Text 1177, 107 rader
Skriven 2008-01-21 23:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Ice Road
====================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> We have ferry service June to Dec and a short
 JW> ice bridge Jan to April. The interruption to traffic is 0 to 14 days
 JW> in late Dec and 21-28 days in April-May.

 DS> I had remembered your saying something about lack of
 DS> supplies because it was not yet cold enough for the ice bridge.
 DS> That explains it quite well.   I guess it pays to stock up in
 DS> December before the ferry quits, and again in March before the ice
 DS> melts.

It does. The outages are shorter and the stores have better excess
storage capacity than in the old days but it still pays to plan
ahead. In recent years a helicopter company started slinging
containers across the river from one truck to another for a fee, so
now we can have fresh milk and good lettuce year round.

And this year we had no winter outage at all. The ferry, which has
some ice breaking capacity, kept a narrow channel open by going back
and forth 24 hours a day whether it had a load or not and was still
running right up to last week. In the meantime, at another site
about 5 miles upstream, the ice bridge was being built up by
spraying water on top of the ice as soon as it was safe for men on
foot to venture out on it. It was open to light traffic before
Christmas. So the cars and pickups used the bridge and the tractor
trailers used the ferry simultaneously.
 
We can still expect no highway traffic for most of May though: the
ice bridge will be too rotten and water logged to support a vehicle
but the ferry won't be able to cut through it.


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

     Title: Chicken, Lemongrass And Potato Curry (Ca-Ri Ga)
Categories: Vietnamese, Chicken
  Servings: 4

      3    stalks lemongrass, exterior
           layers removed,
           trimmed, quartered
           lengthwise, coarsely chopped
           (about 2/3 cup)
      1    inch piece fresh ginger,
           peeled and coarsely chopped
      1    yellow onion, coarsely
           chopped or
      3    shallots
      2 TB canola or other neutral oil
      2 TB Madras curry powder
    1/2 ts dried red chile flakes
  2 1/2 lb bone-in chicken thighs or
           drumsticks, skin removed
  1 1/2 ts salt, plus more to taste
    1/2 ts black pepper
     14 oz can coconut milk
  1 1/2 lb white or red boiling
           potatoes, peeled and cut
           into 1-inch chunks
      1    lime, cut into wedges
           Other possible additions:
      1 c  sweet potatoes, eggplant,
           green beans,
           mushrooms, plus
           chopped cilantro for
           garnish

Place lemongrass in the bowl of a food processor and pulverize for
about three minutes, or until it is a fine, fluffy mass. Pause
occasionally to scrape down sides of the bowl. Add ginger and pulse
to chop finely. Add onion (or shallot) and process until mixture
forms a paste.

In a large sauce pan or wok, heat oil over medium heat. Add
lemongrass paste and saute for about two minutes, or until fragrant.
Add curry powder and red chile flakes, and saute for about one
minute. Season chicken with salt, and add to mixture, along with
pepper and coconut milk. Liquid should cover chicken; if not, add
water as needed. Bring to a simmer over medium heat and cook,
uncovered for about 40 minutes.

Add potatoes and return to a simmer. Cook until potatoes are tender,
15-20 minutes. Turn off heat and cover.

Meanwhile, prepare a pot of rice or noodles. When ready to serve,
taste curry, reheat and adjust seasonings as necessary. Serve in
bowls with lime wedges.

Adapted from Into The Vietnamese Kitchen by Andrea Nguyen

From: Mignonne
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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