There are these samples of extremely expensive
medicine. Anyone who wants them can have them.

Maybe Steve...? ;)

I don't remember what it's called, and I won't
be in San Diego until November, but if it saves
anyone anything, I'll be happy to send it along.

Dunno... the doc I stood down was a resident in the hospital... but he
did give in... They might require that it be at least offered,
encouraged or recommanded (spelling intentional, a variant picked up
years ago from a sibling's kindergarden teacher)...

That spelling echoes what I suggested before.

Which is what brought it to mind for me... :)

Curious whether the kindergarten teacher used
the term in the proper way.

Evidence-based medicine, you know (which I think is
overapplied if not arrant bullshit).

Quite agreed with you there...

Same with Mr. Occam. Just because it applies in
the majority of cases doesn't mean that it applies
in all cases.

Yup.

Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).

Is he, then, Ethiopian....?

Ethnically, yes; Swedish by upbringing, New Yorker
by culture.

OK... Dale went into more detail, too... ;)

He is very assimilated.

What sort of food does he serve in his different restaurants...
essentially the same across the board...? or are there ethnic
variants...? Dale mentioned he found reference to 3 in Sweden and 1 in Bermuda, along with the NYC area and other US ones....

Not variants exactly, but rather different
genres altogether tweaked by his own personal
sensibilities, which may or may not have anything
to do with any of his heritages.

I'm not sure how and whether they combine.

Maybe nobody really does.... ;)

The thing is that in order to build muscle, you
need a particular set of amino acids. How much
muscle needs to be built at any short slice of
time is the question.

There is that....

My friend McCully hypothesizes that you don't
really need daily protein at all - though
when I was most closely associated with him
he had a standing order for the eggman, but
that had more to do with his fondness for eggs
than any craving for amino acids.

I end up keeping things too long, sometimes well past usability, eventually they do get tossed.... ;)

Take it off the shelf if you don't like the smelf.

Something like that.... (G)

Returning to Bonnie's fridge last night
I discovered an overwhelming cheesy smell,
which I traced to an ancient carton of milk
that had been pushed to the back. The
actual cheeses also smelled bad but not bad
enough to have to throw out.

Interestingly, once she sent along a pound of
her favorite Cheddar to Lilli, which molded
immediately in Lilli's cheese drawer, with
the mold colonizing the rest of the fridge.

It has been said that the only diet that gives you
all the nutrients you need except for protein is one
in which you eat sweet potatoes exclusively, and who
would do that. It's easy to fix, anyway.

Sweet potatoes and meat... what's wrong with that... (G) Ok, even I'd probably get tired of sweet potatoes if that's all I was having... ;)

I've had meals of just sweet potato - but that's
only in the short term.

We've had more than a couple meals, in fact quite a few, of just a sweet potato alongside the meat (usually a steak of some sort)... :)

That's different. Speaking of different -

Crayfish sushi
categories: Swedish, Ethiopian, celebrity, New York, wwtt, starter
yield: 1 batch

2 c boiled fingerling potatoes
1/2 ts salt
1/2 ts wasabi
1 ts rice wine vinegar
1 ts mustard
1 Tb mustard oil
1/2 c crayfish tails

Mash the potatoes with a fork. Add the salt, wasabi,
rice wine vinegar, mustard, and mustard oil. Let
cool and set aside. Roll out the potatoes to 1/2"
and cut into [small sushi-size] Put 1 crayfish tail
on each potato piece. Serve warm.

Marcus Samuelsson, Aquavit, NYC
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Quoting Michael Loo to Nancy Backus on 09-06-18 10:07 <=-

There are these samples of extremely expensive
medicine. Anyone who wants them can have them.

Maybe Steve...? ;)

I don't remember what it's called, and I won't
be in San Diego until November, but if it saves
anyone anything, I'll be happy to send it along.

When you get back there (or if Lilli remembers what they're called
before that), you can post it here, and see if you have any takers...

Dunno... the doc I stood down was a resident in the hospital... but he did give in... They might require that it be at least offered, encouraged or recommanded (spelling intentional, a variant picked up years ago from a sibling's kindergarden teacher)...

That spelling echoes what I suggested before.

Which is what brought it to mind for me... :)

Curious whether the kindergarten teacher used
the term in the proper way.

As I recall it, Lesesne came home and reported that her teacher had
recommanded that the class do some sort of homework (or maybe an
in-class assignment)... Lesesne said she was quoting her exactly, and
gave the inflection just as the teacher had, "I re-com-MAND that
you..."... As this was the sister that picked up exact inflections, I'd
be inclined to find her accurate... When she was maybe 2 years old,
Daddy had taken some of us shopping, and before we went in, he told us
sternly, "Don't touch ANYthing"... We went in the store, and Daddy had
Lesesne up on his shoulders... He was looking at something he intended
to purchase, and picked it up... immediately, from his shoulders came
the quoted command, "Don't touch ANYthing"... treble rather than
baritone, but otherwise might as well have been a recording... ;)

Marcus Samuelsson doesn't characterize his
recipes as Ethiopian (I do, though, just for fun).

Is he, then, Ethiopian....?

Ethnically, yes; Swedish by upbringing, New Yorker
by culture.

OK... Dale went into more detail, too... ;)

He is very assimilated.

What sort of food does he serve in his different restaurants...
essentially the same across the board...? or are there ethnic
variants...? Dale mentioned he found reference to 3 in Sweden and 1 in Bermuda, along with the NYC area and other US ones....

Not variants exactly, but rather different
genres altogether tweaked by his own personal
sensibilities, which may or may not have anything
to do with any of his heritages.

OK... Could be interesting to go try out some of his restaurants,
then.... :)

I'm not sure how and whether they combine.

Maybe nobody really does.... ;)

The thing is that in order to build muscle, you
need a particular set of amino acids. How much
muscle needs to be built at any short slice of
time is the question.

There is that....

My friend McCully hypothesizes that you don't
really need daily protein at all - though
when I was most closely associated with him
he had a standing order for the eggman, but
that had more to do with his fondness for eggs
than any craving for amino acids.

So it would appear that his hypothesis also isn't based on his practice,
in any case... :)

I end up keeping things too long, sometimes well past usability, eventually they do get tossed.... ;)

Take it off the shelf if you don't like the smelf.

Something like that.... (G)

Returning to Bonnie's fridge last night
I discovered an overwhelming cheesy smell,
which I traced to an ancient carton of milk
that had been pushed to the back. The
actual cheeses also smelled bad but not bad
enough to have to throw out.

Just need to find something to use them in where the smell might be
covered out, presuming that they didn't taste as bad as they smelled...

Interestingly, once she sent along a pound of
her favorite Cheddar to Lilli, which molded
immediately in Lilli's cheese drawer, with
the mold colonizing the rest of the fridge.

How old WAS the cheddar...? ;)

That's different. Speaking of different -

Crayfish sushi
categories: Swedish, Ethiopian, celebrity, New York, wwtt, starter
yield: 1 batch
2 c boiled fingerling potatoes
1/2 ts salt
1/2 ts wasabi
1 ts rice wine vinegar
1 ts mustard
1 Tb mustard oil
1/2 c crayfish tails
Mash the potatoes with a fork. Add the salt, wasabi,
rice wine vinegar, mustard, and mustard oil. Let
cool and set aside. Roll out the potatoes to 1/2"
and cut into [small sushi-size] Put 1 crayfish tail
on each potato piece. Serve warm.
Marcus Samuelsson, Aquavit, NYC

On second thought, maybe I DON'T want to try out all his restaurants...
that looks rather bizarre, actually... ;)

ttyl neb

... I eat mostly whole foods; whole pizza, whole tubs of ice cream etc.

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