Text 17858, 98 rader
Skriven 2007-07-11 06:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av IAN HOARE
Ärende: NASTY zona FINGS 807
============================
 IH> I forget who it was who said that the only intelligence chickens
 IH> displayed was when cooked.
 IH> it couldn't. Bother.
 
Too bad - that would have been quotable.

 ML> A swimming pool is a conspicuous use of water, but it's not
 ML> necessarily the most heinous. I'd say that Los Angeles proper
 ML> and its general nastiness and uselessness has a lot more to
 ML> answer for than do a few artificial ponds.

A big Hollywood-style swimming pool will hold maybe 30000 gallons,
twice that tops, but it'll also have purifying systems so that it
will not have to be drained and refilled that frequently. I don't
know what the evaporation factor would be, but it couldn't be
much more than a few gallons a day, could it?

 IH> I heard a couple of years ago that the city of Tucson used a million
 IH> gallons a day for each of the golf courses, to keep the greens in good
 IH> condition. In the middle of a desert, where the water table is falling
 IH> at some astonishingly alarming rate. Now that's what _I_ call dumb.

Let's see. A million gallons is 3 acre-feet, approximately. A golf
course has (I cobbled this estimate from various articles about
designing courses) maybe 50, call it 48 for convenience, acres of
green and fairway. So that means that the equivalent of 3/4" of rain
is being used daily, which is quite a lot. But the evaporation factor
also must be enormous given the large surface area, so those numbers
sound reasonably plausible; considering how many golf courses there
are, that's a huge expenditure. Bear in mind two things - the decision
to use the resource in that way is an economic one, and the amount of
return generated by the golf courses must be commensurate with the
perceived costs (of course, this consumer-oriented economic system
doesn't take full account of underlying social, environmental, or
renewal factors, treating the cost of raw materials and energy as
essentially zero). Also, water from recycled sewage may be used for
golf courses, though its use in the drinking supply is still unpopular.

I did some poking around and found this at the University of Arizona's
water conservation program; if my in-my-head maths are correct the
implication is that each golf course now uses a bit less than half a
million gallons a day: (1.7e4 acre-feet x 3.26e5 gallons)/(365x35) -
the following quotes are from

http://ag.arizona.edu/AZWATER/publications/sustainability/report_html/

Golf Course Water Use

Tucson and Pima County have ordinances requiring the use of CAP or
effluent for new golf courses where feasible. [CAP means Central
Arizona Project water, i.e., diversion from the Colorado River -
not such a great thing, but interestingly, Arizonans have been
resistant to use of it, preferring groundwater, which, as you imply,
is pretty alarming; Los Angeles, which gets its tentacles on much
of its supply from similar riverine sources, has no such qualms.]
...
The 35 golf courses in the area account for about ten percent of
municipal water use in TAMA. The total amount of water used on 
TAMA golf courses has increased from 11,700 acre-feet in 1985 to
17,000 acre-feet in 1997 [an acre-foot is about 326000 gallons]

[10% is a lot!]

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: BARBECUED OCTOPUS SALAD
Categories: Starters, Appetisers, Seafood
  Servings: 4

      1 kg F- octopus, baby; trim
      2    Garlic cloves; crush
      1 ts Ginger- green; grated
    1/4 c  Oyster sauce
    1/2 ts Sesame oil
    1/2 ts Sp- chilli flakes
      2    Tomatoes- vine-ripe; slice
      1    Cucumber- lesbian; sl thin
      1 c  H- Thai basil leaves
      1 c  H- basil leaves
    1/4 c  Onions- spring; chopped
      1    Lemons; halved

Place the octopus, garlic, ginger, oyster sauce, sesame oil &
chilli flakes in a bowl & toss to combine. Set aside to
marinade.

Preheat char-grill or barbeque to high. Cook the marinated
octopus for 3 to 4 minutes each side, or till cooked through.
Place the tomatoes, cucumber, basil leaves, green onions &
octopus in a bowl & toss to combine. Squeeze over the lemon
juice to serve.

From: THE SUNDAY MAIL, HOME [COOKING WITH DONNA HAY], 5 FEBRUARY 2006
By: DONNA HAY
Typed by: KEVIN JCJD SYMONS
MMMMM
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