Text 22457, 103 rader
Skriven 2009-03-27 19:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: JUst gotta hope!
============================
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Chiefs make $81,744 here!

 DS> Curious -- is that the total compensation package, or base pay.

Base pay. A Yellowknife posting would garner about $22,000 more in
housing allowance, northern allowance and isolated posting
allowance.

 DS> the US military there is a certain amount of base pay that is
 DS> supplemented with a variety of (usually tax-free) things.

Everyone, not just the military, in the three northern territories
can claim a northern allowance deduction of $5400. Benefits above
and beyond that are taxable.

 DS> total current compensation can easily be as high as twice base pay. 

It sure ought to be. I've seen the base rates.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fabada Asturiana (Bean Stew with Sausages From Asturia)
 Categories: Spanish, Bacon, Sausage, Beans, Ham
      Yield: 6 Servings

           SALSA VERDE:
    1/2 bn Flatleaf parsley; leaves
           -only, finely chopped
    1/2 sm White onion; finely diced
      1 tb Capers rinsed and coarsely
           -chopped
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      2 tb Sherry vinegar
      2 tb Fruity Spanish olive oil
           STEW:
      1 lb Large white beans; soaked
           -overnight
      1 tb Olive oil
      4 sl Smoked bacon; cut into thin
           -strips
      4    Onions; sliced
      1 tb Paprika
      1 lb Leeks; white part only, well
           -rinsed and sliced
      1 lg Carrot; peeled and coarsely
           -chopped
     12 lg Cloves garlic; finely
           -chopped
      2    Ham hocks
      2    Bay leaves
    3/4 ts Salt
    1/2 ts Freshly ground black pepper
      1 lb Spicy pork sausages;
           -(preferably blood sausage
           -or black pudding), cut into
           -3/4inch slices
  
  In a nonreactive bowl, whisk together the parsley, onion, capers,
  salt, pepper, and vinegar. Whisk in the olive oil until evenly
  blended. Cover with plastic wrap and refrigerate for up to 24
  hours.
  
  Drain the beans, reserving the soaking water. In a very large
  castiron and enamel or other heavy casserole, heat the oil over
  low heat and cook the bacon for 3 to 4 minutes, or until most of
  the fat is rendered out. Remove 1 tablespoon of the fat and
  discard. Add the onions, paprika, leek, and carrot and continue
  cooking for 20 minutes, stirring occasionally, until all the
  vegetables are very soft. Add the garlic and cook for 5 minutes
  more.
  
  Add the ham hocks, bay leaves, salt, pepper, and enough of the
  reserved soaking water to barely cover the ingredients. Bring the
  mixture to a boil and skim off the scum and fat that rise to the
  surface. Reduce the heat and simmer over low heat, partially
  covered, for 1 hour. Add the sausages and the beans and cook for 1
  1/2 hours more, or until the beans are tender (you may need to add
  a little more water to keep the stew moist and juicy). Remove the
  ham hocks, remove and discard the rind and fat, and shred the
  meat. Return the ham to the pan and discard the bay leaves. Taste
  for seasoning and serve warm, with a small dollop of the salsa
  verde.

  TOO HOT TAMALES SHOW

  Posted to recipelu-digest by molony
 
MMMMM


Cheers

YK Jim


... We have two sorts of pies: undercooked and overcooked.

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