Text 14812, 97 rader
Skriven 2007-04-29 20:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Ice Road
====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW> maybe $2500 in rural Saskatchewan. My brother is a farm accountant and
 JW> travels a lot to meet clients. He bought 4 old mobile homes years ago
 JW> they were much cheaper than hotels. They paid for themselves in just
 JW> 25-50 days each!

 CS> Yikes!
  
Yeah, he has one each in northern and southern Sask. and Alberta.
They are all located on farms, with no pad rent. He just checks in,
primes the water pump and turns on the furnace when he arrives,
drains the water lines and turns off the furnace when he leaves.

Because of oil field activity the Alberta ones are worth $10,000 or
more now and rent out for $1000 per month to crews whenever there is
activity in the area. The Sask. ones are worth essentially nothing
and stand vacant when he isn't there.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Simplified Peking Duck
 Categories: Chinese, Nuts, Duck
      Yield: 6 Servings
 
      1    Duck; giblets removed
      1 ts Freshly ground white pepper
  1 1/2 tb Ground cinnamon
  1 1/2 tb Ground ginger
    3/4 c  Brown sugar
    3/4 c  Red wine vinegar
      1 ts Sesame oil
      2 ts Peanut oil
    1/2 ts Ground star anise
 
  Bring a pot of water, large enough to hold the duck, to a boil.
  Remove from heat and plunge duck in the water for 5 minutes.
  Remove and pat dry.
  
  Combine the rest of the ingredients in a small saucepan and bring
  just to the boil. Off heat, allow mixture to cool to room
  temperature. Liberally coat the duck with the mixture and let it
  sit at room temperature for 3 hours so that the coating dries out.
  
  To cook: Place duck on a rack, breast side up in a preheated 350
  degree oven for 2- 2 1/2 hours. Roast until skin is crisp and
  brown. Check occasionally and regulate temperature so that the
  coating does not burn.
  
  To serve: Let duck cool to room temperature. Carefully carve
  pieces from the bone being sure to include the crisp skin. Roll up
  in Chinese Pancakes (recipe follows) with a dab of hoisin sauce
  and slivered green onions.
  
  CHINESE PANCAKES
  2 cups all-purpose flour
  1 cup boiling water
  2 tablespoons minced green onion
  2 tablespoons sesame oil
  
  In a bowl combine the flour and water stirring constantly until
  all the water is absorbed. Add more water if mixture seems dry,
  dough should just hold together in large lumps.
  
  Add green onions and gather and kneed dough on a lightly floured
  board (or in a mixer) until smooth, about 5 minutes. Wrap in
  plastic and allow to rest at room temperature for 30 minutes.
  
  Unwrap, knead again for 5 minutes. Form into a log about 18 inches
  long and 1-inch in diameter. Cut roll into 20 pieces and roll each
  piece into a ball Dip one side of ball in the sesame oil and place
  oiled side on top of another ball. Roll out the two into a circle
  about 6 inches in diameter. (Rolling the two together, helps keep
  them moist inside.)
  
  Heat an ungreased saute pan over low heat.  Put double pancakes
  into pan an cook until dry on one side. Flip and dry out other
  side. Remove pancakes, peel them apart and set aside. Cover with
  plastic.
  
  At serving time, steam briefly or wrap in plastic and cook in
  microwave at full power for 30-40 seconds.
  
  Recipe by: COOKING RIGHT SHOW
  Copyright, 1996, TV FOOD NETWORK
 
MMMMM

Cheers

YK Jim


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