Text 9053, 110 rader
Skriven 2011-04-02 12:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COLD WEATHER TRICKS 10401
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Torch batteries like any other chemical battery loose about 50% of
 JW> their power with every 20 degree drop in temperature.

 GJ> I knew lead-acid batteries lost power when cold, but didn't
 GJ> know about carbon-zinc ones.  I wonder if there are any that
 GJ> don't?

As far as I know all chemical reactions slow down with declining
temperatures.

 JW> the candles are to heat the interior of a car (a little bit)

 GJ> I suppose the same principle as the seal-oil lamp heating the interior
 GJ> of your family igloo.

Yep.

 GJ> Are they special low temperature candles, or
 GJ> will ordinary ones work in your extreme climate?

Just regular candles.
 
 GJ> Do ordinary matches ignite there

Yes.


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

     Title: Super-Cheffy Grilled Cheese Sandwich
Categories: Sandwiches, cheese
  Servings: 1

      5    walnuts
      2 sl good bread
           Mayonnaise, as needed
  2 1/2 oz cheese, grated or sliced
           fairly thin (sharp Cheddar
           or a nutty Swiss)
      2    forkfuls of good sauerkraut
           (or other pickle-type
           thing)
      1 sm handful baby spinach or
           other greens

The first of these ideas came to me from Gabrielle Hamilton, the
chef of the restaurant Prune. One day, while watching Hamilton lead
a cooking class for high school students she had the kids "butter"
the outsides of the sandwiches with mayonnaise. It makes perfect
sense when she explains it: unlike butter, the mayo doesn't threaten
to burn in the pan before the bread is crisped and the cheese
melted. It's thick, so it spreads on evenly, unlike oil. And it
imparts a slightly tangy flavor.

The other idea is for the inside of the sandwich: You lightly toast
walnuts to bring out their creamy flavor, shave them fine as snow on
a grater (the Microplane is awesome for this), and pile them on the
cheese to add another dimension of richness to the sandwich. I stole
this idea from a dish I once had at the restaurant Jean-Georges. The
grater does a neat little trick: stripping crunch from the nuts,
turning them into feathery shards of pure flavor, it lets you
integrate their fatty goodness into dishes without disturbing the
texture. I tried it one day on a sharp cheddar grilled cheese, and
loved the way the nuts seemed to bolster the richness of the cheese
while otherwise melting away.

In the sandwich below, I've taken these two techniques and
brightened them up with a little bit of sauerkraut, for crunch and
tartness to liven things up and keep it from seeming heavy. And a
handful of greens, because, well, why not?

Toast the walnuts, either in the oven or tossed in a hot pan, until
they're just getting fragrant and the surface of the nuts is hot.
When cool again, grate them with the Microplane or other
fine-toothed grater; they should come out feathery and light.

Heat a pan over medium heat. Spread mayonnaise on one side of the
slices of bread and lay them in the pan. (How much is up to you;
you don't need very much, basically enough to get an even coat, to
do the trick, but of course more is more.)

Evenly divide the cheese on the two slices, and cook until the bread
is toasty brown and the cheese is melted. (If the bread is getting
color but the cheese is stubborn, cover the pan for a minute or
two.)

Remove the bread, sprinkle on the nut shavings (no jokes, please),
add the sauerkraut and greens. Put the two halves together, and have
at it.

Francis Lam 

  From: Www.Salon.Com/Food
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Never burn a penny candle looking for a halfpenny.

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