Text 3273, 73 rader
Skriven 2008-03-02 17:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: wood
============
-=> Quoting Dale Shipp to Jim Weller <=-   
 
 JW> 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.  

 DS> The last cord of oak wood we bought for our wood stove cost about
 DS> $140.  That was perhaps 10 years ago though.   I think the cost
 DS> today is well over $200 per cord, more if you want it stacked
 DS> instead of just dumped in your drive way.
 
That sounds about right. Mom lived in the country where the farms
were about 50% cultivated and 50% forested. There were a lot of
woodlots nearby. So she could get wood for just $100 there and it
would be at least 50% hardwoods. We pay $250 for scrappy pine,
spruce, aspen and birch here.

 DS> But you are right - the price of fire wood, and the price of the
 DS> bags of chips for wood smoking are not in line with each other.

Not unlike potatoes and potato chips!

 DS> similar statement can be made about small sacks of firewood sold in
 DS> grocery stores and other places.   Usually with perhaps 4-6 pieces
 DS> of wood at a price of $5.00 or more.

I see them here and I just laugh.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [Brunei] Kurma
Categories: Malaysian, Chicken
  Servings: 4

    600 g  chicken
      1 c  thick coconut cream
      2 c  thin coconut milk extracted
           from 1 grated coconut
    1/2 c  oil
           cardamoms
      2    star anise
      2    red chillies
      3    cm piece cinnamon stick
      3    cloves
      3    cm piece ginger
      4    cloves garlic
      4 TB kurma powder
      6    shallots

Pound 3 shallots and 2 cloves garlic together. Mix with kurma powder
and 1 tsp water. Blend well into paste. Slice finely the remaining
shallots and garlic. Heat oil and fry the sliced shallots and garlic
with the spices until fragrant. Add in the blended kurma powder and
fry further until oil separates. Add in the chicken and 1 cup water.
Cook until the beef is tender. Pour in the thick coconut milk, bring
to boil and pour it in the thin milk. Season with salt to taste and
cook further over a low flame until the gravy is thick. Add in the
large onion and red chilies. Stir once and remove from rice.

from http://asiarecipe.com/brumain.html

From: Kevin Jcjd Symons
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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