Text 4705, 107 rader
Skriven 2010-12-07 23:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ferry problems
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> As the more extreme climatic conditions resulting from global warming
 GJ> are likely to result in situations like that again, it would pay
 GJ> someone to get a couple of cheap, flat-bottomed tinnies.

It is not a common occurrence; it's happened twice since I arrived in
1979, in 1998 and this year. Both times the ferry service resumed
soon enough that it was merely an inconvenience, not an emergency.

 GJ> Use a truck-mounted crane, parked on the ferry.

Excellent idea.

 ML> Does Hay River have that long of a runway? Wow.

 JW> The Hercules [...] only requires a 2600 foot runway. Hay
 JW> River's is 6000 feet and accommodates 737s.

 GJ> An advantage for the Herc would be that it would only have to land at
 GJ> Hay with a full load, but would take off empty, not using much runway.

You have it backwards. The plane fills up in Hay River and unloads
here.

 JW> clear ice [...] 4 inches is plenty for pedestrian traffic

 GJ> Interesting statistics.  Are daily or other regular surveys of ice
 GJ> thickness around the lake made by people with drills and rulers?

Yes. Also radar and ultrasound.

 GJ> How do the hippies know how thick their ice is?

From experience, by how it bends and creaks, just like the Dene and
the Inuit. They also know that white ice or spring time rotten ice
is weaker than clear ice.
  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Lake Trout, Salmon, or Walleyed Pike
 Categories: Fish, Salmon, Trout, Stuffing
      Yield: 6 servings
 
      1 ts Salt
      1    Carrot, thinly sliced
           White pepper
      1    Rib celery, thinly sliced
      6 lb Fish, dressed
    3/4 ts Dried marjoram
      1    Stuffing recipe
      1    Bay leaf
  1 1/2 c  White wine
      1    Lemon, sliced very thin
      4 tb Butter, melted
      2    Shallots, thinly sliced
           CELERY STUFFING:
    3/4 c  (4 ribs)
    1/2 c  Bread crumbs
           Chopped celery
           Salt and fresh black pepper
    1/2    Chopped onions
    1/4 ts Savory
      4 tb Butter
    1/4 c  Chopped celery tops
           FENNEL / TARRAGON STUFFING:
      2 tb Chopped parsley
    1/2 ts Fennel seed
      2 tb Chopped fresh tarragon
           Salt and fresh pepper
      6 tb Butter, melted
  1 1/2 c  Roughly torn fresh
           Bread crumbs
 
  Marjoram goes well with fish, and here's a recipe that uses it
  both in and on the fish.  Neither lake trout nor salmon need be
  scaled, but do scale the pike.  A whole baked fish on a garnished
  platter always looks good to guests. Salt and pepper the fish
  inside and out, then stuff it and sew up or skewer the opening.
  Place in a buttered pan and lay lemon slices along its length.
  Stick a toothpick in each slice. Add the vegetables, marjoram, bay
  leaf, and white wine and bake, uncovered, for about 35 minutes in
  a 400 degree oven, basting first with the melted butter and then
  with the liquid in the pan.

  CELERY STUFFING Saute the chopped celery and onions in butter in a
  small skillet for 15 minutes, until tender but still with a little
  bite. Add the chopped celery tops and the bread crumbs.  Season to
  taste with salt, pepper, and savory.  Makes 1 cup.

  FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and
  stuff fish.
 
MMMMM
 

Cheers

YK Jim


... Everest: There's no Mickey Dees. Avoid this goddamn place.

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