QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
"Boil it, cook it, peel it, or forget it"
If you drink water, buy it bottled or bring it to a rolling boil for 1 minute before you drink it. Bottled carbonated water is safer than uncarbonated water. Ask for drinks without ice unless the ice is made from bottled or boiled water. Avoid popsicles and flavored ices that may have been made with contaminated water. Eat foods that have been thoroughly cooked and that are still hot and steaming. Avoid raw vegetables and fruits that cannot be peeled. Vegetables like lettuce are easily contaminated and are very hard to wash well. When you eat raw fruit or vegetables that can be peeled, peel them yourself. (Wash your hands with soap first.) Do not eat the peelings. Avoid foods and beverages from street vendors. It is difficult for food to be kept clean on the street, and many travelers get sick from food bought from street vendors.
Getting vaccinated
If you are traveling to a country where typhoid is common, you should consider being vaccinated against typhoid. Visit a doctor or travel clinic to discuss your vaccination options.
Remember that you will need to complete your vaccination at least 1 week before you travel so that the vaccine has time to take effect. Typhoid vaccines lose effectiveness after several years; if you were vaccinated in the past, check with your doctor to see if it is time for a booster vaccination. Taking antibiotics will not prevent typhoid fever; they only help treat it.
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Typhoid fever is a life-threatening illness caused by the bacterium Salmonella Typhi. In the United States about 400 cases occur each year, and 75% of these are acquired while traveling internationally. Typhoid fever is still common in the developing world, where it affects about 21.5 million persons each year.
Typhoid fever can be prevented and can usually be treated with antibiotics. If you are planning to travel outside the United States, you should know about typhoid fever and what steps you can take to protect yourself.
Salmonella Typhi lives only in humans. Persons with typhoid fever carry the bacteria in their bloodstream and intestinal tract. In addition, a small number of persons, called carriers , recover from typhoid fever but continue to carry the bacteria. Both ill persons and carriers shed S. Typhi in their feces (stool).
You can get typhoid fever if you eat food or drink beverages that have been handled by a person who is shedding S. Typhi or if sewage contaminated with S. Typhi bacteria gets into the water you use for drinking or washing food. Therefore, typhoid fever is more common in areas of the world where handwashing is less frequent and water is likely to be contaminated with sewage.
Once S. Typhi bacteria are eaten or drunk, they multiply and spread into the bloodstream. The body reacts with fever and other signs and symptoms.
Where in the world do you get typhoid fever?
Typhoid fever is common in most parts of the world except in industrialized regions such as the United States, Canada, western Europe, Australia, and Japan. Therefore, if you are traveling to the developing world, you should consider taking precautions. Over the past 10 years, travelers from the United States to Asia, Africa, and Latin America have been especially at risk.
How can you avoid typhoid fever?
Two basic actions can protect you from typhoid fever:
Avoid risky foods and drinks. Get vaccinated against typhoid fever. It may surprise you, but watching what you eat and drink when you travel is as important as being vaccinated. This is because the vaccines are not completely effective. Avoiding risky foods will also help protect you from other illnesses, including travelers' diarrhea, cholera, dysentery, and hepatitis A.
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
( Baarta - Penjabi Style Eggplant ) Ingredients
3 med eggplants 3 T oil 2 onions, sliced into think rings 5 cloves garlic 1.5 t turmeric 1 t crushed red chile 1/2 t ground cumin 3/4 t black pepper 1 T ground corriander 2-3 ripe tomatoes, chopped into bite-sized pieces 1 C frozen peas 1 T tamarind concentrate* 4 T fresh lemon juice 1/2 C cilantro
Method Punch holes all over the eggplants with a fork. Bake at 450 until partially darkened, soft, and mangled looking. (About 45 minutes.) It will look awful on the outside but will be nice and roasted on the inside. Put groups of ingredients in individual small glasses or other containers. The turmeric and chile in one; the cumin, black pepper, and coriander in a second; the tamarind and lemon juice in a third. While the eggplant is cooking fry the onions in the oil over med/med-high heat until they turn golden brown. Add the garlic for the last two minutes. Add the turmeric and red chile and sizzle, then add the cumin, black pepper and coriander, and stir. Add the tomatoes and peas and continue cooking, stirring frequently until the tomatoes are dissolved and the mixture has a saucy consistency. (You may have to add a little water to prevent scorching.) Mix the lemon juice and tamarind until smooth. Add into the onion/tomato mixture. Let the eggplant cool enough to handle. Scoop out the eggplant pulp (should be soft) and mush. Then add it into the other mixture. Take off heat and add in the cilantro.
2-3 medium size potatoes boiled 1 tsp. salt or according to taste ½ tsp. ground black pepper Breadcrumbs for coating 1 egg beaten Oil for deep-frying Assortment of fillings
Method Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney. Fillings: 1.Grated Cheddar or Mozzarella Cheese 2.Pre cooked keema (mincemeat) 3.Grated carrots, cabbage, capsicum mixture. 4.Any other preferred filling that you like
Mix Quick. Mix and sugar in medium bowl. Combine milk, egg, and extract in a small bowl. Add to dry ingredients. Drop by teaspoons onto lightly greased baking sheets. Bake 10-12 minutes at 375°F, until lightly browned. Makes 30-36 cookines.
QUEEN VICTORIA
Age: 124
7815 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Oreo cookie cake Ingredients
15 oz Oreo Cookies ¼ lbs Margarine (Melted) 8 oz Cream Cheese, softened 1 cups Powdered Sugar 12 oz Cool Whip 6 oz Instant Chocolate Pudding 2 ½ cups Milk
Crush all the cookies. (A food processor is good but I prefer the finger method). Set ¼ c of crumbs aside. Mix the rest of the crumbs with melted margarine. Press into the bottom of a 9 x 13 pan. Blend cream cheese and powdered sugar with a mixer until smooth. Fold in ½ c cool whips. Spread over crust. Refrigerate for 30 minutes. Mix pudding and milk together until smooth. Pour over crust. Refrigerate for 1 hour. Spread remainder of cool whip on top of pudding. Sprinkle with reserved cookie crumbs.
