Text 27828, 99 rader
Skriven 2009-08-24 16:12:00 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: TIN ROOFS  90824
============================
Glen Jamieson wrote:

> What fun!!  Hopefully there was something soft for you to land in.

Wasn't that much of a drop.  About like jumping off of a normal roof, I was
also
much younger then.

> In NYS I have seen what can happen with a mix of snow and thaw, with
> long icicles waiting to fall and nail passers-by, and gutters torn off
> the edges of roofs.

Several years ago, I can't remember how many, there was someone in town here
hit
by ice falling.  Second story IIRC.  I can't recall if they died or were badly
injured.

> Replacement of asphalt shingles seems to be a regular necessity, so I 
> wonder why they are used?  Even if they were cheaper than iron
> (OK, "mild steel", for DD), the labour costs of replacement would
> make them more expensive.

Just seems to be a standard roof I guess.  The metal roofs are definitely
noisier during rain/hail.  Here we have a low pitched roof and had the
tar/gravel roof replaced with what's called a "torchdown", think of a tarpaper
like membrane over the plywood.  They continue to use asphalt shingles, or
cedar, in places where they shouldn't be, like Southern California and the
pictures of destroyed houses after a wildfire.

> No brains on display, at that time, but probably available to order.

I recently had a MRI done on my head, long story, and they provided me with a
CD
which had the images.  On it is a really nice one showing a cross-section of my
brain, orbs of the eyes and the optic nerves connecting them.  The wife and I
joked that we should export that and have a T-Shirt made from it.  I thought
about the wording for it...above/below would be:  "This is my brain*" and on
the
back it would say:  "*not on drugs, but I was sick at the time".

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Sausage Gravy
 Categories: Abfarr, Ffbb, Pork
      Yield: 4 Servings

    1/2 lb Sausage, bulk, crumbled
      6 tb Oil, vegetable
      1 ts Salt
      1 ts Pepper, white
    3/4 c  Flour, all-purpose
      5 c  Milk, whole, divided

  Place the sausage, oil, salt, and white pepper in a 12-inch cast-iron
  skillet over medium heat.  Cook until the sausage is done, 3 to 5
  minutes, breaking it up into pieces until the sausage is in 1/2-inch
  chunks.

  Add half the flour and stir until incorporated.  Add the rest of the
  flour and stir again until it is all incorporated.  Reduce the heat to
  medium-low.  Cook, stirring occasionally, for 5 to 7 minutes, until
  the roux is just beginning to brown.

  While the sausage mixture is cooking, heat 2 cups of the milk in a
  small saucepan over medium-low heat.  Do not let it boil.

  Once the sausage mixture has cooked, add the 3 cups cold milk all at
  once, whisking to break up the flour.  Whisk continuously until the
  gravy thickens.  Once the gravy begins to thicken, add half of the
  heated milk, whisking until it begins to thicken again.  Add the
  remaining warm milk and whisk to combine.  Turn the heat off and let
  the gravy sit for 5 minutes, stirring occasionally.  Serve
  immediately.

  From:  The 18 Wheeler Restaurant
  :      Taylor, Missouri

  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7

MMMMM

This sounds like a lot of trouble...me I just take a pound of sausage, in the
chub and oddly enough the cheaper it is the better it seems to work, and
fry/break it up.  I look at how much grease is left and dump in some flour. 
Fry
that a bit.  Start adding milk (cold and we drink fat free), black pepper,
worcestershire sauce, maybe a little paprika if I feel like it, bring to a boil
and keep adjusting things until it looks just a little loose and you like the
taste, it'll stiffen as it cools.  Spoon over biscuits in a can that have been
baked and split.  Takes about 30-45 minutes, depending.  The time before last
we
were short on milk so I mixed in some powdered buttermilk and water to get
enough liquid.  The last time I used a mixture of half-and-half and water.
Shrug...it ain't rocket science.
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