The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Science & Nature => Topic started by: side_show on January 29, 2011, 11:01:28 pm
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I was awoken this morning with sudden squeezing pain in my chest. It was a feeling I'd never had before, and I was instantly terrified. Heart Attack I thought? Never felt pain like that, all localize in the left side of my chest.
Went to the hospital and was admitted right away. Blood work and EKG done immediately. Waited a few hours on the EKG for collected data results. Three hours of laying on an emergency room gurney is stressful times, watching the time tick away, trying to rope in my imagination.
The emergency doc came and went through the results - healthy heart (EKG great, blood work great), healthy blood pressure, good vitamin count, cholesterol perfect, a bunch of other things also perfect - all tests were text book perfection. He said "I only wish I was as healthy as you."
So what happened? Apparently my rib popped out of the socket in my sternum, then popped itself back into place, hence the terrible squeezing type of pain in my chest as the rib slipped out and back into place. I basically had no idea that that was possible, but apparently this happens on occasion. My ribs had been through a lot due to a sever cause of bronchitis near pneumonia that lasted Nov through Jan where I was hacking up a lung most days. That took until two weeks ago to clear up, which may have contributed. Doc says I'll likely be tender in the chest for a couple weeks or so, but otherwise fine. He mentioned that most skeletons you see are inaccurate because they show the ribs and sternum as solidly connected. I certainly thought that was actually how the ribs worked until today. No idea it was possible to dislocate one.
I left the hospital feeling blissed out - that three hour wait on the gurney in the emergency room, I was taking some serious stock of my life. I've never been so happy to have a weird medical thingy happen to me. Nothing like fearing that the ticker is broken only to learn that it's working great. Still going to use this as another reason to take good care of myself though.
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This (http://en.wikipedia.org/wiki/Precordial_catch_syndrome) used to happen to me a lot, and every single time I would freak out and think there was something seriously wrong with me. And then for some reason I never, ever told anyone about it.
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I've had that thing that Inev. mentioned, but I too had no idea one could dislocate their rib. I know that broken ribs are fuck*ng painful as hell. I hope this is less painful for you than that Smells.
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So glad you're OK, Smells. I think you win the "weird medical conditions" contest for the year.
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just for the year?
I was hoping based on the title that your rib problems were related to the best sex ever. Or something.
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What the fuck. Ribs are supposed to stay where they belong.
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Thanks for your concern all. After that post, I had to take a nap for a couple hours. Damn scary and stressful experience.
Inev and Paul - yeah that sounds like an unpleasant condition. Bodies behave weirdly apparently.
Wombat: agreed. I like my ribs either properly attached to the sternum, or slow cooked with a sticky sauce.
Funny side notes:
1) after it happened, I panicked, but didn't wake the husband up. I went ahead and watched an episode of "No Reservations" while having an internal argument over whether or not to go to the hospital.
2) got to see a guy have a hissy fit in triage because he couldn't park in the ambulance drop off area while waiting for someone to see him about his dislocated knee. Who goes to emergency for a dislocated knee? Isn't that a walk-in-clinic type thing?
3) after leaving the hospital, my husband took me to Dairy Queen where I had poutine, a cheese burger and a Skor Blizzard. Hooray for heart health! Ha ha.
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That is freaky as hell. Kudos on the dairy queen stat though.
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I had something very similar happen a few years ago. The pain was pretty intense but didn't last too long. I didn't go to the hospital, probably foolishly given my weight and cholesterol issues. My mom was in town and she wasn't happy about that. I think part of me thought "well, if mom's freaking out, there's a good chance it's nothing." I did go to my physician soon after for a check-up and EKG, and the results were fine. I don't really know what was. But hooray for normal EKG results.
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I have something like that happen periodically to my ribs, but generally on the outer extreme (to my side). It first happened during a freak wrestling accident, and now it happens sometimes if I'm not being careful. Once it happened when I was leaning over the bench seat in my truck to get something out of the back seat. It hurts for several weeks and then goes away. My doc said things are sort of weakened there and there is scarring so it will probably continue. I don't like it.
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This (http://en.wikipedia.org/wiki/Precordial_catch_syndrome) used to happen to me a lot, and every single time I would freak out and think there was something seriously wrong with me. And then for some reason I never, ever told anyone about it.
Wow. I used to get that all the time. I called it a "rib cramp" and my friends came to expect that explanation when I'd wince and dig at my side.
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a freak wrestling accident,
is that what you kids today are calling it
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Funny enough, I'm fairly certain hoisting the dead weight of my sleeping husband off me due to him being too hot could be what triggered this. Dude just rolls over me while in deep sleep, all snoring in my ear and clammy skinned. He travels away from home just enough that his asleep-self forgets there is sometimes another person in the bed. I guarantee that if I check in the bedroom right now, he's likely in the middle of the bed, all star-giraffeed out.
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is that what you kids today are calling it
It's funny because I recently explained this to my new chiropractor, and he said "how long did you wrestle for" and I had to admit that while I was on the wrestling team for a year, it had actually happened during a wrestling match with the (ex) wife. So you got it in one.
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Well, shit. I saw this topic title and thought it was going to be about barbecue.
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Well, shit. I saw this topic title and thought it was going to be about barbecue.
From my little time in the deep south I learned a sad truth: there is basically no good barbecue in Manitoba. Okay, apparently there's one place, (http://www.loveysbbq.ca/)but it's way out in the middle of no where and I haven't been there yet.
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I . . . don't like ribs. I don't like to eat around bones. I am lazy when it comes to food.
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I don't like to eat around bones.
If it's done properly, the bones pop right out.
SEE WHAT I DID THERE!
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Mmmm...ribs. Now I'm going to have to get some this week. There's a place in town that does it properly, and it's so good.
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If it's done properly, the bones pop right out.
SEE WHAT I DID THERE!
I have been basting in my own juices for some time now. Explains a lot.
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I . . . don't like ribs. I don't like to eat around bones. I am lazy when it comes to food.
I love ribs, but I don't like getting my hands messy. So I eat them with a knife and fork. It's a fine art, and my BFF laughs at me, but when I'm done there's not a scrap of meat left on those mothers.
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Nabu, this is the saddest thing. Meat cooked on the bone is always tastier than boneless meat. Come on, you'll have plenty of time to eat nothing but soft food when you're in the nursing home, you know?
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"Manitoba's Best Barbeque" would totally be a band name that 'Nev would go wild for.
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From my little time in the deep south I learned a sad truth: there is basically no good barbecue in Manitoba. Okay, apparently there's one place, (http://www.loveysbbq.ca/)but it's way out in the middle of no where and I haven't been there yet.
Sounds like a business opportunity! I can show you how to make wicked hickory smoked pork shoulder. A few baked beans and a good coleslaw recipe and ...
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Nabu, this is the saddest thing. Meat cooked on the bone is always tastier than boneless meat. Come on, you'll have plenty of time to eat nothing but soft food when you're in the nursing home, you know?
You would be pretty sad to see what I eat most of the time. It is a sacrifice.
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Um.
My band that was actually just friends screwing around over the summer was called "Barbeque Masters."
Manitoba's best barbecue is not a good band name.
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Yeah, Manitoba's Best Barbecue is not a good band name, but maybe I'm too close to it to "get" it. The thing that has not been capitalize on by this business is how much Winnipeg sounds like Win-a-pig. I mean, come on.
AW, I am so not interested in being any kind of cook. I'd get way too bored with having to be consistant all the time. I don't know how chefs can do that.
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Sounds like a business opportunity! I can show you how to make wicked hickory smoked pork shoulder. A few baked beans and a good coleslaw recipe and ...
I can attest. The man can cook (http://www.flickr.com/photos/pmcd9/210100799/).
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holy crap AW, please share your pork shoulder recipe with us. I would love to know how to make BBQ.
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holy crap AW, please share your pork shoulder recipe with us. I would love to know how to make BBQ.
It's very simple. I just brine it overnight, then cook it indirectly. I have a grill like this:
(http://cn1.kaboodle.com/hi/img/2/0/0/c7/0/AAAAApaajP0AAAAAAMcJFQ.jpg?v=1201716790000)
The meat sits on one side, the fire on the other. I keep a low fire going with charcoal and chip and/or chunks of hickory on it. The meat stays on the grill as long as possible, but at least 8 hours. No sauce, no rub, no nothing but low heat and smoke.
S'all there is to it.
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I do something similar, though I put a rub on it (Rudy's Rub from Rudy's BBQ in San Antonio, to be exact). And I rarely make it to 8 hours, more like 4-5, because I am impatient and screw around with my fire too much.
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Hey, could someone explain this one since the american style of barbecuing is a bit different to what people do around here and I've never understood.
Over here, bbq with fire (or coals or gas or whatever), directly under a grill or a hot plate and then meat on top, and it's normally akin to pan frying more or less. This slow cooking alchemy you guys speak of is somewhat different, yes? Because it sounds delicious.
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Hey, could someone explain this one since the american style of barbecuing is a bit different to what people do around here and I've never understood.
Over here, bbq with fire (or coals or gas or whatever), directly under a grill or a hot plate and then meat on top, and it's normally akin to pan frying more or less. This slow cooking alchemy you guys speak of is somewhat different, yes? Because it sounds delicious.
Well... It's not that simple (http://www.youtube.com/watch?v=6ubTQfr_tyY).
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Hey, could someone explain this one since the american style of barbecuing is a bit different to what people do around here and I've never understood.
Over here, bbq with fire (or coals or gas or whatever), directly under a grill or a hot plate and then meat on top, and it's normally akin to pan frying more or less. This slow cooking alchemy you guys speak of is somewhat different, yes? Because it sounds delicious.
People certainly do it that way here, too, with all kinds of meat. But we don't call it barbecue -- we call it "grilling" or "cooking out."
When you say "barbecue" here, people tend to think of the kind of slow-roasted meat August described, usually (but not always) with a flavorful sauce. It is distinct from other preparations because no matter what kind of meat you put in, what comes out is moist, tender, and falls right off the bone (if applicable).
Many of the cuts most closely associated with American-style barbecue, like pork shoulder, can be dry or tough when prepared other ways, so slow-roasting is the perfect solution. And while not all barbecue features a tangy, tomato-based sauce (the eastern part of the Carolinas use a tomatoless, vinegar-based sauce that features red pepper flakes quite prominently), in most of the country, when you say "barbecue," people will think of whatever their regional/familial variant of "barbecue sauce" is.
OK, fellow 'Mericans, which parts of that am I wrong about? I'm not a barbecue historian or anything, but these are my observations about how people think about barbecue in the places I've lived.
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before I lived in NC, I thought that BBQ was what Doc described.
Then I learned that I was wrong about that.
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JL is pretty much spot on. Some people use "barbecue" and "grill" interchangeably, but really "grilling" is quick, direct cooking over an open flame, and barbecue is the slow-heat method.
You will get many arguments as to what goes in the sauce, and whether the sauce goes on the meat while it's still on the grill or is just used as a condiment later. There are a number of regional styles. I myself am fond of the Memphis style, which is a little heavier on the sauce and will often add it during the last moments of cooking to get it a little crispy and carmelized.
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You will get many arguments as to what goes in the sauce, and whether the sauce goes on the meat while it's still on the grill or is just used as a condiment later. There are a number of regional styles. I myself am fond of the Memphis style, which is a little heavier on the sauce and will often add it during the last moments of cooking to get it a little crispy and carmelized.
Memphis-stylezz is my fave, too. I think it's sort of the "export 'cue" -- the style of barbecue people eat in parts of the country that don't have an indigenous type of barbecue (e.g., anyplace north of the Mason-Dixon line).
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Do me a favor, Doc, and don't ask about chili.
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Just remember, I'm pro-bean on that one.
That's why I don't want to talk about it. Some folks (I'm not going to admit to what camp I'm in) consider that a heresy. Then again, some folks put in chocolate, peanut butter, or coffee grounds, so what do I know?
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Yeah, if we start talking about chili it's likely to be worse than our taco fight (http://touamb.com/index.php/topic,5707.0.html)
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oh god not the taco fight
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Just remember, I'm pro-bean on that one.
I like beans, I just don't like what comes along with them. I've got a no-bean (browned ground beef and stew meat) chili in the crock pot right now. I'm doing a test run for Sunday since I'm doing a thing at a friend's place for the Super Bowl. Trying to have it spicy, but not so spicy that I'm the only one that will eat it.
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i skip the beans when i'm making venison chili, but then i commit a different taboo and cut the venison with beef. i had an oddly amazing vegetarian chili a couple weeks ago, as good as any homemade chili con carne i've ever had, and better than any restaurant's veggi chili. that's a recipe i need to get.
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I had an oddly amazing vegetarian chili a couple weeks ago.
I have been amazed by how good veggie chili can be (http://www.flickr.com/photos/pmcd9/342868608/).
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When the situation calls for, I'll throw that type of chili on top of cornbread, slightly crunched up tortilla chips or maybe even some rice.
Throw some shredded cheddar on top or sour cream in a pinch.
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If I'm reliving the days of yore, a bag of Fritos and a big spoon of chili dropped in, yo little league, ho, spork mounted and ready y'know.
frito pie is the shiznit.
also, as for me, chili has beans. when its for hotdogs, etc, its less of a stew and more of a meaty, tomato-based sauce.
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Also known as hot dog sauce?
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Go back to Cincinnati, holmes.
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I like Frito chili pie or chili-mac (chili on spaghetti), preferably with jalapenos, cheese, and diced tomato on top.
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I serve it in a bowl with a couple heavy drop biscuits.
all dippin and wipin
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I was not raised eating Chili for whatever reason. I think the times I have eaten it when friends have made it it has been more of a stew type thing.
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which is better, chili with ground beef, or steak chili?
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i had an oddly amazing vegetarian chili a couple weeks ago, as good as any homemade chili con carne i've ever had, and better than any restaurant's veggi chili. that's a recipe i need to get.
I have been amazed by how good veggie chili can be (http://www.flickr.com/photos/pmcd9/342868608/).
Ah, the good old days (http://touamb.com/index.php/topic,1602.0.html).
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Paul's video is awesome. I might need to try and replicate this BBQ business some time soon.
Now, by chili of course I assume you mean chili peppers (http://www.marions-kochbuch.com/food-pic/chili-pepper-oil.jpg)? Which I note you crazy yanks always seem to confuse with capsicums (http://www.chrissfruitmarket.com/images/P/Red%20capsicum.jpg).
This is a joke, I have seen chili around here, although only in a can.
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If I'm reliving the days of yore, a bag of Fritos and a big spoon of chili dropped in, yo little league, ho, spork mounted and ready y'know.
Oh man that really does sound good. Why didn't it ever occur to me to combine fritos and chili?
Somewhat related to fritos by way of chili: does anyone else love the shit outta corn nuts but can never find them anywhere? I used to be able to find them in big cans but now they seem to only be small bags at seedy gas stations by truck stops.
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what you call capsicums we call bell peppers, and they're totally not the same thing dude. there are a ton of different kinds of chile peppers ranging from what you linked, which look like thai bird chiles, to what's called an ancho chile, which is a big poblano that has been smoked to hell and back, and scotch bonnets, tiny little orange fuckers that'll knock you into next week.
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Personally, I like to add a re-hydrated chipotle pepper to my chili. Serious smoke factor. Serious yum. I typically add onions and beans to chili also. Sometimes corn and bell peppers.
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We have a zip-lock in the spice cabinet that has a few peppers in it. The only label on it is a skull & crossbones. My wife makes the call as to when it is opened.
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scotch bonnets, tiny little orange fuckers that'll knock you into next week.
Is that another name for the habanero? I had some pineapple habanero sorbet a couple weeks ago that was hella good.
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close - same species, even - but hotter
http://en.wikipedia.org/wiki/Scotch_bonnet_(pepper)
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what you call capsicums we call bell peppers, and they're totally not the same thing dude.
I know, I know. I was just saying that because if you asked for a pepper around here, even a bell pepper you'd never get a capsicum. We just like to randomly exclude plants from their family for no good reason.
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I know, I know. I was just saying that because if you asked for a pepper around here, even a bell pepper you'd never get a capsicum. We just like to randomly exclude plants from their family for no good reason.
It's a slippery slope from there to eugenics.
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It's a slippery slope from there to eugenics.
You know who else believed in eugenics?
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You know who else believed in eugenics?
Edmund McIlhenny (http://en.wikipedia.org/wiki/Edmund_McIlhenny)?
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You know who else believed in eugenics?
KHAN!
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Chris Onstad?
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A week of talk about ribs has caused me to purchase some beef short ribs. I'm thinking I want to put them in the slow cooker on Saturday as a sort of one week commemoration of my own rib popping loose. Anyone ever done up short ribs in the slow cooker? Thoughts?
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My thought is "awesome." When I've done short ribs, I've done a braise on the stove top, so the slow cooker is a very similar vibe. Last time I made them was this recipe: http://www.epicurious.com/recipes/food/views/-Carbonnade-a-la-Flamande-Short-Ribs-358557
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Pick something that fits your toothsomeness
On the one hand, that word (http://www.merriam-webster.com/dictionary/toothsome). I do not think it means what you think it means. (http://www.imdb.com/title/tt0093779/) On the other hand, it's side_show, so it does apply.
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Yeah I knew what I was doing with the words, but I also deliberately mangled the structure as a follow on because I have this conceit that it creates a patois of how I'm really thinking rather than just coming off as bizarre and impenetrable.
So yeah, I'm creating my own communication problems here, I 'spect.
Sorry, late to the party, but sometimes you write and I have to just roll with it and not try to understand it, and just enjoy the total package without getting a whole lot of substance out of it - because it sounds all good, but to try to figure out what you really mean might be too much work for AMBACC.
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I've got a friend who creates his own language (http://www.flickr.com/photos/pmcd9/5394697361/)
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So long as he doesn't create his own religion. Because down that path lies madness
(http://www.fotolode.com/images/jaydub69/tomcruisekillsoprah.gif)