Text 15177, 90 rader
Skriven 2014-07-25 15:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: teefs 708
=================
 DD> I think it has a lot to do with the eccentricities of the Earth's
 DD> orbit -  going from a nearly constant distance from our star to an
 DD> elliptical path.  While we can do some things to mitigate the swing
 DD> toward the extreme - we  can't stop it. Which doesn't mean to not do
 DD> what we can. 

That's the thing. If we start getting uncomfortable, it is
in our power to do something to ameliorate our situation.

As far as eccentricities go, one can't deny the increase
in greenhouse gases and the diminution of protective gases.

 ML> That's a pretty good rate. Dental college nearby?
 DD> Nope. Not closer than two hours away. Doc-In-The-Box (Capitol
 DD> Community Health  Care) has a dental wing that does work on a sliding
 DD> payment scale.

Glad you can take full advantage and presumably get
full valued care for a discounted price.

Patatas Arugadas
Categories: starch, celebrity
Serves: 4

h - For the potatoes
2 lb baby Yukon gold potatoes
1 c salt, or more as needed
h - For the mojo rojo (1 1/2 c)
6 garlic cloves, peeled
1/2 ts sea salt
1/2 ts ground cumin
1 ts sweet pimenton (Spanish smoked paprika)
1 dried guindilla pepper (or your favorite
- chili pepper)
1/4 c Spanish extra-virgin olive oil
1 ts sherry vinegar
h - For the mojo verde (1 1/2 c)
3 garlic cloves, peeled
1/2 ts sea salt
1 c well-packed chopped cilantro leaves
1/4 ts cumin
1/4 c Spanish extra-virgin olive oil
1 ts sherry vinegar

Put the potatoes in a deep pot. Cover with water and
add 1 c salt. You need enough salt in the water to
cause the potatoes to float, so add more as necessary.
Bring to a boil over high heat, then reduce the heat
to a simmer and cook the potatoes for 25-30 min. Use a
toothpick to check for doneness. The potatoes will
start to wrinkle as they get tender.

Pour out most of the water, leaving just enough to
cover the bottom of the pot, and return the pot to the
stovetop. Shake the pot over the low heat until the
salt covering the potatoes begins to crystallize,
about 5 min. Take the potatoes off the heat and cover
with a clean kitchen towel until the potato skins have
wrinkled, about 10 min. Serve with sauces.

Using a mortar and pestle, mash the garlic and salt
together until it is a smooth paste. Rotate the mortar
as you mash, scraping down the garlic from the sides
with the pestle. Add the cumin, pimenton, and chili
and keep mashing until the ingredients are well
combined. Slowly drizzle in the olive oil as you
continue to mash the paste, making sure the olive
oil is absorbed. Drizzle in 1 ts water and the vinegar.
(Turn the pestle with a slow, continuous circular
motion around the mortar as you drizzle the liquids
into the sauce.) Keep the sauce at room temperature
until ready to use.

Using a mortar and pestle, mash the garlic and salt
together until you have a smooth paste. Rotate the
mortar while you mash, scraping down the garlic from
the sides with the pestle. Add the cilantro and cumin
and keep mashing until the ingredients are well
combined. Slowly drizzle in the olive oil as you
continue to mash the paste, making sure the olive
oil is absorbed. Then drizzle in 1 ts water and the
vinegar. (Turn the pestle with a slow, continuous
circular motion around the mortar as you drizzle the
liquids into the sauce.) Keep the sauce at room
temperature until ready to use.

Jose Andres
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