Text 20265, 73 rader
Skriven 2009-01-31 08:21:11 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: COLD & HOT  90130
=========================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 -> I find it a little difficult to visualise your tribulations at the
 -> moment, as yesterday we had a max of 43.2C (110F), and today was
 -> forecast to be hotter at 44C, but in fact it reached 45.7C (114.3F).

 DS> How's the humidity?

Fortunately, when the temperature peaks to a maximum, the humidity is
only in the 10-15% range, so my evaporative air conditioning ("swamp
cooler"?) keeps the house interior down to a comfortable 31C (88F).
Last night on the telly, a train was shown, waiting by a section of
buckled track while men were spraying our precious water onto the
rails, trying to cool them.  It didn't work.

I took pity on Kevin, and drove him to his local pub to get more
supplies of rough red - a dozen 5 litre boxes, including a couple for
me.  They only had 6 of his favourite brand in stock, but promised to
deliver the remaining 6 in a few days, before he runs out.

Some small areas around Adelaide, and much larger ones around Melbourne
have had blackouts because of transformer failures, but so far I have
been spared, and a chilled 4 litre box of Dry White keeps me hydrated.

I thought of you recently when in Madrid, where there is a restaurant
and small goods chain, "Museo de Jamon" (Museum of ham).  As well as a
wonderful variety of hams from all over Spain displayed in the windows
at prices of 20 to 60 Euros/kilogram, some have hundreds of hams
hanging from the ceiling, each with a small, conical, plastic cup under
it to catch the slowly oozing liquids.

These hams are sometimes years old, and quite hard, so are normally
sliced paper-thin to eat with fried eggs for breakfast, or added to
soups.  The flavour is very intense, so a little goes a long way.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lamb Small Paws
 Categories: Lamb, Spanish
      Yield: 4 Servings
 
      8    Lamb paws
    1/4 l  White wine
    100 g  Ham Serrano (jamon)
    100 g  Chorizo
     25 g  Flour
      1    Tin tomato
           Oil olive
           Salt/pepper
           Thyme,
           Laurel
           Parsley
           Cloves
 
  Cover the lamb paws with water in a saucepan. Add in salt, pepper,
  thyme, laurel, cloves, and the wine. Leave to cook for one hour under
  a low heat. When the meat is tender drain the stock and preserve it.
  Saute the jamon and chorizo in a little oil and add in the tomato
  frito. Place the lamb paws in a casserole with 3/4 litre of the
  stock. Add in the fried jamon and chorizo. Cook for a further 1/2
  hour and add in the diluted flour (in water), chopped parsley and
  leave to cook for 15 minutes. Leave to rest for at least 6 hours.
  Serve Hot.
  
  www.expoforms.com/usuarios/recetario/recetas
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)