Text 19556, 100 rader
Skriven 2007-08-25 22:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: appliances 33
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 DS> A refrigerated curing space is a good idea, giving me a year-round
 DS> sausage "season." A standard refrigerator set for say, 45 or 50 F
 DS> would be the right temp, but the inside of a standard fridge is 
 DS> too humid to dry a big batch of meat.  It would require a good
 DS> bit of modification with extra fans and ventilators to make it
 DS> work.

Donno - just thought it would be a cool idea.

 DS> Studs, drywall, insulation, vinyl tile on all surfaces, salvaged
 DS> refrigeration unit...Bet I could make a walk-in cooler like that for
 DS> about $400, plus the time involved.

But then you'd feel obligated to make a commercial go of it.
Which involves such wonders as insurance and stuff.

 DS> Also, there is speculation that we might invade the back room
 DS> of Uncle Tony's store (where the sausage and pasta is made)
 DS> and use the equipment to make a big batch of sopresatta this
 DS> year.  I certainly hope so.
 ML> Now that would be interesting. I might be up for a field trip,
 ML> were I welcome.
 DS> I will try to get you a couple weeks' notice when (if?) it happens
 DS> so you have time to make the travel arrangements. 

Thank goodness I have a large number of miles that I can
call up to aid me in such adventures.

=

 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. 

The other approach is to use one of those on-demand heaters
with no holding tank at all. I imagine that every faucet has
to have one: not too clear on this - seen them mostly in
Europe, where I've not been in the mood to inquire, having
other things to focus on.

 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.

4 - 5 is excellent. I just had a shower at Carol's where I used
2.8, but I didn't wash my hair and in fact didn't get all the
soap scum off me.

 DS> Laundry is a big water-user, and that's one of the reasons I don't
 DS> mind using the laundromat.  The commercial front-loader machines there
 DS> are much more efficient in water use than typical home washers, and I'm
 DS> able to do fewer total loads and use less water overall.
 DS> Dishwashing uses an almost trivial amount of water for us; we don't
 DS> have a dishwasher, for one thing.  Also, the ancient design of our old,
 DS> shallow farmhouse sink means that I use a half-gallon of hot water in a
 DS> dishpan to actually wash the dishes, and rinse as we go with small
 DS> amounts of  clear water. 

I seldom use dishwashers. When there's just myself with or without
Carol, there are too few dishes to make the dishwasher worth it.
When there's a party, I enjoy doing the dishes so as not to have
to make too much small talk in the living room (however, small
talk in the kitchen is just fine).

=

Further to my being Italian, I used to have rather wavy hair,
unlike most Asians, and the joke around town was that I'd been
an illegitimate offspring of Marco Polo or one of his henchmen ...

--mm
Fettuccine Marco Polo
cat: pasta, main
serves: 4

24 oz prawns
1/2 ts garlic, minced
1/4 c olive oil
2 c cream
1 ts curry powder
2 tomatoes, diced
12 oz fettuccine, cooked al dente
2 c baby spinach leaves, washed, dried
chopped parsley

Saute peeled, deveined prawns with garlic and olive oil until
nearly opaque. Add cream, curry, tomatoes. Reduce heat. Add
fettuccine and spinach. Toss well. Divide onto 4 plates and
garnish with parsley.

Faz restaurant, Danville CA, Diablo magazine 11-99

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