Text 35073, 75 rader
Skriven 2013-03-20 08:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: cold 286
================
 ML> When it gets really, really cold, one expects the wind to
 ML> die down. I believe that the record wind chill is -64 or so,
 ML> and we got down into the -50s.
 NB> Hmmm... that sounds more like heavy than light...

At the lowest temperature we encountered, it takes just
a 6 mph breeze to get the wind chill down into the -50s.
Nifty calculator at www.srh.noaa.gov/srh/ssd/html/windchil.htm

 ML> don't think I had to. It was something like -25 or -30
 ML> out, though, so who knows what damage that caused.
 NB> Maybe added a year or two to your life...?  Aren't cold temps supposed
 NB> to be invigorating...?  (G)

I was wondering if I'd get a heart attack from it, not
having encountered that kind of temperature since I was
in decent shape 30 years ago or more. There's cold and
there's cold.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cucumbers (Gherkins) Pickled With Toasted Bread
 Categories: Preserves, Salads, Vegetables, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
      4 lb Gherkins (ridge cucumbers)
      5 oz Bread (made with yeast)
    2/3 oz Pepper
  1 1/2 oz Salt
     40 fl Water
           Dill
      1    Garlic clove
      3    Bay leaves

MMMMM----EUROPEAN MEASUREMENTS----
      2 kg Gherkins; pickling cucumbers
    150 g  Bread (made with yeast)
     20 g  Pepper
     45 g  Salt
   1200 ml Water
           Dill
      1    Garlic clove
      3    Bay leaves

  Take a glass or earthenware jar with a suitable capacity. Toast
  thinly sliced bread, cut off the ends of the cucumbers, and taste
  them lest any bitter ones be among them. Then pierce them all over
  the surface with a sharp knife. Boil salt in water and let this brine
  cool.
  Lay some slices of the toasted bread in the bottom of the
  glass or jar and put in half the cucumbers if possible in an
  upright position. Put another layer of toasted bread on them
  and then the rest of the cucumbers in the same way. Cover
  with what is left of the toast. The peppercorns, bay leaves
  some dill (fresh if possible) and a clove of garlic (crushed) should
  be sprinkled among the cucumbers. Pour the cold brine over the
  cucumbers till it covers the top slices of toast. Cover the glass or
  jar with a saucer and set it in a very warm place, in daytime in the
  sun, to ferment. Let the cucumbers ferment for 5 or 6 days till they
  lose their bright green colour and turn yellowish green and glassy
  looking. When the cucumbers are sufficiently fermented, take them out
  of the glass, draw off the liquor, return the cucumbers to the glass
  and strain the marinade over them, keeping back the rest of the
  ingredients. Cool them on ice. Serve very cold peeled or with the
  skin on with some crushed ice round them and a little of the marinade
  poured over them. If well cooled, the liquor is a very refreshing drink.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
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