Text 17086, 122 rader
Skriven 2007-06-22 11:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE COOKERS 708
========================
 -=> Glen Jamieson said to Dave Drum <=-

 GJ> Have you been able to "condition", the stainless steel frying pan to
 GJ> get an anti-stick finish, such as you get in cast iron utensils?   To
 GJ> my mind the capability to achieve that is one of the advantages of
 GJ> cast aluminium; the other being the good heat distribution resulting
 GJ> from its high thermal conductivity.

Stainless doesn't do that. Its pores, if you will, are
closed.

 -=> Glen Jamieson said to Hap Newsom <=-

 -> The latest report is that Adelaide has only 32 weeks left before the
 -> taps run dry if there is no intake into the reservoirs, and Stage 5 of
 -> rationing is likely to be instituted very soon.  That means no water
 -> used for gardens at all.  People have already been fined for washing
 -> their cars.

As the South Australians don't drink water (evidence: KJCJDS and
others), that should not be a problem, and you can continue to
live there unimpeded.

 GJ> I think an extra rainwater tank might be better in my case, as my
 GJ> present single tank gets filled to overflowing in winter.  As nearly
 GJ> all of our houses are single storey bungalows, they have a large roof
 GJ> area for water catchment.  Then, with electric pressure pumps this can
 GJ> be plumbed into the household reticulation and used for toilet
 GJ> flushing, clothes washing and showers.  It can be used for making tea,
 GJ> etc if boiled, and you don't think about the pigeons...

After a while, the pigeons become secondary. Source of phosphate
anyway. But why not just kill and eat the pigeons? They taste
pretty decent.

 HN> costs  (this IS the great North WET after all) are pretty low...but
 HN> conservation of  resources is always a better option when you can do
 HN> it. 
 GJ> When first flying over USA, I was amazed at all the water I could see
 GJ> - rivers, lakes, wetlands - quite different from the endless dry, flat
 GJ> country I was used to.

We have arid spots too, and if you overfly the Rocky Mountain states,
a lot of that water is unusable. But along the periphery as well as
along the Mississippi, water is pretty abundant. Except in California,
where growth-fueled demand has far outstripped supply: desalinization
(desalination if you prefer) would be a good bet there.

 -> Sadly, our state governments are strong, and that of Victoria is still
 -> holding out against the Federal government, with the Premier hoping to
 -> be bribed with Federal money for a new interstate pipeline before
 -> accepting loss of some water to South Australia.

Vic has a real city in it, though. In every democracy, sheer bulk of
population counts for a lot.

 HN> No threat of the South Australians "attacking" the border?
 GJ> Attacks are limited to verbal ones.  As we point out at the slightest
 GJ> excuse, SA was the only state colonised by free settlers, while all
 GJ> the others were started as places to send British convicts and their
 GJ> keepers.  (I think America was used for that purpose for a while.)

There were some transports of criminals here, but the offense of
many was religious unorthodoxy, which is somewhat less objectionable
than those of your countrymen.

   SA
 GJ> leads in such civilised matters as orchestras, musical performances
 GJ> and wine production, and is known as "The City of Churches" - also as
 GJ> "The City of Pubs".  It also has more restaurants per population than
 GJ> anywhere in Australia.
 
I wonder if there's a positive correlation between the number of
churches and the number of pubs.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Carpetbag (Pocketbook) Steak
 Categories: Pitts, Beef, Seafood, Heirloom
      Yield: 2 Servings

MMMMM---------------------------BUTTER--------------------------------
      1 tb Butter; room temp
      1 ts Wine/shallot reduction*
      1 ts Very finely minced parsley
      1 dr Worcestershire sauce

MMMMM---------------------------STEAK--------------------------------
      2    Inch thick filet mignon (cut
           From the larger end)
      2    To 4 fresh oysters
           (depending on size)
           Salt, pepper
           Clarified butter for
           Sauteing

  *(sweat one minced shallot in a couple of tablespoons of dry white
  wine until the wine is almost evaporated)

  Cut a deep pocket in the filet, and stuff pocket with the oysters and
  half of the butter. Secure with wooden picks.

  Saute the steak in the clarified butter until done to your liking (no
  more than medium, please). Serve topped with remaining butter. For
  the most effective presentation, roll the butter topping into balls,
  and roll the balls in additional minced parsley.

  An old-fashioned steak dish, popular around the turn of the Century.
  This is my adaptation of a dish I saw described in a very old article
  on dining (can't remember the original source).

  Kathy in Bryan, TX

  From: Kathy Pitts

  Uncle Dirty Dave's Archives - Snagged From FIDO's COOKING Echoes

MMMMM

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