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Fat Bastard

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Everything posted by Fat Bastard

  1. Driving around highland village and saw them boarding shit up. Lol. Sent from my iPhone using Tapatalk
  2. He was here. In Waco in 93. Moose out front shoulda told ya
  3. Did some asian marinated pork tenderloin and chicken thighs. Served with spring mix salet with homemade miso ginger dressing. Corn dressed with salted Plugra butter which I fucking love Sent from my iPhone using Tapatalk
  4. Went to the Wood Shed (bbq place) or whatever the fuck Love’s restaurant at Levy Park is called. Great space on a nice day but the food absolutely sucked all the way around.
  5. That’s kind of what I’m getting at. You’re pretty young to have major atherosclerotic disease if you don’t have major risk factors. We’ve seen an uptick of hypercoagulability (in my arena, that usually equates to increased PE’s), so that’s why I asked if you had a bubble study to eval for PFO. What were the symptoms you presented with?
  6. Sorry to hear of your stroke. Hope you recover quickly. Do you know if, while you were in the hospital, they documented either you having atrial fibrillation or do what’s called a “bubble study” echo to evaluate for a PFO? You’re pretty young, not knowing any of your medical history.
  7. 1.5 sticks butter 1/2 cup flour Trinity garlic Crawfish to your hearts content (i used 2 bags of the frozen American crawfish from H-E-B) 2T tomato paste 2-3 cups of Low Na+ chicken stock (depending on how thick u like it) 1T paprika 2T tony cacheres creole seasoning 1T dried parsley 1T worcestershire sauce Take roux to a peanut butter color. Add trinity (With a pinch of salt). Sautée until softened, took me about 15 min. Add tomato paste and spices. The creole seasoning is very salty so be careful how much added salt you add. Let it simmer for 10 min. Add Worcestershire and crawfish. Simmer 10 more minutes and serve with white rice. Finish with Squeeze of lemon And hot sauce at table side
  8. Felt like having some seafood tonight. Whipped up some crawfish étouffée. Good shit. Kids even ate it. Sent from my iPhone using Tapatalk
  9. My all time favorite breakfast. Beautiful
  10. Above is what I use. I don’t use the Teriyaki “Baste and Glaze” one. Not saying it wouldn’t work, just haven’t tried it. Sent from my iPhone using Tapatalk
  11. 2 parts mayo 1 part Guldens spicy brown mustard kikkoman Teriyaki and honey to taste. The teriyaki gives it the bite and honey the smooth/sweetness. I mix the mayo/mustard quantities I want then start adding the teriyaki and honey to taste. It’s an exact carbon copy. If u have too much bite from the teriyaki, need to add some more honey. Let it all set up in the fridge for a couple of hours too
  12. Starting to empty the freezer of all the meat rations I loaded up on during Covid season. Felt like making some cheesesteaks. Had some ribeyes from Costco that I sliced thin. Finished with mushrooms and homemade Mustard Blend. Plate is a salad plate for scale. Slammed/went hard. I’ll see myself to some more allopurinol. Sent from my iPhone using Tapatalk
  13. Yeah, he could be a douchebag professor who takes attendance at South Texas West Plains University
  14. Keep getting emails from Doris Metropolitan. Their bread service is amazing and they sent one out a few days ago for fresh challah. Couldn’t resist, so made some nutella stuffed Challah French toast (and some non-stuffed ones too for balance). Turned out absolutely amazing and the kids loved it. stuffed ones are double thickness and in foreground. Nonstuffed smaller thickness and in background
  15. SIAP Long but very informative read if you have the time (2007 journal article above) https://cmr.asm.org/content/20/4/660.long In other words, fuck China.
  16. crown of head and back of neck. For most Non-N95. N95 have a special way of placing
  17. Chiropractors - absolutely. True charlatans. Dentists calling themselves doctors? I don’t have a problem with. They’re mouth specialists and nobody else with an MD who isn’t OMFS has their expertise. And I love podiatrists. They are a key referral source for my large PAD/CLI volume.
  18. I don’t work a vent, dickhead. If you read my earlier responses I said we were allowed to them as medical students and ED docs do them in emergencies. And your long winded responses to most everything that don’t really add anything make you as useless as Brisket. I’d take a 100 CTJ’s over both of you. And judging by your posting history I would’ve guessed you were either a community hospital physician or work at a VA. You just seem the “type”.
  19. Lol, go back to your community hospital, bro. I’m sure it’s great.
  20. Full disclosure, I have pivoted to everything being done by CV-Anesthesia since residency ended as that is my focus, so what goes on in the general OR nowadays, I don’t know. But when I was rotating through general, it was still anesthesia with residents. Again, always at large teaching hospitals.
  21. I'm a PA and have worked in the OR at multiple hospitals in large cities. Wife is also in CRNA school. At every place I have worked at, the CRNAs do the majority of intubations for the cases they are running. Depending on the facility, the MD may or may not be in the room during induction and intubation, but even when they are there, the CRNA does the intubation 90+% of the time. I would not say most good hospitals have MD-only intubations, based on my experience in many DFW and Houston-area hospitals. In the hospitals I have always worked at (re: teaching hospitals), it has been the attending anesthesiologist or the anesthesia resident who does the intubation. Not saying a CRNA can’t do it. Shit, we used to do them (under supervision) as medical students. Fuck, even ED docs do them. If they can do them, anyone can do them. But, CRNA’s are not MD’s, no matter how badly they want you to think they are. Good income tho.
  22. Bread, absolutely - I’ve tinkered with baking and not only is it a royal pain in the ass, 99% of us don’t have the appropriate ovens to cook a piece of bread better than a legit bakery. What’s the most expensive piece of bread you’ve even bought? ~$5. Of course I’ll go the bakery route for high quality shit. same goes for ice cream. While you can absolutely get high quality ingredients and mix ins to your heart’s content, most non-commercial ice cream makers will never churn the cream good and fast enough to prevent some ice crystal formation. burgers I disagree with. While you can’t find awesome buns at your local H-E-B, you can get much higher quality beef, bacon and cheese.
  23. From what I’ve been able to gather, he’s not an MD but likely a CRNA. At my hospital, and most good hospitals, they’re not allowed to intubate. They only manage the vent once the patient is intubated by the attending anesthesiologist. Now, if he works at some shitty ass community hospital, all bets are off.
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