Quoting Dale Shipp to Ruth Haffly <=-

Even with a balcony, it would be against the rules to have a
grill fire because of fire regulations in apartment buildings.

We don't have fire regulations prohibiting that and most apt owners
and condo boards allow propane grills but not wood and charcoal
grills or smokers. Especially fish smokers!

the vent on the stove.

it just vents back into the kitchen, not to the outside.

In a newish building? I haven't seen that in a home or apartment
building built during or after the 70s. And a lot of older places
have been retrofitted.

I came a cross this a few months ago when I was researching new ways
to do potatoes:

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

Title: Korean Sweet Soy-Glazed Potatoes (Gamja Bokkeum)
Categories: Korean, Vegetables, Side dish
Servings: 4

3 TB soy sauce
3 TB water
2 TB sugar
1 ts fish sauce
1 md clove garlic, finely grated
2 TB vegetable oil
10 oz small Yukon Gold potatoes,
rinsed and halved
1 TB toasted sesame oil
1 TB toasted sesame seeds

Gamja Bokkeum - A simple glazed potato banchan

You can use joseon ganjang (Korean soy sauce made from soy alone),
yangjo ganjang (Korean soy sauce made from soy plus wheat), or even
Japanese soy sauce here, if that's what you have.

In a small bowl, whisk together soy sauce, water, sugar, fish sauce,
and garlic until sugar is dissolved, about 30 seconds. Set aside.

Pour oil into a 3-quart saucier or saucepan. Add potatoes, arranging
them cut-side down in a single layer. Set saucier over medium-high
heat and cook, uncovered, until potatoes are light golden-brown on
cut-side, 5 to 6 minutes.

Lower heat to medium-low, add soy sauce mixture and stir to combine
with potatoes. Cover saucier with a lid, and cook until potatoes are
completely tender and offer no resistance when pierced with a cake
tester or paring knife, about 10 minutes.

Remove lid and increase heat to high. Cook, uncovered, stirring
constantly with a heat-resistant rubber spatula, until liquid has
reduced and thickened to a sticky caramel consistency that fully
glazes the potatoes, 1 to 2 minutes.

Remove from heat, and transfer potatoes to serving bowl. Drizzle
with sesame oil, sprinkle with sesame seeds, and serve.

by Sunny Lee

From: Serious Eats

MMMMM-------------------------------------------------

Cheers

Jim



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On 04-16-22 18:27, Jim Weller <=-
spoke to Dale Shipp about balcony grilling <=-

the vent on the stove.

it just vents back into the kitchen, not to the outside.

In a newish building? I haven't seen that in a home or apartment
building built during or after the 70s. And a lot of older places
have been retrofitted.

Our building is the first one in this massive complex, 21+ years old.
Our kitchen is not on an outside wall. I supose that runing conduit to
vent to the outside was not something that they considered doing back
then.

We had something like this at a tex-mex restaurant in New Mexico a few
years back. They were sitting in a bowl on the side, free for the
picking. They were quite good and a change from the usual stuffed
peppers.

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

Title: Pickled Fresh Jalapeno
Categories: Tested, Testing, Southwest
Yield: 4 Servings

4 lg Fresh jalapeno
1/2 c Soy sauce
1/2 c Water

MMMMM--------------------------OPTIONAL-------------------------------
2 ts Grated lemon zest
2 ts Brown sugar

combine all ingredients in a medium saucepan. Bring to a boil.
Remove from heat and cool to room temperature, stirring occasionally.

Place peppers and liquid in covered jar and refrigerate up to 3 days.

Tested 5/09 Did not use lemon or brown sugar.

Variation of recipe found somewhere on the web.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:53:13, 18 Apr 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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JIM WELLER wrote to DALE SHIPP <=-

We don't have fire regulations prohibiting that and most apt owners
and condo boards allow propane grills but not wood and charcoal
grills or smokers. Especially fish smokers!

Wow, here in Ontario if you even attempt to put a propane grill on your
balcony the fire department will fine you such much money you'll be living
in a box the next day.

Shawn

... Nationalise crime, and make sure it doesn't pay.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Shawn Highfield to Jim Weller <=-

We don't have fire regulations prohibiting that and most apt owners
and condo boards allow propane grills but not wood and charcoal
grills or smokers. Especially fish smokers!

Wow, here in Ontario if you even attempt to put a propane grill on
your balcony the fire department will fine you

Even in a modern concrete and steel highrise with concrete
balconies?

I can certainly see it in a wood or vinyl sided, wood frame building
with wooden decks.


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

Title: Grilled Romaine 2
Categories: Grill, Vegetables
Servings: 4

FOR THE DRESSING:
1 clove garlic, peeled and
minced
6 anchovy fillets, rinsed and
minced
2 ts mayonnaise
2 ts Dijon mustard
1/2 c extra-virgin olive oil
2 TB cider vinegar
Kosher salt and black pepper
to taste
FOR THE SALAD:
2 TB extra-virgin olive oil
2 heads romaine lettuce
1/2 c grated Parmesan

Lettuces do nicely on the grill, softening slightly at their centers
and charring beautifully at their tips. Their bitterness is a fine
counterpart to the sweet spiciness of a lot of grilled foods. In
this recipe, the dressing is Caesar-like. Mustard and mayonnaise
serve as emulsifiers, while anchovies, garlic and vinegar provide a
welcome kick. Make sure to paint the dressing into the crevices
between the leaves, so that while the lettuce caramelizes slightly
on the exterior, there is still warm creaminess within.

For the 2 heads romaine lettuce, tops and bottoms trimmed neatly,
the heads cut lengthwise into quarters Build a fire in your grill,
leaving one side free of coals. When coals are covered with gray ash
and the temperature is medium (you can hold your hand 5 inches above
the coals for 5 to 7 seconds), you are ready to cook. (For a gas
grill, turn all burners to high, lower cover and heat for 15
minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and
add the minced anchovies. Using a whisk, mix and mash these
ingredients together until they form a paste. Add the mayonnaise and
the mustard and whisk. Add the olive oil, whisking all the while,
and then the vinegar. Season to taste with salt and pepper. Set
aside. Make the salad: Drizzle the olive oil over the quartered
heads of lettuce. Lightly grill these directly over the hot coals
for 15 to 20 seconds on each side, until they are lightly golden,
then remove to the cool side of the grill. Using a pastry brush or a
small spoon, paint the dressing over the lettuce, making sure to get
dressing between the leaves. Sprinkle the lettuce with Parmesan and
cover the grill for 1 or 2 minutes to allow the cheese to melt and
the lettuce to soften further. Remove lettuce to a platter and
serve.

Featured in: Mixed Grill, The American Way, By Sam Sifton

From: New York Times

MMMMM-------------------------------------------------

Cheers

Jim


... It's perfectly possible to love both grilled and griddled burgers.

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JIM WELLER wrote to SHAWN HIGHFIELD <=-

Wow, here in Ontario if you even attempt to put a propane grill on
your balcony the fire department will fine you

Even in a modern concrete and steel highrise with concrete
balconies?

This building is concrete and steel. All buildings in Ontario are
banned from BBQ grils on the balcony UNLESS it's an electric one.

Heck if you get caught with a propane tank in teh building fire dept
will come and issue ticket and remove it at your expense.

I can certainly see it in a wood or vinyl sided, wood frame building
with wooden decks.

Andrea always says "Welcome to Natzi Ontario."

Shawn

... Any fool can criticise, condemn, and complain. And most do.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hello JIM,

20 Apr 22 22:02, you wrote to SHAWN HIGHFIELD:

I can certainly see it in a wood or vinyl sided, wood frame building
with wooden decks.

I have a brand-new, freshly-poured concrete porch that nearly doubles the size of my apartment if you include it in the overall size of the place but I cannot have any sort of open flame grill due to insurance rules. I can have an electric grill or nothing else. I miss my charcoal grill which is at my parents' place right now.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Salmon with Tricolored Peppercorn Sauce
Categories: Fish, Fruit, Herb, Main dish
Yield: 4 Servings

1/2 Fresh lemon
Salmon steaks or fillets
;to serve 4
1/3 Stick butter*
1 ts Dijon mustard
1 ts Fresh lemon juice
1 tb Tricolored peppercorns
;finely crushed
1 tb Fresh dill, finely chopped

*No substitutions.

Squeeze juice from lemon half over salmon and barbecue or broil. Don't
overcook.

Melt butter; mix in mustard and lemon juice. When salmon is done,
sprinkle evenly with crushed peppercorns, add dill, and drizzle
melted butter sauce over all. Serve immediately.

From 1994 "Shepherd's Garden Seeds Catalog," pg. 84. Posted by Cathy
Harned. ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
(1:102/125)

MMMMM

-- Sean

... WARNING! Removal of this tagline prohibited by law!
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Quoting Shawn Highfield to Jim Weller <=-

This building is concrete and steel. All buildings in Ontario are
banned from BBQ grils on the balcony UNLESS it's an electric one.
Heck if you get caught with a propane tank in teh building fire dept
will come and issue ticket and remove it at your expense.

I can certainly see it in a wood or vinyl sided, wood frame building
with wooden decks.

That's a provincial not national reg. You must have had more than one
expensive and/or deadly fire in the past for something like that to
be regulated. But I betcha they were elderly wooden buildings with no sprinklers that were the root of the problem.

I came across another Indian style pizza recipe recently and I have
two jars of Patak's on hand (Butter chicken and Madras):

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jude's Lamb Tikka Pizza Masala
Categories: Australian, Lamb, Pizza, Indian
Yield: 4 Servings

1 Pizza base; approximately
30 cm in diameter
300 g Lamb stirfry
1/2 Onion; sliced finely
1 cn Patak's Tikka Masala cooking
-sauce
1 tb Fresh chopped parsley or
-coriander
1 tb Olive oil
3 tb Ambury Farm unsweetened
-yoghurt
3 tb Diced cucumber
1 ts Fresh chopped mint
Cotterill & Rouse
-Maharajah's chutney

Place the pizza base on a lightly greased oven tray or terracotta
tile. Place the oil into a saute pan and heat well. Add the lamb
stirfry and onion. Cook until lightly browned. Add approximately
150g of the Tikka Masala cooking sauce and 2-3 tablespoons cold
water. Mix well. Add the parsley or coriander and simmer for 3-4
minutes.

Spoon onto the pizza base, then place into a 220 C oven for 20
minutes until crisp and golden. Remove and slice. Mix together the
yoghurt, mint and cucumber, then drizzle a little over the pizza.

Serve with a spoonful of Maharajah's chutney.

MMMMM


Cheers

Jim


... India may lead in IT but we're way ahead in shitty vampire movies.

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Quoting Sean Dennis to Jim Weller <=-

I can certainly see it in a wood or vinyl sided, wood frame
building with wooden decks.

I have a brand-new, freshly-poured concrete porch

It's sounds like you're on the ground floor of a place.

I cannot have any sort of open flame grill due to insurance
rules. I can have an electric grill or nothing else.

I can see the point on vinyl sided, wood frame buildings and on
wooden decks as coals can be spilled.

I can also see the point of banning wood and charcoal fired
appliances being barred as they generate a lot of smoke and
considering the air quality of people on the upper floors above you.

But propane is safe and no more smoky than an electric grill.

So I really can't understand the rationale behind the building
code and insurance policies issues and restrictions being referred
to in this thread.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Carolina Grits Souffle
Categories: Southern, Corn, Eggs Pudding, Casseroles
Yield: 4 Servings

2 c Chicken stock
1 c Water
1 c Half and half
2 ts Salt
1 c White grits-stone ground
5 Egg; separated
1 1/2 c Sharp cheddar cheese, white
Or yellow; grated
1 tb Garlic; minced
4 tb Unsalted butter
Salt and black pepper
Tabasco sauce
1/2 c Scallions; slice

Butter a 2-quart casserole or souffle dish. In a 3-quart, heavy-
bottomed saucepan, bring the stock, water half and half and salt
to a boil. Stir in the grits, reduce the heat to medium, and cook,
stirring often, until thick, smooth and creamy (the consistency of
polenta). Beat the egg yolks, temper with a spoonful of hot
grits, and then stir egg yolks into grits. Stir in the cheese,
garlic and butter, and season with salt, pepper and Tabasco to
taste. Cool at room temperature. An hour before serving, preheat
oven to 375 F. In a stainless steel bowl, beat the egg whites
until they form stiff peaks. Gently fold the egg whites and
scallions into the cool grits mixture and spoon into the buttered
souffle' dish. Bake 30-40 minutes, until grits are set. (If the
surface seems to be browning too much, cover with foil until set.)
Serve immediately.

Recipe By: Not Afraid of Flavor-Magnolia Grill Cookbook-Durham NC

MMMMM


Cheers

Jim


... Over-regulation always has consequences.

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JIM WELLER wrote to SEAN DENNIS <=-

So I really can't understand the rationale behind the building
code and insurance policies issues and restrictions being referred
to in this thread.

According to my property manager, propane grills fall under the "open flame" clause with their insurance.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: "Southern Chili Georgia Style"
Categories: Loo, Chili, Beef, Chilies, Southern
Yield: 1 Servings

3 lb Chuck; cut in chunks
3 ts Oil
1 1/2 c Beef broth
1 1/2 c Chicken broth
4 1/2 tb CA chile powder
4 tb Gebhardt chili powder
1/2 tb NM hot chile powder
1/2 tb Chimayo chile powder
1/2 tb Pasilla powder
3 1/2 tb Cumin
1 tb Granulated garlic
4 ts Onion powder
1/2 tb Brown sugar
1 ts Tabasco
8 oz Tomato sauce
1/2 c Canned green chiles;
Chopped

Brown meat and add to chili pot along with broths, tomato sauce, and
green chiles. Add 2/3 of the spices. Cook for 2 hr. Add remaining
spices. Cook 1 hr or until meat is tender. Add salt to taste.

30th Annual World's Championship Recipe -adapted Georgia Weller,
Bloomfield, Hills MI http://www.chilicookoff.com/1996.htm From:
mloo@juno.com (Michael Loo)

MMMMM

-- Sean

... Borrow money from pessimists. They don't expect it back.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

JIM WELLER wrote to SHAWN HIGHFIELD <=-

That's a provincial not national reg. You must have had more than one

I knew it was Ontario wide anyway, but as mentioned I have not lived in
another provence.

I came across another Indian style pizza recipe recently and I have
two jars of Patak's on hand (Butter chicken and Madras):

Ever since you mentioned it I've popped into a few of the mom and pop
pizza places. Almost every one will make an "Indian style" for you
without batting an eye. They don't seem to be on the menu yet but if
you ask you shall recieve.

One place in Whitby (Pizza Rock) even has a slice pie at lunch with it.

In fact you have inspired lunch. Going out for lunch with an old friend
so I'm gonna suggest pizza rock now. ;)

Shawn

... Hot water heaters... Hot water needs heating?

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