Cooking with Arthritis
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| Forum Home > Chatter Room , The open Chat room ! > 2010 ARC fly in to Capitol Hill | ||
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Site Owner Posts: 851 |
American College of rheumatology , (ACR) fly in to capitol hill was one of the most amazing experiences . This is an annual event where a group of Rheumy's and patients jet off to the hill to have a series of meetings with the congress men and women of their state to discuss issues of concern. This years event was a little different everyone who attended became a part of history. As you know this last week the topic on everyone's mind was the health care bil and was it going to pass and if so what does this mean for our country ? I am honored to been able to have been a part of it. The topics we discussed are of great importance to not only persons with arthritis but all Americans. The top issue for me was the elimination of consult codes for doctors. If these codes are not reinstated most specialist will not be able to afford to see new patients ! Let me explain , let's say before the codes were eliminated the doctor was reimbursed 300 dollars to come to the hospital to see a patient who was there for unexplainable unbearable pain. The doctor comes in and spends four hours going over the records and the findings of the er doctor and then examines the patient. She or he makes a diagnosis and its RA. When it comes time for that doctor to get paid the insurance company pays them forty dollars not the three hundred they deserve. Simply not fair. That doctor gave hours of their time and their expert opinion only to not have gotten pain even enough to cover the gas and lunch. How many times do you think that doctor will come back for other patients ? In our country doctors spend many years in college and thousands of dollars beyond what a primary care physician does. Without specialists those of us who need them may not be able to see them due to lack of payment or in some cases the physician has closed their doors to their practice simply because they can't afford to keep them open. The other subjects discussed Support preventive health care :medicare fracture prevention and osteoporosis testing. This would make it affordable for doctors to have the machine and the means to do bone dentistry tests done right in the office at a lower cost to the patient and instant results. More funding for arthritis research was another important topic. One of the most well known but maybe one of the most important issues was the SGR , this is the sustainable growth rate. Without it again the physician loses monies deserved. They have been ask to take a decrease of 21.3 % in pay. Again, I think this is of great importance ! I want top notch care for all Americans. We pay into our insurance all of lives and when we become ill I think they should pay without dispute. Enough said about that. Let's talk fun stuff. On a personal note, I had an absolute blast. I felt like a child in a candy store seeing it for the first time. From the hotel to the dinner to capitol hill it was a first class trip all the way. I have stayed in many first class hotels in my life and must say the staff at the Sheraton Inn Arlington were first rate. We were treated like royalty. The food was along the lines of divine. I had met so many truly special arthritis survivors and their families and their stories were nothing less than amazing. Their strength from the children to the elderly is inspirational to say the least . To be in tremendous pain and all of them still came and walk those halls from meeting to meeting and still huge smiles across their face left me speechless and for those who know me that is not an easy task, lol. I am looking forward to next year. However; I will wear different shoes, lol | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Member Posts: 537 |
Wow ! Amazing lady and really interesting stuff Mel ! I just dn't know how you do everything you do, but I am so glad you do it. Thanks ! | |
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-- Seeing the world through a Lens !
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Member Posts: 537 |
By the way Mel, you look like a model ! Beautiful pictures. | |
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-- Seeing the world through a Lens !
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Member Posts: 436 |
Sounds wonderful ! I would like to go someday. How cool ! and agreed Thank you Melinda ! | |
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Member Posts: 183 |
Hey thanks for explaning what it was all about. Glad you enjoyed it. Thanks for speaking for me | |
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-- Lover of all foods
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Member Posts: 487 |
Ms. Winner, It is truly an honor to know you. This was a fantastic account of your experience. I am so proud of you. I like the way you said in detail, what all of this means to our healthcare system. BTW: Does Pata still have real bad gas? Hope he's feeling better. That can be so very painful. My Love, Lizzy | |
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-- Love is the only thing that heals us. But Drugs help!
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Site Owner Posts: 851 |
Thank you Lizzy , and as for ta could not tell you. | |
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-- Keep on cooking real memories are made in the kitchen - Melinda Winner
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Cooking terms and abbreviations:
c. = cup
T. = tablespoon
tsp. = teaspoon
lb. = pound
lg. = large
Pinch = app. 1/8 of teaspoon
Allemande: one of the four mother sauces. It is an egg-enriched velouté. A velouté is a white stock-based sauce.
Al dente: usually referring to pasta—slight crunch to the bite.
Au jus: the drippings released from meats as they are slow cooked.
Bake: to cook food in the oven, usually with little fat or liquid. Also refers to the cooking of baked goods.
Bard: the process of wrapping meat in a thin layer of fat to retain moisture.
Baste: to pour or spoon liquid over food while cooking.
Béarnaise sauce: an emulsified butter sauce made with egg yolks and clarified butter, seasoned with tarragon, shallots, and vinegar. Usually served with steak.
Béchamel sauce: This is also one of the four mother sauces. It is a white sauce made from a butter and flour roux. There are hundreds of sauces that start with this classic white sauce.
Beurre blanc sauce: a classic French sauce made from a wine and vinegar reduction finished off with butter.
Blanch: to immerse food into boiling water briefly to par cook. The food will then be finished using a second cooking method. This method is also used in the canning process of fruits and vegetables to remove the skins.
Braise: to simmer foods on the stovetop in a very small amount of some form of fat to brown.
Break: usually means a cream sauce has separated during the cooking process.
Butterfly: to cut food in half but not all the way through; when completed, it will resemble a butterfly with open wings and will lay flat on any surface.
Caramelize: to cook food over a fairly high heat until the foods’ natural sugars are fully released, and the food turns caramel in color.
Chiffonade: to roll leafy vegetables and cut into small strips.
Chutney: an Indian condiment made from fresh fruits, vegetables, and spices; usually spicy and sweet.
Confit: usually refers to duck or goose that has been slow cooked in large amounts of fat and stored in the fat until service.
Deglaze: to use liquid to remove the remits of the item cooked in a pan, such as meat, fish, poultry, and vegetables. Wine is usually the first choice for deglazing—some use stocks, broths, and water.
Egg wash: equal parts of water and beaten egg used to brush on baked goods for added color during baking and to seal pastry before baking.
Espagnole: one of the four mother sauces. It is a brown stock-based sauce used to make various other sauces. For example, to make this sauce you could start by using a beef stock and finish with seasonings and slurry.
Fillet: To remove the bones from fish, meat, or poultry.
Ganache: a creamy mixture of melted chocolate and heavy cream used over cakes and desserts.
Julienne: to cut vegetables or any food into small, even strips.
Leaven: the act of rising in baked goods. This usually happens when leavening agents are used such as baking soda, baking powder, potato starch, air, and whipped eggs.
Marinate: to soak foods in a seasoned liquid to enhance flavor.
Mince: The procedure used to chop food in tiny little pieces. This is usually performed with a chef’s knife.
Mirepoix: celery, carrots, and onions that are chopped and used as a soup base and to season other foods while cooking.
Mother sauce: There are four basic sauces that are referred to as mother sauces simply meaning they are the base sauce where many other sauces are created from them. Some believe there are five, the fifth being emulsified sauces such as mayonnaise and hollandaise sauce.
Pipe: This is when you are decorating cakes, cookies, and pastry using a pastry bag and a decorating tip. It is also when you are filling foods with a filling using a pastry bag.
Poach: to cook food in liquid.
Puree: to puree, grind, or mash solid foods to a smooth consistency.
Reduce: to boil liquid to concentrate its flavor and thickening.
Render: to cook down, melt the fat in meat.
Roux: flour and butter or any fat mixed to form a paste. Used to make a base for sauces or stews.
Sauté: to cook food quickly on the stovetop over high heat with little fat.
Sear: to brown quickly over high heat.
Simmer: to cook food over low heat for long periods of time.
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Conversion Charts
Metric Conversion Chart
US Canadian Australian
1/4 tsp 1 mL 1 ml
1/2 tsp 2 mL 2 ml
1 tsp 5 mL 5 ml
1 Tbl 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 50 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 litre
Weight
1 ounce 30 grams 30 grams
2 " 55 " 60 "
3 " 85 " 90 "
4 " 115 " 125 "
8 " 225 " 225 "
16 " 455 " 500 " (1/2 kilogram)
Temperatures
Fahrenheit Celsius
32 degrees 0 degrees
212 " 100 "
250 " 120 "
275 " 140 "
300 " 150 "
325 " 160 "
350 " 180 "
375 " 190 "
400 " 200 "
425 " 220 "
450 " 230 "
475 " 240 "
500 " 260 "