Text 2571, 87 rader
Skriven 2008-02-16 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: IT COLD HERE! 80211
===============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> a transformer with cables and clamp (a "hot shot" or "buzz box")

 GJ> Even underground pipes could be thus heated by bringing connecting
 GJ> cables to the ground surface, so the transformer could be easily
 GJ> connected, with the voltage adjusted to give correct current.

That's exactly how it works. The guy hooked up one cable to my
copper water line inside the house and the other one to a nearby fire
hydrant about 5 feet away from my driveway under which my water
mains are buried.
 
 GJ> Definitely a good business to get into, with intensive winter work and
 GJ> long summer holidays - or an alternative business, such as builder.
 
Ron's predecessor had a ranch in Alberta; Ron has a special video camera on
wheels that can run through and be used to inspect the interior of
large sewer and water lines, gas and oil pipelines, heating and air
conditioning duct work etc. He is in demand by architects, engineers
and construction contractors to check out such small dark enclosed
places.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mojito Shrimp
Categories: Shrimp, Alcohol, Grill
  Servings: 4

      1 lb peeled deveined shrimp (21
           to 30 per lb.,
           tails on)
      2 TB fresh lime juice
           Mint sprigs
           MOJITO MARINADE:
     20    mint leaves
    1/3 c  sugar
      1    shallot
    1/3 c  light rum
      3 TB fresh lime juice
      1 TB vegetable oil
      1 ts fresh lime zest
      1 ts kosher salt

Prepare a gas or charcoal grill for high heat (you can hold your
hand 1 to 2 in. above cooking grate only 1 to 2 seconds). Meanwhile,
put shrimp in a 1-gal. resealable plastic bag and pour in marinade.
Seal and marinate at room temperature 15 to 20 minutes.

Remove shrimp, reserving marinade. Thread shrimp onto 6 or 7 (10- to
14-in.) metal or bamboo skewers.

Arrange shrimp on grill and baste with marinade (dab some mint and
shallot onto shrimp); close lid. Cook until shrimp are just
beginning to brown, 1 to 2 minutes. Turn shrimp over, baste again,
and close lid. Cook 1 to 2 minutes until browned but still moist in
center (cut to check). Transfer shrimp to a platter, drizzle with
lime juice, and garnish with mint sprigs.

Mojito Marinade: In a medium bowl, combine 20 chopped fresh mint
leaves, 1/3 cup sugar, and 1 thinly sliced shallot. Pound with a
wooden spoon to coarsely crush. Whisk in 1/3 cup light rum, 3 tbsp.
fresh lime juice, 1 tbsp. vegetable oil, 1 tsp. freshly grated lime
zest, and 1 tsp. coarse kosher salt. Whisk until salt dissolves.
Makes about 1 cup, enough for up to 1 1/2 lbs. shrimp

Description: "These sweet, juicy shrimp taste of fragrant mint and
lime, their aromas amplified by rum.

Notes: Don't marinate for more than the recommended time or the rum
and lime juice will "cook" the shrimp and ruin their texture."

From: Jldm3 To: Eat-L
 
MMMMM-------------------------------------------------
 


Cheers

YK Jim


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