Text 9665, 104 rader
Skriven 2006-12-27 10:27:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOW TO GET A FR739 61227
================================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> Hi, Kevin:

I shall pass on your gibes to him, in case he fails to read this.
 
 GJ> into waiting, live sockets.  In fact, I once found my grandson at
 GJ> about that age, poking wires into a socket, which fortunately was
 GJ> switched off.

 ML> I always thought the reason you had switches on your electric
 ML> outlets is that you had direct current, and the extra electricity
 ML> would form little glowing pools on the floor if you didn't turn the
 ML> switch off. Our electricity, being alternating current, doesn't
 ML> know whether it's coming or going so never has a chance to spill
 ML> onto the floor.

I thank you for your consideration in dutifully switching off power
points after unplugging your computer, etc, for the above reason, but
in fact, although if your Mr Edison had had his way we all would have
been using DC, that crazy migrant Nikolai Tessla's ideas prevailed and
now everyone uses AC domestically.  DC does have its uses still, for
very high voltage transmission lines, where it is more efficient.

I don't know who was responsible for USA settling on 110 Volts as a
standard when the rest of the world uses double that, so needs half
the amount of copper to do the same job.
 
 GJ> last time).  I do, in fact, know someone who has a thermostat-less
 GJ> fridge in his back shed which is only switched on when the ambient
 GJ> temperature is above 35 C.  It is controlled by a time clock.  He
 GJ> keeps some of his stocks of cheap, bulk red wine there.

 ML> How does a time clock know that it's above 35 C?

The owner reads his thermometer hanging UTGT, then goes out and sets
the time clock accordingly.   Simple, if you have that kind of mind.

 -=> Glen Jamieson said to Carol Shenkenberger <=-
 
 GJ> You have to look carefully at the fine print and buy the one which has
 GJ> listed under "Ingredients", "100% Sesame oil".  The oil which is
 GJ> blended with other vegetable oil is useful if you want to use it by
 GJ> itself for cooking - a stir fry or similar - but the pure stuff should
 GJ> only be used in moderation, added to vegetables or, as you say, soup.

 ML> Complicated by the fact that we have two distinct kinds of sesame
 ML> oil for sale in the States - the nice toasty brown real stuff and
 ML> the cold-pressed (I wanted to say clod-pressed) tasteless stuff,
 ML> both available in 100% versions. The latter is good for frying;
 ML> the former for flavoring.

Interesting.  I had not come across the tasteless oil from untoasted
sesame seeds, although I could imagine it being suitable for very high
temperature frying.  I like to add the good stuff to sauteed green
beans when cooking with minimum water until dry, stirring.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Chicken Manong Style
 Categories: Filipino, Chicken
      Yield: 1 Servings
 
      1 c  Soy sauce
      1 ts Sesame oil
           Juice of one lemon
      2 tb Ginger, sliced thin and
           Lightly smashed
    1/2    Head garlic, peeled & minced
      1 sm Bunch parsley, chopped fine
    1/4 c  Fresh rosemary, chopped
    1/2 ts Pepper
      1    Chicken cut in pieces,
           -skinned, washed and dried
 
  Emil De Guzman spent years living with and advocating the rights of
  the manongs -- the first generation of Filipino immigrants who worked
  the fields and filled service industry positions up and down the west
  coast. He learned their cooking secrets and his passion for food
  continued though times and careers changed.  This is an adaptation of
  his version of fried chicken which includes rosemary and parsley -
  not exactly Filipino herbs. But with or without rosemary, you'll have
  to agree that Colonel Sanders would never recognize the dish.
  
  Mix soy sauce, sesame oil, lemon juice, ginger, garlic, parsley,
  rosemary and pepper.  Place chicken in marinade using shallow bowl or
  plastic bag and turn the chicken to insure it is coated.  Marinate
  chicken overnight, turning several times.
  
  Remove the chicken from the marinade and wipe lightly to remove herbs,
  ginger and garlic.  Heat approximately 1/8" to 1/4" of  oil on high.
  Fry 8 minutes to a side to achieve a crispy brown layer.  Lower fire
  to medium and continue frying for another 20 to 30 minutes keeping
  close attention to avoid blackening or burning.
  
  Original poster unknown
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)