Text 40643, 99 rader
Skriven 2010-08-02 15:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MINE SHAFT HEAT 00801
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> abandoned mine with a 7200 foot deep shaft
 JW> That shaft is around 50 C at the base.
 JW> $61M capital cost that would save 7M litres of fuel oil a year

 GJ> At $0.80 per litre

And our local cost is currently $0.90.

 GJ> if interest-free.
                   
And rates are low. There is federal money available for municipal
infrastructure improvement at 2.75%.

GJ>  As the cost of oil increases

And it will.

 GJ> From recent reading, in China, in cities north of the Qinling
 GJ> Mountains, heat is supplied publicly through a system that provides a
 GJ> fixed amount of heating between 15th November and 15th March.
 GJ> Individual house-holds cannot control their indoor temperatures.
   
It should be dead simple to add zone controls and thermostats to the
system.

 GJ> I saw large municiple incinerators in Poland, with asbestos insulated
 GJ> pipes running to residential blocks.

Fermenting sewage lagoons are another overlooked heat source.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Yellow Plum Clafoutis 
Categories: french, fruit, desserts
  Servings: 4

      3    eggs
      1 c  milk
      2 TB hazelnut oil (or melted
           butter)
      1 TB brandy
      1 ts almond extract
    1/2 ts vanilla extract
    1/2 c  + 1 tbsp sugar, divided
    1/4 c  flour
     10 sm yellow plums

Besides the usual cherries, a delicious clafoutis can also be made
with plums, blueberries or raspberries... or apricots... or
peaches... or... well... you get the picture. Basically, as long as
it's in season and it's a fruit of some sort, it's fair game.

(And yes, I know that if we want to get all technical about it, only
the cherry-based dessert is truly a "clafoutis", while its
non-cherry brethren should be referred to as "flaugnardes". However,
since I've yet to meet a non-francophone who can wrap their tongue
around "flaugnarde", I'm going to completely ignore the proper
taxonomy and call it a clafoutis anyways. So there.)

Because yellow plums have a tendency to be quite tart even when
fully ripe, I've boosted the sweetness of the batter to compensate,
and also add a dusting of icing sugar to finish it off. The end
result is a fluffy sweet (but not too sweet) batter dotted with
astringently tart plums, with neither one dominating over the other.

I've made a few other changes to the usual recipe, because I wanted
to capitalize on the fact that plums play along so well with nutty
flavours - for one, I added a generous dose of almond extract to
accompany the usual vanilla, and also switched out the melted butter
for roasted hazelnut oil to add another layer of nutty flavour.

Preheat oven to 375F. Lightly butter a 9" deep-dish pie plate or an
8x8 baking dish, then dust bottom with 1 tbsp sugar. In a large
mixing bowl, whisk together eggs, milk, hazelnut oil, brandy, almond
extract and vanilla extract. Add flour and remaining 1/2 cup sugar,
and beat until smooth and lump-free. Halve and pit the plums, and
arrange them onto the prepared baking dish, cut side down. Pour in
the batter, doing your best to avoid disturbing the arranged fruit.
Bake clafouti in preheated oven for 35-40 minutes, or until the
batter is set around the edges and just slightly wobbly in the
middle. Let cool for 10-15 minutes, then serve warm with a light
dusting of icing sugar.

  From: Isabelle Boucher 

MMMMM-------------------------------------------------

Cheers

YK Jim


... Coors Commercials: Are they selling beer, or prostitutes?

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