Text 24108, 77 rader
Skriven 2009-05-15 10:35:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: GAS RELATED 585 90515
=============================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > anti-pollution requirements in those parts of the World where they
 > are needed, except that they put up the price of cars sold in my part
 > of the World - windy, coastal, unpolluted Adelaide.

 BS> Yah...I understand completely.  Which is why it doesn't bother me when
 BS> the air pollution from Russia/Siberia blows across the Bering and into
 BS> Alaska.  Yes, it
 BS> does happen.  Your smog may blow out to sea, or overland, but it's
 BS> still there until leached out of the atmosphere somewhere.

It is very pleasing to see such people as you and Dave Dirty becoming
concerned about the world-wide atmosphere, but the original demands
for anti-pollution equipment resulted from the requirements set by the
managers of large, populous cities like London, New York, Tokyo and
Los Angeles, where pollution from carbon monoxide, sulphur compounds,
tetra-ethyl lead and nitrogen oxides was so concentrated that people
were sick and dying (like in Beijing, still).  Thanks to improvements
in engine design, fuel re-formulating (lead removal) and the catalytic
converters, those cities now have a greatly improved atmosphere.  The
main polluters in this part of the world are in Indonesia and
Malaysia, where forests are being burnt to make room for oil palm
plantations.  The smoke from Borneo regularly results in smog in
Singapore.  Probably much the same is happening in America in Brazil.

My own small contribution to cleaner air is to leave my 1992,
non-converting car in the garage most of the time, while I travel by
natural gas fuelled public buses, or walk.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old and Fresh Eggs
 Categories: Stephen, Dairy, Oriental
      Yield: 4 Servings
 
      2    Preserved eggs
      2    Fresh eggs
      1 tb Chicken stock
    1/8 ts (level) Salt
           Oil or fat
      2 ts Soy sauce
      2 ts Sesame oil
    1/2 ts (level) MSG
 
  This is another treatment of 1000 year eggs. It's a bit more complex
  than just eating them with a dip but is still simple and elegant. I'd
  consider the use of MSG optional but, authentic.
  
  The preservation of eggs by alkaline ash turns the white to brown and
  the yolk to green. This colour change is actually very beautiful.
  
  Gently crack the shells of the preserved eggs and remove the egg white
  (brown) carefully, reserving it. Mash the yolks and combine them with
  the fresh eggs, chicken stock and salt. Grease a bowl and pour in the
  egg mixture. Steam it for about 20 minutes. When cool, loosen the egg
  from the bowl, slice it in half and cut each half into thin slices.
  Chop the egg white (brown) very fine, and arrange the slices around
  it. Mix the soy sauce, sesame oil and MSG together, and carefully
  spoon this sauce over the slices only.
  
  The sauce will gradually seep into the egg.
  
  From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
  Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.
  
  Posted by Stephen Ceideburg September 7 1990.
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)