Text 31051, 142 rader
Skriven 2015-09-19 08:16:28 av Dave Drum (1:18/200.0)
  Kommentar till text 31033 av MICHAEL LOO (1:123/140)
Ärende: Re: gov'mint 247
========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> Not so far as I can tell. Of course, there's just this
 >  ML> arbitrary-looking number on the bill, and I pay it
 >  ML> without question, the way good sheep are supposed to.

 > ERK! I thought better of you. I like to know - in moderate detail what my
$$$
 > is going for and why.

 ML> It would be well beyond my level of civic intelligence,
 ML> patience, or stick-tuitiveness to try to do so. We're
 ML> talking about government here (I am more proactive with
 ML> organizations I can understand better). Anyhow, the
 ML> numbers looked reasonable to me, though no doubt they
 ML> appear outlandish to an outlander. Whatever number I
 ML> said, I found out in the city records that $700 something
 ML> goes for water and sewer, the rest plain old garden
 ML> variety taxes.

That's not so bad. Especially at right-coast prices. 75 bucks or so per month.
Is the water usage metered or is it the "use all you want/need we've got
plenty" plan?

 > would be on the CWLP (municipal) bill. Used to was there were competing
 > electric utilities here. The city and Central Illinois Light Co (CILCO).
Then
 > the city pulled a gun on CILCO and eminent domained their lines and
 > transformers, etc. inside the city limits.

 ML> Speaking of erk. Was there payoff involved or strong-arming
 ML> or both?

We're talking politicians vs a for-profit utility. With all the CYA and
territorial imperatives that implies. OF COURSE there was a bag man as well as
a threatened hit-man .... probably in the form of a prohibitive tax on the
non-municipal lines, poles and sub-stations.

Our local municipal utility used to was the third-lowest prices for electricty
in the whole of the Untied States. Currently those prices are in the top ten --
due to some political sweetheart deals and kicking the maintenance can down the
road too many times requiring uber-expensive repairs - including the
replacement of a complete generating unit that exploded.

http://tinyurl.com/SM1THEREENS

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

      Title: Bacon Explosion w/Cheese
 Categories: Bbq, Pork, Cheese, Sauces
      Yield: 3 servings

      2 lb Thick-cut bacon
      2 lb Bulk Italian sausage
      1    Tri-pack of Prosciutto/
           - Capicola Ham, Salami,
           - Pepperoni (usually found
           - next to the deli counter)
      8 oz Pkg yellow cheese
     32 oz Bottle barbeque sauce
      4 tb Your favorite barbeque rub

  Lay out a piece of foil or plastic wrap. Create the outer
  layer of the bacon weave by laying 7-8 strips of bacon
  side by side horizontally. Then to start the vertical
  layer weave 1 piece in front and then in back of each
  piece you have laid out. Then alternate the next piece in
  back where the previous piece went in front. Continue this
  until you've made a large, mostly square, weave of bacon
  for the outermost part. (HINT: try to keep the strips as
  close/tight as possible)

  Now is a good time to start the other bacon. Cut up the
  bacon from the other package into 1" - 1 1/2" pieces and
  start cooking the bacon in a frying pan while you you do
  the next steps - cook it how you normally like to eat it.

  Generously sprinkle your favorite rub over the bacon. For
  this recipe I would recommend a Memphis-style rub with
  some savory seasonings like rosemary, bay leaves and a
  good garlic flavor.

  Next get another piece of foil or plastic wrap. This will
  help getting the right thickness without messing up your
  fine work so far.

  REMINDER: How's that bacon doing in the frying pan? Is it
  done yet?

  Now may also be a good time to start your smoker if yours
  takes long to warm up. If you want to use your gas grill
  read about smoker boxes.

  Spread out your Italian sausage onto your new piece of
  foil and try to make it 1 inch smaller width-wise so you
  can seal it all up when you're done. Press it out evenly
  an then place it on top of your bacon weave. Sprinkle a
  little more rub on top of the sausage for a little more
  flavoring on the inside. Then take your barbecue sauce
  and brush it across the sausage like you would a rack of
  ribs - just enough to evenly coat it.

  Next place a row of each one of your tri-pack of meats
  across your masterpiece. Then take your cooked bacon and
  spread it over the other layers. If you're going to snack
  do it BEFORE the cooked bacon touches the rest - at this
  point you may not be thinking rationally - your tastebuds
  will be working in overdrive!
  
  Add the cheese. Don't skip it! It will melt throughout the
  layers and create an explosion of flavor in the Bacon
  Explosion! Make 1 length-wise spread with the cheese and
  then randomly use up as much of the package as you'd like.

  Lift up the edge of the tinfoil near the jackpot of cheese
  and start rolling the meat into one GIANT sushi pork roll.
  Just before the tinfoil starts to get rolled in direct it
  the other way so you can keep rolling it up into a log
  shape.

  When you finish, tuck the edges of the bacon in on the
  ends. Prepare your grill for smoking at 225oF/105oC and
  smoke the bacon creation approximately 1 hour for each
  inch of bacon-ny thickness until your meat thermometer
  registers an temperature of 165oF/73oC at the center-most
  part. A mix of oak and hickory work best, but Pecan is
  another favorite BBQ wood for barbecuing Bacon Explosions.

  Just before pulling the roll off the smoker glaze the
  sauce on for 3-5 minutes just as you would ribs. Use a
  basting brush and cover the entire surface with a thin
  layer of sauce. Now you're ready to dig in!!

  Recipe from: http://tipsforbbq.com

  Uncle Dirty Dave's Archives

MMMMM

... The three food groups: Frozen, instant, take-out.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)