Text 20886, 98 rader
Skriven 2009-02-15 00:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Home and helping
============================
-=> Quoting Dale Shipp to Carol Shenkenberger <=-

 DS> code [...] The most outlandish was that there must be
 DS> an electrical outlet within three feet of the sink.
 DS> ridiculous -- if anything I would think that the code ought
 DS> to be no closer than three feet.

Yeah, it's a shock hazard. I always wondered why codes called for
GFI receptacles in bathrooms but not kitchens.

My Dad had a running feud with county farm building inspectors over
all kinds of stupid things when he was building the lab as they had
no clue, until he found a loop hole. He had his assay office
designated as a metallurgical pilot plant rather than a laboratory so
that he came under the jurisdiction of the Federal Dept. of Mines
and the county then had no say in how it was built. He was much too
small to get inspected regularly; one guy showed up once in 40
years. All he was concerned about was dust control in the rock
crushing room; he checked the ventilation fans and my dust mask, had
a coffee and took off down the road for Sudbury where Inco and
Falconbridge had mega operations, never to be seen again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini Leaves
 Categories: Vegetables, Info
      Yield: 4 Servings
 
           Info
 
  I saw some zucchini flowers at Chinatown and bought some to stuff
  with. However, it also came with a lot of zucchini leaves, so I was
  wondering if people eat the leaves too? And if so, how do you cook
  'em?
  
  Gul_Dekar
  
  I've never actually eaten zucchini leaves. However, while I was
  visiting Guatemala a few weeks ago, my host told me that the leaves
  of certain squashes ARE eaten. Since zucchini is a type of squash, I
  assume you could eat those leaves, too.
  
  Nikki Hershberger
  
  In one of her books, Diane Kochilis mentions that zucchini leaves are
  often eaten in Greece, boiled and dressed with olive oil and lemon
  juice.
  
  I've cooked pumpkin leaves and stalks quite recently, stir frying a
  little garlic, then adding the chopped leaves and water, and boiling
  until soft enough to eat. All that is required after that is a little
  salt. The recipe sounds Chinese or South-East Asian, but is actually
  Indian.
  
  I don't see why the zucchini leaves wouldn't benefit from the same
  treatment.
  
  BTW, as far as I know, ALL squash/pumpkin leaves and stalks are edible.
  Some of the stalks do need to be peeled before cooking, though, to
  remove hairy or woody portions.
  
  anzu
  
  Young zucchini leaf buds are considered a delicacy in Southern Italy
  where you can find them on offer as talli or tenerume. I've mainly
  seen them used in soups or as a boiled green served as anzu mentioned.
  
  On the other hand, I've never seen the fully grown leaves used
  anywhere. My suspicion was always that they become to hard to be
  palatable.
  
  From: Jena. Germany
  
  they're great. saute them, deep fry them in batter, stuff them, stew
  them, put them in salads.
  
  chef koo
  
  Stir fry them with peanut oil and sliced garlic.
  
  AzianBrewer
  
  eGullet Society for Culinary Arts & Letters
  From: Christine Cassidy
 
MMMMM


Cheers

YK Jim


... If your food is served on a tray then it is not a restaurant.

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