Text 2918, 105 rader
Skriven 2010-10-19 23:18:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Wood
================
 -=> On 10-18-10  09:39,  Jim Weller <=-
 -=> spoke to Dave Drum about Wood <=-

 DD> "controlled combustion" heating stove
 DD> http://tinyurl.com/SLO-BURN

 JW> Also known as airtight wood stoves. Osburn is the big name around
 JW> here, a B.C. manufacturer which now sells in the US as well as
 JW> Canada.

"Airtight wood stove" has got to be a misnomer.  No air = no combustion.
They have to mean controlled air flow, not airtight.  The wood stove
that we have has knobs on the front of the door to control the air flow
into the combustion chamber.  If I open them up all the way, the wood
will burn hot enough to make the side of the stove at 500+F.  If I close
them down all the way, some air still gets in but the wood burns much
more slowly -- side of the stove is about 200F.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kai Pad Ki Mao
 Categories: Thai
      Yield: 4 Servings
 
      6 oz Wide rice ribbon noodles
           (sen yai)
    1/4 c  Chopped shrimp
    1/2 c  Chopped chicken
    1/4 c  Firm tofu, cut into small
           Cubes
      1 tb Chopped garlic
      1 tb Chopped shallots (purple
           Onions)
      1 tb Yellow bean sauce
      1 tb White (rice) vinegar
      1 tb Fish sauce
      4 tb Palm sugar
      1 tb Lime juice
      1 tb Prik phom (ground red
           Chillies)
    1/4 c  Bean sprouts
      1 tb Chopped mixed red and green
           Prik chi fa (jalapenos)
      1    Coriander plant, chopped
      1 c  Bai gaprao (holy basil
           Leaves)
      2    Bulbs of pickled garlic,
           Thinly sliced (garnish)
      4    Red jalapenos, julienned
           (garnish)
 
  There are a number of lines of thought about ki mao dishes in
  Thailand. They are widely served as bar snacks, in much the same way
  that Spanish bars serve tapas (and serve to make you thirsty, when
  used for this purpose).  Other dishes described in this way are eaten
  as a stomach liner before embarking on a serious nights drinking.
  Other such dishes are served by the patient wife of the wandering
  husband who crawls back hung over in the middle of the night only to
  realize that he has to get up for work before 5 the following morning!
  
  I hadn't heard of a noodle "ki mao" dish, but when I discussed it with
  my wife, she came up with the following.  As is often the case it
  could equally well be prepared with beef or pork.
  
  Ingredients
  
  Method
  
  Soak the noodles in water for about 15 minutes; take about a third of
  the sen yai and cut the ribbons into short pieces (about 2" long).
  The remaining two-thirds of the noodles should be plunged into boiling
  water, and cooked until "toothy" then removed and placed on the
  serving plate.
  
  If desired the tofu can be marinated in some dark soy to which a
  couple of sliced chillies are added.
  
  The third of the noodles that have been chopped are fried in hot oil
  until crispy.
  
  The remaining ingredients, except the pickled garlic, are stir fried
  in a medium hot wok until cooked through (if you want the sauce
  thickened add a little rice flour or corn starch) and then poured
  over the boiled noodles.  The fried noodles and the pickled garlic
  are then added as a garnish.
  
  Regards
  
  Colonel Ian F. Khuntilanont-Philpott
  Systems Engineering,
  Vongchavalitkul University,
  Korat 30000, Thailand
  
  From: Colonel I. F. K. Philpot        Date: 02-23-96
  Rec.Food.Reci
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:24:39, 19 Oct 2010
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