Text 908, 92 rader
Skriven 2010-09-02 09:18:54 av Michael Loo
     Kommentar till en text av Ruth Haffly
Ärende: southern 521
====================
 RH> Yes, the invention of air conditioning did a lot toward settling the
 RH> west.  The south east had been settled long before, but it was made
 RH> more liveable with air conditioners.  Wringing the humidity out of the
 RH> air helped there, cooling the air helped the south west.

I don't think Atlanta, Miami, or Houston would be viewed in the
same light were people forced to stay in horrid humidity all year.
A/C did for them what heating technology did for civilization in
general over the last few centuries. Artificial lighting, too,
that's an important spur to the quantity if not the quality of
both creative and routine work.

   But, as
 RH> people started settling the west, they brought out all sorts of
 RH> greenery from the east, which made the west less than the ideal place
 RH> it had been for allergy & asthma sufferers.

I'm not making value judgments on any of this migration, just
pointing out the issue. I do remember the days when they advertised
allergy remedies by promising to "send your sinuses to Arizona."

   If we ever do settle out
 RH> there, we'll have xeroscaping and air conditioners instead of grass and
 RH> evaporative coolers.

Xeroscaping is mandatory in many areas.
 
 RH> so.  Steve still has some salmon he wants to smoke; his time to do
 RH> that is more limited with school in session now.

I had to turn down a kind offer of a half salmon because it
turns out I'll be in hotels for a few days instead of in a
house with a freezer.

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

      Title: Fresh Salmon Latkes
 Categories: Live!, Seafood, Breads, Salmon
      Yield: 6 Servings

    3/4 lb Salmon filet, cut into 6
           Pieces
    1/2    Lemon, thin sliced
      1    Egg
    1/2 c  Milk
    3/4 c  All-purpose flour
    1/2 ts Baking powder
      1 ts Salt
    1/4 ts Pepper
      6 tb Butter or vegetable oil
           Lemon wedges

  Optional garnish: Cucumber and Red Onion Salad

  Recipe Courtesy of Ethel Hoffman

  Place the salmon pieces in a deep, medium-sized skillet or
  shallow saucepan. Pour in enough boiling water to almost
  cover fish. Add lemon slices. Bring to a boil over high
  heat. Reduce heat to low, cover, and simmer 10 minutes, or
  until salmon is opaque in center when flaked. Remove salmon
  with a slotted spatula. Remove the skin and bones and flake
  fish into a medium bowl.

  In a separate bowl, whisk together egg and milk. Add flour,
  baking powder, salt and pepper. Whisk just until blended.
  Pour batter over cooked salmon. Stir gently to mix.

  Melt 3 tablespoons butter in a large skillet over medium heat.
  Pour batter, 1/4 cup for each latke, into the hot butter.
  Raise the heat to medium-high and cook latkes until nicely
  browned and crisp on bottom, about 4 minutes. Turn over and
  cook until second side is crisp and browned, about 2 minutes
  longer. Repeat in 1 or 2 more batches to use remaining
  batter, adding more butter as needed.

  Drain on paper towels. Serve warm, with lemon wedges.
  Garnish with Cucumber and Red Onion Salad, if desired.

  Yield: 12 latkes, 6 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton
  Copyright 1998, TV FOOD NETWORK; SHOW # CL9242

  MM Format by Dave Drum -  12 March 2000
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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