Text 2439, 71 rader
Skriven 2006-06-24 08:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: noggin 868
==================
 RH> Good old tinnitus.  I got it from 30+ years of bad sinsuses and
 RH> allergies. Yours will hopefully go away when you quit taking the evil
 RH> drug. 

It's returned on its own. Interesting old sidelight: I once
got quinine pills for various reasons (going to southeast
Asia for one, having leg cramps for another), and after
about 3 doses I discovered that I was having huge tinnitus.
I'd rather have malaria than huge tinnitus, let me say. It
turns out that persons sensitive to the drug and to auditory
shall we say overstimulation tend to get it.

I wonder whether everyone gets noises in their heads, and
some people are just too dense or deaf to notice.

 ->  RH> I've had a few prescription drugs that did weird things.
 -> Yeah ... I figure they all do weird things.
 RH> Sometimes they even work as described.

Which can be weird in itself. Speaking of working as
described, or not as described, I started taking
double doses of acetaminophen, because the single doses
weren't working. Then I quit altogether, with not much
change in the pain level except that places that didn't
hurt to begin with are now aching - places that to my
knowledge weren't injured in the first place.

MMMMM---- Recipe via Meal-Master (tm) v8.01

      Title: Aubergine with Pork and Prawns - Makhua Phao Song Kruang
 Categories: Thai, Pork, Shellfish
      Yield: 6 servings

           Stephen Ceideburg                   4    Cloves garlic, crushed
      4 lg Aubergines (eggplants)              1 tb Vinegar
      5 oz Pork, minced or ground              1 tb Fish sauce (Nam Pla)
      7 oz Prawns (shrimp), shelled            2 tb Fermented soya beans
    1/2 ts Pepper                              1 ts Sugar
      3    Shallots, chopped                        Red Bell Pepper Or:
      1 tb Oil                                 3    Red Chines

  Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas
  Mark 8) or barbecue them directly over strong heat until the skins are
  burnt.

  Toss the aubergines into cold water then peel and cut them into large
  pieces. Place the pieces in a serving dish.

  Mix the pork and prawns together. Add pepper to taste and put aside.

  Saute the shallots in the oil, Remove the shallots and drain them, using
  the oil remaining in the pan to saute the garlic. When the garlic is golden
  brown, add the pork and prawn mixture and saute for a few minutes over
  medium heat.

  Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover
  and cook for a few minutes.

  Top the aubergine pieces with the pork and prawn mixture, and sprinkle with
  the sugar.

  From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
  Editions, Singapore. 1987

  Posted by Stephen Ceideburg

MMMMM

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