Text 18243, 78 rader
Skriven 2008-12-22 19:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: NPR FEATURE ON YK 812
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Salvaging those trucks would be an interesting exercise.  How did they
 GJ> do it?  A long wire rope and a shore-based winch?

 JW> Either that or a winch on a big cat (dozer).

 GJ> That is the sort of movable winch that I had in mind.

Sometimes you can bolt the winch onto a heavy beam and wwedge the
bean behind two sturdy trees as an anchor.

 JW> The ones in deep water need that scuba diver to hook up. Some get
 JW> hauled up by ship mounted cranes the next summer. And a few are
 JW> never recovered.

 GJ> I didn't know you had ships like that on your lakes.

Just on Great Slave Lake and the Mackenzie River which has
commercial shipping.

 GJ> With all that water I thought the white bears would be there.

They stick to salt water, where the seals are.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Squid In A Clay Pot
 Categories: Vietnamese, Squid
      Yield: 4 servings
 
     12 sm Squid
    250 g  Finely minced fat - pork
      2    Cloves garlic, mashed
      3 lg Spring onions
      4    Dried black mushrooms, soak
           For 30 mins
      2 tb Fish sauce
      1 pn Sugar
      1 pn Salt
      1 pn Pepper
      1 sm Carrot, sliced
     30 g  Sliced bamboo - shoots,
           Drained
      1 tb Sugar caramel
      2 c  Chicken stock
 
  Clean the squid and cut off the heads, reserve half of the
  tentacles and chop these finely. Rinse the squid very well and
  drain.
  
  Mix pork with the chopped tentacles and garlic. Very finely chop
  one spring onion and 2 mushrooms with stems removed, add to the
  stuffing mixture with 1 teaspoons fish sauce, the sugar, salt and
  pepper. Stuff into the squid securing the openings with
  toothpicks.
  
  Place in a casserole or clay pot with the sliced carrot and bamboo
  shoots, the remaining spring onions cut into 5 cm (2 in.) lengths,
  the remaining mushrooms quartered and their soaking liquid and add
  the sugar caramel, chicken stock and remaining fish sauce.
  
  Place in a hot oven for 20 mins then serve in the pot with rice.

  From: Www.Ivietbusiness.Com/Vietnamese-
 
MMMMM
 

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)