How to do it: Visual examination of the proximal phalanx of the third "ring" finger of the left ("sinister") hand.
Possible findings - documentation:
1. Nil.
2. Ring - describe ring.
3. Ring callus - note.
The upshot is that my frequent failure to perform this simple task has resulted in mockery from my physical diagnosis comrades,
Saturday, February 17, 2007
Tuesday, February 13, 2007
Tofu Cube... OF DEATH!!!
I had a charming case of food poisoning last quarter, which I was able to (thanks to Medical Micro) identify as heat stable staph toxin. I don't want to go into it now, but at the time, I asked my friends who had been at the same restaurant if anyone had the same symptoms, and a friend wrote back that she can't get food poisoning since she doesn't eat any meat.
Contra that, today I noticed a report in the CDC's Morbidity and Mortality Weekly Reports, and they talk about this Chinese couple that got botulism from their fermented tofu.
Anyway, I have extracted below the recipe for TOFU OF DOOM.
The tofu was a commercially packaged product purchased at a retail market. In the home, the tofu was boiled, towel dried, and cut into cubes. The cubes were placed in a bowl, covered with plastic wrap, and stored at room temperature for 10--15 days. The tofu was then transferred to glass jars with chili powder, salt, white cooking wine, vegetable oil, and chicken bouillon to marinate at room temperature for 2--3 more days. Finally, the fermented tofu was stored and eaten at room temperature.
*
Note that I cite MMWR below.
Contra that, today I noticed a report in the CDC's Morbidity and Mortality Weekly Reports, and they talk about this Chinese couple that got botulism from their fermented tofu.
Anyway, I have extracted below the recipe for TOFU OF DOOM.
The tofu was a commercially packaged product purchased at a retail market. In the home, the tofu was boiled, towel dried, and cut into cubes. The cubes were placed in a bowl, covered with plastic wrap, and stored at room temperature for 10--15 days. The tofu was then transferred to glass jars with chili powder, salt, white cooking wine, vegetable oil, and chicken bouillon to marinate at room temperature for 2--3 more days. Finally, the fermented tofu was stored and eaten at room temperature.
*
Note that I cite MMWR below.
Wednesday, February 07, 2007
After I dressed this morning...
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