Chuckles of the Day

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The Heart Surgeon’s Cookbook – A world-first Collaboration to Help Heart Surgeons Improve Their Dexterity

An unprecedented collaboration between an eminent heart surgeon, a Michelin-starred chef and a global cardiovascular device provider sees the launch of a unique, surgically inspired recipe book, conceived to help surgeons take their skills practice out of the operating room and into the kitchen.

The Heart Surgeon’s Cookbook is the brainchild of New York-based Cardiovascular and Thoracic Surgeon Dr. Nirav Patel MD and Fredrik Berselius, holder of two Michelin stars and Founder & Owner of Aska restaurant in New York. They accepted the challenge from the global medtech provider Getinge to create a cookbook that not only celebrates the physical and mental dexterity of both doctor and chef, but also serves as a unique training tool for heart surgeons, no matter what stage of their career.

All nine recipes, conceived and developed by Fredrik and Dr. Patel include at least one surgical technique familiar to surgeons that puts dexterity to the test: including precise cutting, injecting in a small, confined area, surgical stitching, anatomic dissecting and repetition, plus gentle handling and concentration skills.

Dr. Patel, who performs approximately 350 surgeries every year, and enjoys cooking as a hobby, says this was the first time he’d applied his surgical skills in the kitchen:

“A special cookbook for heart surgeons, for dexterity training. I just couldn’t say no. Dexterity leads to precision. Without precision, surgery is not effective. You must understand the importance of being effortlessly nimble and precise. It’s not that hard to see the parallels with high-end cooking.”

Fredrik, who is originally from Stockholm but moved to New York in 2000 to pursue his career, adds: “The most exciting challenge with this project was to try to look at food through the eyes of a surgeon. It was a phenomenal experience from start to finish. First, I presented some ideas for what we could do together. Then we had a great conversation to improve the ideas from a manual skills perspective. I really enjoyed going through the dishes step-by-step to adjust, tweak and add tools that surgeons use.”

Dr. Patel says that cooking at home helps him to relax and take his mind off the operating room, while also helping to maintain his dexterity and focus. He stresses that his fellow surgeons and junior surgeons can use Getinge’s The Heart Surgeon’s Cookbook in a similar way.

And he stresses that even with his dexterity skills, he found the cooking tasks challenging, including stitching the Savoy Cabbage without ripping it, or making twine out of leek. He says all nine recipes offer “phenomenal training for your fingers and your mind and all with an acute attention to detail”, adding:

“If I could sum up the collaboration, I would say the connection is precision, attention to detail, preparation and teamwork. I will definitely tell my students to practice using this book. It’s a great way to relax, take your mind off the operating room, but still be a surgeon and cook for your family and friends.”

Carsten Blecker, Chief Commercial Officer at Getinge and dentist by training knows well how important the manual skills and continuous practice of the latter are for any surgeon, Carsten adds: “The Heart Surgeon’s Cookbook celebrates the phenomenal skills of surgeons and is a great tool to put into practice one’s dexterity”.

He continues: “The skill and precision of Dr. Patel and Chef Fredrik in developing and creating recipes for the cookbook is inspirational; we’re making it available to surgeons globally so that everyone can use it to practice their skills, have fun and create sophisticated dishes for family and friends.”

The Heart Surgeon’s Cookbook recipes developed by Fredrik and Dr. Patel include, but are not limited to:

• Kingfish Rose with Green Gooseberry
• Roasted Quail with Truffle and Ramp
• Venison and Savoy Cabbage
• Sea Scallop and Turnip in Warm Broth

Source: Getinge

 

 

 

 

A Hearty Meal: Ground Meat Cutlet Curry and Hamburger Steak One-plate Dish

The Restaurant – びっくりドンキー 池袋サンシャイン通り店

 

 

 

 

‘Climbing the Ladder’ in Life Could Stave Off Dementia

Ernie Mundell wrote . . . . . . . . .

Have you been socially and economically “upwardly mobile” through your life? If so, you may be doing your brain health a big favor, new Japanese research suggests.

Folks who scored high in terms of “climbing the ladder” tended to avoid dementia or develop it years later than folks whose lives weren’t on such a successful track, reported a team led by Ryoto Sakaniwa, a professor of social medicine at Osaka University.

“Thanks to a large and robust dataset, our findings solidify the association between socioeconomic mobility and dementia risk,” he said in a university news release.

The study tracked data from what’s known as the Japan Gerontological Evaluation Study, which followed almost 9,200 participants aged 65 and over from 2010 to 2016.

Lifetime changes in each participant’s socioeconomic status, for good or ill, was evaluated, and then compared to national data on nursing care for data on dementia diagnoses.

Definite trends emerged: Folks with downward socioeconomic status tended to be more prone to developing dementia, Sakaniwa’s group found.

On the other hand, folks who successfully climbed the social and financial ladder had a lesser incidence of dementia compared to those whose socioeconomic status remained stable.

Lifestyle, illnesses and social factors all played roles in the link between social mobility and dementia risk, the researchers said.

The results were published in JAMA Network Open.

“Our finding that upward social mobility throughout a person’s life correlates with a prolonged period of dementia-free aging means that improving socioeconomic conditions could be a key to dementia prevention and healthier longevity,” Sakaniwa concluded.

Source: HealthDay

 

 

 

 

Curried Oriental Cornish Hen

Ingredients

4 Cornish hens
1/2 cup soy sauce
2 tbsp frozen, undiluted orange juice concentrate
2 tsp dark sesame oil
2 tsp liquid honey
2 tsp curry powder
1/4 cup water

Method

1. Thaw Cornish hens if frozen. Preheat oven to 425°F (220°C).
2. Rinse hens under cold water, then pat dry with paper towels. Place in a 9×13-inch baking dish or a small roasting pan just large enough hold them. In a small bowl or measuring cup, whisk soy sauce with undiluted orange juice concentrate, sesame oil, honey and curry powder until honey dissolves.
3. Gently poke your thumb between skin and breast meat of one hen, lifting skin. Tilt bird upward. Pour about 1 tablespoon soy mixture under skin, then drizzle about 2 tablespoon in cavity. Repeat with remaining hens. Pour remainder of soy mixture over hens and rub evenly over skins. Tightly cover pan with foil. Roast in centre of 425°F (220°C) oven 40 minutes. Remove from oven and baste hens with liquid in pan. To prevent sauce from burning, stir water into pan juices.
4. Reduce oven temperature to 350F (180C). Return hens to oven and continue to roast, uncovered, basting every 10 minutes with liquid in pan, until a rich glaze forms on top and an instant-read thermometer inserted into thigh reads 170°F (77°C), about 20 more minutes. Remove pan from oven and let stand 5 minutes before serving. Place hens on individual plates, then spoon pan juices overtop. Great with bok choy.

Makes 4 servings.

Source: Chatelaine magazine

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