Really, we're going to end up getting a new mixer
In all of NYC, there isn't a single repair shop you can haul it to?
Stripped worm gear. A quick look on the net shows videos, places to get parts, and so on. Jamming motors and stripping gears was a favorite childhood activity of mine. There's undoubtedly a little old guy in a narrow little store near you who can help too.
You don't want a Mac. You can't even get a fucking juicer attachment for those things.
I'm sure someone at a local home appliance repair place can fix it for you, but KitchenAid will also be able to as well. It's a bad time of the year for it, but you can contact their After Sales department and arrange for it. However, I suspect that as it is out of guarantee the local shop will be able to fix it for cheaper (as you wouldn't have to pay postal fees, if nothing else).
Oh hey, just read the last paragraph. I don't know about fixing it at home, but I still think it might be worth it to take it down to a repair place.
Hey, what kind of cookies should I make for a cookie exchange this afternoon? No stand mixer. Something that isn't time consuming but still tastes and looks great would be preferred.
And if you were in the UK, I'd be happy to arrange it all for you, since, well, it's what I do for a living at the moment.
I've had terrible luck with finding local people to fix appliances, but I should probably try.
My (in this instance, not so) better half has been trying to kill our KA stand mixer for several years now, as he is in love with some kind of Swedish countertop spiral mixer. Repeated attempts with oversized batches of brioche dough have not yet worked. I hope he doesn't see this post!
I suggest you pick up the suspected necessary parts before Christmas, and then you can spend a thoroughly enjoyable Boxing Day fixing it yourself. Sounds lovely.
as he is in love with some kind of Swedish countertop spiral mixer
Those things are crazy. Would like to see one working IRL.
and then you can spend a thoroughly enjoyable Boxing Day fixing it yourself. Sounds lovely.
For me, this would be a recipe for complete and total unhappiness, thus the recommendation to take it somewhere. But if you like fixing things a la DQ & Biohazard, we need a live blog of it! Your readership will want to know.
Coconut macaroons? I haven't made the linked recipe, but it looks about right and not too much trouble (if whipping the whites seems like too much work, I bet you'd get perfectly reasonable results, albeit a little different, skipping that step and just stirring eveyrthing together.
10: I'm not particularly skilled at fixing things, but I do like trying.
6: I live linzer cookies for prettiness + tastiness, but that's probably because I just love jam.
10 was me, by the way.
Can you all admit that dairy queen is way more SWPL than I am? Thank you.
Awesomesauce. This looks like someone who solved the same problem.
(Yeah, I posted here before googling "KitchenAid stripped gears". Wanna make something out of it?)
My only concern is that other people with the stripped gear problem seem to report the beater head not spinning at all, rather than spinning with no torque. This probably just means that my gear isn't completely stripped, though, and it's still the same problem.
Also, fascinatingly, the relevant gear is apparently plastic rather than metal -- it's designed to sacrifice itself to save the motor. Nice design. Now to check my model number and order the part off Amazon.
Plastic rather than metal explains how I didn't hear it happening -- I was having trouble believing I'd stripped a gear without a horrible grinding noise, but now it makes sense.
So this is what Stockholm Syndrome looks like when it comes to kitchen appliances. And then it stopped working! It's brilliant, I tell you!
I guess either I'm lazy or I don't have enough things to spend money on. Faced with this problem I would throw it out and buy another without a second thought.
Really? You'd spend another $300-$500 when you could fix it yourself for $20 or have it fixed for $100?
Stand mixers cost that much? I don't even have a stand mixer, so I was guessing $150 or so. The closest thing I have is some kind of mixer/blender thing I ordered with United miles but hardly ever use.
I'm about to drive to my mom's house where any holiday mixing is going to be done on one of these bad boys.
I was expecting to give up and buy a new one -- talking about fixing it was mostly to amuse myself, rather than expecting it to work. But given that googling revealed that what failed is probably the mechanical equivalent of a fuse, and the mixer is fundamentally fine, and reports from people who have successfully fixed them, it seems worth a shot.
I've spent $20 ordering the parts, and I'll probably spend New Years Day doing the repair (given that I won't have the part until then).
I think putting that brown sugar in the microwave for 30 seconds could have saved you a lot of trouble.
This is where I sheepishly explain that our microwave isn't working either.
It's not really hard core since it's small enough to be tabletop and doesn't take three-phase power. But it's still pretty nice.
I don't want to say you're everything that's wrong with society, essear, but … that's just because I'm so conflict-averse. I still think it.
Not even sure what a stand mixer is. Is that one in 23? Takes up a lot of counter space.
our microwave isn't working either
You can probably order some plutonium online and put that next to the food in the microwave.
21: For me it would depend on how much things had improved during the time I had the gadget. I just did a replacement of my fixable graphics tablet but would try dealing with my KA mixer myself.
Swedish countertop spiral mixer
You can't just mention that without providing a link. C'mon, where is the mixer porn?
I won't say nosflow is a master of proslipsis, but...
I'd say this discussuon is the SWPLest thing I've read recently, but I just read this article about vegan butchers which couldn't be more SWPL if one of them was named Kale, which he is.
29: It's true. I'm right up there with police brutality and racism.
33: I assumed it was one of the these but may be wrong.
how much things had improved during the time I had the gadget
And of course famously KA haven't changed their design in a bajillion years so.
Googling, there seem to be lots of KitchenAid stand mixers much closer to the price I would have guessed than to ogged's figures.
Roughly on-topic: I was worried I was was fooling myself and wasting my time as I went about gathering supplies and prepping for making Christmas cookies with my 3yo but boy howdy that went over like gangbusters. Every part of it: cutting out shapes, sprinkling them with sugar and eating them, of course. (Waiting for them to bake and cool, not so much. And not being allowed to eat all of them immediately, also not a big hit.)
38: MSRP on their bottom-of-the-line model (which is what I have) is $250. The serious ones start at $400.
Coconut macaroons are the cookie of despond. I associate them with Passover. They are the passover consolation cookie. They mean "you can't have real cookies because reasons."
If you live in NYC, can't you just *buy* Christmas cookies? There are like ten billion excellent bakeries there, right?
(Sorry, I live in Fucktown, Arkansas, remember. No bakeries at all here except the shit one in Wal-Mart.)
Googling, there seem to be lots of KitchenAid stand mixers much closer to the price I would have guessed than to ogged's figures.
Remember, OGged only shops at places where chicken breasts cost $12 a pound or whatever the hell that thread was about.
We have a stand mixer in the basement. It's been unused since we've been in the house.
I don't understand. How do you make meringue?
37: That is pretty hott. It may also solve my need for a food processor with more horsepower.
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Wow, I had no idea this was happening.
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41: I felt like that until I tried fresh macaroons (as opposed to the awful canned ones). They cured my aversion to, not only macaroons, but coconut itself.
Is a macarons the same as a macaroons? Because if I want a macaron, I could walk up the street and buy one from a guy so French that it's almost funny. But I won't, because it's a small little cookie that costs about as much as a beer.
A macaron is not the same as a macaroon.
You can probably order some plutonium online and put that next to the food in the microwave.
Yellow cake is the perfect dish to make your holiday guests feel warm and glowing.
6: No stand mixer needed, although a hand mixer to cream the butter and sugar. I made these Salty Chocolate Nutella Thumbprints with dark chocolate cocoa powder and they were easy and very good, not too salty.
Easier than cookies if you can find chocolate wafers: Chocolate Rum Balls. I think I'd use bourbon for future batches.
Fancier but may require shopping: Oaxacan Chocolate Cookies. I used dark cocoa powder. They're not very pretty, but my coworkers liked them. I can't easily find Mexican chocolate, but regular chocolate is fine, better with a little chili powder.
I worry that my middlebrow food tastes will be judged every time I post something food related.
I don't think I even achieve middlebrow -- I end up at "this would have been pretentious in 1975, now it's just puzzling." Works for me, though.
Macarons are much nicer than macaroons but I suspect hard to make.
Those cookies where you have to like rest the dough overnight or whatever are really good but obviously time-consuming. What're they called anyway huh. GOlly.
55: So, fondue at your place tonight? I'm still expecting to hear how salted desserts are so over. Using recipes from the newspaper rather than a carefully curated cookbook by someone I've never heard of is probably just another sign I've got bad taste.
57: Isn't that most cookies? It usually is more to get pretty shapes or easy rolling while using a lower ratio of flour:butter than for any real reason.
Hmm, the first recipe in 54 looks good. Maybe with jam instead of Nutella filling. (All the recipes look good, but that one looks easy-ish.)
59: I dunno. I'm not really a cookie person. The ones I'm thinking of are inedibly hard, or something, if you don't do this, and the dough is incredibly stiff.
60: All are easy, promise. The rum balls aren't even baked. The first ones were the boyfriend's and my favorite, though. I'd see how jam tastes in one before filling a bunch, because the slight saltiness might get a little weird with the fruit.
61: Fair enough. I don't bake cookies very often, but I've made many dozens this December to try to find some good recipes for Christmas cookies. I was getting tired of my family's standard set.
This is so weird but it happens to me: when my ear gets clogged, the action of perpetually trying to unhinge my jaw, to get it to pop, eventually does something so that I can't close my jaw normally. Like right now I can't put my lower jaw back far enough to get my molars to touch - my front teeth keep hitting and preventing it.
It happened last night, and just sleeping was enough to reset things so that I could close my jaw all the way again, so I'm not worried, but now I've messed it up again. It's annoying. Plus the the clogged ear.
Read some of the stuff on Temporomandibular Disorders (TMD). My wife had a similar chronic dislocation from only chewing on one side of her mouth until she got a problematic wisdom tooth removed.
Thanks! I think that link just called me a quack.
I worry that my middlebrow food tastes will be judged every time I post something food related.
Me too. But all of those sound delicious and I will be putting them on my Christmas list (though the Rum Balls would definitely become Whisky Balls).
67: Thanks for the reassurance. With the last one, having chilled dough makes it much harder to slice the cookies - they sort of crumble due to the chocolate bits, so I think I'd either skip chilling or let the refrigerated dough warm up. I ended up shaping them by hand to press in all the crumbled dough this time. Do stick with the specified thickness, though, or the baking times are too long. They end up with a slightly crunchy/crumbly outside and a softer center.
I don't think I even achieve middlebrow -- I end up at "this would have been pretentious in 1975, now it's just puzzling." Works for me, though.
It's so hard to find good macramé blogs nowadays. And why are there no new wheat germ recipes?
I don't want to exaggerate, but anxiety about being middlebrow has pretty obviously destroyed America is a country. Everything has to be either aggressively stupid or aimed at people who think Stockhausen was too tuneful and Sokurov too action-packed.
That said, McCartney sucked, and Lennon was the only good Beatle.
I have made figgy pudding. Because of the song.
70: don't forget essear's role in all this.
70: don't forget essear's role in all this.
He made a deathdiscomfort ray, didn't he? I warned him, and how he's done and gone too farever-so-slightly beyond the mainstream.
71: Only a middlebrow vulgarian like yourself would think so. If only TNR's back of the book still existed, so I could write a long-form piece about how wrong you are.
70: but your middlebrow Grothendieck summary was a hit!
If you make figgy pudding (at least if using the recipe without a ton of brandy), allow for expansion and maybe put some foil under it.
If someone on here mocks your food/recipe you should welcome their hatred and mockery.
If only TNR's back of the book still existed, so I could write a long-form piece about how wrong you are.
Just be sure to use enough anti-Palestinian racism.
A snob pretending to be middlebrow pretending to be a snob.
Swedish countertop spiral mixer: http://www.ankarsrumoriginalusa.com/store/pc/Ankarsrum-Original-Mixer-AKM-6220-p7.htm
He experienced a coup de foudre when he saw it in operation in the kitchen of friends who have an organic farm in western Sonoma, just to completely solidify ogged's observation. But note this is my better half's love affair, not mine. I'm fine with having one of these mixers, and even with replacing the KA mixer with one, but the KA is still a perfectly good machine and my position is he has to find a good home for the KA where it will be used for the many, many years of useful life left to it before we chuck it for the Swede, not engage in premeditated murder. Besides, we have less than zero counter space and so things like mixers live tucked away and have to be hauled out for use, and I can't usually be bothered, hence the entire enterprise sinks back into the bog of inertia.
I think ogged's observation re relative SWPL-ness is likely a fair cop, except it doesn't seem to fit me really - but then wouldn't that be a prime characteristic that you don't think it's you? Anyways, neb has seen us in our home habitat so he can award the laurels of shame to either ogged or me.
One of my favorite Christmas cookie recipes is from the NY Times years ago, "Yugoslavian Christmas Cookies", very delicious and look far more complicated than they really are. If you can cut them into diamond shapes rather than squares they look pretty fancy: http://www.nytimes.com/2008/12/21/magazine/21food-t-002.html?_r=0
The figgy pudding tasted like figgy ginger bread. Possibly because it had a cup of molasses.
31: you meant to address that to urple, ogged.
Excellent feint, nebs. It's okay, I can take my lumps.
middlebrow food tastes
Yeah, jeez, lemme tell you about that early date with lurid when I made W.G. Sebald for dinner. There's a mistake you only make once!
Re 37 These words
It's Not Just A Mixer ... Its the accessories that make the Ankarsrum Original a true KITCHEN CENTER. With the optional accessories you will grind meats for hamburger and sausage; strain/puree fruits; slice and ...
should only have been delivered by Ron Popiel.
Speaking of, why would you want to flake grains for oatmeal? I don't even know where you'd buy whole oats that doesn't already sell them steel cut.
So I made those salt-chocolate cookies and filled them with jam instead of nutella. They're quite good. Then the cookie exchange people cancelled due to, I guess, a sudden illness. Lots of cookies chez nous.
You're history's greatest monster, Nutella hater.
So glad they turned out and that you like them, Bave. Shame to be stuck with all of one kind rather than a nice variety, though. On the other hand, you probably don't really want food made or touched by sick people.
For the record, just plan figs taste much better than figgy pudding.
Anyway, I'm writing out Christmas cards. The trick I use is to write out maybe eight sentences about family things and then use 0-3 of them in any given card (some people just get the words already printed on the card and "Merry Christmas"). It's more personalized than a Christmas letter and, assuming the people I'm writing the cards to still talk to each other, everybody will get all the information.
This year, I'm saving money because we found a pile of old cards in the closet. Some of them were already filled out and set in the closet for at least nine years. About half were to people who are now dead, which was sort of depressing.
I must have mailed the ones to the younger relatives and just forgotten about the old people set.
"A favourite of Swedish cooks since 1940" my arse
This year, I'm saving money because we found a pile of old cards in the closet. Some of them were already filled out and set in the closet for at least nine years. About half were to people who are now dead, which was sort of depressing.
Dear Cousin Wilbur,
As you can see this was originally written for Edna five years ago but never sent. But since everything is pretty much the same this except for us all being older and your mother being dead I thought I'd reuse it to save some money. Merry Christmas!
Moby
98: A good epitaph for a gravestone.
Man, I love that Swedish mixer, but if I had $800 for the kitchen appliance budget, it would be hard to justify not spending it on an oven that works.
95: That's not a great recommendation; I'm given to understand the Swedes are enthusiastic improvisers in the kitchen, but often with disastrous results.
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Sitting in this waiting room while my car gets new tires, the CBS morning show has run segments about how Cubans secretly long for life in the US, how China loves a new restaurant serving American-style Chinese food, and how Garfield creator Jim Davis is as fun-filled as ever.
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The mention of macarons made me think of something that's been bugging me.
I went to a restaurant for afternoon tea. (One of the things on the dessert tray was a macaron which is what made me thing of it.)
The restaurant is run by someone I know, and it was a prix fixe afternoon tea. It didn't seem like they had their best waitstaff yesterday, and the service did not seem that great.
They served scones, then sandwiches, then tiny desserts (a macaron, a bite of cheese cake with thyme gelee, and a little lemon tart thing, then a slice of buche de noel to split. Before the buche de noel came (and the waitress didn't say what was going on) she cleared our plate and gave us a new plate with napkins on top. We had napkins. It felt unfriendly--like she was kicking us out; I'm sure that she didn't mean to.
The portions were tiny, and the waitress didn't explain what she was bringing--just brought the food to the table. There was a cheese scone and a raisin one (each very little), but we only got one of each to share, and there were only 2 tiny slivers of the cheese, fish and cucumber sandwiches (one of each for each of us). But, at at least one of the tables, served by another waitress, they were getting mounds of food. I wasn't expecting to gorge on food, and it looked like that waitress was giving them more than she should have, but Tim was really famished even after eating (well the buche de noel was super rich) that we had to make sure to get him some food right away.
The portions at this place aren't large, but we've always felt satisfied and could order more if we were still hungry. I'm not inclined to go back for a prix fixe event. Should I say something? I like the restaurant a lot and want it to succeed. We'd been looking forward to going and were disappointed. Tim is conflict-averse and didn't want to ask for more food, but I'm wondering if we should have said something then.
I only tipped 15% (well, I rounded down), because we both felt ignored by the waitress. I hope that that's not totally stiffing the waitress, but meh.
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102.last: He's dating Taylor Swift.
I don't even know where you'd buy whole oats that doesn't already sell them steel cut
bag_of_animal_feed.jpg
I keep reading "KA mixer" as referring to a party thrown by Kappa Alpha, which I always think of as the definitely racist frat:
The fraternity has been criticized for racial insensitivity, identification with the Confederacy, and racism. In November 2002, the Zeta Psi and Kappa Alpha Order chapters at the University of Virginia were suspended and subsequently cleared after the fraternities held a Halloween party where a few guests were photographed wearing blackface and dressed up as Uncle Sam and Venus and Serena Williams.
In 2009, Kappa Alpha Order at the University of Alabama was criticized for wearing Confederate uniforms for an "Old South" parade that passed by an African-American sorority house celebrating its 35th anniversary. The organization apologized for any offense that might have been caused. Kappa Alpha Order on other campuses, including Auburn, Centenary College, Mississippi State University, and the University of Georgia had already ceased to wear Confederate uniforms in public following complaints from black students. The national organization has since banned the wearing of Confederate uniforms to its "Old South" parades.
Maybe someday they'll be down to only racial insensitivity and not actual racism.
To the OP, AB's blender gave up the ghost mid-saag paneer Saturday night. Nice mint-green Waring with a glass... whatever you call that part of a blender. Seemed to be blending just fine, but the sound was wrong, then it lost power and started smoking. Alas.
108: Smoke sounds more serious. I had a blender die by getting wet. This made me notice the Vitamix at Costco. I certainly didn't buy one, but I lust after one. I don't think that's exactly swpl. The marketing kind of reminds me of the juicer guy who always claimed that you got more nutrition by juicing.
I love how LB titled the post in such a way that it almost guaranteed a good answer.
110: Ha. No Jay Kordich and the Juiceman Juicer.
I'm taking somebody's holiday letter to the bathroom to read. I think the letter is way too long for me to finish. I blame figgy pudding.
I'm certain this is exactly the right venue for this sort of question: If I am making egg nog, and my stepmother brought back a bottle of rum from Haiti, and there is also a bottle of Bulleit Rye in the pantry, how much of which kind of booze should I use?
Use the rye. Omit milk, sugar, raw eggs, and spices.
It does sound like a good idea not to use up the rye. Maybe I'll hide it.
Cream is a subset of the class "milk".
I'm not overly fond of dark rum with eggnog, but light rum is great, so to me, it depends on which you have.
It also depends on whether you're making Eggnog for Ydnew, which sounds like a children's book.
It doesn't say light or dark. It says "aged 8 years". It's this one.
I wouldn't use that rhum in eggnog - it's good enough that it's not worth covering it up in cream and spices and so on. It's also rhum (which means French, which means, mostly, sugar cane not molasses). I don't know how the Bulleit Rye would be in egg nog (which really I haven't drunk in a long time anyway), but it's a very spicy/herby whiskey so I'm not sure it would be any good. Or if it did work I'm not sure it would contribute anything other than alcohol.
I'd say just go get something inexpensive at the liquor store to work with: 10 dollar a bottle brandy or dark rum isn't hard to find by any means, and there are perfectly drinkable ones at that level that would work with mixers a lot less obscuring than the ones you have in eggnog anyway.
I put Bulleit Rye in eggnog before and liked it.
This whole thing started with my stepmother saying "what's a Christmasy drink to make with rum" but I don't really ever drink rum (or rhum) so my eggnog suggestion may have been inappropriate.
Too late to stop now! I already separated the eggs.
I'd say just go get something inexpensive at the liquor store to work with
You must put quite a bit less liquor in your eggnog than is in Tweety's family recipe. It's pretty booze forward, so the type you pick ends up being pretty important.
124: I think I had some of that at UnfoggeDCon 2; it was really strong. Too much for my taste.
66: Happens to me quite regularly, mostly recently after I tripped while running and whacked my chin on the pavement. That was a week of fun. It's a lax joint anyway for me, though, and it happens now and then; saw the dentist, said it was mild enough that a nighttime bite guard would be more annoying that the jaw slipping out a bit now and then. So probably nothing to worry about, but the dentist is who to talk to if you are.
I enjoy eggnog too much to spoil it with booze, so I drink that separately.
I didn't make my usual eggnog this year, partly because somebody did an OP-style job on my stick blender (and I'm lazy). Instead I made the champagne punch Blume recommended a couple of years ago, for which I will definitely vouch.
I ended up doing a sort of mishmash of Tweety's recipe with another one I have. I used 2 cups of the Haitian rhum, 8 egg yolks, a half gallon of dairy stuff, and sugar. Also a little cinnamon and cloves. Then I put that in the refrigerator; I plan to deal with the the fluffy part later. I will report back on whether or not this was a successful approach to the problem when I have more information.
In other news, I really like this gingerbread recipe, and am also really entertained by how many of the "reviews" are all "this is a super great recipe, it's the best ever, I just substituted entirely different amounts of everything and also added a bunch of other ingredients and then baked it at a different temperature for a different amount of time."
I have just been making it as posted and have been quite pleased with the results.
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Can someone tell me what the final campaign finance provisions on donations to national parties were in the budget law? I can find tons of references to what could be included but not a definitive one to what was actually passed. Tried the obvious places, including opensecrets.org, but no dice.
I'm sure one of you intellectually-curious left-of-center engaged intellectuals know the answer.
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27. (re: LB's non-plutonium-powered microwave.)
Our microwave, which is one of those old-style ones that is an integral part of the stove and range made by GE back in 70's, died recently. So, we thought we might have to replace it. We talked to our local appliance store, and discovered we'd have to replace the whole integrated cooking tower, discovered we'd need carpentry work because non-integral microwaves are a different size, no one makes quality electric stoves unless they are the hidden coil kind, and those aren't compatible with our cast-iron skillets, and so on and so on until it looked like "Oh, maybe it's time to redo the kitchen." Which would cost $$$$. And be insane.
I did the internet thing and found a lot of "Try to repair your microwave yourself and you will be electrocuted, seriously electrocuted, and dead, too" posts. Worse, the parts weren't available.
So, we called our local appliance store again it turned out they had this older guy who had worked on them for decades. He came out and replaced a large capacitor that had burned out: $150.
TL;DR -- LB, don't try to repair your microwave yourself.
We just sort of decided that we can do without a microwave, but it makes a pretty fair breadbox.
In other news, Newt just broke his collarbone skiing. I had no idea, they don't do anything about that -- just a sling and some fun drugs.
Do both arms have to be in a sling?
I hope he feels better and all, but I'm trying to figure what a sling does for a collar bone.
124 - but that's why the there are perfectly drinkable ones at that level bit is in there. Not all inexpensive rum/brandy is drinkable/safe. But some certainly are, especially with the brandies. Anyway, unless you're adding so much that the drink is translucent instead of opaque you're adding enough cream and eggs that any rough edges or subtle features will get smoothed over well enough.
Hurts like a motherfucker if they don't give you the fun drugs, lemme tell ya. Also, it heals surprisingly lumpily, but he probably has the chutzpah to pull off a strapless gown nonetheless.
134: it holds up yor shoulder a bit and reminds you not to use that arm.
We haven't had a microwave for more than a decade, but we've always had a breadbox. If for nothing else, it's perfect for frightening the paleo eaters, and usually the gluten free types as well. They can get rowdy, you know. Pays to be prepared.
137: I somehow, possibly related to Halloween decorations, thought the collar bone was one big bone, not two separate bones. It's a good thing I don't work in medicine.
134: when I broke mine skiing they put me in a thing like a shoulder holster - looped straps over each shoulder, linked across the back, pulled back both shoulders to make sure it set properly (also made me walk even more guardsman-upright than usual). Also they gave me many wonderful drugs because that's what French doctors do. Still healed with a bit of a lump, mind.
I'm starting to think maybe skiing is dangerous.
136: Yeah, very painful. Doctors suck about pain -- while he was willing to write a script for Percocet, I had to ask repeatedly for the doc to do something right now, so we didn't have to wait to get to a pharmacy. And he came through with a shot of Toradol (which worked great, but isn't a fun drug so the was no reason to be withholding about it), but he wouldn't have if I hadn't been insistent, despite the kid in front of him turning green with pain and describing it as eight on a scale of yen.
Eight on a scale of yen is like seven cents.
140: The urgent care doc described that thing (a figure eight sling) as controversial -- better positioning/immobilization, but it restricts blood flow. We're supposed to go see an orthopedist, and depending on philosophy Newt might get one.
But it's apparently a good break -- ends overlapped, but not far, and in line. It'll be a lump, but probably not much of one. And now Newt knows not to go fast your first time down a run, until you know what's coming up next.
I hear alternately that doctors don 't give out pain meds and give out too many. The people who say that they prescribe too many claim that those prescribing practices are the cause of out opiate epidemic. Like, OxyContin for every sports injury.
Well, that's what happens if you do the wrong sort of skiing. My grandfather (who always called it "shee-ing" because that's how they pronounced it in Norway, where he learned to ski in 1945) made a clear distinction between "downhill skiing" and "proper skiing". He also regarded ski-lifts as bad for the character. If you want to ski down a hill, then you should walk up it.
Hope it heals quickly and well.
My aunt broke a collarbone right before being an attendant/maid of honor at my parents' wedding (possibly skiing, right time of year). I gather she wanted the injury covered, so her gown was a long-sleeved, high necked, floor length dark red velvet thing with a hood. When I was little and looking at pictures, it made me think of wicked witches or Gargamel from the Smurfs.
120: Yeah, like Bread and Jam for Frances but with alcohol. Maybe more like the mouse getting cookies.
If you give a ydnew an alcoholic beverage....
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Not-so-humble-brag: I got a very nice early Christmas present from N/AS/A.
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Damn that sucks for Newt. I just had a nasty snowboard fall (nb -- never try to snowboard moguls, even if your wife is heading in that direction on skis) but all that happened is that the head feels woozy. Thank God for helmets.
Using the death ray to blow up satellites, I hope.
am also really entertained by how many of the "reviews" are all "this is a super great recipe, it's the best ever, I just substituted entirely different amounts of everything and also added a bunch of other ingredients and then baked it at a different temperature for a different amount of time."
Congrats, essear.
154 seems backwards. Equipping satellites with death rays for full coverage of the planet seems more logical.
The comments there are also great. I may never stop laughing at the chicken parmesan comment.
The lean cuisine/artisanal salt - "priorities!" pairing was excellent.
134: My eldest broke his collarbone at about that age(playground roughhousing rather than skiing). Turned into a long painful, frustrating day as I had to drive from a fair distance to get him, stupidly first took him to our primary physician (I guess was not sure it was broken) long enough for them to say, "Take him to to ER, you idiot!", and that newly-merged hospital was in its first day of switching to the UPMC computer system so nothing was really working or running smoothly. Got a sling in the end, and I have no idea if it left any bump. Nothing prominent anyway, and certainly not compared to his Pectus excavatum (which my youngest also has, although not as pronounced).
If I am making egg nog, and my stepmother brought back a bottle of rum from Haiti
I have no idea about egg nog, but my neighbors had a holiday party over the weekend and one of them made this, which I'd never heard of before but turned out to be delicious. Just for future reference.
153: Helmets are great for preventing skull fractures; they don't necessarily do so much for concussions. Be careful.
During my kid's ski trip last year he was still on crutches, and so joined each day lounging about on the sofas in the dormitory common room by a rotating series of classmates returned from the local emergency room after they'd busted wrists learning to snowboard. My conclusion was if you want to specialize in fixing busted wrists, the nearest emergency room to a snowboarding friendly ski resort is the place to train.
164: Steamboat Springs has one of the best orthopedic departments in the country.
Snowboarding seems way more dangerous than cautious skiing.
I saw an orthopedic doctor today. My tendons are not good. It turns out that stretching is something that I should be doing for like twenty minutes a day. And I don't even see a snowboard.
165.2 -- Well, reckless riding is going to be more dangerous than cautious skiing, sure. But I don't think cautious riding is any more dangerous than cautious skiing.
166: the tendon doctor is a harsh mistress.
There's something wrong with my quads.I can't play soccer almost at all without hurting them.
168: Shoulda stuck with T-ball!
(Seriously, though, that sucks. Got a foam roller? It helped me a lot when I strained my groin.)
There really isn't any way to talk about that sort of injury that isn't low-hanging fruit.
Pulled quad not really helped by roller. Have to just take it easy or really build a base of fitness. Sadly I'm not adult enough to do either.
Pulled quad not really helped by roller. Have to just take it easy or really build a base of fitness. Sadly I'm not adult enough to do either.
As you can now sew, I really mean business.
The roller's both rehab and prehab, once you're healed up. And do some lunges while you're at it.
Always prehabbing the next injury? That's no way to live!
179: NOGBLOGGING CONTINUES!
My knees have, fairly abruptly, gone bad. I've been careful with them for 10+ years (not pushing giant gears on the bike, not riding in shorts in cold weather), but they now ache more or less constantly. The realization that I've got (I hope) another ~40 years on them was really depressing this morning.
My base belief about joints has always been that maintaining strength around them was the key to health, but there's no plausible way that my legs are insufficiently muscular* for protecting the knees, so I'm at a loss.
Oh, and hooray for 179. Nog season is a good season.
*not that I have massively muscular legs, but that's clearly not the problem
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Joe Cocker now up where he belongs.
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As a wise person once said: "You're damned if you do and you're damned if you don't."
183: If you want new ones, I know a guy. But probably way too soon. Anyway, damage from way more than ten years ago can just now be making noticeable pain. Or it could be something that will resolve itself.
183: I don't know if the same holds for cyclists as for runners, but foam rolling the IT band and strengthening hips and glutes did wonders for my knees (which have been bad for decades).
Topically, I spent the night with my foot in a splint to keep my tendon stretched. It didn't make it hard to sleep and seems to have helped. At least I can walk down the stairs after I get out of bed.
167: Fair enough. What percentage of riders are reckless (smaller number of total riders, of course) and what percentage of skiiers?
138. I've never understood breadboxes. How do they work? Less drying out? Less chance for mold? Doesn't keeping break in its plastic bag work just as well? (This feels like a reddit ELI5 post.)
183. Depending on exactly what has gone bad; that is, if it's actually a lot of cartilage damage, you might investigate partial knee replacements. Less invasive, last a long time, can be followed up with a full replacement way down the timeline if necessary. (Kind of a grim topic compared to eggnog: sorry.)
I've a more basic question than calibrating caution: is riding here referring to snowboarding, or to cycling, which is also done on ski slopes with fully-suspended "downhill" bikes?
OT, Christmas movie negotiations are underway. Daughter is balking at Mr. Turner, son at Into the Woods. If neither gives in, we'll end up at Cumberbach/Turing. Imagine an emoticon.
190 -- Control for youth, and I'd expect it to come out about even.
191: bread doesn't come in a plastic bag here in the remotest reaches of SWPL San Francisco. Breadbox helps with slowing down the drying out. And just to provide the perfect shooting fish in a barrel opportunity to mock me and my nearest & dearest - I've figured out Christmas morning breakfast for the currently gluten AND dairy free (homemade dosa with soft scrambled eggs and avocado, topped with magic curry leaf podi powder) but man is Christmas eve dinner desert a huge conundrum. Aaargh! The better half tracked down some purportedly great sub flour but it has milk powder in it and it's just super depressing to descend to coconut oil "margarine" for Christmas eve.
bread doesn't come in a plastic bag here in the remotest reaches of SWPL San Francisco.
If you truly believe this, then yes, you are way SWPL-er than ogged.
My gently self mocking tone apparently lost in the typing.
On the other hand, bread that comes in a plastic bag differs in this from bread that's gone stale and mouldy in a breadbox: it's inedible from the get go, whereas the other stuff might have been good at some stage.
That's me till after the compulsory overeating. Merry Christmas to those who celebrate it and enjoy the time off, those who don't.
Merry Christmas to you and yours.