Text 4329, 86 rader
Skriven 2008-03-25 13:38:55 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: WOOD STOVES 80325
=========================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

HEllo Hap,

 ->  HN> Do you use gum tree wood for cooking? or heat? or even 
 HN> construction?

Dried gum tree makes an excellent fuel wood, being dense and with
little of the phenyls that pines have.  It burns cleanly, with little
ash, and makes good coals, suitable for spit roasting.

 -> Eucalypts (gum trees) are native to Australia, and the most common
 -> trees growing here, and there are many varieties.  They are hardwoods,
 -> so are rather heavy for house construction purposes, for which pinus
 -> radiata is preferred. Eucalypts are used for furniture, wood chips,
 -> fence posts, carving and industrial construction.  These days most are
 -> grown in plantations.  In India fast-growing varieties are used for
 -> firewood.  The leaves produce eucalyptus oil, which is obtained by
 -> boiling the leaves in closed vessels and condensing the vapours.
 -> 
 HN> It's actually quite common in California as well.
 HN> ..an introduced species and I see lots and lots
 HN> of them when I go down to visit Amanda. In fact
 HN> it's the most common tree that I see in the area
 HN> north of San Francisco and west of Napa. Yet as
 HN> common as it is I never notice anyone cutting or
 HN> using the timber, the trees seem to grow nice and 
 HN> straight and quickly too, so I'd think they'd be
 HN> an ideal candidate for usage...so I wondered
 HN> why I never see them being used.

I see that Manny has also commented on this.  Recently in Western
Australia I walked trails through national parks, photographing some of
the trees native to the area.  The texture of some of the barks of
these trees - particularly Karri - was quite amazing.  Probably like
nothing you have ever seen elsewhere.  If you could send your email
address to gjamiesattpgdotcomdotau I could send you some pics.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Kangaroo and Lentils
 Categories: Australian, Meat, Main, Abc
      Yield: 4 Servings
 
      4 ea Kangaroo fillet (appr 150g)
      1 T  Virgin olive oil for lentils
    1/2 c  Lentils, soaked overnight in
           'cold water
      1 sm Carrot, diced small
      1 sm Onion, chopped finely
      3 cl Garlic
      1 t  Powdered ginger
      1 T  Ground cummin
    1/2 t  Cardamon seeds
      2 c  Chicken stock
      1 c  Basil, mint and coriander,
           'chopped
 
  Simmer onion, carrot and garlic in olive oil. After 3 minutes add
  spices and cook for further two minutes. Add lentils and chicken
  stock and simmer for 1 hour or until mixture has reduced to a
  thickish consistency. Stir in herbs. 10 minutes before serving, brush
  fillets with olive oil and sear in very hot pan for two to three
  minutes keeping the meat rare to medium rare. Remove fillets and
  allow to stand in warm place for a few minutes to allow meat to
  'rest'. Serve fillet with the spicy lentil sauce.
  
  Leftover potential: Best eaten immediately after cooking.
  
  Chef Gary Jones pulled off a coup for Western Australia in 1994 when
  his Perth Restaurant, San Lorenzo was voted Australia's Best
  Restaurant in the prestigious Remy Gourmet Awards.
  
  Though he uses kangaroo fillets for this dish, you could substitute
  fillet steak.
  
  © 1997 Australian Broadcasting Corporation
  
  Typed by Glen Jamieson
 
MMMMM
 
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 * Origin: Braintap BBS Adelaide Australia (3:800/449)