Text 15192, 71 rader
Skriven 2011-09-02 03:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: medical silliness 840
=============================
 ML> It does, as anyone can experience by taking a dose of
 ML> pure oxygen. The problem is that too little oxygen also
 ML> makes you stupid.
 GJ> An experiment that I haven't tried.  That would mean that the control
 GJ> of oxygen for premature babies would be critical.

Also old news. Concentrated oxygen was found in the 1930s or
1940s to cause significant nerve damage in premature babies,
leading to complications such as idiocy and blindness. It
turns out that getting them off ventilation (and never using
pure oxygen) as soon as they could breathe on their own was
key to intact survival.

 GJ> Tex clearly manages to digest all of her diverse diet, including raw
 GJ> bones, to a far greater degree than I could, so her stomach acids must
 GJ> be more powerful than mine.

Time on task is greater, as gastric motility is less.

 GJ> I read of it long ago.  Some doctors still tell stomach ulcer patients
 GJ> not to eat chilies, though.
 ML> Do they, now, decades later. The current wisdom is that
 ML> ulcer patients should if anything be encouraged to eat them.
 GJ> So I told my slightly ulcerous sister, who had been advised otherwise.

And you continue to claim world-class medical care!

 GJ> The fair Leonore will be visiting your country very soon.  She expects
 GJ> to be in Boston around the 12th September.  She has suggested hunting
 GJ> you down if you are liable to be there then. Can I pass your email
 GJ> address on to her?
 ML> You may, but there's hardly a chance I will be in Boston at
 ML> that time, and if I were, there would be no chance I could
 ML> offer accommodation.
 GJ> Their hotel accommodation has already been arranged.  She is actually
 GJ> looking for pointers on where to go and what to see in Boston.

I am okay for that, though no better I'm afraid than the Internet.

Carpaccio di Manzo - Beef Carpaccio
cat: hotel, starter
servings: 4

8 oz beef tenderloin
5 oz pk arugula
2 Tb capers
shaved Parmigiano-Reggiano
juice of 2 lemons
extra virgin olive oil
sea salt
freshly ground black pepper

Tightly wrap beef in plastic wrap and place in freezer for
2-3 hr or until firm. Remove beef from freezer and unwrap.
While still frozen, shave into paper-thin slices using a
mandoline, meat slicer, or electric knife. Arrange slices
of meat on 4 plates. Place arugula in center of plate and
top with shaved Parmigiano. Lightly salt beef slices and
then drizzle with lemon juice followed by extra virgin
olive oil. Garnish with capers and freshly ground black
pepper. Serve immediately.

[There was originally an accompanying note to this recipe
that indicates that the tenderloin is to be dry-aged for
14-21 days, partially obviating the wetness issue from
the freezing.]

Chef Simon Warren, Hilton Oceanfront Resort, Hilton Head, SC
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