Text 2757, 131 rader
Skriven 2010-10-16 09:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: FUEL COST
=================
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-

 DD> K1 (kerosene) and D1 (#1 diesel) are pretty much interchangeable.

The gold mines here used to buy fuel oil in bulk for their
operations and hand out 3000 L a year to employees as a fringe
benefit. Guys with energy efficient homes wouldn't need their full
allowance and syphon some furnace oil into their diesel trucks.
#2 diesel for heating is dirtier than #2 diesel for trucks but it
works. And I know some aircraft mechanics who get paid very well to
dispose of contaminated Jet A who just take it home and burn that in
their furnaces. Jet A burns VERY hot and wrecks furnaces.

 DD> had a case here where a guy, whose old trucks ran well on D1
 DD> was nailed for using K1 in his equipment and avoiding the motor
 DD> fuel taxes. Cost him a lot more than he saved.

Tax free farm gas in southern Canada is dyed purple and in
agricultural parts of the country there are road checks looking for
purple gas. But we have no agriculture here so there are no roadside
checks done.

 DD> Then there is the "coal oil" that my grandfather used to fuel a two
 DD> burner stove and some lamps pn the farm.

I remember them. My parents got power in their part of the world
when I was 2 but used the old lamps during power outages of which
there were a lot the first few years. (Roslind's family had a very
remote farm and they didn't have power or phone until the year
after she graduated from high school and left home.)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Blackened Chicken Sandwich 
Categories: Sandwiches, Chicken, Spices, Grill
  Servings: 4

      2    skinless, boneless chicken
           breasts, about 8 ounces ea
           FOR THE BRINE:
      1 qt ice cold water
    1/8 c  kosher salt
    1/8 c  sugar
           FOR THE RUB:
      1 ts paprika
    1/2 ts garlic powder
    1/2 ts onion powder
    1/2 ts dried thyme
    1/4 ts dried oregano
    1/4 ts cumin
    1/4 ts kosher salt
    1/4 ts freshly ground black pepper
    1/8 ts cayenne pepper
           FOR THE SANDWICH:
    1/8 c  olive oil
      1 lg red bell pepper
      1 md red onion
      4 sl pepper jack cheese
           Green leaf lettuce
           Sriracha mayonnaise
      4    club rolls

Type of fire: direct
Grill heat: high

Blackened chicken breast tends to have an awesome spicy exterior
with a disappointingly dry inside. I didn't want mine to suffer from
that, so I split the breasts horizontally and give them a brine. The
flat breast slices allowed for very fast, even cooking over a heat
high enough to quickly form the blackened crust, while the brine
gave the chicken just enough extra moisture to avoid the dryness
plague. The addition of pepper jack cheese, lettuce, spicy mayo,
grilled onions, and grilled red peppers add extra moisture and
crunch.

Sound like a good sandwich? Well it was!

For the Brine: in a small, shallow bowl whisk together the the
water, salt, and sugar until the solids are dissolved. Slice each
chicken breast in half horizontally. Place the chicken breast slices
in the brine and refrigerator for 30 minutes.

Meanwhile, make the rub. In small bowl, mix together paprika, garlic
powder, onion powder, thyme, oregano, cumin, salt, black pepper, and
cayenne pepper. Remove chicken from brine and pat dry. Brush the
chicken slices lightly with olive oil, then sprinkle evenly with the
spice mixture. Flip the chicken over and repeat. Set aside in the
refrigerator until ready to grill.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
entire surface of coal grate. Set cooking grate in place, cover gill
and allow to preheat for 5 minutes. Clean and oil the grate.

Cut onion into 1/2-inch disks and skewer. Brush slices lightly with
olive oil on both sides. Season with salt and pepper. Grill onions
and pepper, turning occasionally, until peppers are completely
charred all over and onions until charred on both side and slightly
softened, 5-8 minutes total. Remove from grill and place pepper in a
paper or Ziploc bag and seal. When the pepper is cool enough to
handle, about 5 minutes, remove skin and slice into 1/8-inch strips.
Remove skewer from onion and separate into individual rings.

Place chicken slices on grill and cook over high heat until first
side is blackened, 3 to 5 minutes. Flip and place slice of cheese
over chicken and grill until second side is blackened and chicken is
cooked through, 3 to 5 minutes longer. Remove from grill and allow
to rest for 3 minutes. While the chicken is resting, place rolls on
the grill, cut side down, and grill until lightly browned. Remove
from grill, spread top side of bread with Sriracha mayonnaise and
assemble sandwich with the chicken, onion rings, pepper slices, and
lettuce. Serve immediately.

Posted by Joshua Bousel

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Army vs. Cub Scouts? Cub Scouts don't have heavy artillery.

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