Text 3245, 84 rader
Skriven 2008-03-02 00:28:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Bacon vs pastrami 92
================================
 -=> On 03-01-08  14:53,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Bacon vs pastrami 92 <=-

 JW> About the same here. But I'm a country boy and used to thinking in
 JW> terms of a cord of logs for $100. $3 a pound for sawdust is a bit
 JW> extreme. 
 
   The last cord of oak wood we bought for our wood stove cost about
   $140.  That was perhaps 10 years ago though.   I think the cost today
   is well over $200 per cord, more if you want it stacked instead of
   just dumped in your drive way.

   But you are right - the price of fire wood, and the price of the bags
   of chips for wood smoking are not in line with each other.   A
   similar statement can be made about small sacks of firewood sold in
   grocery stores and other places.   Usually with perhaps 4-6 pieces of
   wood at a price of $5.00 or more.

 DS> As I asked Hap -- any idea if your customs would allow shipment of
 DS> that sort of product?

 JW> If I was truly serious I would quit griping and get a utility
 JW> trailer full of apple and cherry wood from British Columbia on my
 JW> next vacation road trip.

  Now that is a plan!   A while back, I had the crab apple tree in our
  front yard pruned.   If I had been on the ball, I might have had a
  gunny sack put in front of the chipper discharge to collect a few
  gallons of apple chips -- but it did not occur to me until the apple
  chips were all mixed in with the locust tree chips from the tree he
  had cut down in the back yard.  There would have been only a slight
  problem with finding a place to let the apple chips season so that
  they were not too green.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Bean & Root Vegetable Stew
 Categories: Main dish, Vegetable, Casserole
      Yield: 6 Servings
 
    1/2 c  Black beans, soaked
    1/2 md Turnip, cut into rounds &
           -- each round halved
    1/4 ts Nutmeg
      1 md Onion, sliced
      2 lg Carrots, quartered
      1 ts Dill weed
      3 lg Potatoes, quartered
      2 tb Parsley
      1 md Parsnip, quartered
    1/2 ts Oregano
    1/2 c  Green peas
    1/2 c  Mushrooms, halved
           Salt & pepper
           Water or stock to cover
 
  In the bottom of a large casserole dish, arrange the turnip slices &
  sprinkle with the nutmeg.  Layer the rest of the vegetables in order,
  sprinkling in the herbs after each layer.  Top with the soaked beans.
  Pour over enough water or stock to cover & season with salt & pepper.
  Cover with a good tight-fitting lid & place in an oven pre-heated to
  300F. Cook for 3 hours.  If you desire, add dumplings & cook for a
  further 30 minutes.
  
  NOTE: I made this recipe to emphaise the taste of the root
  vegetables. Add whatever vegetables & herbs you wish.  I used black
  beans to add some protein.  If exchanging legumes, be sure to use
  ones that can stand a lot of cooking, kidney beans or chick peas, for
  example.
  
  Recipe by Mark Satterly
  
  From: Ian Hoare                       Date: 04-26-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:43:18, 02 Mar 2007
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