Text 23772, 106 rader
Skriven 2009-05-03 10:39:00 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: A CUNNING PLAN 90503
============================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 GJ> provide power to both the heater in the humidifier 

 DS> I'm not using the kind of humidifier you're thinking of.  "Cool mist"
 DS> humidifiers use ultrasound to vaporize water and a low-power fan
 DS> to loft the mist.

I understand.  That would be much better than the heater type.  Even
just leaving an open pan of water might be sufficient to maintain
humidity in an enclosed space.
 
 GJ> hope the cost of supplying electricity to your set-up is not
 GJ> excessive.  

 DS> As I said, external controls will completely kill the power to the
 DS> fridge except when the humidity or temperature drops.  There will

Perhaps you mean, "when the humidity drops or temperature increases"?

 DS> be no stand-by power use except the tiny amount drawn by the 
 DS> humistat and thermostat.  Should cost me about 50c a month to run 
 DS> (and that's a liberal estimate.)

Depending on the weather; more in summer unless your house is
air-conditioned at the desired temperature.
 
 GJ> What is the recommended relative humidity for aging capicola and
 GJ> pancetta?

 DS> About 70% is excellent for capicola, good for pancetta.  Ideally,
 DS> humidity should be low enough for evaporation, high enough so the
 DS> casing doesn't completely dry out and turn into rawhide.  The
 DS> attic was a little on the dry side this winter, and the casings
 DS> got a bit brittle, which is why a couple of the cappies needed some
 DS> extra time in the fridge to finish curing.

Relative Humidity of 70% should be easy enough to maintain.  I can see
that you would have to keep a balance between mold on one hand and
brittle, dry skin on the other.  It is a worthy project, as a properly
cured ham is a delight to the senses.  In Spain I have seen hams for
sale at up to 60 Euros a kilo (US$32 a pound).  Such a precious meat
is only used in very thin slices, mainly to flavour soups and salads.
 
 GJ> I hope you haven't been caught up in the current swine flu panic.

 DS> The correct term is now "Bacon Lung." =)

I had heard that the pig meat vendors were agitating for a name change
to dis-associate their product from diseased Mexican pigs.

And as someone has pointed out, the official WHO name of the flu has
been changed to H1N1 strain of flu.  After all, imagine the
embarrassment if a devotee of one of the religions which banned pig
meat should catch "swine flu"!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: AMANIDA DE FAVES AMB MENTA-BROADBEAN/MINT SALAD
 Categories: Starters, Salads, Spanish, Catalan, Euro-w
      Yield: 4 servings
 
    625 g  Broadbeans;fresh/shelled OR
      1 kg ;unshelled broadbeans, OR
    630 g  ;frozen broad beans
      4    Mint sprigs;1 whole/3 chop
      4 lg Lettuce leaves;crisp/julien
    125 g  Prosciutto;julienned, OR
    125 g  ;Black Forest ham
     60 ml EVOO
     30 ml Vinegar- sherry; OR
     30 ml ; red wine vinegar
      1 ts Mustard
           Salt and pepper
 
  This is one of Josep Mercader's recipes, an inspired combination of
  broadbeans [preferably small ones], thin wisps of good ham and chopped
  fresh mint - a summer salad par excellence. to serve 4 [as appetiser]
  
  Cover the broad beans with 1 litre of water in a pot, add the whole
  sprig of mint, bring to a boil then simmer until just done [10-15
  minutes for fresh broadbeans, 8-10 minutes for frozen]. Drain,
  discard the mint and allow the broad beans to cool.
  
  Toss the lettuce, ham and cooled broad beans together well. In a bowl
  or blender, make a dressing of the oil, vinegar, mustard and salt and
  pepper to taste; then stir in the finely chopped mint [do not blend
  the mint].
  
  Pour the dressing over the salad and toss again, adjusting the
  seasoning if necessary. Note: I don't-recommend the use of dried
  broad beans for this salad. Fresh mint is a must in this case; if you
  can't obtain it, omit the mint entirely [or, better yet, wait until
  you can obtain it].
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)