Text 11018, 126 rader
Skriven 2014-03-18 07:42:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: dishonesty
==================
-=> Nancy Backus wrote to JIM WELLER <=-

 NB> Going back to an old message.... ;)

 JW>> I didn't think that the USA had adopted metric measures at all yet
 NB>> Hey, they sell liter and 2-liter soda bottles...

 JW> The cynic in me notices that a liter is ever so slightly smaller
 JW> than a quart.

 NB> My brain finally kicked in... your quart is bigger than our quart,
 NB> yours being based on an imperial gallon... our quart is 32oz..  the
 NB> liter is 33.8 oz... so it's ever so slightly bigger than a quart
 NB> here...  ;)

I was going to quibble about that - but, the moment escaped me. Thanks for
bringing it up again - now I can use the research I did. An "Imperial" quart is
1136.5 ml. A U.S. quart is 946.4 ml. A substantial difference. The "Imperial"
measures are based on a gallon of ale - which isn't all bad. Less is not more
in that case.  Bv)=
 
 NB> I think one of my earlier experiences with the difference was when I
 NB> was visiting my sister in England (back in the 80s), and her
 NB> home-delivered pints of milk were larger than our pints here in the
 NB> states...  also the petrol was in imperial gallons which just made
 NB> trying to compare to home prices even more futile... (G)  It's much
 NB> more useful to just compare station to station there, and not worry how
 NB> it compares to back home... one needs the petrol, so if it's way more,
 NB> it's not really going to make a difference... ;)  And it's not like one
 NB> can stock up if it's way less, either...  (G)

Rather like when I travelled across Canuckistan last. Gazolina was priced per
litre. So, I figured that whatever it cost was cheaper than road service or a
tow truck. And y'know, after a rough calculation of (then) exchange rates it
cost about the same to fill my tank in the area southeast of Toronto as it
would have at my corner gas pump.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alewife Chowder
 Categories: Soups, Seafoods, Vegetables, Chilies
      Yield: 8 Servings
 
      3    Ears sweet corn; kernels cut
           - from cob (2 cups)
      4 oz Slab bacon; rind removed
      4 tb Unsalted butter
      3 cl Garlic; chopped fine
      1 lg Jalapeno; seeded, minced
      1 lg Onion; in 3/4" dice
      2    Ribs celery; in 1/3" dice
  1 1/2 lb All-purpose potatoes; peeled
           - sliced 1/3" thick
      4 c  Fish stock or chicken stock
      1 lb Plum tomatoes; peeled,
           - seeded, in 1/2" dice
           Salt & fresh ground pepper
  2 1/2 lb Alewife filets; pin-bones
           - removed, trimmed of any
           - dark meat, in 2" chunks
  1 1/2 c  Heavy cream
      4    Sprigs fresh basil; leaves
           - removed and chopped
 
  Husk the corn. Carefully remove most of the silks by hand
  and then rub the ears with a towel to finish the job. Cut
  the kernels from the cobs. You should have about 2 cups.
  Reserve for later.
  
  Heat a 4 to 6 qt heavy pot over low heat and add the diced
  bacon. Once it has rendered a few tablespoons of fat,
  increase the heat to medium and cook until the bacon is
  crisp and golden brown. Pour off all but 1 tablespoon of
  the bacon fat, leaving the bacon in the pot.
  
  Add the butter and garlic and cook for 30 seconds, then
  add the jalapeno, onion, and celery. Saute', stirring
  occasionally with a wooden spoon, for about 8 minutes,
  until the onion and celery are softened but not browned.
  
  Add the corn niblets, potatoes, and stock. If the stock
  doesn't cover the potatoes, add just enough water to cover
  them. Turn up the heat and bring to a boil, cover, and
  cook the potatoes vigorously for about 10 minutes, until
  they are soft on the outside but still firm in the centre.
  If the stock hasn't thickened lightly, smash a few of the
  potato slices against the side of the pot and cook for a
  minute or two longer to release their starch. Add the
  diced tomatoes, reduce the heat to low, and season the
  mixture assertively with salt and pepper (you want to
  almost over-season the chowder at this point, to avoid
  having to stir it much once the fish is added.
  
  Add the fish and cook for 5 minutes, then remove from the
  heat and allow the chowder to sit for 10 minutes. (The
  fish will continue cooking during this time.) Gently stir
  in the cream and basil and taste for salt and pepper. If
  you are not serving the chowder within the hour, let it
  cool a bit, then refrigerate; cover the chowder AFTER it
  has cooled completely. Otherwise let it sit at room
  temperature for up to an hour, allowing the flavour to
  meld.
  
  When ready to serve, reheat the chowder over low heat;
  don't let it boil. Use a slotted spoon to mound the chunks
  of fish, the onion, and potatoes, as well as the colourful
  bits of corn and tomato, in the centre of large soup
  plates or shallow bowls, and ladle the creamy broth
  around.
  
  Make about 14 cups; serves 8 as a main course
  
  Recipe from: 50 Chowders by Jasper White; Simon &
  Schuster - 2000
  
  From: http://books.google.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The inventor of soda crackers has a place in hell. -- Martin H. Fischer
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