Text 4011, 86 rader
Skriven 2008-03-18 23:57:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: PELLET STOVE  80315
===============================
 -=> On 03-18-08  12:17,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: PELLET STOVE  80315 <=-

 GJ> So when are you going to install a wood-burning stove?  
 
 DSac> A wood-burning stove for cooking on, though, is not something
 DSac> I would even consider.  I'd go to electric first if gas became

   Nor would I.

 DSac> simply unaffordable for even the low-volume use of cooking.
 DSac> Glen enjoys pretending that Australia and New Zealand are some
 DSac> sort of Third-World eco-friendly paradise and pulling my leg
 DSac> with it, but I just laugh that off  because I know he's full of
 DSac> crap and slightly mad. [g]

   Actually, I suspect that Glen's comment was based on not realizing
   what your pellet stove really was, and in particular that it is
   burning a wood product.
 
 DSac> Also, woodpiles in my moist neighborhood tend to attract termites,
 DSac> and any woodpile at all will have bugs and critters in it.  Bring
 DSac> the wood in, and the critters wake up in the warmth and scuttle off
 DSac> to find a new hiding place.  And there's dirt and stuff clinging
 DSac> to the wood, and bark chips, and so on and so on...

  I don't know that our wood pile had termites, but it certainly did
  attract other critters of various sizes and types.    After a while,
  part of it turned into composted humus:-}}
                              
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fire-Dried Walnuts Or Pecans
 Categories: Nuts, Snack
      Yield: 2 Servings
 
    1/2 lb Plump walnut or pecan
           Halves
      2 ts Peanut oil or vegetable oil
    1/2 ts Coarse kosher salt or 3/8
        ts Sea salt
      2 tb Sugar
 
  The flavor of the caramelized nuts is sweet and slightly salty.
  Serve them on their own as a tasty little bite or include them in a
  fall salad of bitter greens tossed with apples or pears.
  
  Place the nuts in a heatproof bowl.  Bring a few cups of water to a
  boil and pour over the nuts; soak for 30 minutes.
  
  Preheat the oven to 300 degrees F.  Drain the nuts, pat dry, and
  spread evenly on a baking sheet lined with parchment paper or paper
  towels.  Dry in the oven for 30 minutes, then reduce the heat to 250
  degrees F., turn the baking sheet, and, and check the nuts every 10
  minutes.  This will take 40 to 60 minutes depending on the plumpness
  of the nuts.  When they are almost entirely dry, remove from the
  oven.  At this point the nuts can be cooled and stored in an
  airtight container for a day or two before being caramelized.
  
  To caramelize the nuts, heat the oil in a heavy skillet over medium
  heat until hot.  Add the nuts, stirring gently until evenly coated
  with oil and warm to the touch. Lower the heat immediately if the
  nuts begin to scorch.  Sprinkle the salt over the nuts and stir,
  then sprinkle the sugar in slowly, to your own taste, stirring
  constantly. They should be lively and sweet, with a hint of salt.
  As you stir, break off any bits of caramelized sugar that cling to
  the spoon and add them back in.  The caramelizing process will take
  3 or 4 minutes ..... the sugar and salt will melt and adhere to the
  nuts. Serve warm or cool. The cooled nuts will keep for up to 2
  weeks in an airtight container.
  
  Tip!! Pecans are not nearly as bitter as walnuts, so you can skip
  the soaking and drying steps.  Toast them in the oven at 350 degrees
  F. for about 7 minutes, until fragrant, then caramelize as directed.
  
  From: Plgold@ix.Netcom.Com            Date: 11-30-19
  Rec.Food.Recipes
 
MMMMM


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