Text 23808, 141 rader
Skriven 2009-05-05 06:39:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: CATALYTIC CONVERSIONS
=============================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> As they run at a high temperature there have been cases of
 GJ> them starting bush-fires, igniting dry grass when driving across
 GJ> paddocks.

 DD> I find that a stretch. Even a pace similar to a brisk walk there would
 DD> be some cooling due to air flow and a lack of time-in-contact with the
 DD> dry grass. Perhaps when the vehicle stopped to allow someone out to
 DD> lower the bars on a gate, or something similar. I seriously doubt grass
 DD> fires started by a moving vehicle not spewing active flame. Even in
 DD> your current drought conditions.

 DD> And certainly not if the designed heat shield(s) were intact.

 GJ> The coroner's finding of the cause of last year's fatal fires on Eyre
 GJ> Peninsular was that a farm vehicle which was frequently driven in
 GJ> grassy areas collected dry grass which packed into the space between
 GJ> the converter and the heat shield.  That insulated the converter,
 GJ> which consequently became hot enough to ignite the dry grass, which
 GJ> then dropped, burning, into the paddock on a day of extreme bushfire
 GJ> conditions.  I think 4 people died.  That was proven, and there have
 GJ> been other cases where the same mechanism has been considered likely.

As I said above "fires started by a moving vehicle not spewing active flame".
Dropping burning grass is "spewing active flame".   Bv)=

We have had some cases of young people locating a Firestone lane spot from
hich
to watch the local "submarine races" finding that the catalytic converter of
their low slung car has set the dry grass alight - making things hotter
underneath the car than inside. But, such cases are fairly rare. And the car(s)
are not moving ... well, not moving forward, anyway.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aromatic Couscous With Duck & Pomegranate-Wine Sauce
 Categories: Pasta, Poultry, Fruit, Wine
      Yield: 4 servings
 
MMMMM-------------------------WINE SAUCE------------------------------
      1 c  Fruity red wine
           3" piece fresh rosemary
      1    Bay leaf
      1 lg Clove garlic; peeled,
           - smashed
    1/4 c  Pomegranate concentrate *
           Sherry vinegar as needed

MMMMM----------------------------DUCK---------------------------------
      3    Confit duck leg-thighs *

MMMMM--------------------------COUSCOUS-------------------------------
    3/4 c  Hot water
    3/4 c  Chicken vegetable broth
    1/2 ts Ground cumin
    1/2 ts Ground cinnamon
    1/2 ts Ground coriander
      1 tb Extra virgin olive oil
    1/2 c  Chopped yellow onion
      1 ts Minced garlic
      8 oz Couscous
      2 tb Currants
      2 tb Fine chopped dried
           - cranberries; unsweetened
           Kosher salt & pepper
      1 oz Pine nuts; toasted in a
           - sm dry skillet over medium
           - low heat - stir or toss
           - frequently until golden
           - and aromatic
           Chopped parsley; garnish
 
  This dish can serve more people as a first course if served with
  lightly dressed salad greens. For a meatless option, substitute
  sauteed mushrooms for the duck.
  
  For the sauce: Place the wine, rosemary, bay leaf and garlic in a
  small saucepan over medium heat. Bring to a hard simmer, taste
  intermittently, remove and discard rosemary, bay leaf and garlic in
  turn when the wine is gently perfumed and before the aromas and
  flavors become too strong. This should take about 15 minutes, but
  start checking after 10 minutes. When the volume has reduced by about
  half, add the pomegranate concentrate; reduce by half again until
  total volume is approximately 1/4 to 1/3 cup. The sauce can be made
  up to a day ahead. Because the acidity of wines vary, taste the wine
  and sauce before serving, then add a touch of sherry vinegar if
  needed to balance the pomegranate's fruitiness.
  
  For the duck: Heat duck legs enough so fat can be drained off and skin
  removed. Cut or shred into small, longish pieces and set aside. Duck
  can be prepared earlier in the day and kept refrigerated, but rewarm
  before serving.
  
  For the couscous: Combine the hot water and broth in a small pot,
  cover and bring to a simmer. Add the cumin, cinnamon and coriander to
  a separate medium-size pan (nonstick preferred) over medium-low heat;
  stir frequently to toast spices gently until aromatic. Add olive oil
  and onion to the spices, cooking until onion starts to become
  translucent. Add the garlic. Combine the couscous all at once with
  the onion-spice mixture with a quick stir before adding all but 1/4
  of the hot water and broth. Add the currants and cranberries; season
  to taste with salt and pepper. Give a quick stir, remove pan from
  heat and cover. Rest for at least 5 minutes before uncovering and
  fluffing with a fork; if necessary, add enough reserved hot liquid
  until couscous is tender and moist but still fluffy. Re-cover pot and
  set aside until ready to serve. Couscous can be reheated, though more
  moisture may be needed. Just before serving, stir in the toasted pine
  nuts.
  
  To assemble: Portion couscous onto warm plates, top with duck and
  garnish with optional parsley. Spoon the warm sauce over, or
  alternatively around, the duck and couscous.
  
  Serves 4-5
  
  Note: Pomegranate concentrate can be found in specialty stores or in
  the international, juice or honey/syrup section of larger grocery
  stores. Duck leg cooked and stored in its own fat is also known as
  confit. Brands like Grimaud Farms (grimaud.com) and Maple Leaf Farms
  (mapleleaffarms.com) are usually prepackaged, vacuum-wrapped and
  available in the meat section of some stores.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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