INPUT ARTICLE: Article: Add 5 ounces (142 g) of boneless pork loin that's been cut in ¼-inch (6-mm) thick strips and 2 teaspoons (10 ml) of dark soy sauce to a bowl. Mix the two together well so the pork is fully coated and let the meat sit for 10 to 15 minutes. You can omit the pork from the soup if you want to make a vegetarian version. Add 4 small Chinese dried black mushrooms and 12 dried tree ear mushrooms to a large bowl or pot. Pour 3 cups (710 ml) of boiling water over the mushrooms, and let them soak for until they are softened, which should take approximately 30 minutes.  You can usually find Chinese dried black mushrooms and dried tree ear mushrooms at Asian grocery stores. Make sure that the water completely covers the mushrooms. Use a large bowl or pot that has plenty of extra space because the tree mushrooms will expand significantly as they soak. While the mushrooms are soaking, turn them over every so often to ensure that they soften all over. After the mushrooms have softened, use a knife to remove the stems from the black mushrooms. Squeeze the mushrooms over the bowl to extract the excess liquid, and slice them thinly. Set them aside on a plate for the moment. If there are any hard portions of the black mushrooms, remove them with the knife. After you've removed the black mushrooms from the bowl, lift out the tree ear mushrooms. Use a knife to remove any hard portions, and set them on the plate with the black mushrooms, reserving the soaking liquid. If the tree ear mushrooms are very large, you should cut them into bite-size pieces. Once you've removed the mushrooms, mix ¼ cup (59 ml) of the liquid that the mushrooms have soaked in with 1 ½ tablespoons (12 g) of cornstarch in a small bowl. Whisk the two together until they're fully blended and smooth. Set aside the mixture for the moment.

SUMMARY: Toss the pork loin with the dark soy sauce. Soak the mushrooms in boiling water. Trim and squeeze the excess moisture from the black mushrooms. Cut any hard bits from the tree ear mushrooms. Combine some of the mushroom soaking liquid and the cornstarch.


INPUT ARTICLE: Article: If you'd like, you can also line two baking sheets with parchment paper. The parchment paper is not absolutely necessary, but it will make cleaning up easier. Measure out the oil into a small bowl, Then, use a basting brush (or something similar) to brush the oil onto the tortillas. The oil will help the tortillas turn crispy when you bake them. If you'd like to make smaller strips, cut the tortillas into quarters. At this time, you can also put the remaining tortillas into stacks as well, so that they will be ready for you. You can do this using a sharp knife or a pizza cutter. These narrow strips are perfect for tossing onto a soup or salad. If you'd like to make something more chip-like that you can eat with salsa (or other dips), cut the tortillas into 1-inch (2.54 centimeters) wide strips instead. If you cannot fit all of the strips onto the baking sheets, save them for a separate batch. You don't want the strips to be clumped up or covered, or they won't bake evenly. You can bake them one baking sheet at a time, or you can put both baking sheets into the oven. If you are baking both sheets at the same time, rotate them halfway through baking. This ensures that both sheets get baked the same amount. Once the strips are baked, pull the baking sheets out of the even, and set them down on the counter or stove. Shake some salt onto the strips; how much salt you add is entirely up to you! They make great toppings for salads, soups, and beans. You can also serve the wider ones on their own with some dip.

SUMMARY: Preheat your oven to 350°F (177°C). Brush the tortillas with vegetable oil. Stack 2 to 3 tortillas on top of each other. Slice the tortillas into ¼ to ½-inch (0.64 to 1.27 centimeters) thick strips. Spread the strips in a single layer on two baking sheets. Bake the strips in the oven for 12 to 15 minutes, or until they are golden and crispy. Season the strips with salt. Let the strips cool on the baking sheet, then serve them.


INPUT ARTICLE: Article: Often called trich, trichomoniasis is a type of vaginitis that is caused by a protozoa or parasite. It affects up to five million people in the US each year. This organism is a small parasite with a tail. In men, if trich is untreated, it can lead to chronic prostatitis. The symptoms of trichomoniasis include an itchy, green, and possibly frothy discharge with a fishy odor. This disease is sexually transmitted, so if you think you have it, you should let your sexual partner know so both partners can be tested and treated before resuming intercourse. If one of you is diagnosed then both of you need treatment. Traditionally, the diagnosis for trich is done in a doctor’s office. A wet prep is done by placing vaginal secretions under the microscope with a drop of saline solution. This will cause the parasite under the microscope to swim across the field and be identified.  There can be doctor discrepancy. Because of this, your doctor may also perform more standardized testing, such as a PCR assay to determine exactly what disease you have. You may also be given a pap smear as well. If this is not treated in pregnant women, there can be complications when giving birth such as low birth weight and prematurity due to a premature rupture of membranes (PROM). As with BV, trich can be treated with oral medication such as Flagyl. The usual dose is 2 grams taken once orally. You should avoid alcohol while taking Flagyl. Your partner should also take Flagyl at the same time. While you are taking the medication, intercourse should be avoided until both partners have completed treatment. Some studies recommend the use of Tindamax for trich as well. If prescribed, you will only have to take one 2 mg dose. This medication has a cure rate between 86-100%.

SUMMARY:
Learn about trichomoniasis. Diagnose trich. Treat trich.