Text 22610, 83 rader
Skriven 2009-03-30 10:11:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: REPAIRING     90330
===========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 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!

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

Have any of your mines closed?  Some have in Western Australia.  As
the recession bites more deeply I would expect the high labour rates
in your area to drop, and there to be more residents looking for work,
and repairing their old dog sleds instead of just buying new ones
every harp seal clubbing season.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: How To Make Tinapang Bangus (Milkfish)
 Categories: Filipino, Fish, Smoked, Info
      Yield: 1 servings
 
           Fresh bangus
           Salt
           Sawdust (kusot na pino)
           Firewood
           Equipment:
           Drum
           Tray
           Basin
           Knives
           Plastic sealer
           Stove
           Steamer
           Measuring cup
           Chopping board
           Forceps
 
  In a basin with water, dissolve salt. Nine part water, 1 part salt.
  Salt solution should be enough to cover all the fish. Set aside.
  
  Clean the fish thoroughly.
  
  Split fish on the dorsal side starting from the tail to the head by
  running the edge of the knife along the backbone.
  
  Lay fish open like butterfly fillet. Remove gills and internal
  organs. Wash fish to remove blood and dirt.
  
  Remove all bones and spines.
  
  Marinade the fish in the salt solution for 2 minutes.
  
  Arrange on tray. Sun dry for 30 minutes or until the skin is already
  dry.
  
  Make a fire inside the drum. Put sawdust to make a thick smoke. Put
  the try on drum and start smoking until the fish color turned golden
  brown. If the smoke is too much, 15 minutes is enough. Remove the
  tray from drum. Let it dry. Put in plastic bags and seal using the
  plastic sealer.
  
  Store in freezer.
  
  :Posted by: Leo in Food Processing
  
  From: Entrepinoys
 
MMMMM
 


... Poverty is the mother of crime. - Marcus Aurelius Antonius
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)