves important systems that
shouldn't have to compete?
Meds side effects often affect otherwise uninvolved systems, and often
enough rather to their detriment... ;(
Everything is a two-edged sword, and as far as
I can tell, doctors tend to wield their weapons
without full control.
Maybe potatoes are somewhat equivalent to wheat and/or rice protein-wise as well as starch-wise....?
Perhaps, but I've not heard that as a justification
and imagine no. The spud growers would no doubt
disagree with me.
Spuds are good for potassium, especially the skins... but I'd have to do
some research on the protein aspect... Proteins show up in strange
places... (G)
Potassium isn't an issue here, but as far as
protein goes, there are those who claim them
to be a good source (the potato lobby, mostly);
others say that potatoes give you more pure
starch than almost anything besides rice. One
possible issue is assaying the vegetable with
vs. without skin.
Chris had munched down all but a handful of them.
"Sorry about your chicken," he said.
Another convert... and rival for the "good stuff"....
And he inhaled them in the twinkling of an eye.
Too bad, as I had intended to put them out for the
curious at the event itself and maybe educate a
few of the more adventuresome.
Oh, well.... next time maybe you can get him to hold off at least until others have a chance to be educated.... ;)
He's an irresistable force when it comes to food,
6 1/2 feet tall and close to 400 lb. I suppose a
sign saying "save for main event" might have given
him pause for 30 seconds or so.
At my (Maryland) nephew's wedding, one of the choices was shrimp cooked
in Old Bay (his father had the cooking of them, in our hotel suite... it stunk the place up royally)... they were tasty enough, but I quickly get enough of the taste of Old Bay... It was one indication to me that a particular asian buffet locally was going downhill, when they hired a
cook that thought that Old Bay was wonderful and added it to lots of the entrees on the buffet... including coating the salmon with it...
In the Delmarva area, they really like salty
foods.
A lot of recipes, see below discussion with Dale,
remind one of days when crabs were an abundant
and cheap source of protein.
When things are too cheap and abundant, people feel the need to overdo
things to make it different, I guess... ;)
I don't know about that - it seems to be the
residuum of an opportunistic habit from
earlier times.
---------- Recipe via Meal-Master (tm) v8.01
Title: Shrimp Bisque
Categories: Fish/sea, Soups/stews
Yield: 20 servings
1 lb Shrimp; peeled deveined * 1 Gallon Fish Stock
12 oz Shrimp shells 16 oz Roux; (see note)
2 oz Clarified butter 1 qt Heavy cream - heated
12 oz Onion; finely diced 4 oz Dry sherry
1 Clove garlic; minced Tabasco sauce
2 tb Paprika Worcestershire sauce
3 tb Tomato paste OLD BAY SEAFOOD
SEASONING
3 oz Brandy
* Reserve shells Saute shrimp shells in butter until color changes; add
onion, cooking until tender; add garlic and saute until aroma, adding
more
butter if needed; add the paprika, cooking to dissolve and develop color
and flavor, 10 to 15 minutes; add tomato paste and mix well; deglaze pan
with the brandy; add fish stock and simmer; thicken by adding small
amounts
of roux, each time mixing thoroughly; strain, pressing shells to extract
all liquid; saute shrimp in butter and add to soup; add heavy cream,
sherry, sauces and seasoning, stirring to mix well. Note: Roux is made
with equal parts of butter and flour (never less than a 40% to 60% ratio)
cooked 5 to 8 minutes to lightly brown. From Chuck Ozburn.
-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)