Text 31754, 68 rader
Skriven 2012-12-13 09:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: favorites 698
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 ML> But isn't this what favorites/bookmarks is for?
 JW> Bookmarks are good for things one wants to go back to periodically;
 JW> iGoogle is best for things you want instantly every single time you
 JW> go on line.

How did you guys ever have the patience to read the
newspaper? The pages didn't flip themselves!

 ML> I can understand, with Boston-area land going for
 ML> hundreds of thousands of dollars an acre, and the
 ML> prime bogs being filled in rapidly to create yet
 ML> more suburbia.
 JW> The same phenomenon is occurring to market gardens, orchards and
 JW> small dairy farms in fertile southern Ontario in the golden triangle
 JW> between Windsor, Toronto and Fort Erie. I am of the belief that
 JW> governments should be preserving the best farmland through zoning
 JW> and development restrictions.

New Jersey used to be the truck farming center of the east
coast; now the encroachments of dwelling land has been mandated
by increases in population and consequently property value, it
now being generally cheaper to serve the urban centers with
food grown in California and South America. Sad - though not
quite so sad as what I saw in Macon, Burgundy, with vineyards
being ripped up and turned into high-rise apartment complexes.

--

 Y> frozen meat / dated June 8, 2011.
 ML> the discovery was made on 12/5/12
 ML> How long do you think frozen meat lasts in Cry-O-Vac?
 ML> in terms of flavor and texture.
 JW> The old rule of thumb is one year for lean beef, six months for
 JW> pork and other fatty meats.

That's for home deep freezes at 0F, I suspect. Less for
refrigerator-freezers at 10-20F. But I was wondering if
commercial outfits such as Albertson's might have colder
freezers that gave them some time leeway.

Here's something that might speak to another conversation
we've been having:

Barbecued Sauce - Hickory-Smoked Jack and Coke
cat: booze, odd
servings: 1

2 oz Jack Daniel's whiskey
6 oz Coca-Cola
handheld cold smoker (like PolyScience's The Smoking Gun)
hickory chips
lemon wedge

Pour the Coke into a mixing glass. Fill the smoker with
hickory chips. Hold the smoker above the glass and put
its tube as far down into the soda as possible. Light
the chips and allow the smoke to bubble up through the
liquid, stirring with a spoon to blend the flavors.

Pour Jack Daniel's over ice, top with smoked Coke, and
stir to combine. Garnish with a lemon wedge.

Toby Maloney, Patterson House, Nashville
Hemispheres magazine 12/12

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