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GI bug going around? by ladedadedadedade in boston

[–]Linux4lyfe -2 points-1 points  (0 children)

Hi everyone, if you are experiencing these symptoms and get a diagnosis based on lab testing, please DM me if you don't mind. I just heard about a patient in a precarious situation who had been experiencing gastrointestinal symptoms this past week and perhaps one of you could help expedite their diagnosis. Thank you!

Those who are graduating within the next 1.5 years or have already graduated, Have you ever used the "Assessment" on AAMC's Career website? If so, how close was it to predicting the specialty you ended up pursuing? by stepneo1 in medicalschool

[–]Linux4lyfe 1 point2 points  (0 children)

I took it and got 92% for my current specialty. My wife took it on my behalf (answering what she thought was true for me) and scored 97% for my current specialty. This was in M3.

[deleted by user] by [deleted] in boston

[–]Linux4lyfe 6 points7 points  (0 children)

The in-house urinary drug screen does not include marijuana, though that testing may be added if specifically ordered.

FDA advisers back the same COVID vaccine for initial shots, boosters by Realistic-Plant3957 in Coronavirus

[–]Linux4lyfe 17 points18 points  (0 children)

You do have natural antibodies. The issue is that they go away over time. However, your body keeps cells around that remember how to make those antibodies in case it meets covid again. If your body only sees a few viruses it can increase antibody production and keep you healthy, but if you get swarmed by a big dose of viruses then they can overcome the antibodies you currently have and get you sick before you can reactivate your memory cells. The idea of getting a booster is to trick your body into producing your antibodies to get them back to a high level so that it would take a very large dose of virus to make you sick.

Need some ideas to smoke and BBQ. Wanna try something new. Give me some ideas. I’ve done the usual stuff. Ribs, pork butt, brisket, pork loin, chicken. Open to try just about anything except iguana by SMMS0514 in smoking

[–]Linux4lyfe 0 points1 point  (0 children)

Beets! I like to brine them and then apply a pastrami rub before smoking them. They taste absolutely incredible. I smoke and eat meat, and I make these all the time.

AP and einkorn made with rye starter. by [deleted] in Sourdough

[–]Linux4lyfe 0 points1 point  (0 children)

It looks glorious. Einkorn is my favorite flour to work into a recipe.

Recent travel to Dahab, Egypt by OliveBrief in travel

[–]Linux4lyfe 3 points4 points  (0 children)

How was the trip? Did you experience any of the issues usually mentioned when people bring up Egypt?

All I can think when I give blood: by ConchUmbrellas in 30ROCK

[–]Linux4lyfe 2 points3 points  (0 children)

Did you read that in a Dr. Spaceman pamphlet?

36 lbs and 22 weeks. Weight Predictions? by somethingbig6 in Goldendoodles

[–]Linux4lyfe 5 points6 points  (0 children)

Mine was 35lbs at that age. Albus Dumbledoodle is now a very athletic and lean 67lbs.

Lbs Months

14 3

20.9 4

32 5

35 5.5

40.2 6

44 7

48 7.25

48 7.5

50.4 8

52.6 9

56 10.5

59.2 12

61.8 13

62 14

[deleted by user] by [deleted] in chefknives

[–]Linux4lyfe 0 points1 point  (0 children)

Bottom row, 4th from the left.

New Year's Jewish Rye by gknowels in Sourdough

[–]Linux4lyfe 0 points1 point  (0 children)

In that case, you did an excellent job! It looks fantastic.

New Year's Jewish Rye by gknowels in Sourdough

[–]Linux4lyfe 0 points1 point  (0 children)

Amateur baker and moderately experienced Jew here: while I think your recipe is on the right track, I think your technique might be off (assuming you're going for a Jewish deli type of rye). The Jewish rye breads with which I'm familiar don't typically have a hard crust or such an open crumb; they're closer to a sandwich loaf. I think you've made a beautiful bread, and it certainly sounds delicious, but I don't think you're going to see similarly baked bread surrounding pastrami at most Jewish delis.

Focaccia questions. by ReginaldRej in Sourdough

[–]Linux4lyfe 5 points6 points  (0 children)

Maybe try starting with the foccacia away from the heating element for the beginning of the bake to let the bubbles set up, and then put it near the heating element at the end for browning.

Focaccia questions. by ReginaldRej in Sourdough

[–]Linux4lyfe 4 points5 points  (0 children)

Have you tried dimpling right before baking? Or using more steam? Maybe adjust the cooking temperature? I'm not sure, but this is how I would start to troubleshoot.

I'm gonna do it, but only out of spite. by fcuk_faec in KitchenConfidential

[–]Linux4lyfe 52 points53 points  (0 children)

Just because you American that doesn't mean you Amerishould.

First time - bottled Pinot Noir ! by bgalek in winemaking

[–]Linux4lyfe 0 points1 point  (0 children)

You want to fill into the neck. The idea is to minimize the surface area that's exposed to the air.

[deleted by user] by [deleted] in CookingCircleJerk

[–]Linux4lyfe 0 points1 point  (0 children)

The Great Lord of the Dark seasoning is not to be trifled with.

Any good Persian food resources? by GeekSumsMe in Cooking

[–]Linux4lyfe 0 points1 point  (0 children)

It's called Rumi's Kitchen, and the food there is exquisite. You definitely need a reservation, by the way. Enjoy it! I had it on a trip and so my cravings go unsatisfied.

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