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Text 26462, 121 rader
Skriven 2009-07-25 16:05:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Squirrels Fur
=========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Most I EVER paid for a paintbrush was around U$20 each for a pair
 DD> of Ed "Big Daddy" Roth signature model pin-striping brushes

 DS> Badger brushes aren't "paintbrushes" in the way that word is commonly
 DS> used.  They're extremely specialized blending tools that achieve
 DS> effects that can't be duplicated by other means.  The pigment is
 DS> laid down with a more standard brush and then the badger blender
 DS> is used to very lightly and softly spread out the pigment to velvety
 DS> smoothness.  Only the very tips of the badger hair ever contacts the
 DS> pigment.

Kewl, I hadn't known that before. Which makes today a good day. I've learned a
new factoid. 
 
 DS> The only thing that comes close to the same effect is an airbrush,
 DS> which is why one manufacturer took the "Badger" brand.

I am (or used to be) very good with an airbrush. Made a living several summers
following the carny circuit selling hand airbrushed sweatshirts and tee shirts.
The stock items were silk screened black-line designs and colour airbrushed in
... then the shirt flipped and personalised with an airbrushed name on the left
breast. I also did custom work - right out there in front of the marks. Had a
smart-ass ask me for a prospector w/gold pan and burro with a Missouri School
of Mines legend once. Told him (this was 1966) OK, hundred bucks.

When he carped about the price I told him I'd do the shirt. If he didn't like
it I'd keep it and he didn't owe me anything. Took me about an hour and a lot
of effort to make the burro look smarter than the miner  Bv)=. The mug didn't
like it - but, his buddy said, "If he doesn't want it, I'll take it!" and
whipped out a Franklin - which I disappeared before I put his name on the
ront.
 
 DS> Every trade has its tools.  Badger brushes are a necessary tool for
 DS> vitreous glass work.  Of course someone who just noodles around
 DS> isn't going to lay out a grand or more for a set of brushes.  That's
 DS> one of the differences between a professional and a hobbyist, just
 DS> like a backyard mechanic and tinkerer like me buys tools at Sears
 DS> and not from Snap-On.

The main advantage of Snap-off, MAC and MatCo tools is that they are about 40%
lighter than Craftsman or Kobalt or Duralast versions. And there are more
"specialist" tools available. The main disadvantage of Snap-off, et al, is that
they cost 3X what the like item in Craftsman would sell for. And each has a
lifetime warranty.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chimichangas
 Categories: Tex-mex, Pork, Chilies, Breads
      Yield: 12 servings
 
    1/4 c  Bacon grease
      2 c  Chopped or shredded cooked
           - beef, pork or chicken
      1 md Onion; diced
      2 cl Garlic; minced
      2 md Tomatoes; chopped
      8 oz Canned chopped green chilies
      1 lg Boiled potato; diced
      1 t  Salt
  1 1/2 t  Dried oregano
      2 ts Chilli powder; to taste
      2 tb Minced fresh cilantro
     12 lg Flour tortillas; warmed
           Vegetable oil

MMMMM------------------------GARNISHES------------------------------
           Shredded Cheddar cheese
           Sour cream
           Guacamole
           Salsa
           Shredded lettuce
           Chopped tomatoes
           Sliced ripe olives
  
  In a skillet, melt bacon grease over medium heat. Saute
  meat, onion, garlic, tomatoes, chilies and potatoes until
  the onion softens. Add salt, oregano, chilli powder and
  cilantro; simmer 2-3 minutes.

  Place a scant 1/2 cup meat filling on each tortilla. Fold,
  envelope-style, like a burrito. Fry seam side down, in 1/2
  inch of hot oil (360-375øF) until crispy and brown. Turn
  and brown other side.

  Drain briefly on a paper towel. Place on a serving plate
  and top with shredded cheese, a dollop of sour cream,
  guacamole and salsa.

  Place shredded lettuce next to chimichanga and top with
  tomatoes and olives.

  Serve immediately.

  Yield: 12 servings.

  Though still debated, Tuscon is generally credited as the
  original home of the chimichanga (a fried “burroö, as we
  call them, stuffed with meat, onions and chilies).

  I've combined several recipes into this one, and it's
  fairly authentic.
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

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

 

... "...and the suspect sped by me at a high rate of speed in his Yugo."
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