Text 19542, 101 rader
Skriven 2007-08-25 09:31:58 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: WATER  70825
====================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> The last shower I took that I measured the input of was
 ML> about 4 gallons. Of course I have a water-saver shower head
 ML> and deliberately use modest water flow besides.

 DS> Yes.  To economize on propane use, I had a hot water holding tank
 DS> installed which uses the main (very efficient) boiler to heat water
 DS> instead of a  separate propane burner.  It has a 35-gallon capacity,
 DS> which I thought would be too small - our old place had a 50-gallon gas
 DS> heater. 
 DS> So when we moved in, I installed a water-saver shower head that uses
 DS> only 1.2 gallons per minute and has a shut-off valve.  We've gotten
 DS> used to an initial soak, shutting the water off when lathering up, and
 DS> then a final rinse.  As a result, we are using about 4 - 5 gallons per
 DS> shower, far below the national average.

Recently, on our "New Inventors" program, an ingenious device was shown
which was intended for those teenagers and others who like to soak for
ages under a hot shower.  It utilised a subsidiary pump and pipework so
that after the person had soaped and rinsed, s/he could flip a lever
and recirculate the hot water passing over the body back to the shower
head.  I think a subsidiary heater was used to maintain temperature,
but the saving of both water and heat were considerable, as compared
with usual teenager practice.

I have discovered that for some reason I can think more intelligently
when I have hot water pouring over the back of my neck.  So what I need
now is a waterproof laptop.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHEAP TRICKS #2-Chicken Livers with fresh Gnocchi
 Categories: Low cost, Pasta, Poultry, Advertiser, $1/head
      Yield: 4 Servings
 
           ===GNOCCHI==================
      1 kg Potatoes, steamed & peeled
           -while still hot & pushed
           -through a ricer or coarse
           -sieve or colander]
    1/2 ts Salt
     50 ml Plain flour
    150 ml Fine semolina
      2    Eggs
           ===CHICKEN LIVERS===========
     50 g  Butter
      1    5cm sprig of rosemary,
           -leafed]
      4 sm Onions, peeled and sliced
           -keeping peels for stock]
      3    Garlic cloves, peeled and
           -roughly chopped]
    150 g  Mushrooms, chopped in big
           -chunks]
      1    Red capsicum
      1 tb Worcestershire sauce
           Black pepper
           Salt, to taste
           Handful of chopped herbs
    500 g  Chicken livers,
           -cleaned.]
 
  FOR THE GNOCCHI: Mix everything together, cover with a plastic bag and
  allow to rest for 15 minutes. Put the mixture into a plastic bag and
  snip a corner of the bag so that the hole is about 15mm. Lightly
  flour a surface and pipe long sausages out onto the bench until it
  has all been piped. Using a wetted knife, cut them into 2cm lengths
  and separate them out slightly.
  
  Fill the hot pot with water, add a teaspoon of salt and place it on
  high heat. When the water is boiling, cook the gnocchi a few at a
  time, lifting them with the spider/slotted spoon, draining them well
  and placing them back on the floured surface.
  
  FOR THE LIVERS: Pre-heat the wok, add rosemary and butter and, as
  soon as the edges of the butter start to brown, add the onion and
  saute, tossing over frequently until lightly browned. Add the garlic
  and mushrooms, and continue cooking until the mushrooms have expelled
  their liquid and it has evaporated and they have slightly browned.
  Add the capsicums, cook until slightly softened, then add the chicken
  livers and a generous amount of pepper, cooking until the livers are
  lightly browned but still slightly pink inside. Stir through the
  Worcestershire sauce and immediately add the gnocchi, season with
  salt, stir the herbs through and serve immediately.
  
  from THE ADVERTISER 12 November 1997
  
  This is part of a SEVEN daily meals for FOUR persons costing no more
  than $1 per day, per person.
  
  Corrected version.
 
MMMMM
 

 
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)