Hmmm.So Simpson is a bait and don't switch ***** who has gone anti-DS, and Schlessinger is a bait and don't switch ***** who lies from the start. Oy, hard to decide which one is worse....

Howdy dear sir. I hope that my posting history both here and on your Facebook wall assure you that I'm your fan.

Here's my question, which I know will reach you before you get out of bed in the morning:'

Do you do a true RNY to DS revision? Yes, no, why or why not?

I'm not sure I understand you. Are you by any chance referring to Dr. John Rabkin? And if so, why?

*ducking and running*

Yeah I've baked it. It kinda separates and there is some liquid, but who cares?

Meh, she had never appeared on any DS radar that I know of here, which would mean that she doesn't do the DS.

Well, I think he's fabulous and would recommend him hands down (and take note that I'm not his patient). But I'm trying to soft pedal my opinions and leave room for others to post their experiences, given the info that I'm oh, so forceful and bratty and suposedly force everyone around me to silence, ya know?

Was it Simpson who was offering impossibilities, and did we conflate Schlesinger with him? Schlesinger is honestly against the DS, right?

I will refrain from opiniing about Dr. Deveny or Dr. Cirangle, although it hurts to bite my tongue.

Ideed I did forget to add anything about bait and don't swtich surgeons who panic at 2.5 hours on the table and can't figure out how to speed up their **** to go to a whole switch. People who get ****** this way are a big exception to my thread. Mittens is NOT an exception, but rather an example.

I haven't heard anything bad about him yet......

You mean Dave Greenbaum right?

Oh dear, you are woefully uneducated on the hunk-o-meat thing. Please go to http://www.beefitswhatsfordinner.com/meatcase.aspx and learn about cuts of beef and how they should be cooked.

HOWEVER, I shall give you a true native person beef and flesh tutorial.

FIRST thing to understand about hunk-o-flesh is this: Ya gotta look at the fat and bone content. Fat and bone are keys to moisture and flavor. The most fantastic such cuts of beef include porterhouse steak and prime rib, to use but two examples. Both such cuts could go straight to the grill, fat side up, and get cooked to yummy wonderfulness by almost any idiot. There's enough fat there to save any fool who pokes the meat.

Thing is, those fantastic cuts of flesh are godawful expensive--with good reason cuz there are only a few pounds of such flesh on a cow--and people panic and **** them up by over cooking or over seasoning or over working them.

Our usual pocketbook for regular wage earning people says to buy burger, flank steak, skirt steak, chuck roast, pot roast etc.... Leaner cuts of beef, which by definition require long cooking and moist heat. AKA crock pot if you aren't grilling burgers.

Notice two qualifiers: Long cooking, moist heat. These are your friends. I grew up with everything from ratty beef leftovers to nasty venison to semigood elk to horrible moose **** to bear meat we won't talk about......and it ALL got cooked with long moist heat to make it non barfworthy. We hoped. I will refrain from ranting about how gross wild meat is other than milk-soaked elk. ICK.

This little aside about wild meat **** to tell you that ANY meat can be made non barfable if you cook it right and long enough. So have hope, yes?

Back to the beef you might buy. Let's use a piece of critter from that website called a chuck pot roast, which is a typical leanish hunk-o-flesh that doesn't cause bankruptcy concerns. This piece of beast comes from the front quarter and is kinda sorta muscular and therefore kinda sorta lean. Has some fat and flavor and needs to be slow cooked to be edible. Good example piece for hunk o flesh in crockpot. Think of your shoulder when you get this hunk o flesh. Or not, but that's where it comes from

Damn, my shoulder hurts. Meh.

Oh wait, we're about beef. I gotta focus on agribusiness here. Okay, chuck pot roast. Do you want to brown this piece of beast first? If so, sprinkle him good with flour salt and pepper and press it in till the bits fall off. Heat your skillet up to almost smoking with some oil in it. Throw on hunk o flesh so it smokes and splatters and scares you on all sides. It will smell like yummy scorching meat if you do this. Most people don't do it any more, but I thought I should mention the option cuz it smells and tastes good.

Step two, with or without browning: Throw hunk o beef in crockpot. Add yummy goodies like garlic, onions, mushrooms, carrots, celery and (VERY IMPORTANT) something acidic like tomates, wine or beer. Acid is mega important for later tenderness.  One can of tomatoes, one bottle or can of beer or half a bottle of red wine is good.

Season hunk o flesh to taste. We covered that elsewhere. IMNSHO garlic is more important than anything else and should be added by the chopped cupful, but you do what you love.

Ignore hunk o flesh all day, six hours minimum, preferably eight to twelve hours.

Okay, at this point hunk o flesh is theoretically so tender even your hubby will love it, but in case he's so picky I couldn't stand him, you need to know how to cut across the grain: Pull hunk o flesh out of pot and look at him, Can you see the strings/strands? If not, get glasses, cuz this is very obvious.

You gotta cut across those strands. Take your knife, which you MUST sharpen (what? no stone or sharpener? Good Lord. Go to Joann's and get 'em sharpened and buy a stone. EEEEP. Very important for anybody owning anything more than a butter knife!!), and attack hunk o flesh across those strands. That is "across the grain" and is vitally important to ediblitlity of hunk  o flesh. If you don't see the strings, don't cut it. Call someone, anyone, like me, and send a photo and ask which way is across the grain :-p.

Dr. Gilberto Ungson is the ONLY revision or DS surgeon in Mexico worth mentioning,.

BIG HUGE GRIN

Ribs? Did I hear ribs? And why, pray tell, did you have to give ribs their VERY OWN THREAD? Couldn't possibly be because they are the most marvelous yummy meat on the planet?

Yes to the wet wipes!!!

Okay, I will forgive you for hijacking my threads only IF you promise to come down here and stuff your face on my friend Norman's prime rib. When you wanna come?