Text 9881, 93 rader
Skriven 2007-01-02 09:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: URBANE LIFE 802
=======================
 ML> higher energy bills, more rooms to clean, and a longer ride
 ML> to work. -- "Bigger May Not Be Better: Sarah Susanka
 ML> thinks there's a poverty of spirit in way-too-big houses,"
 ML> Hemispheres Magazine, 1/06
 GJ> That is very interesting, as the exact opposite is occurring here.
 GJ> In the suburbs within, say, 10 km of Adelaide, many of the 50 year old
 GJ> or older houses on 1/4 acre blocks are being knocked down and replaced
 GJ> by pairs of smaller houses using a larger portion of the block.

We saw this phenomenon - it appeared that house lots were
being used to accommodate two, eh, town houses. I imagine
that there is some sort of prohibition or maybe even taboo
against large blocks of luxury flats such as are being built
in the big cities in the US?

   This
 GJ> is being done to reduce costs of maintenance of the houses and blocks,
 GJ> reduce council rates, and reduce time and cost of commuting to city
 GJ> work.

When you pointed this out to us, I thought, ah, people don't
like to mow their lawns anymore, do they.

   The most desirable housing of all is within 2 km of the city
 GJ> centre, as this allows health-conscious city workers to walk to work,
 GJ> or get there with just a 5 minute bus ride.  These small houses are
 GJ> not cheap, each costing more than an old style house twice the size,
 GJ> further out from the city, but there seems to be no shortage of
 GJ> moneyed young professionals wanting to buy them.

I wondered why there was so little housing in the center
city. I mean, other than madams' housing and suchlike.

=

 GJ> Title: PORTERHOUSE STEAKS IN BEER MARINADE

I don't see the utility of marinating a porterhouse,
as the things are tender and flavorful enough as is.

 GJ> 12    Beef porterhouse; 225g ea

And a half pound porterhouse is puny and pathetic.
Bear in mind that the center bone makes up at least
a quarter of the weight, perhaps more, of the cut,
so this ends being 6-oz tops of meat per steak.

The advantage of a porterhouse over other cuts is
achieved with a cut of at least 1.5" (about 4 cm
and nearly a kilo).

Here's a recipe that gets to the heart of the
problem, aside from the Weight Watchers guys
taking the real 32 oz and turning it into 12 oz.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Beef Siciliana
 Categories: Italian, Beef
   Servings: 2

      1 tb Lemon juice
      2 ts Olive oil
  1 1/2 ts chopped fresh mint
    1/4 ts Minced fresh garlic
      1 ds Salt
    1/4 ts Peppercorns, crushed
      1    T-bone or porterhouse steak
           -(12 oz)

  In small bowl combine all ingredients except peppercorns and steak; set
  aside.  Press crushed peppercorns into steak; broil steak, on rack in
  broiling pan, 2 inches from heat source, turning once, for about 3 minutes
  on each side or until done to taste.  Remove to warmed platter and brush
  with mint mixture.  Serve immediately.

  Makes 2 servings.

  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

  Posted by Fred Peters.

  M's note: everything about this recipe is okay, except that
  the 12 oz should be 32 or 42 oz (if 42 oz, add a minute or so
  of cooking to each side). Some might find the mint sort of
  peculiar; for such people, one of the many varieties of basil
  would make a fine substitute.

MMMMM

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