Text 35457, 125 rader
Skriven 2016-01-24 07:42:44 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Snow blower
=======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Good luck with that. I don't know how your area is with
 DD> snow removal. Typically in most parts of the deep south
 DD> plows are for dirt and salt is something you put on your
 DD> French fries. Snow and ice are rare enough to make
 DD> dedicated removal equipment an unjustifiable (except when
 DD> the weather actually happens) expense.

 DS> As a counter point to that observation, I mention that Buffalo, New
 DS> York is moderately famous for its snow falls.  We lived in Buffalo for

I would have said notorious - but I suppose you were being ironic.  Bv)=

 DS> a summer many years ago, and there was a torrential rainfall. It was
 DS> bad enough that there were many places where the road dipped down to go
 DS> under the train track and they all flooded.  Next day when we went out,
 DS> we observed them using truck sized snow blowers to pump the water out
 DS> from the underpasses.

We get those here from time to time - and we have quite a few viaducts. All of 
which have signs that say "CAUTION! May Be Flooded". And nearly every storm 
some optimist (or brain-dead Walmartian) will wind up with a car under water, 
wholly or partially. The streets department has these big 10 wheel trucks that 
mount a thing called a "Vactor" - normally used to clear sewers. They have 
worked out a way to use the big turbine suckers to pull water out of the 
underpasses in wholesale quantities and shoot it via 8" hoses to the nearest 
working storm sewer.

 DS> Here is a dish that we often make when we do a Thai main course at
 DS> home.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Thai Salsa
 DS>  Categories: Cucumber, Basil, D/g, Thai, Side dish
 DS>       Yield: 4 servings

 DS>       2 md Cucumbers
 DS>       1 ts Salt
 DS>     1/4 c  Basil, fresh leaves chopped
 DS>            OR 2 tb dried
 DS>       3 tb Peanuts, dry roasted
 DS>       1    Jalapeno pepper, fresh
 DS>       2 tb Vinegar, white
 DS>       2 tb Honey
 DS>       2 tb Sesame oil

 DS>   Peel, seed and coarsely chop cucumbers.

 DS>   Combine the cucumber and salt and let sit for 30 mins, then drain.

 DS>   Remove seeds and membrane from jalapeno pepper, chop.

 DS>   Peanuts can be coarsely chopped or left whole.

 DS>   Combine cucumber with the remaining ingredients, chill until ready to
 DS>   serve.

 DS>   This salsa can be stored tightly covered in refrigerator for 3 - 5
 DS>   days.

 DS>   Makes about 2 cups

 DS>   From Wash. Post
 DS>   "Recipes from an American Herb Garden" by Maggie Oster

 DS>   == Courtesy of Dale & Gail Shipp, Columbia Md. ==

 DS> MMMMM

That would have gone well on the Pad Thai (pork) I had for lunch at Little 
Saigon yesterday. Had to make do with a close clone of my ​Yaaahhh Hoooaaa 
Aahhh Hot Sauce - which, of course, was a clone of Who Flung Foo Rooster Sauce 
with added garlic.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yaaaaahhhh Hooooooo Aaaaahhhh Hot Sauce
 Categories: Five, Sauces, Chilies, Garlic
      Yield: 1 Quart
 
      1 qt Mason jar
      1 tb Salt; plain
      1 pt Chiles; dried Serrano,
           - Cayenne, Tabasco, etc.
      1 pt Garlic cloves; peeled
           Distilled white vinegar
 
  Fill the Mason jar with the dried chiles and peeled garlic.
  Dissolve the tablespoon of salt in a cup of white vinegar and
  pour over the chiles and garlic. Top up the jar with more
  vinegar and put the jar in a low traffic area to let the
  chilies rehydrate for a few weeks. Add vinegar as needed to
  keep the jar full.
  
  After a few weeks empty the contents of the jar into a blender
  or food processor and puree. Add vinegar (or water) to get to
  your desired thickness. I like mine to be fairly thick (like
  catsup with an attitude) instead of runny like Tabasco. As
  there is plenty of vegetable pulp in this mix, thick is easy.
  
  You can decant into smaller bottles or keep in the quart jug.
  I have kept some in the ice box for as long as five weeks with
  no ill effects. I can't seem to get it to last any longer than
  that. Apparently the longer it sits in the ice box the more of
  it disappears.
  
  This is a moderately successful attempt to make my own "Huy Fong
  Sriracha Sauce". It's more garlicky than Huy Fong and moderately
  spicy and goes well on almost anything. Which, I suspect is why
  I have never had a batch last more than five weeks.
  
  Devised, made. tested, named and approved in Uncle Dirty Dave's
  Kitchen. In the heart of the Great American Outback.
  
  MM Format and Recipe by Dave Drum - 23 February 1998
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... We live in an age when pizza gets to your house before the police.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)