Text 1275, 74 rader
Skriven 2013-06-17 05:23:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Hydro
=============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Probably more hydro generated in Canadia than here, which,
 DD> according to powerscorecard.org is at 10% in the lower 48.

 JW> I had to google around a bit but I have learned that hydro is at 64%
 JW> here and nuclear 15%.

64% is much higher than I would have guessed. How are the figures for wind
generation? Of the "alternative energy" sources wind seems (to me) to be the
most practical. The wind blows when it's dark or cloudy. And the tidal
generated electricity is fine if you live near to the seashore where there are
noticeable tides. But, for general usage wind power beats solar and tidal. And
is less costly to get going than geo-thermal.

I pass by a large(ish) Siemens plant south of Ft. Madison, IA regularly and
they are keeping two shifts a day, six days per week going building and
shipping propeller blades of big wind generators. Siemens, it seems, has a
finger in many pies.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork-Oyster Pie
 Categories: Pastry, Seafood, Pork, Beef
      Yield: 6 Servings
 
    1/4 c  Oil
    1/4 c  Flour
      1 lb Ground beef
    1/2 lb Ground Pork
      1 c  Onion; minced
    1/2 c  Celery; minced
    1/2 c  Bell pepper; minced
      1 ts Garlic; minced
    1/4 c  Green onions; chopped
      1 tb Flat-leaf parsley; minced
     24    Oysters; drained
           Salt & cayenne pepper
      2    9" pie shells
 
  Make a dark brown roux with the oil and flour. In a large
  skillet brown the beef and pork. Add the onions, celery,
  bell pepper, garlic, green onions and parsley and cook
  until veggies are soft. Drain off any excess oil.
  
  Combine the roux with the meat-vegetable mixture. Add some
  of the oyster liquid if mixture is too stiff.
  
  You want to achieve a thick consistency. Then add the
  oysters. You may want to chop the oysters; it's a matter
  of taste.
  
  Season with salt and cayenne pepper. Place mixture in a 9"
  pie shell; then top with another 9" pie shell and crimp the
  edges. Make several slashes in the pie shell.
  
  Bake in a preheated 375oF/190oC oven for 35 to 45 minutes
  or until pie shell is golden brown.
  
  Source: Marcelle Bienvenue, Times-Picayune
  
  Posted by: Waldine Van Geffen
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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