Text 4349, 71 rader
Skriven 2006-08-15 06:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HOSPITAL FOOD 75
========================
 -=> Glen Jamieson said to Jim Weller <=-

 GJ> There is no excuse for that sort of failure to provide proper care to
 GJ> patients, no matter how good the standard of medical treatment.

I would tend to agree with this.

 If it
 GJ> is possible to prepare and serve good meals to several hundred
 GJ> passengers in the difficult environment of an aircraft cabin,

Is it?

 there is
 GJ> no reason why this cannot be done in a hospital, where the provision
 GJ> of appetising, nourishing food is important to the patients' recovery.

Hear, hear!

 GJ> I'm sure the cook welcomed an excuse to cook real food, after having
 GJ> to churn out bland "invalid cookery".   (What is "Pablum"?)

Pablum comes from the Latin pabulum, meaning "fodder." It's a
wheat-based babyfood of extreme blandness, which you know about.

 GJ> Years ago, when I had just finished my engineering course, I decided
 GJ> to go to evening cooking classes.  I was somewhat disappointed to find
 GJ> it was mainly intended for nursing students, with the accent on
 GJ> invalid cooking, but a consolation was that I was one of only two
 GJ> males in the class, the rest being nice young female student nurses.

H'm.

 GJ> Much later I had occasion to spend a couple of nights in the women's
 GJ> ward of the Philippine General Hospital in Manila.  The food provided
 GJ> to patients was so bad that most patients had friends or relatives
 GJ> bring in better food from home or from the small restaurants which had
 GJ> sprung up around the hospital.

Ellen brought me a heavily garlicked strawberry gazpacho to which
I attribute my speedy recovery.


Thai Chicken Red Curry 
cat: hospital food, poultry, Thai
Servings: 100

400 ml Sunflower Oil 
10 kg Chicken Breast Diced 
1.8 kg Thai Red Curry Paste 
5 kg Creamed Coconut (chopped if solid block) 
75 Lime leaves (Magrud or Kaffir) 
350 g Ginger/Galalgal Fresh (finely chopped) 
250 g Basil Thai/Green Chopped 
250 ml Thai Fish Sauce 
 
Heat the oil, add chicken and fry to seal, remove from pan and drain. 

Add the curry paste, coconut and 12.5l water. Bring to the boil, stirring
frequently until smooth. Reduce the heat and add the lime leaves, galalgal
or ginger, basil and fish sauce. Reduce the heat and cook for 20 minutes. 

Return the chicken to the pan and simmer until thoroughly cooked. 
Season to taste. 
 
betterhospitalfood.com
 

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