Text 5827, 112 rader
Skriven 2008-04-22 09:02:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Corn Prices
===================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 DS> I ended up not buying the Hunt's after all, because there was a smaller
 DS> brand - "California Natural" or some similar dumbass "green" name on
 DS> them - for 20 cents cheaper a can.  They were, BTW, quite excellent.

 DS> Either corn is getting so expensive that agribusiness is pricing
 DS> themselves out of the market, or some companies are finally getting
 DS> the message that lots of us out here in Shopperland don't want HFCS,
 DS> but I've been seeing more and more products that have sugar in them
 DS> instead of corn syrup.

It all relates to the bottom-line. Big bidness is buying up food stocks for
biofuel production ... because that requires the least investment in
infrastructure. That drives the price of food stuffs through the roof. And
raises the cost of the base stocks to make the biofuel in a never-ending
spiral. But, the short-sighted bean counters made their projections for THIS
QUARTER'S BOTTOM LINE ... and the hell with the future.

There is one company that I know of which is setting up to make ethanol using
other biomass than corn - once their plant is in place and the supply pipeline
filled they project being able to turn out fuel alcohol for about U$1.20/gal.
Less than the current (heavily subsidised) usage of corn to produce fuel.

Of course they may wind up competing with your wood pellet producers and drive
the cost of heating your home up a bit - their main feedstock is sawdust and
bark and offcuts from wood production.

There is supposed to be another outfit setting up to process rape seed (not the
specially developed canola stock rape see) for oil to make bio-diesel in lieu
of soybeans ... thereby relieving pressure on world wide tofu production. I
have little information on that one, however.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mageritsa (Easter Lamb Soup)
 Categories: Greek, Soups, Lamb/mutton, Offal
      Yield: 8 servings
 
           Intestines, heart, lungs,
           & liver of 1 lamb
      1    Lamb's feet and tripe; opt
      1    Lamb's head (opt)
           Salt
      2    Lemons; juice only
      1 sm Bunch scallions; chopped
    2/3 c  Chopped fresh parsley
    1/2 c  Chopped fresh dill
    1/4 c  Chopped celery leaves
      6 tb Raw long-grain white rice
    1/2 ts Aniseed (opt)
           Fresh ground pepper
      3    Whole eggs
 
  Note: If using the lamb's head, wash it, then soak it in cold water
  for 3 hours. Drain. Cut the head in half, using a sharp knife, and
  tie with a clean string.
  
  If using the lamb's feet and tripe, prepare as follows: If tripe is
  not parially cooked, cut open with a sharp knife and clean the inside
  thoroughly under running water. Put in a pan with cold salted water to
  cover and soak for 30 minutes, then drain and wash with cold water.
  Cut into small pieces and put in a large soup pot with the lamb's
  feet. cover with cold water, and simmer until tender, adding salt to
  taste during the last minutes of cooking. Cube the tripe, remove the
  meat of the feet from the bones, and add to the mageritsa at the same
  time as the cut-up intestines, adjusting the liquid by adding more
  water.
  
  Clean the intestines thoroughly by turning them inside out, using a
  long skewer or stick (this turning will be quicker if the intestines
  are first cut into 2-foot lengths), then wash under cold running
  water until clean. Rub the intestines with salt and the juice of 1/2
  lemon, rinse again in cold water and drain. Braid the intestines or
  tie the ends together with clean string. Put in a large soup pot with
  the lamb's head, if using, and cove with cold water. Bring to a boil,
  then lower the heat, skim, and simmer for 30 minutes. Remove the
  intestines, drain them, and cut into 1/4 inch pieces with the
  scissors and set aside to add to the soup later. (Use the remaining
  portion of the head for another dish.)
  
  Bring the soup stock to a boil and add the scallions, parsley, dill,
  and celery leaves. Cut the heart, lungs, and liver into small
  bite-sized cubes, and add them to the soup, and simmer for 15
  minutes. Add the rice, cut-up intestines, aniseed, salt and pepper to
  taste and continue simmering until the rice is tender, approximately
  15 minutes, adding more water as needed and the brains during the
  last few minutes of cooking.
  
  Half an hour before serving, bring the soup to a boil, then remove
  from the heat and prepare the avgolemono: Beat the eggs for 2
  minutes. Continue to beat, gradually add the remaining lemon juice.
  Then 1 to 2 cups of the hot soup by droplets, beating steadily, until
  all has been added. Add the avgolemono to the soup.  Stir over
  minimum heat until thickened.  Serve warm but avoid boiling the soup
  after adding the avgolemono.
  
  A richer Mageritsa can be made by sauteing the scallions in 3
  tablespoons butter or oil before adding to the soup.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

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