Text 24034, 115 rader
Skriven 2009-05-13 06:35:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CLOTHES DRYERS
==========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> One of the advantages of the powered dryer is that most modern
 DD> clothing is "wash & wear" - in that it comes out of the "dryer" wrinkle
 DD> free and ready to wear ... or fold for storage. Drying on a line or a

 GJ> I have noticed that, and in USA even used "wrinkle-free" things that
 GJ> my niece put in with the clothes that were claimed to reduce wrinkling
 GJ> even more.

I don't do the "dryer sheets" or the "add to the rinse water" stuff, either.

 DD> rack (which I often use - indoors) leaves some wrinkles, etc. The
 DD> processing through the dryer - even on "Air Only" setting tends to
 DD> remove the lint from the washing cycles from the apparel into the lint
 DD> trap of the dryer ... where it may be then added to the compost pile
 DD> behind the garden.

 GJ> If there is some wind, as is normal here, that flaps the clothes on
 GJ> the line and helps reduce wrinkles.

That may be true - but it doesn't do schmotz for the lint factor. 
 
 GJ> recipes, I bought a lump of salted cod.  Now I have to decide what to
 GJ> do with it.  Perhaps something like this:

 GJ> MMMMM----- Recipe via Meal-Master (tm) v8.05

 GJ>       Title: AMANIDA DE BACALLA - SALT COD SALAD
 GJ>  Categories: Starters, Fish, Spanish, Catalan, Euro-w
 GJ>       Yield: 4 servings

Or, like this??? 
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Catalan Shredded Salt Cod Salad
 Categories: Seafood, Latino, Dairy
      Yield: 6 Servings
 
      1 lb Salt cod; boneless, dried
      1 sm Red or green bell pepper;
           - prepared
    1/2 lg Red onion; thin sliced
      1 lg Tomato; thin sliced
    1/3 c  Fruity Spanish olive oil
    1/4 c  Red wine vinegar
      4 lg Garlic cloves; fine chopped
    1/2 ts Fresh ground black pepper
    1/2 c  Oil cured black olives
      3    Hardboiled eggs; quartered
    1/2 sm Bunch oregano leaves; fine
           - chopped

  To prepare the salt cod, rinse it well and then
  immerse it in a container of cold water (cut into
  chunks, if necessary, to fit). Refrigerate, changing
  the soaking water 5 or 6 times, until softened and
  mild (24 to 48 hours, depending on how stiff and salty
  it was to begin with).
  
  Drain the cod, place it in a large saucepan with the
  onion and the bay leaves, and cover with cold water.
  Bring just to a boil, reduce the heat to very low, and
  cover (taste the water at this stage and, if it seems
  excessively salty, then drain, cover again with fresh
  cold water, and bring to a boil). Simmer very gently
  until the fish is opaque and plumped, and falls apart
  into heavy flakes when prodded, about 20 minutes.
  Drain, pat dry, and remove the bones and skin, if
  necessary. Separate into large flakes and use right
  away, or refrigerate for up to 2 days before
  continuing with the recipe.
  
  Drain and press the cod with your fingers to extract
  as much water as possible. Shred the cod by hand into
  thin strips and transfer it to a large bowl.
  
  Core, seed and wash the pepper.  Cut into thin rings.
  Separate rings of onion. Select 1 large, firm, ripe
  tomato and slice it thinly.
  
  Add the pepper rings, onion, and tomato to the bowl
  and toss together gently. In another bowl, combine the
  oil, vinegar, garlic, pepper, and if desired, a little
  salt (the salt cod is usually still quite salty; taste
  it to determine if the vinaigrette needs any salt).
  Whisk the vinaigrette together until thoroughly
  blended.
  
  Using your hands, toss the salad with the vinaigrette
  until all the ingredients are coated. Transfer the
  salad to a platter and garnish the edges with olives
  and wedges of hardboiled egg. Scatter the oregano over
  the dish.

  Yields 6 servings
  
  Recipe By: Susan Feniger and Mary Sue Milliken, Too Hot Tamales,
  on the TV Food Network

  Uncle Dirty Dave's Archives 

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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