Text 2680, 114 rader
Skriven 2010-10-12 05:10:00 av Dave Drum (46548.cooking)
   Kommentar till text 2661 av Stephen Haffly (1:396/45.27)
Ärende: Fuel Cost
=================
-=> Stephen Haffly wrote to Dave Drum <=-

 SH> However, if the Peak Oil theories are correct, then the cost of
 SH> drilling will keep growing higher and alternatives will become more
 SH> attractive.

 DD> As we write alternatives are being developed and refined that won't
 DD> tap the food supply to provide vehicle fuels. But, as you point out,
 DD> it is currently le$$ expen$ive to use what comes out of the ground -
 DD> among other reasons, because the infra-structure is already in place.
 DD> Human nature's resistance to new ideas also plays into that.

 SH> Plus, the desire to make as much as possible with the least expenditure
 SH> figures in too. The current infrastructure rules out ethanol as a
 SH> practical alternative fuel. It can't be pumped through pipelines, and
 SH> must be transported via truck or train car due to its corrosiveness.
 SH> What also seems to be promising is the use of algae as a source of
 SH> biomass for fuel.

Well, the non-pipeline-ability of ethanol rules out its practicality under
current infrastructure. But, alcohol stills are *very* easy to set up almost
anywhere. That could shorten the supply lines to less than what is currently
the truck-it-from-the-central-fuel-dock system. I see a lot of petroleum
tankers on the roads I drive - delivering conventional fossil fuels to local
sales points.
 
 DD> I was referring to "fossil" fuels. but, you are correct. Bio fuels are
 DD> going to be "somewhat" of a salvation of our current overly mobile
 DD> lifestyles. Back in the day - when only long-haired hippie freaks knew
 DD> or cared about such a couple of Mother Earth News contributors made a
 DD> trip from North Carolina to California in a diesel VW Rabbit using old
 DD> McDonald's French Fry oil.

 SH> Actually, the implication was that if it takes such a short time to
 SH> convert from biomass to fuel, then we needn't assume that it took an
 SH> extremely long time for the "fossil" fuels to form.

Fuel is only *one* component of fossil crude. Two very important things right
off the top of my head that come from the lower end of the oil-to-fuel cycle
are asphalt/tar for making roofing and roads. Especially roads ... the majority
of roads in America are some form of tarred MacAdam (tarmac) surface. Of course
this is due to the lower cost of tarmac over white-topping (concrete).
 
 SH> I remember reading about that VW Rabbit trip.  IIRC, the one remark was
 SH> that the exhaust smelled like a deep fryer.  I know that would be a lot
 SH> more pleasant than the current diesel exhaust from some of the trucks I
 SH> have been behind which were overdue for some maintenance work and were
 SH> spewing clouds of black smoke as they lumbered down the highway.

 SH> We used to subscribe to Mother Earth News, and have had a desire to
 SH> live responsibly (but not worshipping nature like some of the extreme
 SH> environmentalists seem to do). We got some good ideas from them and
 SH> from Organic Gardening and Farming years ago that we still use today
 SH> (such as milling our own flour and dehydrating food). I still grab the
 SH> "Stocking Up" (1977 edition) book for use. I had to repair it since the
 SH> glue binding had deteriorated too badly for all but occasional use.  I
 SH> used Liquid Fusion Clear Urethane Glue to repair the binding, and it
 SH> seems to be holding up well now. Time will tell though. I had read that
 SH> the urethane glues were good for glue binding as they do not become
 SH> brittle with age.

About as I treated it. Much good information in there. So long as one didn't
dive off the deep end. Also in the Foxfire series of books published in the
Carolinas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Insalata di Carote Crude
 Categories: Salads, Vegetables, Nuts, Breads
      Yield: 3 servings

           Carrots
           Walnut meats
           Garlic
           Bread
           Vinegar
           Salt

  This raw carrot salad recipe is unusual for Italy: though
  carrots are extremely common in Italy they are often
  considered an herb to be used to provide flavor to a cooked
  dish, and only occasionally appear in salads. Even rarer is
  their appearance as the main ingredient of a salad. The
  recipe is from Serravezza, a town on the Versilian coastal
  plain to the west of Lucca.

  Select fleshy carrots whose centers haven't gone to wood,
  and grate them on a stainless steel grater, lest they
  discolor. When you are done, prepare the sauce: Finely mince
  or grind about a dozen walnut meats with a couple of cloves
  of garlic, and an egg-sized chunk of bread less the crust
  that's been dipped in lemon juice. Season the pesto made
  from these ingredients with a little salt, pepper, and olive
  oil, adding the oil a little at a time. Season the carrots,
  and if you find them too sweet for your taste, add some more
  lemon juice.

  From: http://italianfood.about.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Avoid making irrevocable decisions while hungry. -- Robert A. Heinlein
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