Text 16730, 77 rader
Skriven 2014-09-06 22:24:04 av Stephen Haffly (1:396/45.27)
  Kommentar till text 16686 av MICHAEL LOO (1:123/140)
Ärende: old times 919
=====================
Hello Michael,

On (05 Sep 14) MICHAEL LOO wrote to DALE SHIPP...

 ML> Those Coke bottles were thicker then and lasted a good many
 ML> fillings. I wonder why they got rid of the custom - it was
 ML> recycling at its best.

Easy. One reason is legal liability. That was during the time when
smokers would cram their cigarrette buts down the necks of the bottles.
The bottles went through machines that were supposed to wash everything
out. I expect that somewhere along the line, something did not get
cleaned out and the person who was supposed to catch the ones that
weren't ready missed one. The bottling company probably got sued. It
became cheaper, liability wise, to use non-refillable bottles as there
was no risk of something not getting rinsed out of a new bottle.

Another reason is economics. The old bottles weighed more. It probably
ended up saving in freight costs to use the thinner-walled
non-refillable bottles. Now most of the bottles are plastic and even
lighter. One can still find glass bottles, but that tends not to be what
one finds in the grocery stores except for the higher priced specialty
soft drinks such as the ones like Dale had at the picnic. In addition,
the old return and refill bottles involved stores taking them back and
then having to store them until they were picked up and taken back to
the distributor, who then stored them and took them back to the bottling
plant for refill. One-way, non-refillable bottles eliminated the
unprofitable return trip.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Cocolat Walnut Torte
 Categories: Chocolate, Cakes
      Yield: 12 servings

      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Eggs, separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
      1 pn Cream of tartar

  Servings: 12

  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly until smooth; set aside. Beat egg yolks
  for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat
  in chocolate mixture. Fold in flour and nuts. Beat egg whites with
  cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,
  beating until stiff peaks form. Blend a fourth of the egg whites into
  the chocolate mixture; fold in remaining egg whites. Pour into 9"
  springform pan lined with parchment paper. Bake at 375 F for 30 to 35
  minutes or until sides start to separate from pan but center is still
  moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum
  Glaze*.

  * Separate recipe

  Source: Recipes from Ghirardelli Chocolate Company of San Francisco

  From: Sallie Austin

MMMMM


Regards,

Stephen
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... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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 * Origin: Thunder Mountains Point (1:396/45.27)