Text 3563, 101 rader
Skriven 2010-11-08 01:49:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Copper roof
===================
 -=> On 11-07-10  11:18,  Jim Weller <=-
 -=> spoke to Dale Shipp about Follow the Money <=-

 -=> Quoting Dale Shipp to Dave Drum <=-
 
 DS> On at least some of the buildings in Ottawa, the roofing material is
 DS> copper.  Goes on bright and shiny but over the years acquires a deep
 DS> green patina.

 JW> The Parliament buildings, the Chateau Laurier and the Lord Elgin
 JW> hotels spring to mind. But these were all premier buildings built a
 JW> long time ago and designed to last centuries. You won't see many
 JW> private residential homes with copper roofs, especially now with
 JW> copper at $3.90 a pound.

I agree.  In some areas, there is a problem with thieves coming in and
ripping out copper for sale on the black market.  The police came to our
DIL's house inquiring if she had heard or seen anything about a vacant
house few hundred yards from her.  It had been stripped of copper.

I was in Ottawa once and saw the shiny copper going on to a roof.  Not
sure when, but probably in the late 80's.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NUE GRA PAO: STIR-FRIED BEEF WITH MINT
 Categories: Thai, Meat
      Yield: 4 servings
 
      1 lb Flank steak
     14    Serrano chilies
           - finely chopped
    1/4 c  Finely chopped garlic
    1/2 c  Finely chopped yellow onion
    1/4 c  Vegetable oil; PLUS:
      2 tb Vegetable oil
      3 tb Fish sauce
      1 tb Granulated sugar
    1/2 c  Water (more if needed)
    1/2 c  Mint or basil leaves
           - (loosely packed)
           Green lettuce leaves
 
  This is a rich, hearty dish with plenty of typical Thai flavors.  Any
  kind of beef may be used, but flank steak works particularly well
  because it is easy to cut it across the grain, which helps keep the
  meat from falling apart during stir-frying and produces a tender
  result.  Be sure to serve plenty of rice, because it helps moderate
  the hot chilies without detracting from the flavor.  You may reduce
  the number of chilies by up to one half, but traditionally this dish
  should have a rich, hot chili flavor.
  
  ======================================================================
  
  1.  Slice the beef across the grain into strips 1/4 inch thick and 2
  to 3 inches long.  Set aside.
  
  2.  Pound or grind the chilies, garlic, and onion to a coarse paste
  in a mortar or blender.  If you use a blender you may need to add the
  oil to aid in grinding.
  
  3.  Heat a wok, add the oil, and swirl it over the surface of the pan.
  (Do not add more oil if you have ground the chilies, onion, and garlic
  in oil.) Add the paste from Step 2 and stir-fry until it is light
  golden.
  
  4.  Add the beef and stir-fry until it is a uniform tan color, but do
  not overcook it.
  
  5.  Add the fish sauce, sugar, water, and mint (or basil) leaves.
  More water may be added if the sauce is too dry.  There should be
  about 1/2 to 3/4 cup sauce, depending on how much water you added.
  
  Ahead of time note: The dish may be prepared a day in advance to this
  point.  To do so, proceed through Step 5, omitting the mint or basil
  leaves.  When you are ready to serve, heat the mixture and add the
  leaves.  If the meat has absorbed the liquid, add just enough warm
  water to bring it back to the original consistency.
  
  6.  Arrange a single layer of lettuce leaves in a serving bowl and put
  the beef mixture over them.  Serve the beef immediately or keep it
  warm while preparing other dishes.
  
  7.  Serve with rice.
  
  (Serves 4 to 6)
  
  Source: Thai Home-Cooking from Kamolmal's Kitchen
  
  From: melcue@is.rice.edu (Melissa Elaine Cue)
  :     nell@is.rice.edu (Paula Gaynell Warnes)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:48:45, 07 Nov 2010
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