Text 8395, 104 rader
Skriven 2006-12-04 09:17:00 av Dave Drum (1:10/345)
     Kommentar till en text av GLEN JAMIESON
Ärende: Chlorine
================
On 10-25-06 Glen Jamieson Scribbled to Dale Shipp about SHRIMP ETC. 331 

GJ> CS> It's not entirely a joke that sometimes the water gets JP5 in
GJ> CS> it, or some other contaminant.  Normally it's a salt water bleed
GJ> CS> over as the water system fails to properly desalinize it.  Ever
GJ> CS> had saltwater coffee?  Believe me, I have.  It's as bad as it
GJ> CS> sounds.

GJ>Tea made from over-chlorinated water is quite revolting.  I normally
GJ>use water from the hot water system, as that has been sitting around,
GJ>warm, long enough for the chlorine to dissipate.

I'd think if you boiled the water the chlorine would outgas pretty 
quickly. If you just leave a container of chlorinated tap water sit out 
for 24 hours all the chlorine in it dissipates into the ambient air. I'd 
have thunk that boiling the stuff would accelerate that process 
considerably. Of course boiling the water won't do away with iron, 
limestone, sulphur, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: California Vegetable And Chickpea (not) Chilli
 Categories: Chilli?, Chilies, Stews, Squash
      Yield: 4 servings
 
    1/2 c  Vegetable oil
      2 md Onions; chopped
      1    Celery rib; chopped
      1 sm Green bell pepper; seeded
           -and chopped
      1 cl Garlic; minced
      2 md Yellow squash or zucchini;
           -scrubbed, ends trimmed, and
           -chopped
     64 oz (2 cans) chickpeas (garbanzo
           -beans); drained
      2 tb Chopped fresh coriander
           -(cilantro) leaves
      2 tb Chilli powder
      1 tb Chopped fresh oregano leaves
           -=OR=-
    1/2 ts Dried oregano; crumbled
      1 tb Chopped fresh basil leaves
           -=OR=-
    1/2 ts Dried basil; crumbled
      1 ts Ground cumin
           Salt & fresh ground pepper
           Cayenne pepper
      4 lg Ripe tomatoes; chopped and
           -juices retained
  1 1/2 c  Tomato juice
 
  Only native Californians like two wine-making friends of
  mine in Salinas can regularly throw together a vegetable
  chilli such as this utilizing their almost year-round
  abundance of fresh vegetables and herbs. For those of us
  with seasonal gardens, various substitutions often have
  to be made (canned tomatoes, dried herbs, and the like),
  but such is the availability almost everywhere today of
  certain fresh produce even in the coldest months that no
  imaginative cook should have much trouble concocting a
  very tasty vegetable and bean chilli according to this
  basic recipe. One advantage, by the way, of using a 28
  ounce can of tomatoes with their juices instead of the
  fresh is that most likely you won't have to add any water
  to keep the chilli slightly soupy.
  
  In a large, heavy pot, heat the oil over moderate heat,
  then add the onions, celery, bell pepper, and garlic,
  and cook, stirring, till softened, about 2 minutes. Add
  the squash and cook, stirring, 3 minutes longer to soften.
  Add the remaining ingredients and stir well. Reduce the
  heat to a low simmer, cover, and cook for 1 hour, adding
  a little water if the stew begins to get too thick.
  
  Makes 4 to 6 servings.
  
  Stews, Bogs, and Burgoos: Recipes from the Great American Stewpot
  
  James Villas; William Morrow and Co., Inc.
  
  October 1997
  
  MM Format by Dave Drum - 03 September 2005
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... 13 at the table is only dangerous when there is just enough for 12.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5a
 * Origin: BBS Networks @ www.bbsnets.com 808-839-6036 (1:10/345)