Text 17038, 80 rader
Skriven 2008-11-28 23:26:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: THERMOMETER  81127
==============================
 -=> On 11-28-08  18:46,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: THERMOMETER  81127 <=-

 DSac> This year, to monitor the internal temp of the turkey as it smoked,
 DSac> I used a probe thermometer that included a transmitter, with the
 DSac> receiver in the house with me.  Even though I had to go outside to
 DSac> chuck some chips in every now and then, I never had to worry about
 DSac> it as far as "doneness" goes.

I have thought about one of those.  The one I have has been acting up.
I made the mistake of attempting to clean the braided metal cord to get
off some accumulated junk.  I think that the green scrubbie I used
frayed some wires.  Every now and then, it refuses to read.  I have to
jiggle the wire to get it to begin registering again.

 DSac> (I bought the thermometer at the Linens N Things going out of business
 DSac> sale, so it was a decent deal.)

I did not know that L&T was going out of business.  Over my shoulder
Gail tells me that she has know that for some time now.  Too bad, they
are a decent store.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lemon Rosemary Jelly
 Categories: Jam, Herb, Fruit, Preserves, Condiment
      Yield: 10 Jars
 
      8 lg Lemons
     12 c  Water
    2/3 c  Fresh Rosemary sprigs
           (Coarsesly chopped)
     10 c  Sugar (aprox)
     11    Fresh Rosemary sprigs
           (about 3 inches long)
 
  This jelly strikes a beautiful balance between tart and sweet. It's
  highly recommended for lamb, chicken and fish.  Melt the jelly and
  brush over ribs, pork roasts or ham during roasting.
  
  Wash lemons, cut off stem ends and slice thinly as possible.  A food
  processor works well for this.
  
  In large saucepan, combine lemon slices together with any seeds,
  juice and water.  Cover and bring to boil; reduce heat and simmer
  moderately for about 1 1/2 hours - until lemon slices are softened,
  translucent and liquid has an intense lemon flavour.  Add chopped
  rosemary and simmer 10 minutes longer.
  
  Transfer mixture to dampened jelly bag or colander lined with dampened
  cheesecloth and let drip for at least 4 hours or overnight.
  
  Test for Pectin and measure juice.  There should be at least 10 cups
  juice.  Divide juice into two batches.
  
  In preserving kettle, combine 1 batch of juice and and equal quantity
  of sugar (3/4 the amount if juice had to be boiled to reach
  satisfactory pectin level)  Stirring frequently, boil mixture until
  the jelly sets 103 - 105 C  220F)
  
  Remove jelly from heat and skim off foam.  Pour into prepared
  sterilized 8 oz jars, leaving  1/2 inch headspace.  Immediately
  insert rosemary sprig and let cool for 30 minutes.   If sprig floats
  to the surface, push back into jelly.  Paraffin.
  
  Alternatively, finely finely chop the rosemary leaves and stir into
  jelly after skimming foam.  Stir about 5 minutes, until rosemary is
  evenly suspended throughout the jelly.  Pour into prepared jars, seal.
  
  Repeat with second batch of juice.
  From: Leslie Gratton                  Date: 07-17-96  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:32:50, 28 Nov 2007
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