Text 17815, 95 rader
Skriven 2007-07-09 23:34:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: WATER  70709
========================
 -=> On 07-09-07  21:36,  Dave Sacerdote <=-
 -=> spoke to Glen Jamieson about WATER  70709 <=-

 DSac> not I was off the grid, because town ordinances state that if
 DSac> city water service is available on the street the homeowner MUST
 DSac> connect even if they are currently using a well for their water.
 
   At the house my folks owned in Florida, they were on the city/county
   water for inside the house, but for outside they had a well.   Their
   first well, a guy came along with a pipe and a sledge.  He hammered
   the pipe into the ground and they had well water.  It was used for
   watering lawn etc.

   Just a little bit to the south of them in Sarasota, the municipal
   water supply was heavy laden with sulfer.   If you ran water at a
   drinking fountain, you could spell it.   One taste, and you decided
   you were not really all that thirsty anymore:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Polish Sausage (Kielbasa) #2
 Categories: Sausage, Polish
      Yield: 1 servings
 
      4 ts Coarse (kosher) salt
  1 3/4 ts Ground black pepper
      3 tb Sweet Hungarian paprika
      1 ts Dried marjoram, crumbled
    1/2 ts Dried savory, crumbled
      2 ts Finely minced garlic
     10 oz Trimmed beef shin, cut into
    1/2    -inch dice and chilled
     14    To 16 ounces fresh pork
           -fat, cut into 1/2-inch
           -dice and chilled
    1/3 c  Ice water
  1 1/4 lb Lean, trimmed pork, cut
           -into 1-inch dice and
           -chilled
 
  This sausage has many guises: smoked, raw, and precooked are the most
  common forms. Well known in Central Europe and parts of the Soviet
  Union, it has become associated most often with Poland (several
  versions hail from that country) and is therefore referred to in
  market nomenclature as "Polish sausage." The ingredients of kielbasa
  (as of practically all sausages) are remarkably variable, changing
  from town to town and even from house to house, but garlic does appear
  to be a constant. Hearty and rustic, this hefty sausage can be used in
  all recipes that call for garlic sausage.
  
  Makes about 2-3/4 pounds
  
  1. Mix together in a small bowl the salt, pepper, paprika, marjoram,
  savory, and garlic.
  
  2. In the container of a food processor combine the beef, half the
  pork fat, half the ice water, and half the mixed seasonings (see step
  1) and process to a very fine grind (if you are using a meat grinder,
  
  follow the directions on page 4). Scrape into a mixing bowl.
  
  3. In a bowl combine the remaining seasonings, the pork, remaining
  pork fat, and remaining water. Process half of the mixture at a time
  to a coarse grind and add to the beef. Mix together very thoroughly,
  cover, and chill for 24 hours.
  
  4. Stuff the sausage into casings as indicated in the general
  
  sausage-making directions on pages 4-5, tying links for 10 to 30
  inches long, depending upon your preference. Both sizes (and
  everything in between) are considered traditional. Hang the sausages
  in a cool, airy place for several hours at least, or until the skin is
  smooth, dry, and crackly. If it's too hot or humid to hang the
  sausages, refrigerate them, uncovered, for at least 12 hours. To
  store, refrigerate for up to 3 days, or freeze for longer keeping.
  
  TO COOK: Place one or more sausages in a large skillet with water to
  come halfway up them. Bring to a simmer and cook for about 8 minutes,
  then turn and cook for about 8 minutZwater, prick the sausages, and
  cook them over moderate heat until
  browned on both sides.
  
  Tandika *
  From: Rich Harper
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:38:45, 09 Jul 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)