Text 12742, 128 rader
Skriven 2011-06-26 17:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: frost heaves
====================
-=> Quoting Dale Shipp to Jim Weller <=-

 HN> I was the "lawn mower"...and I still don't 
 HN> like mowing a lawn to this day!
 
 JW> That's why I bought a home on top of a rock outcrop when I came here.

 DS> And all this time I thought it was so that you'd be immune to frost
 DS> heaves  :-}}

That's the second reason. Our downtown core is old lake shore, sandy
and well drained. A standard concrete basement on footings can be
built there. But the outlying areas are all rocky ridges or low
lying muskeg between the hills. The muskeg holds water like a sponge
and heaves when it freezes. So houses there are built with short
concrete pony walls and no basements if on the rock or on a platform
of steel piles which are driven through the muskeg and into the rock
below. Houses on piles have insulated floors and unheated
crawlspaces.

 DS> (I've been on the Alaskan Highway from Skaway to Beaver
 DS> Creek, and recall the bumps and potholes caused by them).

Many of our streets are the same as is the first 500 miles of the
highway linking us to Edmonton.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poitrine De Veau
 Categories: French, Veal, Pork, Stuffing
      Yield: 6 Servings

           STUFFING:
      1 tb Unsalted Butter
      1 sm Onion; thinly sliced
    3/4 c  Whole Milk
      2 c  White Bread; crusts removed
           -and cubed
      8 oz Veal; cut into 1-inch cubes
      8 oz Pork; cut into 1-inch cubes
      2    Whole Eggs
      1 tb Fresh Parsley; chopped
      2 tb Cognac
    1/4 ts Salt
    1/8 ts Freshly ground Black Pepper
           VEAL:
      3 lb Boned Breast of Veal; trim
    1/4 ts Salt
    1/8 ts Freshly Ground Black Pepper
      1 tb Unsalted Butter
      1 tb Olive Oil
      1 c  Carrot; chopped
      1 c  Onion; diced
    1/2 c  Celery; diced
      1 c  Dry White Wine
    1/2 c  Water

      (Stuffed Breast of Veal)

  This recipe features a stuffing that is also good served with
  pork, turkey, or chicken.

  If preparation time is an issue, you may elect to prepare the
  stuffing one day in advance; but do not stuff the veal until just
  prior to roasting.

  Pre-heat oven to 325-F degrees. To prepare the stuffing, melt the
  butter in a large saute pan over medium heat. Add the onion slices
  and saute for about 5 minutes, until tender. Remove the pan from
  the heat and reserve.

  In a medium saucepan, warm the milk over a low heat setting.
  Remove from the stovetop and add the bread cubes. Stir or toss the
  mixture, and let the bread cubes soak up the milk for about 3 to 5
  minutes. Remove the bread from the milk and gently squeeze it to
  remove nearly all the milk. Put the bread cubes in a large mixing
  bowl, and stir in the sauteed onions.

  In a food processor or blender, finely chop the cubed veal and
  pork. Process the meat in small batches so as not to over-process.
  Add the finely chopped meat to the bread and onions; stir to
  combine. Add the eggs, parsley, Cognac, and salt and pepper. Stir
  again to combine all ingredients.

  To insert the stuffing, cut a pocket in the side of the breast of
  veal, being very careful not to cut all the way through the meat.
  Carefully fill the pocket with the stuffing mixture, making sure
  it's packed in tightly. We recommend you use a bit of kitchen
  twine or string, and either sew or tie the stuffed veal breast
  closed. Season all sides with the salt and pepper.

  In a roasting pan, heat the butter and olive oil over medium heat.
  Add the veal breast and sear for about 15 minutes, or until well-
  browned on all sides. Add the carrots, onions, and celery to the
  roasting pan. Season the vegetables with additional salt and
  pepper to taste.

  Roast for 60 minutes, making sure to turn the veal breast at least
  once during roasting and basting it occasionally with the pan
  juices.

  Reduce the oven temperature to 300 F degrees and add the wine and
  water to the roasting pan. Cover the meat with a loose lid of
  buttered aluminum foil, and roast for another 75 minutes, basting
  the veal breast frequently.

  Remove the roasting pan from the oven and let stand for at least
  15 minutes prior to removing the kitchen twine or string. Using a
  sharp, serrated knife, slice at least half the veal breast into
  about 1/2-inch wide portions. Place the slices together with the
  unsliced portion of the veal breast on a serving patter and
  surround them with Galettes aux Pommes de Terre. Spoon the pan
  juices over the veal, and serve immediately.

  recipe-a-day.com

MMMMM

Cheers

YK Jim
                                            
... The Frost Belt is a Non-barbecue region.

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