Text 23705, 81 rader
Skriven 2009-04-30 05:55:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: CATALYTIC CONVERSIONS
=============================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> Given the high price of platinum (U$1100/oz) and the low prices paid
 DD> for individual catalytic convertors at the scrap merchant (U$5/ea) one
 DD> may infer the quantity of recoverable metals and the difficulty of that
 DD> recovery.

 GJ> How much does a new, replacement converter cost?

Price range at my place (Auto Zone) runs from U$65 to U$250. Scrap yards pay
the same rate (U$5) for the replaced U$65 converter as for the replaced U$250
item.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli Orecchiette With Tomatoes & Olives
 Categories: Pasta, Vegetables, Chilies, Cheese
      Yield: 4 servings
 
    1/2    Onion; diced
      2 tb Extra virgin olive oil +
           - more to drizzle
      3 cl Garlic; minced
     14 oz Can diced tomatoes; drained
    1/2 bn Broccoli; stem on
     12 oz Orecchiette pasta *
    1/2 c  Pitted black olives; sliced
           Salt and hot red pepper
           - flakes
    1/4 c  Shaved or grated Parmesan
           - cheese *
 
  This recipe was inspired by one my mom gave me that uses sun-dried
  tomatoes, which are great, too, though they need to be soaked and cut
  into thin strips. It helps to have a spider, a large mesh scoop, to
  scoop the broccoli out of the water. Save time by buying pitted
  olives, available in many olive bars or in jars.
  
  Place a large pot of well-salted water over high heat, cover and bring
  to a boil.
  
  Place the onion and olive oil in a saute pan and saute over medium-low
  until tender, 8-10 minutes. Stir in the garlic, cooking until
  fragrant, about 1 minute, then add the tomatoes. Bring to a simmer
  and cook, stirring occasionally, while you prepare the broccoli.
  
  Remove the stems from the broccoli. Peel well or trim the fibrous skin
  off with a large knife, then chop the stems and florets into 1/2-inch
  pieces. Blanch in the boiling water for about 2 minutes, then remove
  with a spider. Remove and set aside 1/2 cup of the broccoli-cooking
  water. Return the water in the pot to a boil and immediately add the
  pasta. Cook according to package instructions.
  
  Stir the broccoli into the pasta sauce along with the reserved 1/2 cup
  water. Continue to simmer the sauce over low heat. To maintain its
  color, stir the broccoli often and don't cover.
  
  When the pasta is done, drain, reserving another 1/2 cup of the cooking
  water. Stir the pasta into the sauce with the olives. If it needs more
  moisture, add the water and stir over low heat. Season to taste with
  salt and hot red pepper flakes, and drizzle with olive oil.
  
  Serve immediately in shallow bowls. Top with the Parmesan.
  
  Serves 4
  
  Note: Orecchiette is a round, cup-shaped pasta. Fusilli or penne
  rigate pasta work well, too. Use a vegetable peeler to shave a chunk
  of Parmesan cheese into long, thin strips or shards.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 14 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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