Text 17591, 90 rader
Skriven 2007-07-02 20:40:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Genetic Engineering
===========================
On 07-01-07 JIM WELLER Scribbled to GLEN JAMIESON about Re: CANOLA  

JW>One of the most famous ongoing programs, at the University of
JW>Saskatchewan, is generations old. My sister (she has a Bachelor's in
JW>botany, a Master's in genetics) was involved with it for about 5
JW>years. They have been working on cool climate early maturing wheat,
JW>drought resistant wheat and high protein wheat and the strains
JW>they've developed get gradually better over the years.

Are they doing anything with perennial wheat? There was a feature in the 
current Gourmet magazine - that I would have expected in Mother Earth 
News - about developing a perennial wheat in order to hold down erosion 
of topsoil and ensuing fertiliser run-off that is poisoning streams and 
oceans. I think it's pretty neat.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Huevos Rancheros With Quick Ranchero Sauce
 Categories: Latino, Breakfast, Chilies, Cheese, Sauces
      Yield: 4 servings
 
      4 tb To 8 tb vegetable oil
    1/2    Onion; chopped
      1    Fresh jalapeno; fine chopped
    1/2    Chipotle chile in adobo;
           - seeded and chopped
 14 1/2 oz Can chopped tomatoes
    1/2 c  Chicken broth
           Salt
      8    Corn tortillas
      8 lg Eggs
    1/2 c  Crumbled queso fresco; or
           -grated Monterey Jack cheese
           Fine chopped onion for
           - garnish
           Few cilantro sprigs; fine
           - chopped
 
  This should take about 30 minutes to prepare.
  
  Preheat the oven to 250 degrees. If desired, place dinner plates in
  the oven to warm. Heat 2 tablespoons of the oil in a large saucepan.
  Add the onion and saute for 6 to 8 minutes, until lightly browned.
  Add the jalapeno, chipotle, tomatoes (with their juice) and broth to
  the pan. Simmer for 8 to 10 minutes, until some of the liquid
  evaporates. When done, season with salt.
  
  As the sauce finishes, heat the tortillas a few at a time in a
  skillet. Wrap them in foil and keep them warm in the oven.
  
  Heat a little oil in a medium nonstick skillet and crack 2 eggs next
  to each other in the skillet. (If possible, use 2 skillets or a large
  griddle to cook as many eggs as possible at a time.) Sprinkle with
  salt and fry over medium to medium-high heat for about 2 to 3
  minutes, or until the whites are set. Repeat with the remaining eggs.
  
  Take the tortillas out of the oven and place 2, overlapping, on each
  warmed plate. Top each plate with 2 eggs, then ladle the ranchero
  sauce over the eggs. Sprinkle with crumbled cheese, minced onion and
  cilantro.
  
  Serves 4
  
  * Note: Wash your hands, knife and cutting board thoroughly after
  handling chilies. Also, be careful not to touch your face or rub your
  eyes during or after handing these peppers.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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