Text 2824, 86 rader
Skriven 2010-10-17 11:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Wood
============
-=> Quoting Dale Shipp to Ruth Hanschka <=-

 DS> Depends on what type of wood it is.  In NC, it might well be pine,
 DS> which doesn't go with wood stoves so well

 Pine makes great kindling for starting fires but burns fast and
 hot.
 
 DS> they prefer hardwoods

In the north where there are no hardwoods we burn pine, spruce,
fir, birch and polar all the time.

In Ontario mixed firewood had to be at least half hard wood to be
saleable.

 DS> Behind our house there are trees called tulip poplars, a type
 DS> of hardwood.  I've been told that they had a tendency to explode when
 DS> burnt in a wood stove -- but I've never tried to confirm or deny that.

Any wood will "pop" if it's green, from the steam generated. The key
is to season it well (and use a fireplace screen in front of an open
fire just in case.)

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

     Title: Bon Bon Chicken By Cecilia Chiang
Categories: Chinese, Chicken
  Servings: 4

  1 1/2 lb boneless, skinless chicken
           breasts
    1/4 c  Shaoxing
      2    green onions, chopped
      1    inch fresh ginger, chopped
  2 1/2 ts whole black, white, or
           Sichuan peppercorns
      1 lb cucumbers, peeled
      3 TB soy sauce
      1 TB Chinkiang black vinegar
      1 TB sesame oil
      2 ts chili oil
      1    garlic clove, minced
      2 ts sugar
      2 TB finely chopped fresh
           cilantro

Place the chicken in a large pot. Add the wine green onions, 3/4 of
the ginger, 1 teaspoon of the Sichuan peppercorns, and enough water
to cover by 2 inches. Turn heat to high and bring to a boil.
Immediately reduce heat to a simmer, cook for 3 1/2 minutes. Cover
the pot, turn off the heat, and let sit for 30 minutes. Remove the
chicken from the pot and let cool for a few minutes. Then shred the
chicken with your fingers. 

Quarter the cucumbers and scoop out the seeds. Then chop into 2 inch
lengths. Cut these into 1/4-inch thick sticks. 

Combine the soy sauce, vinegar, sesame oil, chili oil, the rest of
the Sichuan peppercorn, rest of the ginger, garlic, sugar, and
cilantro in a blender. Process until smooth. 

Scatter the cucumber pieces on a plate. Top with the shredded
chicken, and pour on the sauce. Garnish with more cilantro. 

From:  Cecilia Chiang's The Seventh Daughter: My Culinary Journey
from Beijing to San Francisco

Posted by Nick Kindelsperger


  From: The Paupered Chef               
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Cocoa is a potent drug that may cause addiction.

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