Text 23624, 79 rader
Skriven 2009-04-26 07:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: A CUNNING PLAN
======================
-=> Glen Jamieson wrote to Dave Sacerdote <=-

 ML> Interesting the humidity question. I would have thought that
 ML> getting rid of moisture would be the priority, rather than
 ML> adding it. But then I guess you do have to encourage the
 ML> growth of some of those molds.

 DS> The attic was a little dryer than I would have liked this year;
 DS> the casings got very dry and brittle.  A bit more suppleness
 DS> would have been better.

 GJ> You will find that the cooling coils will condense the moisture out of
 GJ> the air within the refrigerator as fast as it is added by the
 GJ> humidifier, and both functions will be using electricity fighting each
 GJ> other.  If you have a fan circulating the air within the fridge the
 GJ> moisture will condense on the cooling coils as a liquid, but if no
 GJ> fan, it will form ice and the unit will require regular defrosting,
 GJ> during which time the temperature will rise.

Errrrrmmmmm ... most American ice boxes have a "humidstat" in some form in the
food compartment ... along with a condensate drain in the bottom. It has been
so for some time. My 20+ year old Philco refrigerator has such ... and I assume
(always a semi-dangerous practice) that the reefer that Dave found on the curb
cycle program is the same.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blue Cheese & Pecan-Stuffed Chicken Roulade W/Port Sauce
 Categories: Poultry, Cheese, Wine, Nuts
      Yield: 4 servings
 
      1 c  Toasted pecans; chopped
           - fine
    1/2 c  Panko breadcrumbs
      4 oz Chopped Gorgonzola
        lg Pinch minced thyme
      4    (8 oz) chicken breasts;
           - boned, skinned
           Kosher salt & pepper
           Olive oil
           Port Sauce
 
  Soft, creamy Gorgonzola makes for a decadent filling. Serve with
  mashed potatoes and the vegetable of your choice.
  
  Mix together pecans, breadcrumbs, cheese and thyme. Set aside.
  
  Preheat oven to 375°. Remove the tender from the back of each breast;
  reserve for another use. Starting on the curved side, cut each breast
  almost in half horizontally so it opens like a book. Place opened
  breast between 2 pieces of plastic wrap. Use a small skillet or flat
  side of a meat mallet to gently flatten the breast to about 3/8-inch
  thickness.
  
  Season each side of the breast with salt and pepper to taste; leave
  each piece on top of a piece of plastic wrap, cut side up. Spread the
  filling equally on each piece of meat, leaving a 1/4-inch border on
  all sides. Starting with the long edge, use the plastic to help roll
  up each breast. Discard the plastic; secure roulade with butcher's
  twine. The recipe can be made ahead to this point. Bring to room
  temperature before cooking.
  
  Add enough olive oil to coat bottom of a large ovenproof skillet over
  medium-high heat. Place roulades in the skillet; brown on all sides
  then put skillet into preheated oven. Roast until chicken is 165°,
  about 7 minutes, depending on the thickness of the roulade. Move to a
  cutting board and lightly tent with foil for 5 minutes before slicing.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you look good & dress well, you don't need a purpose in life - Rob Pante
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