Text 22518, 92 rader
Skriven 2009-03-28 20:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: repairing not replacing
===============================
-=> Quoting Glen Jamieson to Sean Dennis <=-

 GJ> Repairing instead of replacing is to be recommended
 GJ> for environmental reasons, as well as providing work.
 
 GJ> there is a man who does nothing but rebuild units...
 GJ> and charges $60 for a change-over unit.  A nice little
 GJ> business, which I am happy to support!

Sadly high labour rates and low replacement costs make this difficult
in so many industries.  My appliance repairman no longer does this
although he used to. And my computer tech no longer rebuilds
hardware... he can make far more money creating web sites,
installing firewalls and security systems, networking offices or
setting up databases and accounting systems.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Trout, Avocado and Orange Salad
 Categories: Smoked, Fish, Salads, Fruit, Trout
      Yield: 4 Servings
 
      2    Smoked trout
      1    Red onion, sliced
           Paper-thin
      2    Ripe but FIRM avocados
      6 c  Packed spinach or
           Watercress
      2 lg Navel oranges, sectioned
           Ginger Vinaigrette:
    1/3 c  Peeled/sliced ginger
    1/4 c  Fresh lemon juice
      2 tb White wine vinegar
      1 ts Sugar
    2/3 c  Peanut oil
           Fresh ground pepper to
           Taste
           Salt to taste
 
  (catch trout, gut/clean, smoke for 45 minutes)
  
  Here's how to make the vinaigrette:
  
  Chuck the ginger in a blender or processor and do it up finely.
  Add the lemon juice (FRESH) and vinegar and grind to a puree
  (that's French for beating it to a pulp).  Pour it into a bowl and
  whisk in the sugar, peanut oil, and salt/pepper.
  
  Now we're ready to start puttin' the thing together.  Skin and
  bone the trout... this will be either very E-Z or an Excedrine
  headache, depending on how well you smoke the swimmer.  Bottom
  line is that you want the trout in bite-sized pieces.  When yer
  there, set them aside.
  
  Go fetch another bowl and mix up the onions and just 1/4 cup of
  the vinaigrette. Let that stuff sit around for at least 15
  minutes.
  
  Now cut the avocados in half (save the pit and grow leaves - which
  are useless).  Peel and cut into long slices, about 1/4" wide.
  Getcha another bowl (this is a bowl-intensive recipe), and drizzle
  1/4 cup of vinaigrette all over.
  
  Get another bowl (man, I wish I was in the business), and toss the
  greens with their vinaigrette and the onion slices with a 1/2 cup
  of the remaining vinaigrette.  Dump that mixture on 4 salad
  plates, and place the orange segments (remember them?) and trout
  pieces in the same bowl and toss well. Try not to hit the ceiling.
  Then put the trout pieces and avocado and orange slices and place
  them appropriately upon the greens.
  
  Simple enuf? I can assure you, it's easier to make than to type.
  And it's absolutely delicious as a main course.
  
  Jeff Lipsitt, The Boston Butt
  
  From: Bbq@listserv.Azstarnet.Com
 
MMMMM


Cheers

YK Jim


... Do not make loon soup

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