-=> JIM WELLER wrote to DAVE DRUM <=-

 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

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

Yours is working on the Libertarian thing. Viz the Ottawa vs truckers
thing. And I fear the over-abundance of "Libertarian" extremism in my
country - which may just destroy our grand experiment. 
 
 JW>   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.

 JW> But not beet tops apparently.

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

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

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

I do both. I find that as I get older it's easier to visit a decent
venue and eat there. Especially sine my schedule and my house-mate's
do not often match. If I make supper enough to feed us both it languishes
as leftovers because he didn't eat breakfast until mid/late afternoon. 
 
 JW>   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!"

 JW> Oh we have plenty of processed cheese and "cheese product" here,
 JW> just not processed Brick.

 JW> My regular supermarket brought in a LOT of Oka during the winter
 JW> holiday entertaining season. Last week all the remaining cheese hit
 JW> the "sell by date" and was 50% off. I loaded up with four wedges. If
 JW> they were smarter they would be raising the price for "extra aged".

Wizard! I used to buy a lot of meat marked down at least 50% on "last-
day-of-sale". 

 JW>   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.

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

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basturma (Dried Aged Beef)
 Categories: Beef, Herbs, Chilies
      Yield: 2 Pounds
 
      2 lb Beef cut of choice; filet
           - mignon or other tender cut
           Coarse salt

MMMMM-----------------------CHAIMEN SAUCE----------------------------
      3 tb Fenugreek
      3 tb Paprika powder
    1/2 tb Salt
    1/2 tb Black pepper
    1/2 tb Cumin powder
    1/2 tb Cayenne pepper
    1/2 tb Allspice powder
      3 cl Garlic; crushed
 
  Choice of beef meat, back loin or even filet mignon.
  
  A large piece of Kitchen String, place at one end and
  pull through to other end, and tie a loop at the end.
  
  Sprinkle the meat with coarse salt and place in a bowl
  for four days
  
  After the 4 days, wash off all the salt with water.
  
  Using the string hang the meat with a pan under to drain
  the water. About 1 hour.
  
  Then wrap the meat in a cheese cloth, place into a plate,
  cover with a board and place something very heavy on it.
  
  Change the cheese cloth 4 times in 2 days. (Every 12
  hours)
  
  Hang in a cool dry, preferrably windy place for 8 days
  and possibly longer until the meat is quite dry
  
  Make the Chaimen sauce a day before.
  
  To make the Chaiman, add the ground fenugeek, paprika,
  salt, black pepper, cumin powder, cayenne pepper,
  allspice and crushed garlic with enough water to
  incorporate all the ingredients well together. The
  mixture can be made several weeks ahead of time and
  the longer it stays the longer the flavors will
  marinade together.
  
  In a large flat dish, place the meat and coat the
  chaiman all over. (Wear plastic gloves For this
  process) Keep in the chaiman for 8 to 10 days.
  
  Hang once again for 7 to 10 days or until is pretty
  dry.
  
  Place in a plastic bag or container and best kept in
  a cool place.
  
  Serve very thinly sliced.
  
  Traditionally Basturma is eaten just like this, without
  cooking, but can be cooked with eggs, make sandwiches.
  It is served as an Appetizer at parties and events.
  
  From: http://howtoexpo.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Republicans eat 28% of all rutabagas in America. The rest are discarded.
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