Text 6022, 76 rader
Skriven 2008-04-25 08:25:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Corn Prices
=======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

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

 DS> It's a big market out there, and if the wood-waste-ethanol people
 DS> go into full swing, it might even _lower_ the price of the pellets
 DS> I buy.

 DS> Ethanol can be made from any type of sawdust, bark, and offcuts.
 DS> There is more softwood production than there is hardwood, so if
 DS> the ethanol producers use the softwood waste to make their alky,
 DS> and the pellet makers continue to mill out premium pellets of
 DS> hardwood, the transportation cost for pellets goes down because
 DS> the price of diesel drops cos of all that cheaper wood ethanol...

As the company is in Georgia there is a good chance that they will be using
softwood (white pine) as feed stock. But, I fail to see where ethanol
production increases would have much of an effect on diesel prices. Rape seed
oil connverted to bio-fuel ... yeah. Even mixed with 10% ethanol for double
bio-fuel the ethanol component likely won't affect the final price.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant Stuffing
 Categories: Greek, Vegetarian
      Yield: 6 servings
 
      3 md Eggplants (1 lb ea.)
    1/4 c  Olive oil
    1/3 c  Chopped scallions
           -=OR=- Shallots
      1 cl Garlic; sliced (opt.)
    1/4 c  Chopped fresh parsley
      2 tb Chopped fresh fennel or dill
    1/2 ts Allspice; more if necessary
    1/4 c  Dry white wine
      2 tb Tomato paste
           -=MIXED WITH=-
    1/2 c  Water
           Salt & fresh ground pepper
    1/2 c  Bread crumbs
 
  Cut the eggplants in half lengthwise.  With a small knife, cut away
  the eggplant flesh from the skin without breaking the skin (if
  planning to stuff the shells, leave 1/4-inch of the flesh with the
  skin as a firm base) and set the shells aside.  Dice the eggplant
  flesh and push through the medium blade of a meat grinder as quickly
  as possible to avoid discoloration.  (Or the eggplant may be pureed
  in a blender or food processor.)
  
  Heat the oil in a frying pan and saute the scallions and garlic.  Add
  the parsley, fennel, allspice, wine, and the diluted tomato paste.
  Stir in the eggplant pulp, season with salt and pepper, and simmer
  for 20 minutes. Taste to adjust seasonings.  Add the bread crumbs to
  absorb excess liquid.
  
  Stuff the eggplant shells, if desired, and place in an oiled baking
  dish. Bake in a moderate oven (350 F) for 35 minutes.  Serve warm - or
  particularly good - cold.
  
  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
 

... "Bad movie? You're soaking in it..."
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