Text 10218, 105 rader
Skriven 2007-01-09 02:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: in-floor heating
========================
 -=> Quoting Hap Newsom to Jim Weller <=-

 HN> It was my understanding (though I don't know for a fact) that the
 HN> systems in  the concrete slab were copper pipe throughout.

Even copper can perforate over time or come loose at elbows and couples.

 HN> was in the south I don't expect that anything other than water was in
 HN> the system

Makes sense.

 HN> In your climate Jim I'm  surprised that
 HN> any system is adequate!

That's true. Systems work hard here and must be constantly maintained.
Out of 50 rentals I had four furnace or boiler failures so far this year
and they all had tune-ups in Sept. So far we've (the heating contractor
and me) have gotten to all of them before plumbing systems were damaged.
And it's not even cold yet; but our first major cold front of the winter
is moving in even as I type.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Red Curry Duck Wonton Napoleons
Categories: Appetizers, Duck, Curry
  Servings: 8

    1/2 c  minced scallion plus
      1    whole scallion (1 bunch)
    1/2 c  finely chopped fresh
           cilantro plus
      8 sm fresh sprigs (1 large
           bunch)
      2 c  plus 1/4 cup vegetable oil
    1/4 c  minced peeled fresh ginger
      2 TB minced garlic (3 to 4 large
           cloves)
      4 ts Thai red curry paste
      1    (3-lb) roast duck, meat cut
           into 1/2-inch dice (3 cups)
      1    (1-lb) firm-ripe mango,
           peeled, pitted, and cut into
    1/3    -inch dice
      1 c  diced (1/3 inch) fresh or
           canned pineapple (6 oz)
    1/2 c  diced (1/3 inch) red bell
           pepper
     24    (4-inch) square wonton
           wrappers*

Special equipment: a deep-fat thermometer

Cut whole scallion crosswise into 2-inch pieces, then cut lengthwise
into thin strips and chill, along with cilantro sprigs, in a bowl of ice
and cold water (to crisp and curl) about 1 hour.

Heat a wok or 12-inch heavy skillet over high heat until a bead of water
dropped onto cooking surface evaporates immediately. Add 1/4 cup oil,
swirling wok to coat, and heat until it begins to smoke. Add minced
scallion, ginger, and garlic and stir-fry until softened, about 2
minutes. Add red curry paste (to taste) and stir-fry, breaking up lumps,
1 minute. Add duck and stir-fry 2 minutes. Transfer duck mixture to a
large bowl and cool slightly.

Add mango, pineapple, bell pepper, chopped cilantro, and salt and pepper
to taste to duck mixture.

Heat remaining 2 cups oil in cleaned wok over moderate heat until it
registers 390 F on thermometer. Fry wonton wrappers, 1 at a time,
turning over once, until golden, about 30 seconds each. Transfer with
tongs to paper towels to drain.

Drain scallion strips and cilantro sprigs in a sieve and pat dry.

Put a wonton wrapper on a plate and top with 2 to 3 tablespoons duck
mixture. Repeat layering twice, ending with duck mixture. (Napoleon will
have 3 wonton layers.) Top with a cilantro sprig and a few scallion
strips. Make 7 more napoleons in same manner.

Cooks' notes:

Duck mixture can be prepared 6 hours ahead and cooled completely,
uncovered, then chilled, covered. Bring to room temperature before
using.

Wontons can be fried 1 hour ahead and kept at room temperature.

Makes 8 first-course servings.
Adapted from Cafe Media Luna, Vieques, Puerto Rico
From: Epicurius.Com
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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