Text 1964, 116 rader
Skriven 2013-06-29 23:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: wind farms
==================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Rio Tinto's Diavik mine recently built a huge wind farm ...
 JW> blades are 33 metres long, the largest ever shipped by road.

 DD> I wonder if they may have been built at the [Siemens] plant
 DD> that I pass by

Nope. A German company called Enercon which has a plant in Montreal.

The plant was designed all in-house, supervised by Namibia-born
electrical engineer Liezl van Wyk.

Transport on the ice road:  http://tinyurl.com/big-blades

 JW> My stepson Ray / quit his high paying job at Diavik to become an
 JW> apprentice electrician which is the first step in becoming a wind
 JW> generator tech.
 
 DD> He's thinking forward - which is a good thing.

He hopes to have his own contracting company up and running in three
years. 


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Salmon Grilling Tips
Categories: salmon, grill, info
  Servings: 1

           salmon                                   

BARBECUE SALMON

WHEN cooking salmon on the barbecue, you'll need to follow the usual
rules, such as making sure the barbecue is clean and always
preheating the hotplates before cooking.

Always leave the skin on your salmon when cooking on the barbecue.
It will protect the fish during cooking and protect it from drying
out too much.

Always bring your fish to room temperature before cooking - just as
you would if you were barbecuing meat. It's best to oil the fish
before putting on the hotplate. You can lightly oil the barbecue
plates too but don't use too much because it tends to result in
burnt oil and unwanted flames. Use the solid grill plate for
barbecuing delicate fish and have a good spatula with a sharp, fine
edge to help turn it.

Robust fish and whole fish can go on the grill. If cooking whole
fish and the fish tail is cooking too quickly for the body, wrap the
tail end gently in a bit of foil. If the barbecue temperature is too
high, the skin will cook too quickly but the flesh won't have a
chance to cook, so turn the temperature down to medium once the fish
is on the grill.

Always buy salmon fillets the same weight and thickness so they all
cook evenly.

Salmon is always at its best when the centre is still a soft coral,
so take care not to leave it on the heat for too long.

Better to take it off and have it at room temperature than overcook
it. If in doubt, use a kitchen thermometer to ensure your fish
doesn't overcook.

With 200g salmon fillets, cook them skin-side down on the flat grill
for 3-4 minutes until the skin is crispy then gently flip over and
finish for a few more minutes on the other side - a bit longer if
you like your salmon cooked through.

Barbecued salmon, with its smoky richness, is perfect served with a
tartare sauce and adding herb such as tarragon is the ideal way to
step this up. It's as simple as mixing 1 cup of decent mayonnaise
with a couple of tablespoons of drained capers, a finely diced red
onion, 1/4 cup of gherkins and about the same volume of both chopped
parsley and tarragon. Season with some lemon, salt and pepper to
taste.

Serve the barbecued salmon fillets with a generous dollop of this
tarragon tartare,

a lemon wedge and small boiled potatoes, such as chopped chats,
tossed with melted butter, chopped mint and parsley.

MAYO TIP

WHEN crumbing chicken for frying, first coat it with flour then use
mayonnaise instead of egg or milk before dredging in your crumb
coating. It's a Southern US tradition that even notable chefs like
Rick Stein have adopted. He uses this for his crumbed prawn po'boy
in his book Seafood Odyssey but softens the mayo by mixing in a
tablespoon milk for every 70g homemade mayo he uses.

ONION PEELINGS

ANOTHER reason to save those onion peelings is for your barbecue.

Sear your meat on all sides on the barbecue, then lay your meat on a
bed of onion skins on the grill. These skins and outer layers of
onions will protect your meat for the final stages of cooking. They
will also impart an oniony and smoky flavour as they char.

Tom Mc Rae, Brisbane Australia

MMMMM-------------------------------------------------

YK Jim

... URA Pagan Redneck if: Your Wand of Power is a cattle prod.

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