I don't think we've done this recently. SO:

What do you prepare for a friend or family
member who is ill? Yes, I know that if this
person has morning sickness, influenza,
is post surgical, etc. the remedies will vary.

It's funy, but when my gastritis kicks in,
I can always tolerate ramen noodles.
Must have soy sauce, tho. Some onion.

The Hungarians have a thing called
beteg leves, or sick-soup. My Uncle
married a Ukrainian girl who could NOT
cook. One day Uncle came home from the
Ford plant and was served this dish, and
he could absolutely *not* eat it. When she
started crying, he explained, "But Honey, I'm
not *sick*!" Google the recipe to see why...

When you're under the weather, what does your
body crave?

Alex, smelling DW's baby-back ribs, and avoiding
them, as he does not wish to lose them at 1 AM.

"Chemiker" > wrote in message
...
>I don't think we've done this recently. SO:
>
> What do you prepare for a friend or family
> member who is ill? Yes, I know that if this
> person has morning sickness, influenza,
> is post surgical, etc. the remedies will vary.
>
> It's funy, but when my gastritis kicks in,
> I can always tolerate ramen noodles.
> Must have soy sauce, tho. Some onion.
>
> The Hungarians have a thing called
> beteg leves, or sick-soup. My Uncle
> married a Ukrainian girl who could NOT
> cook. One day Uncle came home from the
> Ford plant and was served this dish, and
> he could absolutely *not* eat it. When she
> started crying, he explained, "But Honey, I'm
> not *sick*!" Google the recipe to see why...
>
> When you're under the weather, what does your
> body crave?
>
> Alex, smelling DW's baby-back ribs, and avoiding
> them, as he does not wish to lose them at 1 AM.

On the mend meatballs.
Taking my meds tofu.
Getting better Bundt Cake.
Still suffering spaghetti.
Almost well ambrosia.
Convalescing corndogs
Fever broke bologna

and of course the most famous of all

SUFFERING SUCCOTASH

;-)

Dimitri

Chemiker wrote:
> I don't think we've done this recently. SO:
>
> What do you prepare for a friend or family
> member who is ill? Yes, I know that if this
> person has morning sickness, influenza,
> is post surgical, etc. the remedies will vary.
>
> It's funy, but when my gastritis kicks in,
> I can always tolerate ramen noodles.
> Must have soy sauce, tho. Some onion.
>
> The Hungarians have a thing called
> beteg leves, or sick-soup. My Uncle
> married a Ukrainian girl who could NOT
> cook. One day Uncle came home from the
> Ford plant and was served this dish, and
> he could absolutely *not* eat it. When she
> started crying, he explained, "But Honey, I'm
> not *sick*!" Google the recipe to see why...
>
> When you're under the weather, what does your
> body crave?
>
> Alex, smelling DW's baby-back ribs, and avoiding
> them, as he does not wish to lose them at 1 AM.


One sure sign that I am not feeling well is that I turn to
soup--used to be Campbell's Cream of Mushroom or Tomato. Now I
don't care for the ingredients, so I have other things. If it is
a cold, I want hot and sour soup, or a tom yum, or maybe avgolemono.

If I am cooking for someone else, and it seems appropriate, I
might make caramel custard. And I mean custard with caramel as an
integral part of it, not flan.

--
Jean B.

In article >,
Chemiker > wrote:

> I don't think we've done this recently. SO:
>
> What do you prepare for a friend or family
> member who is ill? Yes, I know that if this
> person has morning sickness, influenza,
> is post surgical, etc. the remedies will vary.
>
> It's funy, but when my gastritis kicks in,
> I can always tolerate ramen noodles.
> Must have soy sauce, tho. Some onion.
>
> The Hungarians have a thing called
> beteg leves, or sick-soup. My Uncle
> married a Ukrainian girl who could NOT
> cook. One day Uncle came home from the
> Ford plant and was served this dish, and
> he could absolutely *not* eat it. When she
> started crying, he explained, "But Honey, I'm
> not *sick*!" Google the recipe to see why...
>
> When you're under the weather, what does your
> body crave?
>
> Alex, smelling DW's baby-back ribs, and avoiding
> them, as he does not wish to lose them at 1 AM.

When I am really ill, hot and sour soup is one of my favorite things. I
don't make it tho', I buy it from a local chinese restaurant. They sell
it by the quart.

I may also simply make up a pot of hearty chicken soup here, and make it
into egg drop soup.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Feb 13, 7:51*pm, Chemiker > wrote:
> I don't think we've done this recently. SO:
>
> What do you prepare for a friend or family
> member who is ill? Yes, I know that if this
> person has morning sickness, influenza,
> is post surgical, etc. the remedies will vary.
>
> It's funy, but when my gastritis kicks in,
> I can always tolerate ramen noodles.
> Must have soy sauce, tho. Some onion.
>
> The Hungarians have a thing called
> beteg leves, or sick-soup. My Uncle
> married a Ukrainian girl who could NOT
> cook. One day Uncle came home from the
> Ford plant and was served this dish, and
> he could absolutely *not* eat it. When she
> started crying, he explained, "But Honey, I'm
> not *sick*!" Google the recipe to see why...
>
> When you're under the weather, what does your
> body crave?
>
> Alex, smelling DW's baby-back ribs, and avoiding
> them, as he does not wish to lose them at 1 AM.

Soup of course! Avgolemono (Greek lemon rice soup) to be precise. Four
ingredients, soooo soothing.

In article
>,
Kris > wrote:

> On Feb 13, 7:51*pm, Chemiker > wrote:
> > I don't think we've done this recently. SO:
> >
> > What do you prepare for a friend or family
> > member who is ill? Yes, I know that if this
> > person has morning sickness, influenza,
> > is post surgical, etc. the remedies will vary.
> >
> > It's funy, but when my gastritis kicks in,
> > I can always tolerate ramen noodles.
> > Must have soy sauce, tho. Some onion.
> >
> > The Hungarians have a thing called
> > beteg leves, or sick-soup. My Uncle
> > married a Ukrainian girl who could NOT
> > cook. One day Uncle came home from the
> > Ford plant and was served this dish, and
> > he could absolutely *not* eat it. When she
> > started crying, he explained, "But Honey, I'm
> > not *sick*!" Google the recipe to see why...
> >
> > When you're under the weather, what does your
> > body crave?
> >
> > Alex, smelling DW's baby-back ribs, and avoiding
> > them, as he does not wish to lose them at 1 AM.
>
> Soup of course! Avgolemono (Greek lemon rice soup) to be precise. Four
> ingredients, soooo soothing.

That sounds interesting. Guess I'll have to google the recipe. ;-)
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Feb 14, 11:17*am, Omelet > wrote:
> In article
> >,
>
>
>
>
>
> *Kris > wrote:
> > On Feb 13, 7:51*pm, Chemiker > wrote:
> > > I don't think we've done this recently. SO:
>
> > > What do you prepare for a friend or family
> > > member who is ill? Yes, I know that if this
> > > person has morning sickness, influenza,
> > > is post surgical, etc. the remedies will vary.
>
> > > It's funy, but when my gastritis kicks in,
> > > I can always tolerate ramen noodles.
> > > Must have soy sauce, tho. Some onion.
>
> > > The Hungarians have a thing called
> > > beteg leves, or sick-soup. My Uncle
> > > married a Ukrainian girl who could NOT
> > > cook. One day Uncle came home from the
> > > Ford plant and was served this dish, and
> > > he could absolutely *not* eat it. When she
> > > started crying, he explained, "But Honey, I'm
> > > not *sick*!" Google the recipe to see why...
>
> > > When you're under the weather, what does your
> > > body crave?
>
> > > Alex, smelling DW's baby-back ribs, and avoiding
> > > them, as he does not wish to lose them at 1 AM.
>
> > Soup of course! Avgolemono (Greek lemon rice soup) to be precise. Four
> > ingredients, soooo soothing.
>
> That sounds interesting. *Guess I'll have to google the recipe. ;-)
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama- Hide quoted text -
>
> - Show quoted text -

Oh,alright - if you insist!


Avgolemono

8 c. chicken stock
1 c. rice (not converted)
4 eggs, separated
juice of 3 lemons
fresh ground black pepper

Boil broth, add rice, reduce to a simmer, and cook until rice is
tender, about 15-20 min.

Whip whites until soft peaks, then (manually now) add yolks beating
continuously. Add juice, mix in well. Temper eggs by adding 2 c. of
the broth, added slowly while continuing to beat so you do not curdle
the eggs.

Add tempered eggs to remaining broth and stir until combined. Add
pepper to taste.

When reheating, do not let come to a boil - heat gently or the eggs
may curdle.


Very simple, with few ingredients. Just be careful to not over-beat
the white or the soup may come out foamy. If it does, though, no
biggie - the taste will still be delicious. Enjoy!

Kris

In article
>,
Kris > wrote:

> Avgolemono
>
> 8 c. chicken stock
> 1 c. rice (not converted)
> 4 eggs, separated
> juice of 3 lemons
> fresh ground black pepper
>
> Boil broth, add rice, reduce to a simmer, and cook until rice is
> tender, about 15-20 min.
>
> Whip whites until soft peaks, then (manually now) add yolks beating
> continuously. Add juice, mix in well. Temper eggs by adding 2 c. of
> the broth, added slowly while continuing to beat so you do not curdle
> the eggs.
>
> Add tempered eggs to remaining broth and stir until combined. Add
> pepper to taste.
>
> When reheating, do not let come to a boil - heat gently or the eggs
> may curdle.
>
>
> Very simple, with few ingredients. Just be careful to not over-beat
> the white or the soup may come out foamy. If it does, though, no
> biggie - the taste will still be delicious. Enjoy!
>
> Kris

That sounds delightful! Saved to disk. :-)

Thank you.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Kris wrote:

> Avgolemono
>
> 8 c. chicken stock
> 1 c. rice (not converted)
> 4 eggs, separated
> juice of 3 lemons
> fresh ground black pepper
>
> Boil broth, add rice, reduce to a simmer, and cook until rice is
> tender, about 15-20 min.
>
> Whip whites until soft peaks, then (manually now) add yolks beating
> continuously. Add juice, mix in well. Temper eggs by adding 2 c. of
> the broth, added slowly while continuing to beat so you do not curdle
> the eggs.
>
> Add tempered eggs to remaining broth and stir until combined. Add
> pepper to taste.
>
> When reheating, do not let come to a boil - heat gently or the eggs
> may curdle.
>
>
> Very simple, with few ingredients. Just be careful to not over-beat
> the white or the soup may come out foamy. If it does, though, no
> biggie - the taste will still be delicious. Enjoy!


I'm fond of the Cook's Illustrated version, particularly the first variation
given below:

GREEK EGG-LEMON SOUP (AVGOLEMONO)

2 quarts chicken stock, preferably homemade
1/2 cup long-grain white rice
1 bay leaf
4 green cardamom pods, crushed
OR 2 whole cloves
large zest strips from 1 1/2 lemons
1 1/2 teaspoons salt
2 large eggs plus 2 yolks, preferably at room temperature
1/4 cup juice from zested lemons
1 large scallion, sliced thin, and/or 3 tablespoons chopped fresh mint
leaves

1. Bring chicken stock to boil in medium non-reactive saucepan over high
heat. Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce
heat to medium and simmer until rice is tender and stock is aromatic from
lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay
leaf, cloves or cardamom, and zest strips; increase heat to high and return
stock to boil, then reduce heat to low.

2. Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl
until combined. Whisking constantly, slowly ladle about 2 cups hot stock
into egg mixture; whisk until combined. Pour egg-stock mixture back into
saucepan; cook over low heat, stirring constantly, until soup is thickened
and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide
soup among serving bowls, sprinkle with scallion and/or mint; serve
immediately.

NOTES:
1. Room-temperature eggs yield a marginally smoother texture than eggs
right out of the refrigerator.

2. Homemade stock makes a BIG difference.

3. The soup thickens to a gravylike consistency if it's reheated, so it's
important to serve it immediately.


VARIATIONS:

EGG-LEMON SOUP WITH CINNAMON AND CAYENNE

This variation, which was the favorite of the test kitchen, is based on a
Tunisian-style egg-lemon soup: Follow the recipe for Greek Egg-Lemon Soup,
substituting one 2-inch stick of cinnamon and a pinch of cayenne for the
cloves or cardamom.


EGG-LEMON SOUP WITH SAFFRON

Follow the recipe for Greek Egg-Lemon Soup, adding a pinch (about 1/4
teaspoon) saffron threads, crushed between fingertips, along with rice, bay
leaves, cloves or cardamom, salt, and zest.


EGG-LEMON SOUP WITH CHICKEN

Follow any of the recipes given above, adding two boneless, skinless chicken
breasts (about 12 ounces total) cut into 1/2-inch cubes to stock along with
rice, seasonings, and zest.


APPENDIX:

QUICK HOMEMADE CHICKEN STOCK

1 tablespoon vegetable oil
1 medium onion, chopped medium
4 pounds chicken backs and necks, hacked with cleaver into 2-inch pieces
(you can use chicken wings instead, if necks and backs are unavailable)
2 quarts boiling water
2 teaspoons salt
2 bay leaves

1. Heat oil in large stockpot over medium-high heat until shimmering; add
onion and sauté until softened slightly, 2 to 3 minutes. Transfer onion to
large bowl. Add half of chicken pieces to pot, sauté until no longer pink,
4 to 5 minutes. Transfer cooked chicken to bowl with onion. Repeat with
remaining chicken pieces. Return onion and chicken pieces to pot. Reduce
heat to low, cover, and cook until chicken releases its juices, about 20
minutes. Increase heat to high; add boiling water, salt, and bay leaves.
Return to simmer, reduce heat to medium-low, then cover and barely simmer
until broth is rich and flavorful, about 20 minutes.

2. Strain broth and discard solids. Spoon off fat and discard (or keep for
some other unholy purpose). Stock can be covered and refrigerated up to 2
days or frozen for several months.


Bob

On Feb 14, 12:35*pm, "Bob Terwilliger" >
wrote:
> Kris wrote:
> > Avgolemono
>
> > 8 c. chicken stock
> > 1 c. rice (not converted)
> > 4 eggs, separated
> > juice of 3 lemons
> > fresh ground black pepper
>
> > Boil broth, add rice, reduce to a simmer, and cook until rice is
> > tender, about 15-20 min.
>
> > Whip whites until soft peaks, then (manually now) add yolks beating
> > continuously. Add juice, mix in well. Temper eggs by adding 2 c. of
> > the broth, added slowly while continuing to beat so you do not curdle
> > the eggs.
>
> > Add tempered eggs to remaining broth and stir until combined. Add
> > pepper to taste.
>
> > When reheating, do not let come to a boil - heat gently or the eggs
> > may curdle.
>
> > Very simple, with few ingredients. Just be careful to not over-beat
> > the white or the soup may come out foamy. If it does, though, no
> > biggie - the taste will still be delicious. Enjoy!
>
> I'm fond of the Cook's Illustrated version, particularly the first variation
> given below:
>
> GREEK EGG-LEMON SOUP (AVGOLEMONO)
>
> 2 quarts chicken stock, preferably homemade
> 1/2 cup long-grain white rice
> 1 bay leaf
> 4 green cardamom pods, crushed
> * *OR 2 whole cloves
> large zest strips from 1 1/2 lemons
> 1 1/2 teaspoons salt
> 2 large eggs plus 2 yolks, preferably at room temperature
> 1/4 cup juice from zested lemons
> 1 large scallion, sliced thin, and/or 3 tablespoons chopped fresh mint
> leaves
>
> 1. *Bring chicken stock to boil in medium non-reactive saucepan over high
> heat. *Add rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce
> heat to medium and simmer until rice is tender and stock is aromatic from
> lemon zest, 16 to 20 minutes. *With slotted spoon, remove and discard bay
> leaf, cloves or cardamom, and zest strips; increase heat to high and return
> stock to boil, then reduce heat to low.
>
> 2. *Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl
> until combined. *Whisking constantly, slowly ladle about 2 cups hot stock
> into egg mixture; whisk until combined. *Pour egg-stock mixture back into
> saucepan; cook over low heat, stirring constantly, until soup is thickened
> and wisps of steam appear, 4 to 5 minutes. *Do not simmer or boil. *Divide
> soup among serving bowls, sprinkle with scallion and/or mint; serve
> immediately.
>
> NOTES:
> 1. *Room-temperature eggs yield a marginally smoother texture than eggs
> right out of the refrigerator.
>
> 2. *Homemade stock makes a BIG difference.
>
> 3. *The soup thickens to a gravylike consistency if it's reheated, so it's
> important to serve it immediately.
>
> VARIATIONS:
>
> EGG-LEMON SOUP WITH CINNAMON AND CAYENNE
>
> This variation, which was the favorite of the test kitchen, is based on a
> Tunisian-style egg-lemon soup: *Follow the recipe for Greek Egg-Lemon Soup,
> substituting one 2-inch stick of cinnamon and a pinch of cayenne for the
> cloves or cardamom.
>
> EGG-LEMON SOUP WITH SAFFRON
>
> Follow the recipe for Greek Egg-Lemon Soup, adding a pinch (about 1/4
> teaspoon) saffron threads, crushed between fingertips, along with rice, bay
> leaves, cloves or cardamom, salt, and zest.
>
> EGG-LEMON SOUP WITH CHICKEN
>
> Follow any of the recipes given above, adding two boneless, skinless chicken
> breasts (about 12 ounces total) cut into 1/2-inch cubes to stock along with
> rice, seasonings, and zest.
>
> APPENDIX:
>
> QUICK HOMEMADE CHICKEN STOCK
>
> 1 tablespoon vegetable oil
> 1 medium onion, chopped medium
> 4 pounds chicken backs and necks, hacked with cleaver into 2-inch pieces
> * (you can use chicken wings instead, if necks and backs are unavailable)
> 2 quarts boiling water
> 2 teaspoons salt
> 2 bay leaves
>
> 1. *Heat oil in large stockpot over medium-high heat until shimmering; add
> onion and sauté until softened slightly, 2 to 3 minutes. *Transfer onion to
> large bowl. *Add half of chicken pieces to pot, sauté until no longer pink,
> 4 to 5 minutes. *Transfer cooked chicken to bowl with onion. *Repeat with
> remaining chicken pieces. *Return onion and chicken pieces to pot. *Reduce
> heat to low, cover, and cook until chicken releases its juices, about 20
> minutes. *Increase heat to high; add boiling water, salt, and bay leaves.
> Return to simmer, reduce heat to medium-low, then cover and barely simmer
> until broth is rich and flavorful, about 20 minutes.
>
> 2. *Strain broth and discard solids. *Spoon off fat and discard (or keep for
> some other unholy purpose). *Stock can be covered and refrigerated up to 2
> days or frozen for several months.
>
> Bob- Hide quoted text -
>
> - Show quoted text -

I've never tried such a (comparatively) version. I guess I like the
simplicity of the soup, so I wouldn't want to mask the basic flavors.

But it's always good to have options.

Kris

Chemiker wrote:
>
> The Hungarians have a thing called
> beteg leves, or sick-soup. My Uncle
> married a Ukrainian girl who could NOT
> cook. One day Uncle came home from the
> Ford plant and was served this dish, and
> he could absolutely *not* eat it. When she
> started crying, he explained, "But Honey, I'm
> not *sick*!" Google the recipe to see why...

Okay, I Googled. Nothing came of it. "Ukrainian sick soup" --> nothing.
"Sick soup" --> zip. "Beteg leves" --> bupkes except that Google wants
to change the search to "betel leaves," with all else in a foreign
tongue that the translator made a hash of during conversion to English.

So tell us. What is beteg leves?

On Sat, 14 Feb 2009 21:34:22 -0700, Pennyaline
> wrote:

>Chemiker wrote:
>>
>> The Hungarians have a thing called
>> beteg leves, or sick-soup. My Uncle
>> married a Ukrainian girl who could NOT
>> cook. One day Uncle came home from the
>> Ford plant and was served this dish, and
>> he could absolutely *not* eat it. When she
>> started crying, he explained, "But Honey, I'm
>> not *sick*!" Google the recipe to see why...
>
>Okay, I Googled. Nothing came of it. "Ukrainian sick soup" --> nothing.
>"Sick soup" --> zip. "Beteg leves" --> bupkes except that Google wants
>to change the search to "betel leaves," with all else in a foreign
>tongue that the translator made a hash of during conversion to English.
>
>So tell us. What is beteg leves?

Well, *that* ruined his punch line didn't it?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sat, 14 Feb 2009 21:34:22 -0700, Pennyaline
> wrote:

>Chemiker wrote:
>>
>> The Hungarians have a thing called
>> beteg leves, or sick-soup. My Uncle
>> married a Ukrainian girl who could NOT
>> cook. One day Uncle came home from the
>> Ford plant and was served this dish, and
>> he could absolutely *not* eat it. When she
>> started crying, he explained, "But Honey, I'm
>> not *sick*!" Google the recipe to see why...
>
>Okay, I Googled. Nothing came of it. "Ukrainian sick soup" --> nothing.
>"Sick soup" --> zip. "Beteg leves" --> bupkes except that Google wants
>to change the search to "betel leaves," with all else in a foreign
>tongue that the translator made a hash of during conversion to English.
>
>So tell us. What is beteg leves?

For you, Dear, I will post it.

Not at the moment. tho, as I am Beteg!

Alex, multitasking on the toilet, barf bag present.

On Sat, 14 Feb 2009 21:34:22 -0700, Pennyaline
> wrote:

>Chemiker wrote:
>>
>> The Hungarians have a thing called
>> beteg leves, or sick-soup. My Uncle
>> married a Ukrainian girl who could NOT
>> cook. One day Uncle came home from the
>> Ford plant and was served this dish, and
>> he could absolutely *not* eat it. When she
>> started crying, he explained, "But Honey, I'm
>> not *sick*!" Google the recipe to see why...
>
>Okay, I Googled. Nothing came of it. "Ukrainian sick soup" --> nothing.
>"Sick soup" --> zip. "Beteg leves" --> bupkes except that Google wants
>to change the search to "betel leaves," with all else in a foreign
>tongue that the translator made a hash of during conversion to English.
>
>So tell us. What is beteg leves?

First, think about using something other than google. Second,
use advanced search options. There are hundreds of "sick soups"
all over the world.

That language you're referring to is Magyarul, AKA Hungarian.
Beteg Leves is Hungarian for "sick soup". There are many variants,
(of teh soup) but basically, it's beef broth (strength builder), in
which you cook a chicken (universal anodyne), and, since this made in
small quantities, about 1 tsp of Caraway per serving (for settling the
stomach), 1 Tbs paprika (preferably full hot/sharp) for flavor, 2
heads (not cloves) of garlic per serving, minced (throat antiseptic
and phlegm remover), served hot and immediately augmented with
two or three raw eggs. More protein. I've been told that the eggs
also are a pagan magic holdover as emblems of the spirit of
rebirth and restoration.

The taste and odor are fairly overpowering. I watched my Hungarian
g'mother make this stuff for my cousin and almost puked with the
smell of it. If you're all stuffed up and think you can't taste
anything, you *will* taste this dish. If you can't hold it down, well,
you were sick anyway, so what's the dif?

Satisfied? If not, too bad. I could post my recipe, taken from "A
Magyar Szaka'csko"nyv e's Cukra'szat". Yes, It's in Magyarul. No I
will not translate for you. Sorry. It is not my purpose on this earth
to be your teacher.

Alex, bored with this thread.

BTW: After Google's admission that their staff rigs the answers to
searchers' queries, and the discovery that their search engine can be
and is often tweaked and skewed for personal reasons, I'm surprised
you *trust* them to give you a straight and honest response. (Over a
year ago it was discovered that their system was rigged to return
sites about G. W. Bush in response to the search term "failure".
Google admitted that query responses were skewed by their staff about
4-5 weeks ago, IIRC.) If you don't know this, it's your problem, not
mine.

On Sat, 14 Feb 2009 21:58:52 -0800, sf > wrote:

>On Sat, 14 Feb 2009 21:34:22 -0700, Pennyaline
> wrote:
>
>>Chemiker wrote:
>>>
>>> The Hungarians have a thing called
>>> beteg leves, or sick-soup. My Uncle
>>> married a Ukrainian girl who could NOT
>>> cook. One day Uncle came home from the
>>> Ford plant and was served this dish, and
>>> he could absolutely *not* eat it. When she
>>> started crying, he explained, "But Honey, I'm
>>> not *sick*!" Google the recipe to see why...
>>
>>Okay, I Googled. Nothing came of it. "Ukrainian sick soup" --> nothing.
>>"Sick soup" --> zip. "Beteg leves" --> bupkes except that Google wants
>>to change the search to "betel leaves," with all else in a foreign
>>tongue that the translator made a hash of during conversion to English.
>>
>>So tell us. What is beteg leves?
>
>Well, *that* ruined his punch line didn't it?

Sorry, there was no punch line to "ruin". I used the term "google" as
a verb because it's common language. Myself, I prefer Ask and
Alta Vista. As a search engine, Google is too skewed to be useful.

Alex