Text 4209, 83 rader
Skriven 2010-11-26 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Hot 794
===============
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> What happens when the power plant
 ML> workers go on strike, does the populace starve?

What happens to Yellowknife when the ferry stops running before the
ice bridge is ready and we run out of gas and propane?

We had a cold snap (several days of -32 C, windchill -44) and the
Mackenzie River froze over prematurely, essentially damming it. The
water level dropped half a meter where the ferry docks are and the
ferry can't get all the way to the dock and offload. We expect this
in late Dec and stockpile but this November outage caught us by
surprise. Loblaw's has no dairy or produce and is almost out of
meat. My Co-Op is paying $20,000 a 50,000 pound load (Lockheed L-100
Hercules) to stay supplied; that's 40 cents per pound. They haven't
raised prices but my annual dividend will surely be smaller.

We have an adequate supply of Av-gas and Jet B (90 days), diesel (90
days) and home heating oil (6 months) in bulk tanks but very limited
propane. The Dept of Health used that Herc (another $20,000) to
bring in 18,000 L for the hospital. Other customers may run out.

And all the service stations have completely run out of gas. I have
1/2 a tank, Roslind is dry. One station got a Herc bladder full and
re-opened but has to surcharge $1.00 per litre, so gas is $2.00/L
there today. People are paying!

Both Hercs are running 24/7 and First Air is making a killing.

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

     Title: Crisp Pan-Fried Potatoes   
Categories: Potatoes, Side dish, Breakfast
  Servings: 4

      2 lb waxy potatoes
    1/4 c  oil
           Salt and freshly ground
           black pepper

Use peanut, extra virgin olive, grape seed or corn oil, more as
needed

This technique produces better results than conventional Home Fries,
but you need two things: waxy potatoes, because starchy ones will
fall apart before they get crisp; and patience.

Other vegetables you can use: beets, rutabagas, parsnips, or
carrots, though they won't get quite as crisp. Recipe from How to
Cook Everything.

1. Peel the potatoes if you like (it isn't at all necessary since
waxy potatoes have thin, delicious skins) and cut them into 1-inch
chunks. Put the oil in a large skillet, preferably nonstick or
cast-iron, over medium heat. When hot, add the potatoes and cook,
undisturbed, until they begin to brown around the edges and release
from the pan, about 10 minutes.

2. Continue cooking, turning to brown all the sides without stirring
too often. (This is the part that takes the most patience.) Add more
oil if needed to prevent the potatoes from sticking. And if they are
browning too fast, turn the heat down just a tad. They'll take up to
20 minutes longer to cook.

3. When the potatoes are tender and golden, turn the heat up a bit
to crisp them up. Sprinkle with salt and pepper and toss to coat.
Taste, adjust the seasoning, and serve hot or at room temperature.

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

Cheers

YK Jim


... There's nothing better than brown, so-crispy-it's-noisy skin.

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