Text 1629, 123 rader
Skriven 2008-01-31 23:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: It cold here!
=========================
-=> Quoting Janis Kracht to Jim Weller <=-

 JK> I swear, I will never complain about the cold here in NYS after
 JK> reading that, Jim!  Wow...


Your winters can be pretty miserable too, with the high humidity,
wicked winds and frequent severe snow storms.

Everyone, everywhere, is miserable when it's 20 degrees colder than
normal and what they are used to and equipped with for coping with
it.

 JK> How long does that kind of cold stick
 JK> around, generally? 


That's hard to predict. A stationary arctic high hangs around until
a stronger southern low pressure system forces it way in.
              
The forecast for the next two nights is now -48 C (-54.5 F). That
will be the second coldest temp I've seen in 26 years living here.

We had another power outage but this time it only lasted 20 minutes.
The transformer oil is freezing in the transformers at the
sub-station. 

To date all my family's furnaces and vehicles are running. I am the
only one without water; the steam truck operator is now predicting
Saturday not tonight for his ETA. Every job he is on takes a little
longer than planned. So we continue to fill water jugs for drinking
and melt snow for flushing. We're doing OK; we haven't run out of
clean dishes or socks yet.

BTW snow crunches underfoot at -30 but squeaks at -40. You can tell
how cold it is by the sound your boots make.

Another quirky note: the eastern arctic is enjoying a warm spell
simultaneously; it is only -15 C (+5 F) at Alert, just 500 miles
from the north pole!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Style Ragu > Splendid Table
 Categories: Italian, Stews, Pork, Sausage, Ham
      Yield: 4 Servings
 
      6 tb Olive oil
      4 oz Pancetta, finely chopped
      2 oz Thinly sliced prosciutto
      2 md Onions, minced
      2    Stalks celery, minced
      2    Carrots minced
      8 oz Coarsely ground veal
           shoulder Or round
      8 oz Coarsely ground pork loin or
           Mild Italian sausage removed
           From casings
      1 lb Coarsely ground skirt steak
           Or beef chuck
  1 1/2 c  Dry red wine
      3 c  Meat/poultry stock
      4 c  Milk
      2    28 oz cans of whole peeled
           Italian plum tomatoes,
           Drained then crushed
           Reserved can liquid in case
           Things look too dry at the
           End)
           S  & P to taste
 
  Here's a great recipe I like over tagliatelle or penne which is a
  modification of the Country Style Ragu in The Splendid Table (I
  add a lot more tomato). The prosciutto isn't the star in this dish
  but it adds a nice dimension.  If the directions seem a bit fussy
  just try it! The formation of the glazes are essential to the
  development of depth of flavor in the sauce.  This makes a double
  recipe but since it takes a fair investment of time it is worth it
  for those days when you just want something wonderfully homemade
  without the hassle.
  
  Saute the vegetables and pancetta in the olive oil over medium to
  med high heat in a skillet, stirring frequently, until the onions
  begin to color (10 minutes about).  Place the ground meats (I use
  my kitchen aid food grinder but a food processor works - or ask
  your butcher to grind the meats together for you) and the
  prosciutto into the skillet and reduce heat to medium. Stir often.
  You want a brown glaze to ultimately form on the bottom of the pan
  so reduce the heat if necessary to keep the glaze from scorching.
  Cook the meats for about 20 minutes or until they turn a deep
  brown.  Pour the contents of the skillet into a strainer and shake
  out as much fat as possible. Place meats in a large sauce pan or
  stock pot.
  
  Add the wine to the skillet, and reduce heat to medium low and let
  wine bubble away, stirring and scraping the bottom of the pan
  occasionally to help deglaze the pan, until the wine has reduced
  by half. Place reduced wine in the sauce pan with the meats and
  vegetables.
  
  Take 1/3 of the stock and place in the sauce pan with the other
  ingredients and let it reduce to almost nothing (15 minutes
  approximately). Add another one third stock and also let it
  reduce. Add the final third of the stock along with the milk and
  partially cover the sauce.  Adjust heat so that the liquid bubbles
  very slowly. Cook for about 1 hour stirring often to keep the
  reducing liquid from sticking or burning. Add the crushed tomatoes
  and cook at a very slow bubble for another 45 minutes or so (add
  the drained tomato liquid if things look too dry).  Season with S
  & P.  The final dish should look like a thick meaty stew.
  
  Kate
 
MMMMM

Cheers

YK Jim


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