Text 10693, 90 rader
Skriven 2007-01-18 17:59:16 av mark lewis (1:3634/12.0)
     Kommentar till en text av Glen Jamieson
Ärende: HOW TO GET   70111
==========================
 ML> ahhh! that's it, too... i was also thinking of the content of the
 ML> stainless but wasn't able to put my hand on it very firmly... i think
 ML> what we use at the plant is called "302" or some such...

 GJ> The family of stainless steels - iron/chromium/nickel/carbon alloys
 GJ> in various proportions have interesting properties apart from
 GJ> corrosion resistance and some being magnetic and some not.  Some
 GJ> are soft and suitable for deep drawing, eg kitchen sinks; others,
 GJ> with a bit of vanadium added, are quite hard and will take an edge,
 GJ> making them suitable for chef's knives.  The high-strength
 GJ> structural ones are magnetic.

 GJ> Ordinary steels exhibit low temperature brittleness, making them
 GJ> unsuitable for any use which requires them to resist impact, but
 GJ> some of the stainless steels (from memory, 306) remain ductile down
 GJ> to liquid helium temperatures.  Jim would probably have come across
 GJ> instances of low temperature brittle failures in his environment. 

a problem that i've been looking to try to solve is keeping the pins in our pin
mixer from breaking off... when i started at the plant, we were using those
stainless steel ones i spoke of above... but i don't know that they are 302 or
if anyone other than the guys who cut and thread them really know... i do know
that they were like $15US apiece and there's about 200 in the mixer... we've
tried several grades of hardened steel and have even gone so far as to try just
plain steel (if there is such a thing)...

the problem is that they snap off right at the thread line where they screw
into the 10"-12" shaft...

the job is to mix a stead flow of fine limestone sand with the brewex binder we
use... this mixing makes what we call seed pellets... those then flow out of
the pin mixer into the 16' pan which sits at about 45 degrees and rotates like
a rock tumbler... the rotating and the binder cause the seed pellets to grow
and then fall over the side of the pan on their way to the fluidbed dryer and
the sizing screen... from there, they go into a silo until they are bagged into
40lb or 50lb bags and sold by the pallet full at 56 to 70 bags to a pallet...

i just wanna find inexpensive pins that won't break off... we'd much rather
they wear down as they certainly will... it only takes a few months for them to
wear down from ~12 inches to ~4 inches or so... at that time, we have to open
the mixer, shovel out all the material that's packed in it and then put in new
pins...

ontopicizer: brewex - comes directly from Anheuser-Busch's brewery... it is the
"sludge" from the bottom of the vats... lots of carbs, proteins, and sugars...
grasses and gardens love it ;)  it has a varity of smells most with a spiritual
alcohol vapour that can take your breath at times... i've smelled "burnt",
molasses, and have recently smelled "brown sugar" as well as something faintly
chocolaty... this tell me that we're not getting the same beer sludge all the
time ;)

so, with the above in mind... time to search for a recipe...

perhaps this one is satisfactory??

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Steamed American Indian Pudding
 Categories: Desserts
      Yield: 6 Servings
 
   0.25 lb Beef suet
           Small piece stick cinnamon
           Grated rind of one lemon
   1.00 pt Indian meal
   1.00 pt Milk
   3.00    Eggs
   0.25 pt Molasses
 
  Chop suet very fine and mix with Indian meal.  Put cinnamon in the
  milk; scald in a farina boiler.  Strain while mixture is hot and
  gradually stir in Indian meal and suet. Add molasses, cover mixture,
  and let stand overnight. In the morning, beat the eggs until light;
  stir them into the pudding; then turn into a greased mold or well -
  floured pudding bag, leaving plenty of room for it to swell. If
  mixture is in a mold, cover it; if in a bag, secure it well at the
  tying place lest the water get in. Put covered mixture into a pot of
  boiling water and boil continuously for five hours.  Replenish the
  water as it evaporates with boiling water. When ready to serve,
  remove the pudding carefully from the mold or bag, and serve
  immediately with wine sauce.
  
  From: Recipes and Remembrances, U.S. Army War College, 1980 Shared
  By: Pat Stockett
 
MMMMM

)\/(ark 

 * Origin:  (1:3634/12)