Text 33222, 125 rader
Skriven 2013-02-01 06:06:00 av Dave Drum (63393.cooking)
     Kommentar till en text av Nancy Backus
Ärende: Weather
===============
-=> Nancy Backus wrote to DAVE DRUM <=-

 DD> Yesterday was Speedo and Tank Top weather for the Not-Body-Conscious.
 DD> I just looked at the three day 'cast for the Great American Outback ...
 DD> Thursday's low is predicted to be 5øF. That's better than -5øF - but,
 DD> only just.

 NB> True.  It appears that at least most of the standing water drained off
 NB> before the temps started dropping, but I've heard some reports of black
 NB> ice around...

Most of ours did as well. Thank you, Gaia. Our predicted 5øF was revised
downward to as low as 1øF. But, as I write this at 0530 local we're holding at
5øF. It may (probably will) drop another degree right at dawn then begin the
trudge toward a (predicted) high of 25øF with (depending on who is doing the
forecast) mostly sunny, or partly cloudy, or snow fuzzies intermittently. I
predict the day will have several hours of daylight followed by a period of
darkness.
 
 DD> What was the line from that song? "Hurry springtime, hurry fast".

 NB> I'd settle for winter to stay put for the time it's supposed to be
 NB> around, no more of this seesaw stuff... get used to it, then spring
 NB> come when it's supposed to, and be able to enjoy it without worrying
 NB> about the consequences and other shoes dropping...  ;)

Well, yeah. But there are always surprises in store ... March 24, 1978 we got
hit with an "Easter Ice Storm" Twenty-four counties were declared disaster
areas, with $15 million to $20 million in damage. Some rural areas were without
electricity for three to four weeks. I lost power but had phone (one of the few
in the neighbourhood) and heat -- due to my crib having an OLD conversion from
coal furnace. It had a "millivolt" gas valve/thermostat which was powered by
the heat from the pilot light. So, I had a house full of people and we listened
to radio updates on battery powered radios, cooked on a Coleman stove and
generally camped out inside. Pictures, etc at:

http://www.sj-r.com/top-stories/x1779419164/City-no-stranger-to-snow-disaster?zc_p=0

 
 NB> ... I used to be dyslexic, but I'm KO now.

Like the guy who spent his Sundays worshipping Dog?   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Square Spring Roll (Ram Goi)
 Categories: Oriental, Eggrolls, Seafood, Pork, Vegetables
      Yield: 2 servings
 
    1/2 lb Raw shrimp; shelled,
           - deveined
           Black pepper
    1/2 ts Granulated sugar
      2    Scallions; white & green
           - parts
    1/2 lb Pork butt
      1 ts Fish sauce (nuoc mam)
      1 cl Garlic
      1 tb Vegetable oil
     10    Dried rice papers (banh
           - trang)
 
  For dieters or the cholesterol conscious -- an oven baked
  version of spring rolls. In Vietnam these are often baked
  over charcoal. 

  Cut the shrimp into small pieces and sprinkle with the
  black pepper and the sugar. Slice the scallions crosswise
  into very thin slices. Slice the pork into thin pieces, 3"
  x 2" x 1/8".
  
  Combine half the sliced scallion with the shrimp and meat,
  the fish sauce and a dash of black pepper.
  
  Chop the garlic fine; place on a platter near the stove,
  along with the remaining scallions.
  
  Heat the oil and fry the garlic and remaining scallion
  briefly until they brown slightly. Add the pork-shrimp
  mixture and keep stirring over high heat until cooked,
  about 5 minutes.
  
  Cut or break the 10 rice papers into quarters. Place the
  cut rice papers on a flat surface. Using a pastry brush,
  or your fingers, paint water over the entire surface of
  each of the pieces; this is to make the brittle papers
  become soft and flexible. Try working an about 10 quarters
  at a time. This will help you work faster. While some of
  the wrappers become pliable, you can be filling the
  others.
  
  Place 2 pieces of shrimp and 2 small pieces of pork on the
  pointed end of a paper, arranging the filling in a square
  shape. Bend the pointed end over the filling and roll
  twice, then fold the sides over and continue to roll into
  a 2" long cylinder about 1 inch thick. Place on a tray,
  with the open end on the underside to prevent unrolling,
  while you fill the remaining rolls. Place the rolls in the
  oven, directly on the oven rack, without preheating. (They
  can be crowded together while baking so that you can get
  many onto 1 rack.) Again, be certain to place them open
  end down; turn the oven to 350øF/175øC and bake them for
  about 40 minutes, 20 minutes on each side.
  
  NOTE: These can be filled several hours before cooking,
  covered with a plastic wrap, and refrigerated. Or they can
  be baked and then kept at room temperature for several
  hours. They never lose their crispness. Use bamboo
  chopsticks or tongs for turning the rolls.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria
  Zimmerman, Barron's, 1979.
  
  Posted by Stephen Ceideberg - 14 April 1991
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Art is a lie that makes us realize the truth. -- Pablo Picasso
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