Text 19088, 120 rader
Skriven 2007-08-15 07:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Water
=============
On 08-05-07 MARK LEWIS Scribbled to DAVE SACERDOTE about Water

ML> DS> (To keep down the mosquito population, I've treated the
ML> DS> rainbarrel with a bacterial colony harmless to all living things
ML> DS> save mosquito larvae.  It works marvelously, without chemical
ML> DS> pesticides.) 

ML>can you enlighten me on this, please? the goldfish just don't seem to
ML>survive in our rain barrels... i suspect lack of oxygen but anything
ML>that'll keep the skeeters down and not be detrimental to my
ML>aquariums... yes, i fill my aquariums from the rain barrels... it is
ML>much easier than using distilled water ;)

Errrrmmmm ... you do know you can leave tap water in an open pan 
overnight and all the chlorine that would normally harm tropical fish 
will outgas and you will have plain old water, don't you? 

When I kept tropical fish I used that trick without fail - even to the 
point of filling the tank from scratch and then waiting 12 hours before 
putting the fish in. And for topping up I used an 8 quart stock/pasta 
pot - at first I boiled the water and then let it cool overnight. Then 
the owner of my fish store told me I could skip the boiling without 
danger to even the most delicate of fish.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan-Spiced Root Vegetable Stew With Charmoula
 Categories: Stews, Chilies, Vegetables
      Yield: 5 servings
 
  1 1/2 ts Cumin seed
  1 1/2 ts Coriander seed
      1 ts Sweet paprika
      1 sm Dried red chile
           -=OR=-
    1/2 ts Hot red pepper flakes
      4    Whole cloves
      1    Cinnamon stick
      1    Bay leaf
      2 tb Vegetable oil
      2    Onions; in large dice
      2 md Red sweet potatoes; in small
           - dice
      2 cl Garlic; minced
      4 c  Water
      3    Parsnips; in large chunks
      2    Carrots; peeled, in large
           - dice
      1 sm Celery root; peeled, in
           - large dice *
      2 tb Tomato paste
      1 ts Salt
           -Fresh ground black pepper
      1 tb Fresh lemon juice

MMMMM-------------------------CHARMOULA------------------------------
  1 1/2 ts Ground toasted spice mix
           - (first 7 ingredients above)
    1/3 c  Fine chopped cilantro
    1/2 ts Tomato paste
  1 1/2 tb Fresh lemon juice
    1/4 ts Salt
      3 tb Extra virgin olive oil
 
  Combine everything but the oil in a bowl, then whisk in the oil. Let
  sit a few minutes before serving.
  
  Serves 5 (yields about 5 tablespoons)
  
  Rather than using a heavy roux, this vegan stew is thickened with
  sweet potato, which breaks down into the sauce. The chiles provide a
  mild heat next to the sweet vegetables, but the lemony charmoula
  brings the flavors up a notch. Serve with couscous studded with
  toasted slivered almonds. From Chronicle contributor Robin Davis.
  
  Combine the spices and bay leaf in a heavy pan over medium-low heat;
  toast for 10 minutes, stirring from time to time. The spices should
  get aromatic and toasty — be careful they don't scorch. Let cool,
  then grind to a fine powder. (Use a spice grinder or a coffee grinder
  reserved for spices.) Set aside 1 1/2 teaspoons of the spice mixture
  for the charmoula.
  
  Heat the oil in a Dutch oven, then add the onions and sweet potatoes.
  Sweat for 10 minutes, until the onions are tender. Stir in the garlic
  and spice mixture. Cook for 5 minutes. Deglaze the pan with the water,
  then add the parsnips, carrots, celery root, tomato paste, salt,
  pepper and lemon juice. Bring to a simmer, cover and cook for about
  20 minutes, until the sweet potatoes have broken down and all the
  vegetables are tender.
  
  Ladle into bowls. Drizzle the charmoula on top.
  
  Serves 5
  
  * Note: Peel celery root by cutting it square across the bottom and
  top, then use a paring knife to trim off the brown edges.
  
  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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