Pain management fluffy rambles

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Current state of affairs: the opioid painkillers have stopped being effective, so I’m gonna stop taking them for now. My doctor prescribed me a rather aggressive regimen of Tylenol (4000mg/day! holy crap) and some muscle relaxants, the latter of which help a little but not very much. She also increased my daily dose of gabapentin from 200mg to 400mg, and that isn’t helping much either.

I did finally get one of those old-school hot water bottles (the rubber kind which fill like a balloon and have a screw-in cork) and it turns out that this is a really good use for my sous vide machine, so that’s cool. The hot compress seems to do more for my pain than any of the meds do. Not enough to be, like, productive, but enough that I’m not screaming in pain. But maybe I can get back to work.

Anyway, on the plus side I finally got set up with a new rheumatologist, and I’m also starting physical therapy, so maybe those things will help with my ongoing fibro issues (which this could very well be yet another expression of, for that matter).

Sous vide black garlic Food

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Brad Leone recently did an episode on fermented garlic miso, and in it there was an aside of starting up a black garlic experiment. Recently he finished an episode on the black garlic itself, but the initial episode was enough to plant a seed in my mind of doing a bunch of black garlic myself.

His technique involves placing the garlic into a sealed bag and that into a dehydrator at around 130ºF/55ºC. However, my dehydrator tends to be both very loud and high on power consumption, so I decided to try using my sous vide circulator instead.

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