Text 21063, 88 rader
Skriven 2007-10-05 19:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Sun rooms
=====================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> If you had a semi-heated sun-room
 JM> the original open porch got glassed in as
 JM> a sort of thermal "airlock", but would have been a
 JM> great greenhouse for that home.

 JW> Unfortunately that doesn't work very well here.

 JM> I suspect I wasn't thinking so much of *you* in
 JM> your extreme environment, but more of me in my
 JM> cold but still moderate one. I liked that house
 JM> feature.

It works well where winters are shorter, milder and there is at
least 8 hours of sun light for free thermal gain.

 JM> Even where you live, an "airlock zone"
 JM> in front of entries would make sense even if it
 JM> wasn't warm enough to grow cool-weather veggies.

Airlock entries (inner foyer) are indeed a common feature here, just
to keep drafts out of the main living area.

 JW> A free standing unheated greenhouse can extend the growing season
 JW> from 80-90 to 120-150 days though which makes a world of difference
 JW> for growing so many vegetables.

 JM> That might be the window you needed for the
 JM> potato scheme, too.

We have two: one is a lean-to up against a garden shed and the other
is under our rear deck. Even though there is a deck on top of it, it
gets enough side light to function.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: French-Fried Ice Cream
Categories: Desserts, Ice Cream
  Servings: 10

    1/2 ga good Vanilla ice cream
      6 oz slivered almonds, ground
      4    eggs, beaten
  1 1/2 c  graham cracker crumbs
           whipped cream
           sauces (see below)

You'll find this dessert many places around Pittsburgh. We were
making it long before restaurant chains began...

Place 10 scoops ice cream on a cookie sheet, freeze overnight until
firm.

Next morning, take one ice cream ball at a time from freezer, roll
in ground almonds, coating well. Dip in beaten egg, then dredge in
cracker crumbs, making sure ice cream is thoroughly coated. Place on
cookie sheet in freezer, freeze until firm.

Just before serving, heat deep oil to 375 degrees. Fry ice cream
balls for 20-30 seconds or until golden brown. (Time depends on
size.) Drain on paper towels, serve immediately with sauce of
choice.

Presentation: Place a couple spoonfuls of cherry or strawberry pie
filling in the bottom of the individual goblets or glass dish, place
ice cream on top, and whipped cream on top of this. Or use hot fudge
sauce, hot caramel or butterscotch sauce.

If your freezer does not get cold enough, make this a 3-day process.

Note: If you are ever in Oakmont, PA., outside Pittsburgh, you have
to come to Hoffstot's Cafe Monaco on Allegheny Avenue. They serve
their version with their own Amaretto Hot Fudge Sauce or cherries.
Brave souls have been known to get a little bit of each sauce...
              
From: Cynthia Bowan On Http://Www.Chef2
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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