Text 4680, 80 rader
Skriven 2006-08-21 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: building inspectors
===========================
 -=> Quoting Dale Shipp to Dave Sacerdote <=-

 DSh> Do you have to also face building inspectors?

 DSac> For most of the repairs, no.

 DS> As an example of "code" and inspectors -- one thing that is yet
 DS> unresolved has to do with electrical outlets in the kitchen....
 DS> The inspector gave them a hard time.  Not sure how it will
 DS> end up.

My Dad often rewired and replumbed his chem lab including the gas lines
to streamline work for various projects and save steps. He used to run
afoul of local inspectors all the time. Admittedly a lot of his
temporary setups didn't meet code but then there were no bumbling
unskilled workers around the place, just him, my mom, me, and Dutch
Farmer Bill's father who did most of the construction anyway. We just
*knew* if an outlet was double tapped or not grounded properly or if a
gas line required constant monitoring because of a loose fitting. He got
around it nicely by registering the lab as a pilot plant with the
Federal Dept of Mines and submitting himself to federal inspection. He
could then tell the county to screw off. The federal inspector was a
fanatic for clean air in the rock crushing room and always checked that
all employees in there (me) had and used dust masks. He never even
glanced at our jury rigged wiring and gas lines on any of his visits.

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

     Title: Tea-And-Lemon Gravy
Categories: Sauces, Turkey
  Servings: 4 cups

      8 c  low-salt chicken broth
      2    celery stalks, coarsely
    chopped
      2    carrots, peeled, coarsely
    chopped
      1 md onion, halved
      1    fresh rosemary sprig
    Neck, heart, and gizzard,
    reserved from 22-pound
    turkey
      1    lemon
      1    Earl Grey tea bag
      5 TB butter
      5 TB flour
    1/2 c  whipping cream
      1 TB finely grated lemon peel

Combine first 6 ingredients in large saucepan. Using vegetable peeler,
remove peel from lemon (yellow part only). Add peel to broth mixture.
Bring mixture to boil; reduce heat and simmer until neck and gizzard are
tender, about 45 minutes. Remove neck, heart, and gizzard from broth;
finely chop heart and gizzard. Pull meat from neck and chop. Strain
broth. Return broth to pan; boil until reduced to 3 cups, about 10
minutes. Remove from heat; add tea bag. Cover; steep 10 minutes. Discard
tea bag. Melt butter in heavy medium saucepan over medium heat. Whisk in
flour. Cook until light brown, stirring frequently, about 5 minutes.
Whisk in broth and cream. Bring to boil; reduce heat to medium and
simmer until slightly thickened and smooth, stirring frequently, about 8
minutes. Stir in grated peel and neck, heart, and gizzard pieces. Season
with salt and pepper.

Bon Appetit Menus November 2004

From: Joe To: Foodwine

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Law of Combat: No combat-ready unit has ever passed inspection.
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