Subj: venting

 JW> Canada has a national building code that becomes the minimum
 JW> standard everywhere.

 DD> There is no single mandatory national building code or standard

Once again it becomes obvious that my country is more Statist and
yours more Libertarian.

  Subj: chard

 JW> Don't bother then. Chard is beets.

 DD> I do like beet-root any way that it has ever been presented to
 DD> me.

But not beet tops apparently.

 JW> Maybe bok choy, snow peas and scallions are more up your alley

 DD> All of those are OK+. Especially down the Chinese restaurant.

I make my own Chinese food; it's better than any local restaurant's.
I still patronise both our Vietnamese places though. (So do local
and visiting Chinese people!) 

  Subj: Cheese    

 JW> I have never encountered processed Brick let alone Brick "cheese
 JW> food".

 DD> You don't live in USA. Many things are sold here that boggle
 DD> the mind of an outlander. And before you ask "Why is this
 DD> allowed?" I'll remind you that the answer to those sorts of
 DD> question is ALWAYS "Follow the money!"

Oh we have plenty of processed cheese and "cheese product" here,
just not processed Brick.
 
My regular supermarket brought in a LOT of Oka during the winter
holiday entertaining season. Last week all the remaining cheese hit
the "sell by date" and was 50% off. I loaded up with four wedges. If
they were smarter they would be raising the price for "extra aged".


  Subj: stoves

 DD> One of the things I miss about not having a gas stove w/pilot
 DD> light is using the oven as a dehydrator.

The oven light is enough to ferment yogurt and dry tender herbs like
basil but not hot enough for dehydrating vegetables easily. Ray, my
step son, has multiple dehydrators and cold smokers as he processes a
LOT of wild game jerky and fish but he has moved away. Our climate
is arid enough that I can generally dry chilies slowly in the open
air.

Something cheesy:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vineyard Chicken
 Categories: Australian, Chicken, Wine, Cheese
      Yield: 4 Servings
 
      4    Boneless chicken breast
           -fillets
      2 ts Vegetable oil
      2    Onions; sliced
      2    Cloves garlic; crushed
    440 g  Canned tomatoes; undrained &
           -mashed
      1    Green capsicum; chopped
      1 c  Dry white wine
           RICOTTA FILLING:
    125 g  Ricotta cheese; drained
      2 tb Chopped fresh basil
           Freshly ground black pepper
 
  Make a deep slit in the side of each chicken fillet to form a
  pocket.
  
  To make filling, combine ricotta, basil and black pepper to taste.
  Fill pocket in fillets with filling. Secure with toothpicks.
  
  Heat oil in a large frying pan. Add onions and garlic and cook,
  stirring, for 3 minutes or until onions are soft. Add tomatoes,
  capsicum and wine to pan. Cook, stirring, for 2 minutes.
  
  Add chicken to pan. Cover and simmer, turning chicken
  occasionally, for 30 minutes or until chicken is tender.
  
  Recipe by: Super Food Ideas (Aussie Magazine)
 
MMMMM

Cheers

Jim


... Mac and Cheese IS a vegetable; it says so on the Cracker Barrel menu

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