Text 33776, 125 rader
Skriven 2010-01-21 20:17:00 av MICHAEL LOO (1:123/140)
Ärende: It's all about me 691
=============================
 NB> That sounds like you are in hospital...?  The peaches and applesauce
 NB> tasted their normal sweet, then?  (not surprised you left behind the
 NB> mac&chee and the broccoli... [g])
 NB> Ouch!  True... you are pushing things just a mite...  ;(  ER at which
 NB> end of things... Singapore or back to the States?  If good wishes
 NB> would get you safely home, you should make it... you've got lots of us
 NB> here pulling for you... ;)

Thanks - I'm here at the General, which has the reputation of
killing patients slower than other hospitals.

 ML> Heart failure...
 ML> Will live.
 JW> Still pretty damned serious. Do whatever it takes to get better.

I looked at the stats (do me a favor and don't). I still think
I'll live, but the numbers aren't that favorable.

 DD> It takes a bit. When I had my original round of problems they had me
 DD> on IV Lasix and had to change the receptacle under the bed fairly
 DD> often. I lost over 80 lbs. of fluids in less than a week. So much that
 DD> after I got to my brother's place (where he insisted I stay post
 DD> release) I had an itch on the sole of my foot and when I scratched the
 DD> itch the callus on the bottom of my foot popped off intact like a Dr.
 DD> Scholl's insole for a shoe. Hopefully your bloat is not that bad.  

9# the first day, about half that since then.

 DD> Well, let's hope. Being diagnosed with heart failure means that your
 DD> not being able to taste salt is moot. You ain't gonna get any of it
 DD> anyway. 

So they served me pot roast with vegetarian gravy (made with
onions I think instead of meat stock, the reason for which I
don't understand; perhaps they just have one broth pot in the
place). I think it was as salty as airline food, either that
the ability to taste is starting up again. Pathetically, the
hospital food didn't taste all that bad to me.
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kathy Pitts' Pot Roast
 Categories: Beef, Info
      Yield: 1 text file
 
 
  Don't really have a recipe, David, but would you settle for
  directions on how to make one?
  
  First select a good-sized hunk of not too tender beef roast.  A 3-5
  lb. hunk of chuck, bottom round or brisket would be good.  Look for a
  fairly lean piece that has at least some fat marbling inside and a
  light fat coating on the outside.
  
  Select a covered casserole or Dutch oven large enough to hold the
  roast with a bit of room left over.  Place the cooking pot on the
  stove, and add enough oil or fat (rendered bacon fat is good, if not
  heart healthy) to the pot to cover the bottom to the depth of about
  1/4 inch. Heat the fat over medium-high heat until it is hot, but not
  smoking.
  
  Meanwhile, either dry the outside of the roast very well with paper
  towels or roll it in flour seasoned lightly with pepper, maybe some
  garlic salt, whatever other herbs seem appropriate.
  
  When the fat is hot, add the roast, and brown well on all sides.
  Take your time with this.  You want a nice, crusty coating, but you
  don't want to burn it.  Remove the browned roast from the pan, and
  set aside.
  
  Add about one cup of chopped onion, 1/2 cup of chopped celery and 1/2
  cup of diced carrots to the fat remaining in the pan.  Cook, stirring
  frequently, until this mixture is nice and brown.  Drain off most of
  the remaining fat, leaving the vegetables in the pot.
  
  Smooth the vegetables out to make a base for the roast, and add the
  roast to the pot.  Now add enough liquid (beef stock, 3/4 beef stock
  plus 1/4 dry red wine, tomato juice, whatever you feel like) to come
  about 1/4 inch over the bottom of the beef.  The amount of liquid you
  need (don't use too much or the beef will boil instead of braising)
  will depend on the size of the pot and the size/shape of the roast.
  
  Cover the pot, and either simmer on top of the stove over very low
  heat, or place it in a preheated 325 degree oven.  Either way, check
  the roast every half hour or so, turning the meat occasionally, and
  adding more liquid as needed.
  
  After an hour or so, you can add small whole peeled carrots, peeled
  potato halves or whatever other vegetables appeal to you to the
  roast. If you do this, tuck the vegetables around the side of the
  roast so they sit in the liquid.
  
  Cooking time will depend on the cut of beef, and the tenderness of the
  meat, but you can count on at least 2-2 1/2 hours.  The meat is done
  when a large cooking fork can be inserted easily.
  
  At this point, remove the meat and vegetables (if used) to a serving
  platter and keep warm.
  
  Pour the liquid remaining in the pan through a strainer, into a bowl,
  pressing down on the strainer to extract as much of the juices from
  the chopped vegetables as possible.
  
  Skim the fat from the surface of the juices, and return about 4 tbsp.
  of fat to the cooking pot (do not wash the pot first, any goodies
  remaining in the bottom will add to the flavor of the gravy.)
  
  Add an equal amount of flour to the fat in the pot, and cook, stirring
  constantly, until the flour/fat mixture has turned a nice brown color
  (about the color of peanut butter.)  Slowly wisk the reserved cooking
  juices back into the flour/fat mixture, adding additional liquid as
  needed to make a smooth, not too thick gravy.  Season the gravy to
  taste with salt and black pepper.
  
  Slice the pot roast into fairly thin, even slices, and cover with a
  small amount of gravy.  Serve garnished with the vegetables (if
  used), and the additional gravy on the side.
  
  Kathy in Bryan, TX
 
MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)