On 2018-12-20 12:05 p.m., jmcquown wrote:
> On 12/19/2018 5:34 PM, Dave Smith wrote:
>> If I am not mistaken, you had a digestive tract issue. My post cardiac
>> surgery food was actually not bad. The first solid food was a roast
>> beef dinner and it was a chore to cut into that old dried out over
>> cooked meat.Â* The next night I had grilled salmon which was pretty
>> good until I choked onÂ* the rice. It's very painful to cough and choke
>> a few days after having your sternum ripped open.Â* I was surprised
>> that the food was so good.
>
> Yes to the digestive tract issue.Â* I had a blazing infection so yes, all
> I got to eat was broth for days.Â* Not that I actually had an appetite. I
> was more worried about my mother who was home alone.Â* I called her every
> day to make sure she'd eaten something.
>
> I can't imagine being served old dried out roast beef in a hospital. And
> you were choking on the rice?Â* Yet you say the food was good.Â* Huh.

I was pretty weak and heavily sedated. I didn't have the strength and
energy to cut to chew. The fish dish might have been nuked to warm it
and there were a few grains of hard rice and one went down the wrong
way. Normally it would not have been a big deal, but just two days
earlier my sternum had been cut and then splayed open. Any type of
coughing was very painful.


>
> Back to my point, I never had eggs when I was in the hospital.Â* I like
> softly cooked scrambled eggs and despite what Sheldon says, it doesn't
> require a double boiler to make them.Â* Just very low heat and stirring
> so they don't brown.

I have had them done in a double boiler and it is not more me. They are
too light and fluffy.

>
> I cook omelets very differently from scrambled eggs.Â* I want an omelet
> moist in the center but also slightly browned (in the butter) and firm
> on the outside.

The browning is what I dislike about omelets. It develops a flavour
that I find quite unpalatable.