Text 36831, 61 rader
Skriven 2010-04-16 10:50:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HUMMEROUS 63  00416
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> The local Coopers Brewery uses methane fired boilers for process steam
 GJ> and in its generators.  The methane is piped in from an old garbage
 GJ> tip which has been sealed by covering it with clay.  All very
 GJ> environmentally friendly.

 ML> Makes sense to me. How long is that resource supposed to last?

The present methane producing field should go for 10 years, then the
pipes get pulled up and moved along to the next clay-capped area.
That garbage dump has been used for most of the northern suburbs of
Adelaide for the last 50 years, so it should produce quite a lot of
methane before becoming exhausted.  As methane is about 50 times worse
than CO2 as a greenhouse gas, and would enter the atmosphere if not
burnt, that is an additional saving.  When the methane supply peters
out, Coopers Brewery can switch over to natural gas, which is cheap
and readily available, and used throughout Adelaide for heating and
fuelling buses.

Broad beans have come into season here, so yesterday I enjoyed some,
simply simmered for a few minutes with a tiny amount of water, butter
and oyster sauce.  My favourite bean.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broad Beans with Dill
 Categories: Fat ladies, Vegetables
      Yield: 1 Servings
 
    900 g  Young fresh broad beans, in
           Their pods
    150 ml Olive oil
      2    Onions, chopped
      2    Cloves garlic, peeled and
           Finely chopped
      2 T  Lemon juice
           Salt
      2 t  Sugar
    300 ml Boiling water
      2 T  Dill, freshly chopped
    300 ml Greek yoghurt
 
  Wash the beans, top, tail and string them where necessary. Heat the
  oil in a large, heavy, lidded pan. Saute the onions and garlic to
  soften. Reduce heat, add the beans in their pods and the lemon juice
  and season with salt and sugar. Stir, and stew gently for 15 minutes
  stirring occasionally. Add water and half the dill, adjust to a
  gentle simmer and cook for 1 hour until the pods are very tender.
  Leave to cool. Pour the lot into a dish with rest of the dill. Serve
  with the yoghurt and hot pita bread. This dish improves with keeping.
  
  Source: "Two Fat Ladies", SHOW #FL1CO1 BENEDICTINE NUNS
 
MMMMM
 

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