Text 17888, 99 rader
Skriven 2007-07-12 09:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Cooling Off
===================
On 07-06-07 GLEN JAMIESON Scribbled to HAP NEWSOM about A SORRY LOT WE 

GJ> -> Maybe it is all the film stars needing to air condition their
GJ> -> huge mansions who are not worried about the costs of power...

GJ>And cars.  (g)   How did people live there before power-hungry
GJ>aircons were invented?   As the South Australian Summers are dry,
GJ>most people here who have aircon installed use the evaporative type
GJ>("swamp coolers" I think you call them).  These use but a fraction of
GJ>the power of the refrigeration type, but cool the air to about 10 C
GJ>(18 F) below ambient, which is quite sufficient to become
GJ>comfortable.  

We didn't even have that when I was a kidling. What we did have was this 
huge box fan that my dad had made to go into the window of the landing 
half way up the stairs to the second floor. It was powered by a half 
horse motor running a V-belt. And it would move some air. As an 
experiment I borrowed a recording anemometer from a friend whose father 
worked at the National Weather Service. Over a one week period the 
breezes over my bed averaged 12 mph - all due to that ginormous fan.

The humidity was the killer, though. Your swamp coolers would not work 
very well here in the Great American Outback (SM) where relative 
humidity runs over 90% most of July and August.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Rolls
 Categories: Breads, Fruit
      Yield: 12 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 c  Trimmed rhubarb (9 oz); in
    3/4    " pieces
    3/4 c  Granulated sugar
      5 tb Butter
    2/3 c  Light brown sugar

MMMMM---------------------------DOUGH--------------------------------
      2 c  Unsifted all-purpose flour
      2 tb Granulated sugar
      1 tb Baking powder
    1/2 ts Salt
    1/3 c  Vegetable shortening
      1 lg Egg
    1/2 c  Cold milk
 
  These rolls could hardly be easier: A baking powder dough is spread
  with sweetened rhubarb, rolled up into a log, and then cut into
  individual biscuits. The biscuits are arranged in a pan over melted
  butter and brown sugar, which turns into a lovely, caramel-y topping.
  
  Adjust rack in lower third of oven and preheat oven to 400 degrees.
  Combine the rhubarb slices and sugar in a large bowl. Set aside and
  toss occasionally while preparing the rolls.
  
  Melt 3 tablespoons of the butter in a 9-inch round baking pan.
  Sprinkle brown sugar over the butter; set aside.
  
  To make the dough: Combine the flour, 2 tablespoons sugar, baking
  powder and salt in a large bowl. Using a pastry blender, cut in the
  shortening until the mixture resembles cornmeal. Mix the egg with the
  milk and quickly stir into the mixture with a fork, mixing just
  enough to form a soft dough. Knead very lightly — only about 3 times.
  
  Transfer the dough to a lightly floured work surface and roll into a
  9 x 13-inch rectangle, about 1/4 inch thick. Spread the rhubarb
  mixture over the dough, then dot with the remaining 2 tablespoons
  butter. Beginning with a 13-inch edge, roll up the dough jellyroll
  fashion, pinch edges to seal and cut into 1-inch slices. Place the
  rolls cut-side down in the pan, fitting them close together. Bake for
  30 minutes, or until golden brown. Let cool for 5 minutes, then
  invert onto a serving plate. Serve hot, warm or at room temperature.
  
  Yields about 12 pull-apart rolls
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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