Text 17502, 84 rader
Skriven 2011-11-06 22:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: fracking
================
-=> Quoting Sean Dennis to Glen Jamieson <=-

 SD> It's been proven without a doubt here in the US that "fracking" does
 SD> cause environmental damage

 SD> I'm currently writing a
 SD> "scientific argumentation" paper in a college English class I'm
 SD> attending.  Lots and lots of reading on this.

I'd like to know more about it. Can you email me some links to look
at to arcticchef@theedge.ca

 SD> and even earthquakes

I believe they were labelled "small tremors". We used to get them
all the time in Yellowknife back when the gold mines were producing,
from their underground blasting. No big deal.

 SD> Around here, though, natural gas is very expensive.  My home
 SD> uses natural gas for the water heater and furnace.  The gas bill is
 SD> always high

If it makes you feel any better we don't have gas here, just propane
and with the high cost of transporting fuel here, be it oil or
propane, for heat and power and our severe climate my heat and power
bills total $660 per month on equal billing.

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

     Title: Pork Paillards With Orange Marmalade Vinaigrette
Categories: Pork, Grill
  Servings: 4

      1 lb boneless pork chops
           (2 chops)
      2 bn scallions, ends and roots
           trimmed, left whole 
    1/2 c  orange juice
      2 ts apple cider vinegar 
      2 ts heavy cream 
      2 TB orange marmalade 
    2/3 c  olive oil 
    1/3 c  canola oil 
           Salt and pepper to taste 

With a sharp knife, slice the chops in half horizontally to make 4
1/2-inch-thick chops. Rub each with a little olive oil, sandwich
between wax paper, parchment paper, or plastic wrap, and pound with
a meat mallet or rolling pin until 1/4-inch thick. Season the chops
with salt and pepper and set aside.

In a small bowl, whisk together the orange juice, vinegar and cream.
Whisk in the marmalade, then add the oil in a slow stream at first
while whisking constantly to create a smooth dressing. Continue
whisking in the rest of the oil, taste for seasoning, and set aside.

Prepare a grill or heat a grill pan over high heat. Rub the
scallions with olive oil and grill until charred and soft, 3 to 5
minutes. Remove to a platter and add the pork to the grill; cook
until well-marked and firm, 3 to 4 minutes on each side. Transfer to
a platter to rest for a moment.

Drizzle the pork and onions with the vinaigrette, and serve
immediately.

Posted by: Blake Royer

Recipe from: Taming the Flame by Elizabeth Karmel

  From: Serious Eats                    
 
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Cheers

YK Jim


... I took the road less travelled. There were no street lights.

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