Text 24081, 97 rader
Skriven 2009-05-14 10:05:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: CLOTHES DRYERS 90514
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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.

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

Yeah, that's what they were called.

 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.
 DD> That may be true - but it doesn't do schmotz for the lint factor. 

Some lint comes out in the washing machine; for the rest, who cares!
As my friends would tell you, I am not noted for sartorial elegance.
 
 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>       Title: AMANIDA DE BACALLA - SALT COD SALAD

 DD> Or, like this??? 
 DD> 
 DD> Title: Catalan Shredded Salt Cod Salad

Looks good, and relatively simple. As the weather is turning cold,
however, I will probably start with this:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BACALLA A LA LLAUNA-SALT COD "ON THE TIN"
 Categories: Mains, Fish, Spanish, Catalan, Euro-w
      Yield: 4 servings
 
    750 g  Salt cod;thick-cut,
           ;desalted/skinned/cut in
           ;small steaks 10x5cm
           Flour
           Olive oil
      2    Garlic cloves; chop fine
      1    Tomatoes;seed/peel/chopped
    1/2 ts Paprika- sweet
           Salt and pepper
    150 ml Wine- dry white
 
  SALT COD WITH GARLIC AND PARIKA "ON THE TIN"
  
  This dish takes its name from the tin plate or llauna on which it was
  originally baked (though today it is usually made in a conventional
  metal baking dish or heavy frying pan). Created in the fondes of
  eighteenth-century Barcelona, Bacalla a la Llauna has become one of
  the most popular preparations of salt cod in all of Catalonia, and
  one of the best. I first encountered it in Barcelona myself, at a
  restaurant called Chicoa - which specialises in bacalla dishes, and
  in first-rate Catalan traditional food in general. It's a simple
  dish, ever so slightly sharp and slightly sweet, and is a delicious
  reminder that bacalla can sometimes look (and be cooked) like a real
  piece of fish. There are several variations on Bacalla a la Llauna -
  some with parsley. added, some without the wine, some which even omit
  the garlic. This is my own interpretation of the version I like best.
  
  To serve 4 (as main course)
  
  Preheat the oven to 200^C/400^F/gas 6.
  
  Dust the salt cod with flour, and saute it in a small amount of oil
  untill browned. Remove from the pan, drain on paper towels and place
  in a lightly oiled metal baking dish or heavy frying pan.
  
  Scrape the excess flour from pan, add more oil if necessary, and
  saute the garlic and tomatoes together. When the tomato has begun to
  change colour, season the mixture with paprika, and salt and pepper
  to taste.
  
  Add the wine to the pan and reduce to a thick sauce.
  
  Pour the sauce over the salt cod, making sure all pieces are
  well-covered.
  
  Bake 10-15 minutes, or until the fish is cooked through.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)