Text 6588, 92 rader
Skriven 2006-10-15 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Time 358
================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> I am in need of sherry and martini glasses to complement my 
 JW> new taste in drinks. When I dropped off some of Roslind's 
 JW> clothes at the Sally Ann I spotted a small collection for 
 JW> 25 cents each, but they were all mismatched. After a while 
 JW> I thought an old collection of individual glasses would be 
 JW> just as cool as a matched set so I went back but they
 JW> were gone. Lady there said she had marked them down to 10 
 JW> cents each before they went; nobody there, staff or customers, 
 JW> knew what they were. (One was corn flower cut glass!) I wish 
 JW> now I had kept Mom's but it's too late now. So I guess I'm 
 JW> off to the store to pay retail, full price now.

 DS> I feel for you; down here, when I miss a sweet deal like that I
 DS> know it will only be a matter of time before another comes
 DS> along.  You don't have the same luxury.

In rural Ontario, like New England, such deals were very common at
estate auctions on farms. So much so that Mom's nice stuff went for a
pittance. But Yellowknife is a young town. People come here to work and
retire back home when they're 50. There aren't that many seniors who
stick around. And there certainly aren't 3 to 5 generation old households
containing antiques. At 57, I'm elderly here. And after 26 years
residency , I'm an old-timer too. There are a whole bunch of diamond
miners here who don't know we were founded on gold and that we had
working gold mines here until 1999!
 
 DS> Before we closed on the new house, I was browsing craigslist.org
 DS> for the hell of it, and found someone in my area selling a SubZero
 DS> side-by-side fridge/freezer.  For $800.  Worked perfectly, they
 DS> were remodeling their kitchen and didn't have room in the new
 DS> floorplan for six linear feet of refrigeration.  Of course, that
 DS> unit would have fit perfectly in my new kitchen.  But I couldn't
 DS> take the risk that something would go wrong with the financing, so
 DS> I passed it up.  :sob:  THAT's one that probably WON'T come
 DS> along again.

Now that was a once in a decade deal!


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

     Title: Anything Risotto
Categories: Italian, Rice, Info
  Servings: 4

           Basic risotto
      5 c  chicken stock
      1 TB olive oil
      4 TB butter
      2    shallots, minced
      2 pn salt
    1/2 c  grated Parmigiano-Reggiano
  1 1/2 c  arborio rice

Bring the chicken stock to a simmer and hold it there. Put the oil,
butter and salt into a saucepan and cook the shallots until soft, maybe
3 minutes. Add the rice and stir to coat with the buttery oil. Cook for
about 2 minutes until shiny and translucent. Add a ladleful - about 1/2
cup - of hot stock, stirring to distribute evenly. When the rice has
absorbed most of it, add another ladleful, stirring as before. Repeat
this until the rice is almost tender with a slight firmness at the
center. The rice should have a thin layer of stock over it all the while
it's cooking. The process will take 16 to 18 minutes and should result
in a creamy, moist consistency. When done, remove from the heat and stir
in the cheese. Cover and let stand for a minute or two and serve. Pass
additional cheese at table.

Risotto is a northern Italian approach to cooking rice. Reduced to its
minimum, it's a starchy medium-grain rice cooked over medium-high heat,
constantly stirred with frequent additions of stock to result in a soupy
finished consistency. It's customarily flavored with a very wide range
of additions. Sometimes basic risotto is flavored and colored with a few
strands of saffron infused in maybe 1/2 cup of stock and added near the
end.

  From: Bob Pastorio To: Foodwine       
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... We got Puritans, Aussies got convicts. They got the better deal.
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