Text 19642, 81 rader
Skriven 2007-08-27 00:07:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: appliances 33
=========================
 -=> On 08-25-07  22:12,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about appliances 33 <=-

 DSac> So when we moved in, I installed a water-saver shower head that uses
 DSac> only 1.2 gallons per minute and has a shut-off valve.  We've gotten

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

  I just have to ask -- how do you know that you used 2.8 gallons?
  That does not sound like a guess (as would 3 or 4 gallons), it sounds
  like you measured it.

 ML> I seldom use dishwashers. When there's just myself with or without
 ML> Carol, there are too few dishes to make the dishwasher worth it.

   We just let them wait until there is enough to run the machine.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Tomato Soup with Rajas and Fresh Cheese - Gourmet
 Categories: Soup, Tomato, Pepper, Gourmet, Chef
      Yield: 2 Servings
 
      1 lb Vine-ripened tomatoes

MMMMM---------------------FOR POBLANO RAJAS--------------------------
      1 tb Olive oil
      1 md White onion; halved and cut
           -into 1/4-inch slices
      1 lg Clove garlic; chopped fine
    1/2 ts Dried oregano (preferably
           -Mexican)
    1/2 lb Fresh poblano chilies (about
           -3 medium-large); roasted,
           -and cut into 1/4-inch-thick
           -strips
      3 c  Beef broth (preferably
           -homemade)
    1/4 lb Mexican quesa fresco (fresh
           -cheese) or pressed, salted
           -farmer cheese; cut into
           -1/2-inch cubes
 
  :     Preheat broiler.
  
  :     In a shallow baking pan broil tomatoes about four inches from
  heat until blackened, about six minutes. Turn tomatoes over and broil
  in same manner. Cool tomatoes and peel over a bowl. Transfer tomatoes
  and their juice to a blender or food processor and blend until a
  coarse puree.
  
  Make poblano rajas:
  :    In a 3-quart heavy saucepan heat oil over moderately high heat
  until hot but not smoking and saute onion, stirring, until brown on
  edges but still firm, about five minutes. Add garlic and oregano and
  cook, stirring, one minute. Stir in poblanos and cook, stirring
  occasionally, until heated through.
  
  :    Add tomato puree to rajas and simmer, stirring frequently, until
  very thick, about 7 minutes. Stir in broth and boil, stirring
  frequently, until thickened slightly.
  
    Season soup with salt and divide between two bowls. Sprinkle soup
  with cheese. Makes about 3-1/2 cups, serving 2 generously.
  
  Rick Bayless, Chef at Frontera Grill, Chicago, in October, 1996
  "Gourmet". Typos by Jeff Pruett.
  From: Jeff Pruett                     Date: 10-22-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:11:20, 27 Aug 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)