Text 12936, 114 rader
Skriven 2008-08-28 23:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: OT - OIL part 2
===========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Is oil railed from there, or refined on site?

On site as it is too viscous to flow unless at least partially
cracked (refined).

80% of the Alberta tar sands are too far below the surface to
use open-pit mining. Several in-situ techniques have been developed
to extract this oil.

Cold flow: if the oil fluid enough it is simply pumped out of the
sands. This is done at Cold Lake where I used to live. It is very
cheap and clean but only 5%-10% of the oil in place is recovered.

Steam injection: steam is injected into a well at 300 C for weeks or
months; then the well is allowed to sit for days to weeks to allow
heat to soak into the formation; and then the hot oil is pumped out
of the well for a period of weeks or months. Once the production
rate falls off, the well is put through another cycle of injection,
soak and production which is repeated until the cost of steam
becomes higher than oil revenue. Recovery factors are around 20 to
25% but costs of producing steam is high.

Steam Assisted Gravity Drainage: 2 horizontal wells are drilled, one
at the bottom of the oil sand formation and another about 5 metres
above it. These wells are drilled in groups from central pads and
extend for miles radiating in all directions. Steam is injected into
the upper wells, the heat melts the bitumen, which allows it to flow
into the lower wells, from where it is pumped to the surface. This
is a major breakthrough that recovers up to 60% of the oil in place
and increased our recoverable reserves so that we are now in second
place in world oil reserves after Saudi Arabia.

Vapor Extraction Process: similar to SAGD above but hydrocarbon
solvents are injected into the upper well to dilute the bitumen and
allow it to flow into the lower well. It has the advantage of much
better energy efficiency than steam injection and it does some
partial upgrading of bitumen to oil right in the formation. It is
very experimental.

There is a very new and experimental method that combines a vertical
air well with a horizontal production well. The process ignites oil
in the reservoir and creates a vertical wall of fire up the well
which heats up the remaining oil so that it flows into the
production well. Mad Scientist stuff!


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

     Title: Rabbit Black Gravy With Dumplings
Categories: Czech, Rabbit, Chicken, Dumplings
  Servings: 4

  2 1/2 lb Rabbit; cut in serving
           pieces
      1 sm onion
      2    bay leaves
      4    Allspice; whole
      4    Cloves; whole
      1 TB salt
    1/4 c  vinegar
    1/2 c  dried prunes; pitted
    1/2 c  Raisins; dark preferred
    1/4 c  brown sugar
    1/2 c  flour
    1/4 c  shortening

Place rabbit in cool water to cover; bring to boiling. Add onion,
bay leaves, allspice, cloves, salt and vinegar. Cook until almost
done; add prunes, raisins and brown sugar. Cook flour with
shortening until light brown; thin with boiling water. Add to rabbit
to thicken.

Dumplings:
1 egg
1 tsp. salt
2 1/2 cups sifted flour
1 tsp. (heaping) baking powder

Blend egg, 1 cup cold water and salt; add flour and baking powder.
Mix quickly; knead lightly. Cut into 8 pieces; roll into balls. Let
stand 1 to 2 minutes. Drop into large kettle of boiling water; boil,
covered, 10 to 12 minutes. Remove immediately; split open with 2
forks. Serve rabbit black gravy over dumplings.

You can substitute skinned, boned chicken in place of the rabbit
meat.

Source: Federated Women's Clubs Cookbook

NOTES: This dish has become a family favorite, using either domestic
rabbit meat or lean chicken. Adding potatoes and carrots and a bit
of thickening turns this into a fine stew. -LKS

MC formatted by Lorraine S. and posted to UniquelyMasterCook list at 
yahoogroups.com Feb.2002

Recipe By: Mrs. Frank V. Hamouz, Czech Culture Club, Milligan, Nebraska

  From: Carol Penner To: Game-Meat-Recipe
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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