Text 3462, 90 rader
Skriven 2010-11-05 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Roofing
===============
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Yep. I'd have to work for a living.

 GJ> And have less time to sort out your increasingly complex extended
 GJ> family relationships.

You should talk! 

 GJ> I have noticed in USA that bitumenastic tiles are often used for
 GJ> roofing, although they have limited life and have to be replaced
 GJ> regularly.  Is there any good reason for that style of roofing, as
 GJ> opposed to corrugated galvanised iron or tiles?

They are inexpensive and last 25+ years. Mine are 30 years old and I
inspect them annually but so far, so good. When I do replace them
I'm looking at about $2000 in materials, $4000 labour if I hire out
the job.

Corrugated galvanised iron is uglier than sin and rusts out in our
climate. High quality coloured enamelled steel is another matter.
Very nice if you can afford it.

This new recipe sounds good. It has a lot of my favourite flavours
in it. I shall try it someday soon.

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

     Title: Mushroom Toast By Aaron Josinsky
Categories: Mushrooms, Cheese, Bread, Eggs
  Servings: 6

    1/2 oz dried porcini mushrooms
      1 c  chicken stock
      1    thick Parmesan rind
      3 TB butter
      1 sm shallot; minced
  1 1/2 lb mixed mushrooms; sliced
      1 TB sherry vinegar
      2 TB chopped tarragon
           Salt and freshly ground
           pepper
      6    thick slices crusty bread;
           toasted
    1/4 c  extra-virgin olive oil
      6    poached eggs

In a small heatproof mixing bowl, pour 1 cup of boiling water over
the dried porcine and let soak until softened, about 15 minutes.
Meanwhile, in a medium saucepan, bring the chicken stock to a simmer
over medium heat and add the Parmesan rind. Reduce the heat to low,
cover and simmer gently.

Drain the porcine, straining and reserving the soaking liquid.
Coarsely chop the porcine and set aside. Add the soaking liquid to
the simmering chicken stock and simmer gently.

Meanwhile, in a large, deep skillet, melt the butter over
medium-high heat. Add the shallot and cook until softened, about 3
minutes. Add the mushrooms and reserved porcine and cook, stirring
occasionally, until the mushrooms have begun to brown, about 15
minutes.

Remove and discard the Parmesan rind from the saucepan and add the
chicken-mushroom stock to the skillet. Bring the mixture to a boil
over medium-high heat simmer, stirring frequently, until the liquid
has reduced by one-third, about 10 minutes longer. Remove the
skillet from the heat, stir in the sherry vinegar and tarragon and
season to taste with salt and pepper.

Arrange the toasted bread on a platter and drizzle with the olive
oil. Spoon the mushrooms over the bread and top each portion with a
poached egg. Season with salt and pepper and serve immediately.

Published in: Bluebird Tavern, Burlington, VT

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Men have two emotions: Hungry and Horny.

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