Text 26865, 84 rader
Skriven 2012-07-04 07:07:13 av Dave Drum (1:18/200.0)
  Kommentar till text 26856 av JIM WELLER (1:123/140)
Ärende: Frozen Assets
=====================
-=> JIM WELLER wrote to MICHAEL LOO <=-

 -=> Quoting Michael Loo to Jim Weller <=-

 JW> shingles are cheap and easy to install.

 ML> Shortsighted. I imagine shingles get ripped away with great
 ML> regularity in your winters.

 JW> We don't have high winds here very often. My home was built in 1985
 JW> and still has the original shingles. After one summer windstorm
 JW> around 2004 I lost a handful of shingles on the ridge cap which was
 JW> cheap to replace with another ridge cap and some tar. I had the roof
 JW> inspected this summer and was told I had 2-5 years life left in
 JW> them.

And high winds are *very* hard on tin roofs. On one of my routes to the
neighbouring state (Iowa) I travel a route through the tall corn country
between Quincy, IL and Carthage, IL along route 336. At about the halfway point
there is a large machinery shed/work shop/general purpose building that is
probably what is known as a "pole barn". Metal siding and blue enamel metal
roofing. And the wind has removed, twisted, damaged and otherwise laid waste to
about 40% of the south-facing side of the roof.

Mr. Farmer is unfortunate that the damage occurred. But, the drought that is
killing his corn crop is keeping the stuff inside the building from further
damage. I'll bet his insurance adjuster is wincing every time he drives by.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tin Roof Bistro Brussels Sprouts
 Categories: Vegetables, Seafood
      Yield: 2 Servings

      1 lb Brussels sprouts
      3 tb Butter
      3 Tb Extra virgin olive oil
      1 ts Minced garlic
      1 ts Minced anchovy
      2 ts Whole capers
      1 tb Lemon juice
      1 ts Parsley; chopped (opt)
           Salt & pepper

  One of my local favorite eateries is Tin Roof Bistro
  located in Manhattan Beach. I have never had a bad meal
  here. In fact, every meal has been above par. One of the
  most popular appetizers on the menu is their Caramelized
  Brussels Sprouts. It is so popular, that folks are always
  inquiring about the ingredients, so over the holidays the
  restaurant decided to share the recipe with patrons who
  asked for it. At Tin Roof Bistro they are served over
  grilled ciabatta bread. - Julie

  Prep the Brussels sprouts by removing root end and rough
  outer leaves. Cut in half lengthwise. Put in bowl and add
  2 tablespoons of extra virgin olive oil. Toss Brussels
  sprouts in oil, then lay out on sheet pan. Roast for 20-25
  minutes in oven at 350øF/175øC. until lightly caramelized.

  When Brussels sprouts are roasted, heat up small sauté
  pan. Add 3 tablespoons of butter. Allow to melt. Add
  minced garlic and anchovy. Cook for several minutes until
  garlic turns a golden color. Add lemon juice, capers,
  parsley and salt & pepper. Toss sprouts in sauce until
  thoroughly coated.

  It goes well served over grilled ciabatta bread. To grill
  the bread, brush ciabatta with 1 tablespoon of extra
  virgin olive oil, and then grill or toast the bread. Place
  the grilled ciabatta in bottom of a bowl and pour the
  Brussels sprouts over the bread.

  Serves 2

  From: http://gourmetcentric.com

  Uncle Dirty Dave's Archives

MMMMM

... Preserve the Spotted Owl ... in formaldehyde.
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