Text 1177, 117 rader
Skriven 2006-05-07 13:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Government projects 633
===============================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> All the contractors, who had received lucrative mine work before and
 JW> after this job, worked at cost. Diavik supplied that cracker jack
 JW> project manager for free. And they did the job in 5 months for $1.9M.
 JW> They also added an annex for the YK gym club to operate in, within
 JW> that budget.

 ML> That's pretty amazing. A pleasant counterpoint to the price
 ML> gouging one talks about and almost expects.

The pace they set amazed local builders and astonished the city. All the
workers, even the unionized ones, agreed to work 12 hours a day, 7 days a
week, at straight time, because the project was for the public good. The
mine insisted that city inspectors work similar hours so that the
project was not held up. They sent several ultimatums to the effect that
they were starting to backfill at 6PM Sunday and if the inspector didn't
show up the foundation would be built uninspected because they were not
stopping. Lots of griping was done by 9 to 5 bureaucrats on salary. But
the job was done.

 ML> Bunch of good will generated there, huh.

The tax paying citizens, especially the hockey players, are very happy
indeed.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Laver, Nori (Porphyra Species)
 Categories: Wild, Vegetables, Info
      Yield: 1 info file
 
           Laver
           Nori
           Porphyra species
 
  Laver is broad to narrow, soft, paper thin, nearly transparent
  sheet-like seaweed, only one cell thick, with ruffled edges. The color
  ranges from purple-pink to brown. It's uncommon along the East Coast,
  growing from Massachusetts to the Arctic, but it's much more plentiful
  along the Pacific Coast. It grows in the intertidal zone, and is in
  season in the spring. The Japanese roast, grind, and re-form sheets of
  this delicious, popular seaweed, to use for making sushi. It's also
  sold in health food stores, at higher prices than most other seaweeds.
  Use it as you would use dulse.
  
  From: my Identifying and Harvesting Edible and Medicinal Plants in
  Wild (and Not-So-Wild) Places by Wildman Steve Brill
  
  From: Wildman Steve Brill <wildmansteve
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eden Sea Vegetables Information
 Categories: Info, Japanese, Sushi, Vegetables
      Yield: 1 Info
 
      1    Info file
 
  There is no better vegetable source of minerals than sea vegetables.
  Like the mineral-rich ocean, sea vegetables hold high quality calcium,
  iron, potassium, zinc, and trace minerals including iodine. They also
  contain vitamins A, B, C, D, E. EDEN Chooses only the finest grades of
  sea vegetables. Grown in environmentally clean waters, these premium
  grades are harvested at their nutritional peak and processed using
  traditional techniques.
  
  AGAR-AGAR - gelatin from a variety of seaweeds, cooked together and
  allowed to harden; it is then cut into bars or made into flakes. Used
  in kantens, gelatins, jams, jellies, and toppings.
  
  ARAME - a black seaweed with a mild, sweet flavor. Arame is great with
  other vegetables, or alone seasoned with brown rice vinegar and shoyu.
  
  HIZIKI - black curls of seagrass; one of the most mineral rich foods.
  A serving contains 10% of the daily recommended calcium intake. Very
  tasty cooked with other vegetables for interesting and nutritious side
  dishes.
  
  KOMBU - sea kelp, highly valued as a flavor enhancer. Kombu cooked
  with beans tenderizes them and makes them easier to digest. Use in
  beans, soup stocks, or stews.
  
  NORI - green laver or sea lettuce. Nori can be used as is, or toasted
  over an open flame or burner for a crisper texture. Crumble it into
  soups, vegetables or grains.
  
  SUSHI Nori - tender, premium nori sheets toasted to a rich, deep green
  color, ready-to-use for sushi. Can also be used as a condiment or
  garnish.
  
  WAKAME - best known for its beautiful green color and delicious taste
  in miso soup, but it is also wonderful in salads, side dishes, or as a
  condiment.
  
  WAKAME FLAKES - an instant form of wakame, good in soups, salads,
  stir-fry, and as a condiment. Quick and easy to use.
  
  Copyright 1995 Eden Foods, Inc.
  <Electronic format courtesy of: Karen Mintzias>
 
MMMMM

Cheers

Jim, in Yellowknife




... A light luncheon of a dozen lamb chops and a battered pudding.
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