Text 10976, 68 rader
Skriven 2007-01-26 16:23:00 av JIM WELLER (1:123/140)
Ärende: Resend 3
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Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 4                                            Date: 06 Feb 206  01:28:15
  From: Jim Weller                                   
    To: Dave Sacerdote                               
  Subj: Making Capicola
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> Nick's dad is a tinkerer and an engineer.

 DS> He was trained as a mechanic and machinist
 DS> in the Italian trade school system and started out learning
 DS> blacksmithing - anyone entering the trade school for mechanical
 DS> trades had to learn blackmithing first and then graduate on to
 DS> other disciplines.

Some of the European apprenticeship programs are very rigorous compared
to ours. 7 years vs 5 here. The very best drywaller (he's really an
artist), auto body guy and butcher in my town are Europeans. And they
are all well grounded in science and passionate about their work.
         
 DS> He told me once that good engineers aren't necessarily smart, just
 DS> lazy: inspiration comes from wanting an easier way to do something.

I believe that and I bet Glen would concur.

 DS> One of the first things he did after arriving in the US was to convert
 DS> a washing-machine motor he found at the city dump to drive the 
 DS> worm gear in his tomato strainer.  Later, he re-geared the same
 DS> motor to drive his meat grinder/sausage stuffer.

Step-son Ray did the same thing to make a heavy duty caribou grinder
when he was a kid. He bolted it to one end of a plank with a small
generator on the other end so he could take it and use it in the bush.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herb Butter Sauce
 Categories: Sauces, Bbq, Grill, Poultry, Fish
      Yield: 1/2 cup
 
      2 tb Minced green onions
      1    Clove garlic; minced
    1/2 c  Butter; melted
      2 tb Chopped fresh parsley
    1/2 ts Dried tarragon
    1/4 ts Salt
    1/4 ts Pepper
 
  Saute green onions and garlic in butter in a skillet over medium heat
  until onion is tender. Remove from heat; stir in parsley and remaining
  ingredients. Use sauce for basting or for sauteing poultry, fish, or
  vegetables.
  
  Recipe By: Meco Barbecue & Smoker Cookbook
  From: Eugene Johnston
 
MMMMM

Cheers

Jim, in Yellowknife

... You can beat my meat, but you can't lick my sauce! -Boss' Ribs, Oregon
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