If your existing detectors are ionization smoke alarms, you can purchase photoelectric smoke alarms and install one next to each ionization unit. If you donât know what type you have, check your ownerâs manual. (Or, try this tip: Take the smoke alarm down and look at the back.
Fuyu persimmons, unlike the Hachiyas, are eaten much like apples. Peel them, slice them, eat them. During my many trips to Japan I have often been served Fuyu persimmons this time of year. Always, they were presented this way, already peeled and sliced, and served with little toothpicks in each piece.
Directions. In a large, deep skillet or saute pan, combine the fish stock, wine, lemon, peppercorns, onion slice, bay leaf, thyme, salt and cayenne and bring to a gentle boil. Reduce the heat and simmer for 5 minutes.Add the fish skin side down, cover, and poach at a simmer until just cooked through, about 8 minutes.While the fish is cooking, bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Drain in a colander and shock in an ice bath.Drain on paper towels.n a large skillet, melt the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the mushrooms, salt, pepper and thyme, and cook, stirring, for 3 minutes. Add the wine and chicken stock, and simmer, stirring, until the liquid has almost evaporated, 4 minutes.