Text 9918, 91 rader
Skriven 2007-01-03 14:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: New Year's Reflection
=============================
 -=> Quoting Dave Sacerdote to All <=-

 DS> Ten years ago on New Years Day
 DS> left half of the windows open.
 DS> the pipes - both heating water - had frozen and burst.

 DS> Two years ago on New Years Day
 DS> the cellar windows had been propped open
 DS> freezing the pipes, draining the boiler, and cracking the
 DS> cast-iron boiler

Some days you absolutely hate tenants. I manage 50 of them. I had two
call outs Dec. 24 starting at 4 AM and one early on Jan. 1. All three
were furnace breakdowns that lead to plumbing problems. Not the tenant's
fault though.

BTW you can run glycol instead of water in a closed rad system if you
have a heat exchanger inside your boiler. That's common up here.

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

     Title: 1999: Vietnamese Shaking Beef Salad
Categories: Tnt, Vietnamese, Beef, Salads
  Servings: 4

           THE DRESSING:
      1 ts minced garlic
      1 ts freshly minced chile (any
           variety)
      2 TB fresh lime juice
      2 TB fish sauce
      2 TB sugar
           THE SALAD:
  1 1/2 c  watercress, torn into
           bite-size sprigs
      2 c  butter lettuce, or other
           lettuce, torn into bite-size
           pieces
    1/4 c  thinly sliced red onion
           THE BEEF:
      2 TB oyster sauce
      2 ts soy sauce
      1 lb beef sirloin or flank steak,
           cut into 1/8-inch-thick
           slices
      3 TB vegetable oil
      2    garlic cloves, sliced
           Salt and pepper to taste
    1/4 c  fresh pineapple chunks, in
    1/8    -inch-thick bite-size
           pieces
     20    fresh Asian basil leaves,
           cut in half

This dish from Mai Pham makes a great appetizer and, with a bowl of
steamed rice, a satisfying entree as well. It gets its unique flavor
from a pungent dressing of lime juice, fish sauce, sugar, chile and
garlic. Quickly sauteed strips of beef and chunks of pineapple to help
balance the flavors, and peppery watercress, sweet butter lettuce and
red onion complete the recipe. Pham began writing for the Food section
in 1997. She is a Sacramento restaurateur and the author of "Pleasures
of the Vietnamese Table" and "The Best of Vietnamese & Thai Cooking."

INSTRUCTIONS: Combine all dressing ingredients; set aside. Gently
combine all salad ingredients and arrange on a platter.

To prepare the beef: Combine the oyster sauce, soy sauce and beef in a
medium bowl and toss to coat the meat evenly. Heat the oil in a skillet
over high heat. Add the garlic and stir-fry quickly until fragrant,
about 10 seconds. Add the beef and quickly stir-fry it until just
charred on the edges, about 2 to 3 minutes. Add to the bowl with the
dressing. Season with salt and pepper.

Add the pineapple and Asian basil to the beef mixture. Arrange the beef
mixture and all its juices on the watercress and serve immediately.

From: San Francisco Chronicle Top 40 Recipes over 20 Years
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... But what I really like is that it makes the food police go crazy.
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