Text 16155, 69 rader
Skriven 2011-09-29 22:36:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: PRIMUS STOVES  10929
============================
 -=> Quoting Dave Drum to Ruth Haffly <=-

 HN> I used a little backpackers Primus stove.
 HN> very small, very light and very useful!
 
 RH> Steve had one of those for a while. Trying to find fuel for it on HI
 RH> was a challenge.

 DD> IIRC the Primus (original) equipment was very similar to Coleman and
 DD> could use Coleman fuel (white "gas" - actually unleaded & uncoloured
 DD> gasoline). There were one, two, and three burner stoves as well as
 DD> single and double mantle lanterns.

Not quite.  The original 1892 Swedish Primus stove ran on kerosene,
and the feed pipe to the burner pre-heats the fuel, so that it is
comes out the burner in vapour form.  Just below the burner is a
shallow bowl which holds some alcohol or kerosene in a wick to
pre-heat the burner. Then, when that is hot enough, the inbuilt hand
pump is operated to start the flow of kerosene, which is ignited by
the pre-heat flame. I have a blowlamp which uses this principle.
Single burner Primus stoves are widely used in rural areas of the
Philippines, where I was very admiring of how my S-I-L could produce a
multi-course meal, just using the one burner.

I have seen the early Coleman type of stove, which doesn't need
pre-heating, as it uses petrol or "white spirit", as you mentioned
above.  Coleman also produce propane gas stoves.

 DD> Whilst looking for a "Primus" recipe to tack onto this post I learned
 DD> that there is some sort of music group called Primus - who are
 DD> contemporaries of another group called "Green Naugahyde". And several
 DD> wines called "Primus" from Germany and Chile (the country).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ampalaya (Bitter Melon) braised with beef
 Categories: Asian, Filipino
      Yield: 2 Servings
 
    500 g  Ampalaya or amargaso
    200 g  Beef tenderloin, sliced thin
      2 ts Black tausi (fermented
           -soya bean curd)
    1/2 ts Sugar
      1 cl Garlic, crushed
      2 ts Soy sauce
      2 tb Rice wine (or sherry)
    3/4 c  Stock
      1 ts Cornstarch
 
  Split ampalaya.  Remove seeds and scrape white membrane.  Parboil 3
  minutes, then drain.  Slice thinly, and set aside.  Wash tausi,
  drain, then mash together with garlic.  Heat oil in pan, add mashed
  tausi and stir for 1/2 minute.   Drop ampalaya and saute 2 minutes.
  Add the beef and saute 1 minute.   Season with soy sauce, sugar and
  wine. Pour in the stock. Braise for 1 minute.  Thicken with
  cornstarch. Cook and serve.
  
  :          Recipe from "Galing, Galing" by Nora & Mariles Daza
                          Typos by Glen Jamieson
 
MMMMM
 
On this day in 1967, South Australians were given legal permission to
drink in pubs until 10 pm.  Before that date, bars closed at 6 pm.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)