Text 4697, 125 rader
Skriven 2006-08-22 01:13:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Schnapps +
======================
 -=> On 08-21-06  07:03,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: Schnapps + <=-

 DSh> load bearing 2x4 studs. The inspector gave them a hard time.  
 DSh> Not sure how it will end up.

 DSac> Get a bigger sink?  Kohler makes some really nice three-basin
 DSac> kitchen sinks (a small central veggie rinsing basin flanked with
 DSac> two large standard-sized ones.)  Or a commercial-style stainless
 DSac> sink with a long shallow section dropping off into a standard basin?

  The sink we have chosen is one big undermount sink, 28 x 16.  With the
  overlaps that go under the counter, it is about as big as could fit
  into the sink cabinet we had chosen.  We have a 36 inch cabinet, and
  that sink requires a minimum of a 33 inch cabinet.

 DSac> What will probably happen is that the inspector will grant you an
 DSac> exception.

  Hopefully -- or the foreman will distract him from pulling out his
  tape measure.


 DSac> We solved the problem by using 2 x 10s to frame the landing instead of
 DSac> the original 2 x 8's, and raising the landing about an inch; the
 DSac> "extra" inch was easier to distribute along the straight stringers
 DSac> so everything worked out well.

  When you get here, we will show you some of the pictures showing what
  the builders did to meet code with respect to supporting the area
  where the wall was removed.   It is all pretty much hidden now, but it
  took the same sort of manipulation as what you did.

  BTW, I checked out two possible sources for cryovac sparerib.  Sysco
  did not have any.  BJs had them at $1.99 per pound, two racks per
  pack, about 10 pound each.

  They also had fresh brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bona Fide Fajitas  from _Smoke and Spice_
 Categories: Smoker, Grill, Southwest, Pepper
      Yield: 6 servings
 
      2 lb To 3 lb Whole beef skirt;
           -trimmed of fat and membrane

MMMMM----------------FAJITAS MARINADE & OPT'L MOP---------------------
     12 oz Beer
    1/2 c  Oil, prefer. corn or canola
    1/2 md Onion; chopped
           Juice of 2 limes
      4 cl Garlic; minced
      1    Bay leaf
      2 tb Worcestershire sauce
      1 tb Chili powder
      1 ts Fresh-ground black pepper
      1 ts Crushed chiltepins or chiles
           -Pequins or Tabasco sauce
      1 ts Ground cumin

MMMMM-----------------------PICO DE GALLO----------------------------
      4 sm Red-ripe tomatoes, prefer.
           -Romas or Italian Plum;
           -sliced
    1/2    Bell pepper, preferably Red;
           -chopped
    1/4 c  Fresh cilantro; chopped
    1/4 c  Red onion; chopped
      2    To 3 fresh serranos; minced
           -OR-
      3    To 4 fresh jalapenos; minced
           Juice of 1/2 lime
    1/2 ts Salt or more to taste
      2 tb To 4 tb tomato juice (opt'l)
           Warm Flour tortillas
           Lime wedges and cilantro
           -sprigs, for garnish
           Sour Cream
 
  :    The night before you plan to barbecue, combine the marinade
  ingredients in a blender and puree. Place the skirt steak in a
  plastic bag or shallow dish and pour the marinade over it.
  Refrigerate the skirt steak overnight, turning occasionally if needed
  to saturate the surface with the marinade.
  :    Prepare the smoker for barbecuing, bringing the temperature to
  200 degrees F to 220 degrees F.
  :    Remove the skirt steak from the refrigerator and drain it,
  reserving the marinade if you plan to baste the meat. Let the skirt
  sit at room temperature for 30 minutes.
  :    Make the pico de gallo by combining all the ingredients except
  the tomato juice in a bowl. If you prefer a more liquid consistency,
  add some or all of the tomato juice. Refrigerate until serving time.
  :    If you are going to baste the meat, boil the marinade in a
  saucepan over high heat for several minutes and then keep the mop
  warm over low heat.
  :    Transfer the skirt steak to the smoker. Cook for approximately 1
  hour, mopping every twenty minutes in a woodburning pit, or as
  appropriate for your type of smoker.
  :    If your smoker has a separate grill area for cooking directly
  over the fire, or if you have another grill handy, move the meat
  there and sear it for 1 to 2 minutes per side. This step adds a
  pleasant exterior texture, but isn't necessary for flavor.
  Alternatively, smoke the meat for about 15 minutes longer.
  :    Let the skirt sit for 10 minutes and then slice thinly at a
  diagonal against the grain. Pile the meat and warm tortillas on a
  platter garnished with lime wedges and cilantro, and serve the pico
  de gallo and sour cream on the side.
  
  From _Smoke and Spice_  by Cheryl Alters Jamison and Bill Jamison
  The Harvard Common Press, 1994   ISBN 1-55832-061-X
  Typos by Jeff Pruett
  From: Jeff Pruett                     Date: 05-06
  Cooking Ä
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:09:55, 21 Aug 2006
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