Text 18470, 117 rader
Skriven 2014-10-25 06:30:44 av Dave Drum (1:261/38)
  Kommentar till text 18427 av Jim Weller (1:123/140)
Ärende: wood stoves
===================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> safe if installed to code.

 DD> That's the trick ... what it would cost in terms of space and
 DD> retro-fitting to bring this 40-year-old can up to present day safety
 DD> standards.

 JW> I didn't mean bringing the old trailer up to code (almost impossible
 JW> and certainly not practical) but simply installing the stove on a non-
 JW> combustible pad and having a proper heat shield between the stove
 JW> and the back wall along with proper clearances.

Oh, I know. But, this trailer is not the most spacious in the world. And I have
pack-ratted in enough stuff that it would be a major PITA to clear enough room
around the heater and all that to prevent "going to heaven in a flash of fire".

 DD> the need is less here that it is in your neck of the woods.

 JW> For sure. Between record oil prices and near record cold, my heating
 JW> bill last year, despite being prudent, was $5500.  I am seriously
 JW> considering some major upgrades and retrofits.

Yikes, and I thought my U$550 electric bill the month we had the polar vortex
freezing things solid was a killer. Going to look at a nice 2 bed, 1 bath place
on Monday - we'll see what eventuates from that. It's possible my mortgage
stroke will be substantially less than my lot rent where I currently am.

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

      Title: Marination Mobile's Spicy Pork Taco
 Categories: Pork, Breads, Marinades, Salads, Chilies
      Yield: 8 Servings

MMMMM----------------------------PORK---------------------------------
      2 lb Pork butt; partially frozen
           - and trimmed
  1 1/2 c  Spicy pork marinade

MMMMM----------------------------SLAW---------------------------------
    1/4    Head green cabbage; shredded
      1 c  Carrots; julienned
      1 bn Cilantro; rough chopped
      6    Green onions; cut 1/8" thick
      1 c  Pickled ginger vinaigrette
           Kosher salt

MMMMM---------------------------TACOS--------------------------------
    1/4 c  Oil
      8 oz Sliced white onions;
           - julienned
      2 oz Raw jalapeno; sliced
      2 tb Pure sesame oil
      2 tb Sugar syrup
    3/4 c  Marination Mobile's nunya
           - sauce (spicy red chile
           - paste can be used)
      3    Limes; in 24 wedges
    3/4 c  Pickled jalapenos
    1/4 c  Sesame seeds
     48    Corn tortillas

  This delicious dish fuses Korean & Hawaiian flavors.

  Marinate Spicy Pork: Slice partially frozen pork butt as
  thinly as possible. Add spicy pork marinade, mixing well by
  hand and making sure all pieces get coated. Allow pork to
  marinate for 36-48 hours before cooking.

  Prepare Slaw: Slice green cabbage very thinly. Add
  matchstick carrots, cilantro, green onions and toss together
  thoroughly. Add vinaigrette and kosher salt, to taste, just
  before serving.

  Cooking Pork: Heat flat top skillet on medium to medium-high
  heat. Spread canola oil over flat top. Once skillet is hot,
  add onion and cook to soften, about 2 minutes. Add raw
  jalapenos and stir into onions. Break up the sliced pork and
  spread over the top of the onion mixture. Drizzle sesame oil
  over the top of the pork and mix together with the onions
  and jalapenos.

  Continue mixing pork periodically until it is cooked
  through. Be sure to break up the pork while cooking so that
  there are no large chunks. Drizzle the sugar syrup over the
  pork and mix together to cook sugar into pork. Be careful to
  do this quickly or the sugar will burn.

  Spicy pork should be a deep red color. Transfer to serving
  dish and hold for service.

  Taco Assembly: No more than 30 minutes before assembly, add
  the pickled ginger vinaigrette and kosher salt to slaw. Heat
  corn tortillas on flat top. For each taco, place 2 corn
  tortillas on a plate. Put 1 1/2 teaspoons of nunya sauce or
  spicy red chile paste down the middle of the two tortillas.
  Add about 1.25 ounces of the cooked spicy pork. Place about
  1 ounce of dressed slaw on top of pork. Put one lime wedge
  in the corner. Put a pinch of pickled jalapenos in the
  opposite corner.

  Sprinkle sesame seeds on top. Serve and enjoy.

  Makes 24 tacos.

  From the kitchen of Marination Mobile of Seattle, WA.

  From: http://abcnews.go.com

  Uncle Dirty Dave's Archives

MMMMM

... Speak the truth, but leave immediately after. - Slovenian Proverb

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)