Text 3646, 63 rader
Skriven 2013-08-17 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Skeeters
================
  Subj: Skeeters

 DS>> cages for bats on tall poles out behind his house.

 NB> If it would encourage the bats to stick around and feast on the
 NB> skeeters, I'd be tempted to do the same, particularly up at the
 NB> Pond... ;)

Swallows are great for that too. A few years ago when I lived in a
place by the water I had bird boxes nailed to the underside of my
deck railings that attracted barn swallows. They really helped.

Unfortunately swallow eggs and baby swallows attracted ravens but I
dealt with that with the judicious use of a BB rifle. BBs don't kill
ravens, just irritate them enough to make them squawk and drive them
off.

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

     Title: Foolproof 2-Minute Hollandaise
Categories: Sauces
  Servings: 1 & 1/2 cups

      1    egg yolk
      1 ts water
      1 ts lemon juice
           Kosher salt
    1/4 lb Butter
      1 pn cayenne pepper or hot sauce

Rather than heating your eggs then adding relatively cool butter,
you can just as easily heat your butter and add it to relatively
cool eggs, cooking them as the emulsion forms. It's a sort of
backwards way to think about hollandaise, but it works.

Combine egg yolk, water, lemon juice, and a pinch of salt in the
bottom of a cup that barely fits the head of an immersion blender.
Melt butter in a small saucepan over high heat, swirling constantly,
until foaming subsides. Transfer butter to a 1 cup liquid measuring
cup.

Place head of immersion blender into the bottom of the cup and turn
it on. With the blender constantly running, slowly pour hot butter
into cup. It should emulsify with the egg yolk and lemon juice.
Continue pouring until all butter is added. Sauce should be thick
and creamy. Season to taste with salt and a pinch of cayenne pepper
or hot sauce (if desired). Serve immediately, or transfer to a small
lidded pot and keep in a warm place for up to 1 hour before serving.
Hollandaise cannot be cooled and reheated.

Posted by: J. Kenji Lopez-Alt
From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Jim is so 20th Century, so from now on I shall be known as iJim.

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