Text 37388, 75 rader
Skriven 2013-05-30 06:59:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Powerlines
==================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 ->  RH> Nothing unusual here. We have trees and power lines, and sometimes
 ->  RH> they fight.

 -> And the power line ends up winning because the tree is cut back.

 RH> If it's cut.  They did it here and the power stayed up during the last
 RH> hurricane.  I happen to think God did that one, but that's a given.

The local telco (AT&T/Bell South) has buried nearly all their telephone lines.
And the municipally owned electric utility is working toward that end. None of
the newer subdivisions or developments have poles above ground at all. And they
are retro-burying lines working in the direction of the core of the city. Soon
there will be no "telephone" poles for drunks to run into on the way home from
the tavern. They'll have to bounce off of each other. Or bus benches.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Imperial China Royal Concubine Drunken Chicken
 Categories: Oriental, Poultry, Wine
      Yield: 6 Servings
 
      1    Plump chicken
           Salt
           Oil; for deep frying
      5 tb Soy sauce
  2 1/2 c  Rice wine or dry sherry
  1 1/4 c  Chicken stock
      3 ts Sugar
      1 oz Fresh ginger root; peeled,
           - sliced
 
  Clean the chicken and rubbed thoroughly with salt inside and
  out. Let the chicken stand for 2 hours.
  
  Fill a deep pot with water and bring the water to a boil.
  Lower in the chicken and bring back to a boil. Simmer for 7
  to 10 minutes, depending on the size of the chicken. Remove
  the chicken and drain thoroughly.
  
  In a wok or deep fryer, heat the oil. Put the chicken in a
  wire basket, if possible, and lower it into the hot oil.
  Deep fry for 6 to 8 minutes or until well tan in color all
  over. If you do not have a large enough pot to deep fry the
  chicken whole, cut the it in half and cook in 2 batches.
  Remove the chicken and drain.
  
  In a bowl, mix the soy sauce, sugar, and half of the wine
  and chicken stock. In an oven-proof casserole or pot, place
  the chicken. Pour the soy sauce mixture over the chicken
  along with the ginger slices. Cover and place in a preheated
  325øF/160øC oven for 1 hour, turning over the chicken after
  half an hour.
  
  Add the remaining wine and stock. Cook the chicken for 45
  minutes more by which time the chicken should tender enough
  to eat with chopsticks. Serve the chicken in its juices
  straight to the table.
  
  Makes 6 servings.
  
  Recipe: "The British Museum Cookbook -- 4,000 Years of
  International Cuisine" by Michelle Berriedale- Johnson.
  Published by Abberville Press, Inc.
  
  From: David Pileggi

  Uncle Dirty Dave's Archives
 
MMMMM

... Rock & Roll is the hamburger that ate the world. -- Peter York
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