Text 29308, 81 rader
Skriven 2009-10-01 23:41:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Fireplace
=====================
 -=> On 10-01-09  16:46,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Fireplace <=-

 DS> We have a wood burning stove in the basement. Its not been on for more
 DS> than five years.  I am now hesitant to even try it without calling a
 DS> chimney sweep first.  Who knows what sort of critter or bird has built
 DS> something part way up the chimney.  Or what sort of creosote is
 DS> lurking there to ignite.

 RH> For sure!  It should be checked out every few years, just on GP for
 RH> cracks in the liner as well as critters and creosote.

Ours is not the usual brick and mortar with liner chimney, but a
straight triple layer pipe that runs up the outside of the house.  I
doubt it would develop cracks -- but creosote definitely and critters
possibly.  We did once have a bird turn up inside the firebox.  Seems he
had flown into the chimney and then fell down.  Some sort of starling.
 
 DS> You could easily substitute your "cream of" mix into this recipe:-}}
 DS> And you'd need to use the white corn tortillas.

 RH> Need to find that tortilla press; white corn tortillas are hard to
 RH> find. But, yes, the "cream of" mix would work here.

We were at a thrift store couple weeks ago and saw a very heavy one for
$14.  Thought of you, but uncertain if it was either right kind or if
you might have gotten one already.

 RH> Flour tortillas would work also; they wouldn't need the softening in
 RH> oil.  It's better (safer) to steam soften tortillas than to use oil;
 RH> I've done it both ways and would rather use steam than hot oil.

Flour would work, but would change the flavor.  We've seen white corn
taco shells in the stores -- not sure about white corn tortillas though.
With flour tortillas, I sometimes steam them between wet paper towels in
the microwave and sometimes heat them quickly in a hot dry pan.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SOPA DE NOPALES (CACTUS SOUP)
 Categories: Soup, Mexican
      Yield: 8 Servings
 
      1 tb Olive or salad oil
      1    Large onion,chopped
      1 lb Tomatillos*
      6 c  Chicken broth,reg strength
      1 pk Sliced cactus (33 oz)**
      2 tb Lime juice
      2 tb Fresh cilantro leaves,minced
      2 oz Panela/feta cheese,crumbled
           Lime wedges (opt)
 
  Cactus looks forbidding. Stripped of its prickly
  points, however, it is a mild-mannered vegetable with
  a slightly tart flavor. Look for easy-to-use canned
  cactus (sold as NOPALES or NOPALITOS) in supermarkets
  and Mexican groceries.

  * - husks removed, rinsed and coarsely chopped

  ** - packed in water, drained and rinsed.

  In a 4-5 quart pan over medium heat, stir oil and onion often until
  onion is golden, about 15 minutes. Add tomatillos; stir often just
  until soft, about 6 minutes. Add broth; bring to a boil over high
  heat. Stir in cactus, lime juice, and cilantro. Cook until hot. Ladle
  soup into a tureen. Offer cheese to add to taste. Accompany with lime
  wedges.

  Downloaded from WWW site:
  Gemini & Leo's at www.synapse.net/~gemini/mealmast.html
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:49:21, 01 Oct 2009
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