Text 11803, 72 rader
Skriven 2008-08-09 23:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: Houses in Seattle
=============================
-=> Quoting Bill Swisher to Jim Weller <=-

About Sea-Cans:
 
 BS> My neighbor is using one, or two, as a makeshift cabin out in the
 BS> woods.  He's completely redone the interior with studs and drywall,
 BS> floors, windows, kitchen, bedroom etc.  He's a building maintenance
 BS> guy with a lot of construction experience.

And probably access to dumpsters full of scrap materials.

 BS> Where the RV is parked the
 BS> owner has two. One is strictly a tool shed. The other has 3
 BS> refridgerator/freezers, a chest freezer, two of those vacumn bagging
 BS> machines, a industrial size stainless steel doublesink and propane
 BS> burners for 2 very LARGE canning pressure cookers.  They process an
 BS> occasional fish there.  

Sounds like a nice setup.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chargriddled Wild Salmon with a Muscat Gooseberry SauCE
 Categories: British, Salmon, Fruit, Wine, Sauces
      Yield: 1 Serving
 
    125 g  salmon fillet
           Salt and freshly ground
           black pepper
           Extra virgin olive oil
           SAUCE:
    150 ml Fish stock
    150 ml Muscat d'Alsace wine
    250 g  Gooseberries
      2    Stems and leaves of sweet
           -Cicely
     30 g  Unsalted butter
      2 ts Caster sugar; (to taste)
           Salt and freshly ground
           -black pepper
 
  Make a puree of the gooseberries by cooking with the stock, wine
  and seasonings until soft. Add the sweet cicely and then
  liquidising immediately to keep the colour longer and the flavour
  fresh.
  
  Pass through a fine plastic sieve into a clean pan. Whisk in the
  butter to thicken and give it a gloss. Keep in a warm place. Skin
  and bone the salmon fillet. Cut into 4 pieces. Season undersides
  and rub top of fillet with oil. Heat a griddle or cast pan until
  evenly hot.
  
  Sear salmon oiled (presentation) side down. Do not attempt to move
  the fish until a crisp golden crust has formed at which point it
  will move easily. Sit salmon in baking dish, crust uppermost and
  roast in preheated oven for 3-5 minutes until firm yet pearly pink
  in the middle.
  
  Serve surrounded with gooseberry sauce with some stir fried spring
  vegetables and new potatoes.
  
MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)