Text 3603, 100 rader
Skriven 2010-11-08 23:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ROOFING  01107
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> bitumenastic tiles

 JW> They are inexpensive and last 25+ years. Mine are 30 years old

 GJ> If you had sunlight they would not last that long.

We do get 20 hours of sunlight daily and lots of UV radiation on a
seasonal basis. Shingles actually last longer further south in
temperate southern Canada. My dad's place in Ontario made it 42
years. Then as you go even further south the lifespan starts to
shorten again... down to 20 years or less in Arizona.
                          
 GJ> And how do they
 GJ> react when wind-born embers from bush fires land on them?

Not a problem. I'm in the city at least 1 km away from the bush.
Besides the surrounding countryside is mainly rock or damp swampy
muskeg with lots of little pothole lakes. The trees are sparse. I'm
just 240 km away from the treeless tundra and our pathetic little
trees are quite stunted: only 6-9 m high with 15-20 cm trunks.

 JW> Corrugated galvanised iron is uglier than sin and rusts out in our
 JW> climate. High quality coloured enamelled steel is another matter.

 GJ> Now "Colourbond" steel is the most popular, not too expensive,
 GJ> and lasts a lifetime.

I do think highly of colourbond steel. I'll probably use it when the
original shingles on my home finally need to be replaced.


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

     Title: Couscous With Cauliflower And Almonds
Categories: Grains, Vegetables, Nuts
  Servings: 4

    1/2 c  almonds
      3 TB extra virgin olive oil
      1 lg shallot or small red onion,
           chopped
      1 sm cauliflower, chopped (about
      3    cups)
           Salt and freshly ground
           black pepper
      1 c  whole wheat or regular
           couscous
      1 ts smoked or hot paprika
  1 1/2 c  chicken or vegetable stock,
           white or rose wine
    1/2 c  chopped fresh parsley
           leaves
           Freshly grated manchego or
           other semihard sheep's milk
           cheese for garnish

When cauliflower is finely chopped and fried as in this recipe, its
crumbly texture mimics cracked grains. I like this best with the
nutty flavor of whole wheat couscous. Other grains you can use:
bulgur.

Put the almonds in a deep skillet with a lid over medium-high heat.
Cook, stirring constantly, until toasted and fragrant, just a couple
of minutes. Remove them from the pan and set aside to cool.

Return the pan to the heat and add the olive oil. When hot, add the
shallot and cook, stirring occasionally, until soft and beginning to
color, about 2 minutes. Add the cauliflower and sprinkle with salt
and pepper. Cook, stirring occasionally, until it is coated with the
oil and starts to soften and turn golden, 5 to 10 minutes. Stir in
the couscous and keep stirring until it too is coated with oil and
begins to toast, 3 to 5 minutes.

Sprinkle the mixture with paprika and stir to combine. Stir in the
stock and bring to a boil. Cover and turn the heat off. Let rest,
undisturbed, for 15 minutes. Chop the almonds as finely as you can.
Add them along with the parsley and fluff gently with a fork. Return
the lid and again let the couscous rest for another minute or two,
then taste and adjust the seasoning. Serve immediately, garnished
with grated cheese if you like, or let cool and serve at room
temperature, up to an hour or so later.

Recipe from How to Cook Everything.

  From: Http://Markbittman.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... RUM: a fiery liquor that produces madness in total abstainers.

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