Text 15170, 85 rader
Skriven 2011-09-02 07:02:00 av Dave Drum (54317.cooking)
  Kommentar till text 15144 av JIM WELLER (1:123/140)
Ärende: Sensible Regulations
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> knuckleheads who insisted, like a bird building a nest in a
 DD> downspout, on rebuilding right where their (former) house stood.

 JW> One can build safely in a flood plain if proper precautions are
 JW> taken. The Hay river is prone to spring ice jams and flooding as its
 JW> source is in the warmer south and it breaks up faster than Great
 JW> Slave Lake that it flows into. Vale Island, right in the river's
 JW> mouth, gets mild floods about every other year and bad ones about
 JW> once a decade. The town of Hay River building code dictates that
 JW> every building on the island have a built up pad 10 feet wider and
 JW> longer than the structure, four feet higher than the one hundred
 JW> year floodmark or be built on pilings driven down to "firm
 JW> resistance", about 30-45 feet below the surface. It works.

Can't have that here ... that's common sense legislation. And, I'd be willing
to bet that there are some who will get caught out from time to time - even if
they have followed the letter of the regulations. But, that's what insurance
should be for. My dummies - the ones referenced above - would hook a thumb
behind the strap of their bib overalls, spit a stream of tobacco juice at your
feet and declaim, "'At's the way my, by gawd, (insert favourite smelly forebear
here) did it and 'at's good enough for me. This is 'murrica, ain't it?"

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

      Title: Grampa Stephen's Latkes
 Categories: Potatoes, Fruits, Breads, Vegetables
      Yield: 12 servings

     10 md Russet potatoes
      1 lg Brown onion
      2 tb (rounded) jarred minced
           - garlic
      4 lg Eggs
      1 c  Matzo meal
    1/2 c  Oil
           Coarse kosher salt
     33 oz Jar apple sauce; to serve

  Peel and quarter the potatoes and onions. Fit your food
  processor with the standard blade and place half of the
  potatoes and half of the onions in the food processor.
 
  (Grampa Stephen insists that no matter how big your food
  processor, batching is essential.) 

  Pulse until the potatoes and onions are finely minced. Add 1
  rounded tablespoon of minced garlic and 2 eggs and pulse
  again. Add half the matzo meal in a circular motion covering
  the top of the mixture and pulse once more. 

  Transfer mixture to a large bowl and start a second batch
  using the same steps 1 through 5. 

  Heat 1" of oil in a large, heavy-bottomed skillet. When oil
  is hot (just before it smokes) ladle 1/3 cup sized portions
  into the oil and cook until golden brown on the bottom. Once
  the bottom side is brown use a fork (yes, a fork!) to gently
  flip over the latke. 

  (Grampa Stephen says that using a fork minimizes splashing
  and keeps the other latkes in the pan undisturbed.) 

  When both sides are golden brown, lift the latkes from the
  pan with a slotted spatula and place on a paper towel to
  drain. 

  Repeat the process with the remaining batter. Add more oil
  if necessary. When ready to eat, sprinkle the top of each
  latke with coarse kosher salt (to taste) and serve with a
  dollop of apple sauce. 

  Makes 12 to 15 latkes.

  From: http://www.cookingwithmykid.com

  Uncle Dirty Dave's Archives

MMMMM

... I'm not so think as you drunk I am. - John Squire
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