Text 4255, 80 rader
Skriven 2008-03-24 06:43:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Pellet Stove
========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> What (if you have the figures handy) is the volume of a
 DD> tonne of pellets?

 DS> 1 ton of pellets stack approx. six feet high on a standard pallet.
 DS> So I guess that would be a little less than 2 cubic yards.

Lessee ... 4X4X4 = 64. 2 cubic yards = 54 cu.ft. So, if out of the bags ...
yeah, that would work out. OK, curiosity satisfied.

 DD> I'd be more impressed on the 'Tang if it were 10 years older.
 DD> That were the best looking of the Pony cars ... with the
 DD> possible exception of the redesign of the '67s which is the
 DD> current model of Mustang.   Bv)=

 DS> I had a 1970 Mach I, red with black accents and interior, 351C
 DS> with a C6 transmission, Holly 4bbl, and Hurst shift kit.  I would
 DS> still have it, but my brother totalled it one night.  =(

 DS> The '79 isn't too bad.  It's not built on the Pinto frame like the
 DS> '78, the turbocharger is pretty cool, and there were only 8000 of
 DS> them built.  Plus it's got a SWEET original-equipment 8-track player
 DS> in the dash.  Beat THAT!! hahahahahaha

Last 8-track player I had I did beat. With a 6# maul. It made very satisfying
crunches and pops. And still wouldn't give up the Chad and Jeremy tape (not
mine) that was stuck in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moussaka
 Categories: Greek, Casseroles
      Yield: 8 servings
 
      1 tb Butter
      1 c  Finely chopped onion
      2 lb Lean ground beef or lamb
  1 1/2 lb Tomatoes; peeled & sliced
    1/4 c  Chopped parsley
      6 oz Tomato paste
           Salt & pepper
           Vegetable oil
           Flour
      2 lg Eggplants; peeled, sliced
      2    Potatoes; peeled & sliced
      1 c  Butter
      1 c  Flour
      4 c  Milk; (hot)
      4    Eggs; slightly beaten
      1 c  Grated Mizithra or Parmesan
      1 ds Nutmeg
           Salt & pepper
 
  Melt 1 tablespoon butter in large skillet.  Saute' onion until soft.
  Add beef 1/2 pound at a time and cook in batches until brown.  Add
  tomatoes, parsley and tomato paste.  Cook 10 to 15 minutes.  Season
  with salt and pepper to taste.  Set aside.  Heat oil in large frying
  pan.  Flour eggplant lightly.  Saute' eggplant on both sides in hot
  oil until golden. Fry potatoes in same skillet, using additional oil
  if necessary.  Set aside.  Melt 1 cup butter in medium saucepan.  Add
  1 cup flour slowly, stirring to form smooth paste.  Gradually add hot
  milk, stirring over low heat until thick and smooth.  Mix in eggs and
  cheese; cook 1 minute. Season with nutmeg, salt and pepper to taste.
  Preheat oven to 350 degrees.  In a 2-quart baking dish, arrange in
  alternating layers: potatoes, 1/2 meat sauce, 1/2 eggplant, 1/2 meat
  sauce, remaining eggplant.  Pour cheese sauce over top.  Bake until
  golden, about 50 to 60 minutes.
  
  Source: "Favorite Restaurant Recipes" (Bon Appetit's RSVP).
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... "Attempted murder?  It's not like he tried to kill someone!"
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