Text 4601, 111 rader
Skriven 2008-03-29 19:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: PELLET STOVE 80329
==============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Contraflow finned tube.

 GJ> As used in modern buildings in tropical areas to save power by
 GJ> pre-cooling incoming warm, humid, make-up air.

I never thought of that application. You just run them backwards.

 GJ> igloos...
 JW> Nobody wants to have to go back to that.

 GJ> Understood, but you have to admire the ingenuity of the old people.
     
True.

 GJ> Another solution to escape the worst of the cold would be to live down
 GJ> in the mines, well underground, like the opal miners at Coober Pedy do
 GJ> to excape the Central Australian heat.
 
 JW> I'd rather make an igloo! [g]

 GJ> Some of these "holes in the ground" are large, and very comfortably
 GJ> furnished.

With high ceilings and adequate lighting I suppose they could be
quite tolerable. I'd miss the sunlight streaming in through the
windows though.


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

     Title: Spicy Cabbage Salad
Categories: Vietnamese, Salads
  Servings: 4

           Dressing:
      2    Thai or serrano chiles,
           -chopped
      1    clove garlic, chopped
    1/2 ts plus 1 teaspoon sugar
      1 pn salt
      3 TB fish sauce
      6 TB unseasoned Japanese rice
           -vinegar
  1 1/4 lb head green cabbage,
           -quartered, cored, cut
           -crosswise into
    1/4    inch-wide ribbons
      1 lg carrot, peeled and finely
           -shredded
      2 TB finely chopped fresh
           -Vietnamese coriander (rau
           -ram), cilantro, or mint
           -leaves
    1/2 c  toasted cashew halves and
           -pieces (not whole ones) or
           -coarsely chopped unsalted
           -roasted peanuts

The heat of summer calls for grilling and simple salads. This
colorful, crunchy, tangy spicy cabbage salad is a meatless version
of the classic cabbage and chicken salad (g?i b?p c?i gā) often
served at home and in restaurants.  Made without the poached and
hand shredded chicken, g?i b?p c?i (pronounced "goy bahp kai") is
more like a slaw. I love to pair it with grilled food, particularly
pork or chicken that's been seasoned a bit on the sweet-garlicky-
savory side. The salad's chile kick and vinegary tang provide
wonderful flavor contrasts.

I add the cashews (or sometimes peanuts) to lend richness to the
salad, which would otherwise be too lean tasting. Watch it on the
chiles. The mortar and pestle pounding releases all the oils and the
dressing can be fiery -- enough to make you sweat a bit or feel
overheated. 

1. Using a mortar and pestle, mash the chile, garlic, 1/2 teaspoon
sugar, and salt together into a fragrant orange-red paste. (Use a
sweeping motion at first to crush the ingredients and then pound.)
This releases and combines the oils from the chile and garlic.
Scrape the paste into a bowl and add the remaining teaspoon of sugar
and smaller quantities of fish sauce and rice vinegar, stirring to
dissolve the sugar and salt and to combine well. Taste and add more
fish sauce or rice vinegar to create a spicy, tart, savory, lightly
garlicky dressing.

2. In a large bowl, combine the cabbage, carrot, chopped herb of
your choice and cashews. Toss to combine and distribute the
ingredients well. (When making this salad in advance, leave the
cashews out and add them right before tossing, lest they get chewy.)

3. Just before serving, pour the dressing over the salad and toss to
mix well. The salad will wilt slightly. Taste and adjust the flavors
to your liking, balancing the sour, sweet, salty, and spicy.
Transfer to a serving plate, leaving any unabsorbed dressing behind,
and serve.


From: Andrea Nguyen Www.Vietworldkitchen
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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