-=> On 04-13-21  21:57,  Jim Weller <=-
 -=> spoke to Dale Shipp about coal fires <=-

 JW> There a lot of peat bogs called muskeg in the subarctic Taiga forests
 JW> that can catch on fire. They start from forest fires and smoulder
 JW> underground all winter and then new fires break out again the second
 JW> year. Depending on how deep the layers of sphagnum moss are these
 JW> fires can last from 2 to 5 years but not decades or centuries like
 JW> some coal fires. If they are in uninhabited remote areas they are
 JW> allowed to burn until they go out naturally.

Do they spread or do they stay confined?  I'm thinking about the forest
fires in California that spread and threaten a large amount of forest
and houses.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Red-Cooked Chicken 6/95
 Categories: Chinese, Chicken
      Yield: 1 servings
 
      1    Whole chicken
      2 c  Soy sauce
      2 c  Dark soy sauce
      6 oz Dry sherry
      6    Garlic cloves
      3    Scallions, in 1" lengths
           Water to cover 3/4 of the
           Way
      1 tb Cornstarch
      4 ts Water
           Sesame oil
 
  Wash chicken and pat dry. Combine next 5 ingredients. Bring to a boil.
  Add chicken and water. Lower heat and let simmer at lowest heat for
  45 min, turning occasionally. After 45 min, turn chicken breast side
  down and let steep for 1/2 hour. Remove chicken, disjoint, and arrange
  on a platter.
  
  Strain and defat liquid. Reserve all but 3 c for another use. Bring
  liquid to a boil and reduce by half. Add cornstarch mixed with water.
  Cook until thickened. Taste for seasoning, correcting with salt as
  necessary. Pour sauce over chicken and flick a few drops of sesame
  oil over the top. Serve hot or cold.
  
  From: Michael Loo                     Date: 06-28
  Cooking Ä
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:23:38, 16 Apr 2021
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