Text 6547, 79 rader
Skriven 2011-02-01 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FOOD MILES 10131
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Do carabou burp as much as cows or sheep?

Well they are four stomached ruminants so, probably, yes.

 JW> The consumer is responsible for 16%: mainly driving to the store

 GJ> I walk to the supermarket...

Most people don't though.

 JW> Transportation from farm to processor and processor to retailer is a
 JW> mere 1-12%, average 4%.

 GJ> That is greatly reduced if you patronise farmers' markets

Not necessarily so. One person in a SUV travelling 25 km for 10
kilos of food uses up to a quarter as much fuel as a tractor
trailer carrying 50,000 kilos the same distance.

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

      Title: Green on Green Pasta Soup
 Categories: Soups, Pasta, Chicken, Cheese
      Yield: 4 Servings

      4 tb Vegetable oil
      2    Leeks; cleaned and sliced
    White and green parts
    Cut into 1-inch lengths
      2 cl garlic; thinly sliced
    1/2 md Cabbage; finely shredded
      6 c  Chicken broth
      2    Zucchini; trimmed, seeded
           -cut into 1/2" half moons
    1/2 lb Green beans, cut in half
    1/2 c  Orzo or other small pasta
     10 oz pk frozen "petite" peas;
           -thawed
           S&P
      1 tb Parsley; chopped
      1 tb Mint; chopped
      1 tb Chives; chopped
      1 tb Chiffonade of basil
           Garnish:
    Freshly grated parmesan or
    Romano cheese
    Pesto or other herb paste

  In a large soup pot, heat the vegetable oil. Add the leeks, cover
  and cook for a couple of minutes until they begin to soften. Add
  the garlic and cabbage, 1 cup of the water, cover and cook for 10
  minutes or until the cabbage has wilted. Add the remaining water,
  zucchini and green beans, cover and simmer for 5 minutes or until
  the vegetables are somewhat tender. Add the pasta, cover and
  simmer for 10 minutes or until the pasta is tender. (At this point
  check the level of liquid; if the soup seems somewhat thick, just
  add more water to bring the level of the liquid back up to where
  it was at the beginning of cooking time.) Add the peas and simmer
  for 1 to 2 minutes to heat through. Season carefully with salt and
  pepper. Remove the soup from the heat and stir in the fresh herbs.
  Serve with 1 or 2 of the garnishes, according to taste.

  Recipe by: MONDAY TO FRIDAY SHOW
  From: Shermeyer-Gail

MMMMM

Cheers

YK Jim


... Caribou actually look less like Rudolph & more like cows with antlers.

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