Text 9532, 81 rader
Skriven 2008-06-25 08:58:43 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: ENERGY EFFICIENCY 80625
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> As I recall you
 GJ> saying you have to add heat to the reticulated city water supply to
 GJ> keep it fluid, is there sufficient mine water of suitable quality to
 GJ> use that as a source of potable water?
 JW> The water treatment plant and the mine are on opposite sides of the
 JW> city.

 GJ> using a counter-flow heat exchanger to use sewage
 GJ> heat to warm the reticulated water supply.
 JW> 
 JW> Again the two facilities are far apart. Otherwise, why not?

I presume you get your potable water from deep in your lake, where some
liquid remains even at the coldest times, but what do you do with your
steaming hot sewage?  The treated solids could be used for compost to
build up your rocks into soil for your future grape vines.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Port-Roasted Grapes on Blue Cheese Toasts
 Categories: Cheese
      Yield: 4 Servings
 
      1 c  Seedless red grapes
      2 tb Port
      1 ts Sugar
      3 oz Creamy blue cheese, such as
           Point Reyes Original Blue or
           Bel Gioioso Gorgonzola
      3 tb Mascarpone cheese (or cream
           Cheese)
 12 1/4    -inch-thick slices walnut
           Bread, toasted
 
  "Taste isn't the only important thing when it comes to good food;
  texture matters too. As creamy as the blue cheese might be, the
  addition of mascarpone really smooths out the mixture to give it a
  lovely mouthfeel. Not to be overlooked, though, the flavor of
  mascarpone, while mild, serves an important purpose here because it
  cuts the sharpness and saltiness of the blue cheese.
  
  "This not only makes for a nice after-dinner cheese plate and segue
  into dessert, but it also turns it into an ideal companion for the
  roasted grapes. Although you can use any type of hearty bread you
  wish, walnut bread really gives this cheese plate a nice rustic
  element.
  
  "Perfect Pairs: Since there is port in this dish, and since that is a
  classic match for blue cheese, the obvious wine choice here is port.
  If you're not a port fan, select a late-harvest Zinfandel, which you
  can also use to roast the grapes."
  
  ~- Excerpted from the Cheese Plates chapter
  
  1. Preheat the oven to 400 degrees. In a small pan, mix together the
  grapes, port and sugar. Roast, shaking the pan occasionally, until the
  grapes begin to soften and the skins start to shrivel but the grapes
  are still partially holding their shape, 25 to 30 minutes. Remove
  them from the oven and let cool.
  
  2. In a small bowl, beat together the blue cheese and mascarpone.
  
  3. To assemble, spread about 2 teaspoons of the cheese mixture evenly
  over each toasted bread slice. Place 3 slices, touching, in the
  center of a plate and top with a spoonful of roasted grapes, being
  sure to include a little bit of syrup from the pan in each serving.
  
  Per serving: 363 calories, 12 g protein, 49 g carbohydrates, 13 g
  fat, 30 mg cholesterol, 772 mg sodium, 3 g fiber. Calories from fat:
  33 percent. From: Mendi <mendi@earthling.Net>     Date: Mon, 23 Jun
  2003 21:58:51 -0400
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)