Text 10477, 88 rader
Skriven 2007-01-13 11:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: IN-FLOOR HEATING 701
============================
 -=> Quoting Dale Shipp to Jim Weller <=-

 JW> A few VERY wealthy people in Toronto and Ottawa have had their
 JW> driveways done so they don't have to shovel snow. What a waste! Even
 JW> if I could afford to operate an electric driveway in winter I'd be
 JW> embarrassed to. 

 DS> I agree -- and in addition there is a problem with where does the
 DS> melted snow go?

Uh, down hill, to become somebody else's problem? With luck a storm
sewer that's that frozen solid.

 JW> If you don't want to shovel snow there are always homeless people who
 JW> could really use $20, who are happy to do it for you.

 DS> Around here, it is ambitious teen agers, and I have doubts whether
 DS> or not $20 would get the job done.

We have street people downtown who do our office sidewalks for $10 an
hour. But in the suburbs it's hard to get a middle class teenager to do
it for $15.

In Dec. I asked our regular snow guy about himself. He confessed to
living in a tent in the bush behind the city dump. He used our $20 for
$10 worth of cheap sherry and $10 for candles to heat the tent. It was
-20 that day. He also said he wasn't allowed back into the Salvation
Army hostel for 6 months as he was drunk once and got into a fight with
somebody there. Now that we have a cold snap and it is -36 I wonder how
he is coping.

If you think we are underpaying him and taking advantage, there are
about 6 other men in similar circumstances who are vying for the job!
Plus he works slow enough to make sure the job lasts 2 hours. Also
other merchants would hire him and he could make $80 per day or more,
but $20 is enough to sustain him and he seems content with his lot.

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

     Title: Sakay
Categories: African, Condiments, Chilies
  Servings: 1  1/3 cups

    3/4 c  chilli powder
      1 TB ground ginger
  1 1/2 ts cayenne pepper
      1 ts ground cumin
      4    garlic cloves; minced
      2 ts salt
      1 c  peanut oil

Over the past two thousand years, the island nation of Madagascar has
been settled by a mix of African, Arab, Indonesian, and European
peoples. All of them brought their own culinary influences and
traditions, resulting in food that is full of flavour but simply
prepared. Most recipes get a dose of heat from sakay, a fiery mash of
dried red chillies, garlic, and ginger that is typically served on the
side so diners can add as much or as little heat as they like.

Heat a medium saute pan over medium heat. Add the chilli powder, ginger,
cayenne, cumin, and garlic and toast until fragrant, about 1 minute.
Remove from the heat and let cool slightly.

Transfer the spice mixture to a blender, add the salt, and blend well on
low speed. With the blender running; add the oil in a thin, steady
stream and blend until a paste forms.

Store in the refrigerator in a tightly covered container for up to 2
weeks.

From: The Soul of a New Cuisine - A Discovery of the Foods and Flavours
of Africa by: Marcus Samuelsson

From: Kevin Jcjd Symons

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... I've never been flamed. Must be the perfection of my style.
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