Text 33116, 95 rader
Skriven 2013-01-28 23:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DANIEL TORREY
Ärende: ouch 77
===============
 -=> Daniel Torrey said to All <=-
 DT> Thursday January 17 2013 12:30, Dave Drum wrote to Ruth Haffly:
 DD> a root canal. But, a few years ago I had two molars and three
 DT> I had all four wisdom teeh removed, under general anesthesia. Before
 DT> they put me under the oral surgeon explained that the teeth were quite
 DT> impacted and would have to be "sectioned" for removal.

That terminology should have put your alerts up.

 DT> After I woke up, he explained that "sectioning" them was a nice way of
 DT> saying "crushing them in place with a pliers and then picking the bits
 DT> out with a big forceps". Along with the bits of jawbone that got in the
 DT> way. I was either in serious pain or high as a kite for a week
 DT> afterwards, and I still have gigantic divots in both jaws from the
 DT> experience.

Ouch. How long ago was that?

 DT> Root canal was a piece of cake. Zero pain, except for my bruised
 DT> wallet. I'm lucky now to have a wonderful dentist who does his best to
 DT> avoid causing pain, even to the extent of writing "Novocaine 2x" on my
 DT> chart. Much kinder than "crybaby", which would be equally true.

I've not been to a dentist in some time, but the regular docs
have notes that I am to be given a child's dose of anesthetic,
otherwise I don't wake up for a long time. My pain threshold may
not be different from others', but my drug tolerance is less.
Except for alcohol, of course.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gypsy John
 Categories: Cakes, Pies, Cyberealm
      Yield: 6 servings

      1 c  Cake flour
    1/4 c  Unsweetened cocoa
      1 ts Baking powder
    1/4 ts Salt
      3 lg Eggs
      1 c  Sugar
    1/3 c  Water
      1 ts Vanilla
           Filling:
     10 oz (10 squares) semisweet
           -baking chocolate
      2 c  Heavy cream
      2 tb Rum
           Icing:
    1/4 c  Light corn syrup
      2 tb Hot water
      2 tb Butter
      1 pk (6 oz) semisweet chocolate
           -bits

  Cake:

  Preheat oven to 375 degrees F.  Line jelly roll pan with waxed paper;
  grease.

  Sift flour, cocoa, baking powder and salt together twice; set aside.
  Place eggs in small mixing bowl.  Beat with electric mixer 5 minutes
  or until thick and lemon-colored.  Slowly beat in sugar, a tbsp at a
  time. Mixture will become very thick.  Transfer to large mixing bowl.
  Beat in water and vanilla.  Slowly add flour mixture; beat until
  smooth. Pour into prepared pan, spreading evenly to corners.  Bake 12
  to 15 minutes, or until cake tests done. Loosen from pan.  Turn out
  on rack; remove waxed paper. Invert; cool completely.

  Combine baking chocolate, broken into pieces, and cream in heavy
  saucepan. Heat slowly; stirring constantly, until chocolate melts.
  Transfer to medium-sized mixing bowl.  Stir in rum; chill 1 to 2
  hours. Beat with electric mixer until stiff and thick.  Cut cake in
  half crosswise. Place 1 piece of cake on small cookie sheet.  Top
  with chocolate filling; spread to form even layer 1-1/2 inches thick.
  Top with remaining cake layer. Chill at least 1 hour.

  Prepare frosting.  Combine corn syrup, water and butter in small
  saucepan. Bring to boil; cook until butter melts.  Remove from heat.
  Add chocolate bits; stir until chocolate melts.  Cool at room
  temperature. Spread over top of cake.  Chill until frosting sets.

  Cut cake into 12 squares; arrange on decorative plate.

  Source:  Whitman's Chocolate Cookbook  ISBN 0-517-64157-7 Posted by:
  Kim Smith 116/35

  Re-posted by Lois Flack, CYBEREALM BBS, Watertown, NY (315)786-1120

MMMMM


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