Text 6958, 81 rader
Skriven 2011-02-09 15:18:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: FOOD MILES 10209
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> The consumer is responsible for 16%: mainly driving to the store
 GJ> I walk to the supermarket...

 JW> Most people don't though.
 
Most of my neighbours do; perhaps 1/3 of the Coles customers, and over
half of the Afghan supermarket's and the Lucky Asian's customers walk
to get supplies.

 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

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

Most of our farmers' market vendors bring in their veggies in 3 tonne
trucks.  Their customers probably drive a little bit further to the
farmers' market than they would to their supermarket, but save on cost
and freshness of product, so they can do their shopping weekly instead
of more frequently.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TRUITA DE PAGES - FARMER'S OMELETTE
 Categories: Starters, Sides, Spanish, Catalan, Euro-w
      Yield: 7 servings
 
    250 ml Olive oil
    125 g  Butter
    1/2    Potatoes; peel/diced
    1/2    Onion; finely chopped
    1/2    Carrot; diced
    1/2    Turnip; diced
    1/2    Capsicum - red;roast/peel/dice
     90 g  Peas- green; shelled;pref fresh
     60 g  Ham- prosciutto; OR
     60 g  ;Black Forest ham, diced
      8    Eggs; lightly beaten
           Salt and pepper
  
  Barcelona author/columnist Josep M. Espinas, in a little essay called
  "To Dream of Omelettes", proposes that "The great secret of an
  omelette is the balance of its ingredients". This assortment of
  ingredients is bright in both colour and flavour, and held in perfect
  equilibrium, I think, by the eggs that bind the whole together.
  
  To serve 6 - 8 [as appetiser, side dish or light main course]
  
  Heat the oil and butter on low heat in a 25-30-cm/lO-12-inch frying
  pan [preferably non-stick]. Add the vegetables at approximately 1
  minute intervals in the order given, add the ham, and cook until all
  is soft but not browned.
  
  Drain the vegetables and ham on paper towels and pour off about two
  thirds of the fat from the frying pan, discarding or reserving it for
  other cooking, and leaving the remaining oil on low heat.
  
  Stir- the vegetables and ham into the eggs with salt and pepper to
  taste. [See note.]
  
  Follow the procedure described in the recipe for Truita de Patata.
  Serve hot or, preferably, at room temperature, cut into wedges.
  
  Note: This same vegetable filling is very good in a folded-over
  French-style omelette too.
  
  From: CATALAN CUISINE - EUROPE'S LAST GREAT CULINARY SECRET By: COLMAN
  ANDREWS ISBN: 978-1-8986-9776-3 Scanned by: KEVIN JCJD SYMONS, MARCH
  2009
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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