Text 19794, 95 rader
Skriven 2007-08-29 11:42:25 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: CAPICOLA AND 55 70829
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 CS> Louis Lamour (this kid is mine?)
 CS> Paradise lost
 CS> Issac Asimov (anything)
 CS> Robert Louis Stevensen (anything)
 GJ> There are some on that list I haven't read; most I have (at least the
 GJ> older ones).  Louis Lamour I have never heard of.  The list should
 ML> 
 ML> xxcarol's kid surely has interesting and wide-ranging tastes. I
 ML> can't imagine anyone of any age voluntarily reading Paradise Lost.

Noted that she hadn't gone on to read "Paradise Regained".  One book of
verse was enough.

 -=> Glen Jamieson said to Dave Sacerdote <=-
 DSh>   We have dehumidifiers running in the basement.   Wonder if that sort
 DSh>   of thing would help your project?  
 DS> It's a good start, but running a dehumidifyer in an air-conditioned
 DS> room  would be counter-productive.  Those units operate by
 DS> condensation, and they are basically unvented air conditioners - they

 ML> This perhaps should have been a red flag - the fact that we
 ML> all know about the use of dehumidifyers in basements ...
 
 GJ> Correct.  The result is that there is an over-all heat input to the
 GJ> room from the motors and compressor, so the temperature of the room
 GJ> will rise somewhat.  The basement is the part of the house which
 GJ> maintains the most constant temperature throughout the year, so if it
 GJ> is cool and dry enough it should be a good place for aging capicolas,
 GJ> wursts and the like.
 ML> 
 ML> I see you've not ventured into New England basements before.
 ML> They're generally the dampest parts of the house and are
 ML> fairly suitable for wine cellarage but not much else in the
 ML> way of food storage.

Some of the older houses in Adelaide have basements, but they are
normally dry and cool in summer.  If your New England basements are so
soggy that they need dehumidifiers and sump pumps to drain them, that
would add considerably to the running cost.  I had understood that the
original purpose of basements in earlier days was for storage of root
vegetables and fruit during your inhospitable winters.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TO CURE A PIG
 Categories: Australian, Traditional, Info
      Yield: 1 Pig
 
 
  (Mrs Arthur Hardy's recipe)
  
  After the pig has bean cut down the back, cut off the two legs and
  shoulders in a nice round shape for hams.  Cut the flitches square,
  the pieces under the shoulders will roast, and the two pieces from
  behind the hams to the tail are very good eaten as pickled pork.  The
  two cheeks to be salted with the hams - the rest of the head makes
  brawn.  The feet and hocks, salted with the bacon, are ready to be
  eaten in 6 or 7 days.  Weigh the hams and shoulders - to each allow
  at the rate of 1 lb. salt, 1 lb. very coarse sugar, and 2 ozs.
  saltpetre to each 12 lbs. of meat.  For example, in the last pig I
  had killed the legs weighed 18 lbs. each, without feet or hocks, and
  they were each rubbed with 1 1/2 lbs. salt, 1 1/2 lbs. sugar, and 3
  ozs. saltpetre, pounded fine.
  
  Each ham should be well rubbed with these for about half an hour
  (this is most important), and then put them and the cheeks into a
  tub, they will form a brine, and they must be turned in it at least
  every other day. This pig weighed 200 lbs., and my man calculated
  that he used about 5 lbs. salt, 3 lbs of sugar, and 1/4 lb. of
  saltpetre for the two flitches, and 2 or 3 odds and ends of pieces.
  
  Rub the bacon with this thoroughly  and let them go into another tub,
  turning them also.  In three weeks the bacon will be ready for
  hanging to dry, and in 4 weeks the hams also, as these were not very
  large.  If the hams should weigh about 24 lbs. each they must stop in
  their brine a week or 10 days longer.  When drained, smoke them and
  sew them up in separate bags, made of unbleached calico.  Keep in a
  dry, cool place.
  
  We have had great success in our smoking since we utilised a high
  round water tank, which was worn out, as a smoking place, cutting
  room for the man to enter to make the fire and hanging all the bacon,
  hams, etc., from hooks at the top.
  
  ~ Copied from The Kookaburra Cookery Book, c.1927 by Glen 01/06
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)