Text 16461, 115 rader
Skriven 2008-11-16 07:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Recycling
=================
-=> Michael Loo wrote to Dave Drum <=-

 ML> So did the guy expect you to accept his generous offer? And do
 ML> the plastic tanks recycle?
 ML> ...
 DD> The plastic tanks probably could be recycled ... most plastics can be.
 DD> But, at what cost?

 ML> Any greater than that of recycling anything else? If not,
 ML> why not do it?

Many times that is the rub - the cost of recycling is greater than the recovery
amount. Back when I was in the satellite bidness we had a huge number of
PrimeStar satellite receivers ... chock full of stuff we thought should be
recycled. Not to mention even giving it to a recycler would save us the
landfill fees.    Bv)=

Both recyclers we tried came and took samples to check out. And both reported
back that after breaking down the receivers into recycleable components and
selling the pieces down the line - they would suffer a net loss on the things.
And "I'm sorry, I'm just not into losing money at this business."

So, we had to hire a big roll-back dumpster, pay to have the stuff dumped in a
special landfill for electronics, etc.

 DD> I trimmed out the eyes for steaks (still a good sized chunk of meat)
 DD> and then cut the rest of the 1" thick slices into 1" cubes for future
 DD> reference. Hopefully I remember what is in that package before it is
 DD> irretreivably freezer
 DD> burned.

 ML> One of the risks of extreme bargain hunting, I guess, is of
 ML> finding a shapeless lump of unidentifiable organic matter in
 ML> the back of the freezer many moons after its deposit. The
 ML> solution, of course, is to eat more.

Yeah, I know. I found a package of venison chops in the corner of the freezer
yesterday. After thawing the four chops and stripping the meat from the BIG
bones (spinal tap stuff) it is on its way to being venison stew in my baby
crockpot. All the usual ... meat, a big russet diced up, handful of "baby"
carrots, my last onion (which was on its last leg), some celery, a package of
onion soup mix over and a tablespoon of cracked black peppercorns.

Ought to be wonderful by the time I get home this evening.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fastest-Ever Enchiladas
 Categories: Tex-mex, Poultry, Sauces, Citrus
      Yield: 6 servings
 
MMMMM---------------------------SALSA--------------------------------
     14 oz Can diced tomatoes with
           - chilies; drained
      2    Scallions; light green and
           - white parts only, fine
           - chopped
      1    Jalapeno; seeded, deveined,
           - fine chopped
    1/2 c  Fine chopped cilantro
           - leaves
      1    Lime; juiced
        pn Salt

MMMMM-------------------------ENCHILADAS------------------------------
      1    Rotisserie chicken;
           - shredded
      2 c  Grated Cheddar
      1 c  Sour cream
    1/2 sm Red onion; fine chopped
           Salt & fresh ground pepper
      6    (8") flour tortillas
 
  Recipe courtesy Ingrid Hoffman, 2008
   
  To prepare the salsa: Combine the tomatoes, scallions,
  jalapeno, cilantro, and lime juice in a mixing bowl. Add
  a healthy pinch of salt and set aside at room temp until
  ready to cook the enchiladas.
  
  Preheat your oven to 350 degrees F. Spray a 9 by 13-inch
  baking dish with nonstick cooking spray.
  
  To prepare the enchiladas: Place the shredded chicken in a
  large bowl. Add half of the grated cheese, sour cream, and
  onion; season with salt and pepper. Mix well to combine.
  
  Place the tortillas on your work surface. Spoon about 1 cup
  of the chicken mixture across the center of each tortilla.
  Roll them up to close and place, seam side down, in the
  prepared baking dish. Pour the salsa over the tortillas.
  Cover with aluminum foil and bake until heated through,
  about 40 minutes.
  
  Remove the foil and sprinkle the enchiladas with the
  remaining 1 cup of grated cheese. Return the baking dish
  to the oven until the cheese is melted and edges of the
  tortillas are just beginning to get crisp, 5 to 8 mins.
  
  Serve hot.
  
  Yield: 6 servings
  
  Episode#: IY0213
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "All in all, it's just another brick in the wall." -- Pink Floyd
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