Text 29496, 75 rader
Skriven 2012-09-12 07:46:00 av Dave Drum (61677.cooking)
  Kommentar till text 29484 av JIM WELLER (1:123/140)
Ärende: Lake Michigan
=====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Lake Michigan is the lowest of the Great Lakes and, as such, waters
 DD> from the St. Lawrence, Lakes Erie, Huron, and Ontario flow into it.

 JW> Nope. Lake Michigan and Lake Huron can be considered as one
 JW> hydrologically connected body of water. They are connected at the
 JW> Straits of Mackinac and they lie at the same elevation and rise and
 JW> fall together; the flow of water between them is generally from
 JW> Michigan to Huron but at times reverses from eastward to westward.
 JW> But Lake Superior flows into Lake Huron-Michigan which in turn flows
 JW> into Lake Erie, then Lake Ontario, then the St. Lawrence to the
 JW> Atlantic. The amount of water diverted by the canal to the
 JW> Mississippi is minor in comparison to what goes through the St.
 JW> Clair and Detroit Rivers naturally.

Whoopsie. You are, of course, correct. My parochiality was showing, big time. I
have been assuming that since they hooked the southern end of Lake Michigan to
the Mississippi that it would drain the entire Great Lakes watershed. Silly me.
The lakes were draining through other means into the deep blue Atlantic long
before Chicago reversed the flow of the Chicago river to flush their sewers.

I'm not sure if this makes my day or not. Any day I learn something new I class
as a good day. But, I think I already knew, on some level, what you have
pointed out.  Bet I don't forget it again, though.   Bv)=
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grandma Slattery's Michigan Sauce
 Categories: Beef, Sauces, Citrus, Vegetables
      Yield: 6 Servings 

      1 tb Butter; 15 g
      1 lg Onion; chopped
      2 tb White vinegar; 30 ml
      2 tb Brown sugar; 25 g
      3 tb Lemon juice; 45 ml
    1/2 tb Yellow salad mustard; 8 ml
      3 tb Worcestershire sauce; 45 ml
      1 lb Ground beef; 455 g
      1 c  Ketchup; 235 ml
      8 oz Can tomato sauce; 237 ml
      6 oz Can tomato paste; 177 ml
           Salt & pepper

  Melt butter in a saucepan over medium heat. Saute the
  onion in butter until soft. Stir in the vinegar, brown
  sugar, lemon juice, mustard, Worcestershire sauce,
  ketchup, tomato sauce, and tomato paste. Stir to blend.

  When the mixture begins to simmer, add the raw ground beef
  breaking it into pieces with a wooden spoon. Simmer for 20
  to 30 minutes. Serve over steamed hot dogs. Of course you
  can add some raw onions if you want.

  "This is a Meat Sauce from Upstate New York that is used
  on top of Hot Dogs. When I grew up it was used on steamed
  hot dogs and steamed rolls, sometimes with raw onions (for
  those who like them) on top! Very good... thanks Grandma
  Slattery for getting the recipe!"

  UDD Note: This is only called Michigan Sauce in upstate
  New York and some poutine stands in Quebec. In Michigan it
  has more zip to it and is called "Coney Island Sauce".

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Actions lie louder than words. - Carolyn Wells
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