Text 10791, 79 rader
Skriven 2011-05-15 16:01:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: How does your garden grow
=================================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> It's also (climate change) giving us this spate of funky weather -
 DD> like the tornadoes in Alabama, the record snowfalls along the Atlantic
 DD> coast and in the Northeast, the flooding along the Ohio and Mississippi
 DD> with the excess of fresh water threatening the Louisiana oyster beds
 DD> etc., etc.

 JW> Here's an etc. for you... there's an iceberg 100 sq miles in size
 JW> bearing down from Greenland to Newfoundland. It's 60 feet high above
 JW> the waterline so it's probably 660 feet in total depth and it's
 JW> speed is 1/3 knot so it has enough momentum to totally shear off a
 JW> small island in its path. It has 18 kilotons of kinetic energy, a
 JW> bit more than the atomic explosion at Hiroshima.

 JW> (It will be smaller from melting by the time it arrives and will
 JW> probably break up into more manageable pieces too.)

Icebergs calved off from glaciers have been with us for a looooooooong time.
Just ask Captain Edward John Smith.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fried Coalfish with Cornflakes Crust
 Categories: Seafood, Salads, Citrus, Grains
      Yield: 4 servings

    700 g  Coalfish *
           Lemon juice
           Salt & pepper
    125 g  Cornflakes
      2 lg Eggs
      2 tb Flour
           Oil for frying

MMMMM--------------------------SALAD--------------------------------
    1/2    Head iceberg lettuce; 125 g
    1/2 bn Red lettuce
    1/2 bn Radishes
    1/2 bn Chives
    150 g  Yoghurt
    1/2    Lemon; juiced
           Sugar

  * any of several blackish or dark-backed fishes (as a
  pollack, coley, cobia, or sablefish). 

  FOR THE SALAD: Wash and spin-dry the lettuce and pick to
  bite-sized pieces. Wash, pat dry and slice the radishes.
  Chop the chives.

  Mix together the yoghurt and the lemon juice. Season to
  taste with salt, pepper and sugar. Spoon the dressing over
  the salad and toss. Serve sprinkled with chives.
 
  FOR THE FISH: Rinse the fish with cold water, pat dry and
  divide into 12 equal sized portions. Sprinkle with lemon
  juice and season with salt and pepper.

  Place the cornflakes into a freezer bag and crush. Transfer
  the crushed cornflakes into a bowl. In another bowl place
  the flour, in a third bowl whisk the eggs. First turn the
  fish in the flour, then in the eggs and finally in the
  cornflakes. Coat thoroughly.

  In a skillet heat the oil and fry the fish from all sides
  until golden brown.

  Serve immediately with the salad and potatoes. 
 
  From: http://www.cooksunited.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... I'm an Art History major -- Do you want fries with that? 
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:8080      -telnet//:holo.homeip.n (1:261/1381)