Text 3411, 84 rader
Skriven 2010-11-04 06:30:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Follow the Money
========================
-=> Glen Jamieson wrote to Jim Weller <=-

 GJ> I have noticed in USA that bitumenastic tiles are often used for
 GJ> roofing, although they have limited life and have to be replaced
 GJ> regularly.  Is there any good reason for that style of roofing, as
 GJ> opposed to corrugated galvanised iron or tiles?

The answer to "why do/don't they .... ?" is, as always, MONEY.

Asphalt roofing shingles are (relatively) inexpensive - especially when
compared to tiles or cedar shakes. And they can be installed by semi-skilled
(less co$tly) labour. A decent asphalt shingled roof in this area of the Great
American Outback can be expected to last twenty or more years. Longer than most
people stay in a single dwelling. In the southwest part of America tile roofs
are more common ... because of the effects of all that bright, hot sunshine.
Also gaining popularity is aluminum shingles - which are anodised to simulate
the appearance of wood shingles - but, which last nearly forever. Not to
mention being much less tacky and tawdry in appearance than corrugated,
galvanised iron roof sheathing. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tin Roof Ice Cream
 Categories: I scream, Dairy, Desserts, Nuts, Chocolate
      Yield: 1 1/2 litres

    3/4 c  (180 ml) whole milk
    3/4 c  (150 g) sugar
           Pinch of salt
  1 1/2 c  (375 ml) heavy cream
    1/2    Vanilla bean; split length
           - wise
      4 lg Egg yolks
    1/4 ts Vanilla extract
    3/4 c  Chocolate-Covered Peanuts
           Fudge Ripple

  Warm the milk, sugar, salt and 1/2 cup (125 ml) of the cream
  in a medium saucepan. With a sharp paring knife, scrape the
  flavorful seeds from the vanilla bean and add them, along
  with the pod, to the hot milk mixture. Cover, remove from
  the heat, and let steep at room temperature for 30 minutes.

  Rewarm the vanilla-infused mixture. Pour the remaining 1 cup
  (250 ml) cream into a large bowl and set a mesh strainer on
  top. In a separate medium bowl, whisk together the egg
  yolks. Slowly pour the warm mixture into the egg yolks,
  whisking constantly, then scrape the warmed egg yolks back
  into the saucepan.

  Stir the mixture constantly over medium heat with a
  heatproof spatula, scraping the bottom as you stir, until
  the mixture thickens and coats the spatula. Pour the custard
  through the strainer and stir it into the cream to cool.
  Remove the vanilla bean, wipe it clean of any egg bits, and
  add it back to the custard. Stir in the vanilla and stir
  until cool over an ice bath. Chill thoroughly in the
  refrigerator.

  When ready to churn the ice cream, remove the vanilla bean
  (it can be rinsed and reused). Freeze the ice cream in your
  ice cream maker according to the manufacturer's
  instructions. While the ice cream is freezing, chop the
  peanuts into bite-sized pieces.
 
  Fold the peanut pieces into the frozen ice cream as you
  remove it from the machine, and layer it with Fudge Ripple.

  From: http://www.foodchannel.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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