Text 24611, 76 rader
Skriven 2007-12-27 00:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Weather
===============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> here in Maryland snow is a less frequent thing.  Three inches is
 DS> enough to cause major traffic disruptions.  Twelve inches shuts down
 DS> the state for a few days.   We once had 24 inches, and did not get
 DS> out for about a week.   I'd expect that you might not notice a three
 DS> inch snow fall, and would take 12-24 as normal occurances that you
 DS> worked around
            
My climate is semi-arid and we don't get that much snow actually. I
checked the Environment Canada weather archives:

Record daily snowfall: 9.3 inches
Average annual snowfall: 60 inches
Average Nov. snowfall (the snowiest month): 13.5 inches
Average depth of snow on ground: 15 inches (it is deepest in March)
Record depth of snow on ground: 32 inches (also in March)
               
I remember the 24+ inch storms back in Ottawa though.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Shumai in a Lemon Grass Broth
 Categories: Asian, Fusion, Seafood
      Yield: 4 Servings
 
      2 c  master seafood mixture
      1    egg
      2 oz frozen butter; chopped
      1 pk shumai wrappers
           LEMON GRASS BROTH:
      1    onion; sliced
      1    jalapeno sliced; with the
           seeds
      4 sl ginger; peeled
      6    Stalks lemon grass, sliced
           white part only
    1/4 c  Fish Sauce, 3 Crab Brand
      4 c  chicken stock
      1 ds white pepper
           Juice of 1 lemon
  
  In the same food processor, add seafood mixture, egg and butter.
  Pulse until the butter is incorporated but still visible (small
  pieces). Place one tablespoon of mixture on a wrapper and bring up
  the sides going around the mound. Drop from 6 inches on a flat
  surface to flatten the shumai. Steam shumai for 8 minutes.
  
  Lemongrass Broth:
  
  In a 2-quart casserole, saute onions, jalapeno, ginger and
  lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add
  stock and dash of white pepper. Reduce by 20 per cent on a slow
  simmer, about 45 minutes. Strain and keep hot. Check for
  seasoning. Squeeze in lemon juice right before serving.
  
  PLATING
  
  In a soup plate, place three shumai and ladle in the broth. Serve
  and enjoy.
  
  Recipe by: EAST MEETS WEST
  
  From: Suechef
 
MMMMM

Cheers

YK Jim


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