Text 29924, 92 rader
Skriven 2015-08-12 07:35:26 av Dave Drum (1:261/38.0)
  Kommentar till text 29908 av Michael Loo (1:123/140)
Ärende: Odors 71
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> From the Amazon blurb: "Unscented Odor Remover, Safe, Non-Toxic,
 DD> Biodegradable * No Enzymes * No Mixing Required * "True Odor
 DD> Eliminator" *     Suitable for individuals with allergies and
 DD> respiratory problems"

 ML> On digging through the literature, I find three kinds of
 ML> odor eliminators (as opposed to maskers) - the dextrins
 ML> (Febreze), the zinc salts (Zorbx), and the glycols (most
 ML> of the others). From what I've gathered, they work by
 ML> encapsulating odoriferous particles and making them heavier
 ML> than air and dropping them to the ground, where they are
 ML> presumably swept up at cleaning time. I can't wrap my head
 ML> around how that actually works. In any case, these have a
 ML> small market share compared to the scented deodorizers
 ML> (which are ripped into by the Zorbx site), and no wonder
 ML> I have a hard time finding them in the stores. There was
 ML> once a flavor of Febreze that I kind of liked, but I forget
 ML> which it was - found it by camping out in a supermarket and
 ML> trying each one-; but it was certainly well perfumed.

I use the unscented Febreeze when I need odors removed. I became a "convert"
when I got into one of the company vans and it smelled like the bottom of a
well-abused ash tray. Unlike most former nicotine addicts smoking doesn't
bother me. But this was beyond the pale. 15 minutes after spritzing unscented
Febreeze into the intake vents of the HVAC of the van there was no detectable
pong of dead cigarettes. So, I bought a bottle for home.

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

      Title: Cauliflower & Roquefort Soup
 Categories: Soups, Cheese, Vegetables, Booze, Poultry
      Yield: 5 Servings

     60 g  Butter
      1 md Onion; chopped
      1 md Cauliflower
      1 lg Boiling potato
      1 l  Chicken broth
      2 tb Snipped chives
    1/2 ts Herbes de Provence
           Few drops liquid pepper
           - seasoning
    237 ml Heavy cream
      2 lg Egg yolks; room temp
     30 ml Armagnac
    227 g  Roquefort; crumbled
           Chives; garnish

  From Food and Wines of France, Inc.

  Melt butter in large, heavy Dutch oven over moderately
  high heat and saute onion for 1 minute; cover; sweat for
  10 minutes.

  Meanwhile, halve and core the cauliflower. Reserve some
  flowerets and chop remainder to total about 6 cups.

  Peel and dice potato. Add cauliflower and potato to Dutch
  oven; cook, stirring, for 1 minute. Add chicken broth,
  chives, Herbes de Provence and red pepper seasoning.

  Bring to boil; cover; lower heat and simmer for 10 minutes,
  or until vegetables are just tender. Cool slightly. Puree
  all but 355mL mixture in food processor or blender in
  batches; return to pan.

  In a small bowl, blend cream, yolks and Armagnac; add 235mL
  of the hot soup, beating constantly with wire whip.

  Return to pan; add half of crumbled Roquefort. Heat very
  slowly, stirring constantly, until cheese melts and soup
  thickens slightly. Do not allow soup to boil.

  Garnish soup with reserved cauliflowerets, crumbled
  Roquefort and chives.

  Makes 4 to 6 servings.

  Courtesy of Fred Peters.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Kitchen

MMMMM

... All animals are equal but some animals are more equal than others-G. Orwell

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)