Text 21131, 113 rader
Skriven 2009-02-21 15:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Silver
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> 99% of stamps are not very valuable
 HN> Those that are, are not as easy to find
 HN> as you might suspect. And knowing which
 HN> is WHICH can make or break you...I suspect
 HN> your friend was very lucky in being able to
 HN> find stamps that he could get AND be able
 HN> to convert them back to cash at a later time.

He probably got less than fifty cents on the dollar upon conversion
but did better than his neighbours who stayed put and hoped for the
best.

 HN> You may or may not have some stamps 
 HN> of significant value.
 
I have some worth dollars rather than tenths of pennies but nothing
extremely rare or valuable.

 HN> I never collected for
 HN> the "value" just because I liked the pretty
 HN> stamps!

I liked the flow of history they portray. My collection has a cut
off date of 1945. I never got into the pretty issues of recent
decades.

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

     Title: Nick's Sauteed Green Cabbage
Categories: Chinese, Pork, Sandwiches
  Servings: 6

    1/2    head of green cabbage, very
           finely shredded
      2 TB vegetable oil
      1 ts sesame oil 
      1 ts sugar
           Salt

Heat vegetable oil in large skillet over medium-high heat. Add
cabbage and saute until crisp-tender, about 8 minutes. In the last
minute of cooking, add sugar and sesame oil and stir to coat. Season
well with salt.

From: Nick Kindelsperger, Serious Eats

  From: Serious Eats                    
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Nick's Chili Aioli
Categories: Chinese, Pork, Sandwiches
  Servings: 6

      1 lg egg yolk
    1/2 ts Dijon mustard
      2 ts fresh lemon juice
    1/2 c  canola oil
      2 cl garlic, very finely minced
           Fine salt
           Sriracha or other
           Thick Chili sauce or
           cayenne pepper to taste

Whisk together mustard, lemon juice and egg yolk in a bowl.

Add oil to yolk mixture a few drops at a time, whisking constantly,
until all oil is incorporated and mixture is emulsified.

Whisk in garlic and chili sauce or cayenne pepper to taste. Season
with salt. If aioli is too thick, whisk in 1 or 2 drops of water; it
should be creamy, but much looser in consistency than store-bought
mayonnaise.

To Assemble

Serve the sandwiches pre-assembled, or let each person build his
own.

Optional extras: Any kind of Asian pickle, such as picked radish or
kimchi; coarsely chopped cilantro. 

On a metal steaming rack or bamboo steamer set over simmering water,
steam Chinese buns for 10-15 minutes, until tender and puffy. Slice
open, leaving a hinge.

Spread each bun with chili aioli; stuff with cabbage, pork belly,
and extra condiments, if using; drizzle with the reduced braising
sauce. Close bun and gently squish.

From: Nick Kindelsperger, Serious Eats


  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Roquefort is the most important discovery after penicillin.

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