Text 11773, 77 rader
Skriven 2011-06-04 19:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ALBERTA FIRES  10603
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> And when more of polar ice melts, the teeming millions of
 GJ> Bangladeshis will have to tread water.

Actually the real concern is more frequent and more violent storms
with higher waves. Most of the arctic ice is floating in sea water
and not on land, so when the ice melts there is little change in the
overall sea level. Levels have only only risen a few mm in recent
years. Mind you the antarctic ice pack is primarily land based and
the melt there does have an impact.

On a positive note the increased water temperatures and extra
dissolved CO2 content in the oceans' water will stimulate plant and
algae growth which will dampen the effects of excess CO2 emissions.

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     Title: (NWC) Deer And Elk Steak [pressure Cooker]
Categories: Canadian, Venison
  Servings: 4

      6    steaks
  1 1/2 c  onions, chopped
    1/2 c  flour steak
    1/8 ts pepper
      6 tb horse radish
      1 ts salt
           Fat for frying

Pound steak on both sides to tenderize. Place in paper sack with
flour, salt and pepper. Remove. Brown in fat in frying pan. Put 1/2
cup water in pressure cooker and the false bottom. Put in 1 steak
and cover with 1 tbsp. horse radish and 1/4 cup onions. Continue
with each steak. Cook medium pressure for 15 minutes.

From: NORTHERN WILDERNESS COOKBOOK
By: Ken and Jana House, Dawson Creek, BC

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     Title: (NWC) Grilled Elk Steak
Categories: Canadian, Venison
  Servings: 1

      1 lg Elk steak
      1 TB butter
           Salt
           Pepper

The success of grilling steak depends upon sufficient heat to sear
the outside of the meat quickly. Dip the steak in salad oil. Heat
the pan, rub with fat or suet to prevent the steak from sticking.
The fork used to turn the steak must not be thrust into the meat in
such a way as to make holes and allow the juices to escape. When
done, spread the butter on the surface lightly. Sprinkle with salt
and pepper. Serve on a hot dish. Time 8 to 12 minutes, depending on
the thickness of the steak.

From: NORTHERN WILDERNESS COOKBOOK

By: Ken and Jana House, Dawson Creek, BC

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Cheers

YK Jim


... I'm a bloody coward and I'm damn good at it too.

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