Text 7637, 122 rader
Skriven 2008-05-23 19:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: jobs
============
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> Unfortunately, he put civil and architectural engineering at the very
 NB> bottom of his list... in the IF ALL ELSE FAILS, maybe, category!
                         
So he's tired of it then.

 NB> Bartending

That could be fun for a break, in the right place.

 NB> and airline steward were at the top of his list

The travel perks can be rewarding. I have a friend who did that for
20 years, got tired of it, worked as a train conductor for a bit,
then as a bartender on a B.C. ferry for a few years so that he
didn't have to cross time zones and got to sleep at home every
night, got bored and returned to the airline. He was able to port
his pension and his union seniority from Air Canada to Canadian
National Railways to B.C. Ferries and back to Air Canada again. He
retired last month to a small acreage and a cabin in the Cariboo
Country vowing to travel no more.

 JW> And our winters are not at all like NY winters [g].

 NB> I'm sure!  (BIG grin).   Longer, colder and snowier, probably... ;) 

Longer and colder but not snowier. It's quite arid here and there's
less moisture in the air to make snow when it truly frigid. I just
looked it up: we average 59 inches of snow per winter, 13 inches of
that in Nov before it gets really cold. With the dry air there's a
lot of sublimation (dry evaporation) so the average depth of snow on
the ground maxes out at 15 inches deep by March. My home town in
Ontario just north of you averages 80 inches per winter, had a
record of 173 inches, with 22 inches in one day and 44 inches within
one week. I hate shovelling snow!
                      
Also because it's so cold we don't have to contend with slush, sleet
or black ice. It's not that bad here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: The Perfect Baked Potato
 Categories: vegetables, basics, info
      Yield: 1 text file
 
           Potatoes
 
  Baking a potato is to most people a no-brainer. You turn on the
  oven and toss in a potato and depending upon the heat setting and
  size of the object your done. Wrong!!!!! Nothing could be further
  from the truth. Like doing anything worth while, making the
  perfect baked potato is an art.
  
  First of all consider the humble potato itself. They come in all
  sorts of sizes, shapes and yes; even colors, but which is the best
  to use and how do you know?
  
  First of all, fresh is always of utmost importance. Next what size
  and type is best, I've found that an Idaho or russet works best
  for this particular application and don't go to big or to small. A
  half- pound to three-quarter pound is a pretty good bet. Make sure
  the skin is smooth and as blemish free as possible. Also shape is
  important, so try and avoid odd shaped ones and above all,
  never-ever use one that is sprouting.
  
  Next Preheat you oven to its highest setting: at least 450, but
  500 or even 550 is ideal. Yes I know this seems a bit high, but
  stay with me and you'll see where I taking you. Wash the potato
  well, and pierce the skin in several places with the tip of a
  sharp knife. Dry the potato thoroughly with paper towels and set
  aside. Oh, and please, don't stick that knife in to deep, the idea
  is to allow steam to escape, not torture the poor thing.
  
  Now the most important step: You will need a bag of old-fashioned
  rock salt, you know the kind you sometimes seen on the bottom self
  in the supermarket, but couldn't figure-out what it was used for.
  Find a deep sided baling pan, about 9 X 12 inches and fill
  half-way full with the rock salt. Don't skimp, rock salt is very
  cheap and you will be able to use it over and over many times.
  
  Next, using a light olive oil, or an oil of your choice, rub a
  small amount into the skin of the potato, wiping off the excess
  with a paper towel, salt and pepper to taste and nest in the rock
  salt, Don't push down to far, you don't want the potato to come in
  contact with the bottom of the pan. (See why I wanted you to use a
  lot of salt) and speaking of salt, since it is a mineral you don't
  have to worry about it burning and now, your potato will not pick
  up any salty taste.
  
  Once you are sure you oven is screaming hot!!! And I really Mean
  Screaming Hot!!! Pop you prepared treasure into the oven (Use the
  lower rack if that is where you heating element is located, but
  not too close mind you). Let it bake for 10 to 12 minutes and now,
  before you set off your smoke alarm (Just kidding), lower the heat
  to about 375 and let go for 30-45 minutes depending upon the size
  of the potato.
  
  When done, the skin will me nice and crisp, and the flesh soft and
  flaky smooth, just like you have come to expect in those expensive
  restaurants and steak houses.
  
  Once the rock salt has cooled off, sometimes a couple of hours as
  it really really retains heat, cover to keep moisture out and
  place in a cool dry place and it will be ready the next time.
  
  Give this a try and I'm confident you will never bake a potato in
  the microwave again!!!

  From: Terry Pogue To: Foodwine
 
MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)