Text 16542, 112 rader
Skriven 2008-11-17 11:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Recycling 221
=====================
 DD> The plastic tanks probably could be recycled ... most plastics can be.
 DD> But, at what cost?
 ML> Any greater than that of recycling anything else? If not,
 ML> why not do it?
 DD> Many times that is the rub - the cost of recycling is greater than the
 DD> recovery amount. Back when I was in the satellite bidness we had a huge
 DD> number of PrimeStar satellite receivers

I think that much recycling is that way: we're too stuck in the
conspicuous consumption mode, with the prices set for merchandise
set artificially low and not taking into account the costs of
getting rid of it after its useful life. Of course, building in
disposal costs would invite shenanigans as well (as well as
causing an initial drain on an economy that can ill afford any
little disadvantage).

 DD> So, we had to hire a big roll-back dumpster, pay to have the stuff
 DD> dumped in a special landfill for electronics, etc.

Big article in one of the newsmagazines recently about electronics
recycling and how ofttimes the stuff just gets shipped out to
3rd-world countries and dealt with in random ways there, with the
stateside companies getting huge tax and other credits for
pretending to be green.

 ML> One of the risks of extreme bargain hunting, I guess, is of
 ML> finding a shapeless lump of unidentifiable organic matter in
 ML> the back of the freezer many moons after its deposit. The
 ML> solution, of course, is to eat more.
 DD> Yeah, I know. I found a package of venison chops in the corner of the
 DD> freezer yesterday. After thawing the four chops and stripping the meat
 DD> from the BIG bones (spinal tap stuff)

With those big bones, how did these escape so long (since last
season, I reckon)? You must have a mighty big freezer.

==
 DD> I think you'd look good in a full beaver.
 ML> H'm.
 DD> Go on. Give it a shot. You know you want to. And with no SO to
 DD> complain ... 

That's what some of my gay friends recently told me. They guessed
wrong, and by way of atonement set me up with one of their (straight)
female acolytes.

Jasper White's Summer Shack Lobster Rolls
Cat: sandwich, shellfish, small celebrity
Yield: 4 generous servings

5 lb live lobsters
1 sm cucumber - peeled, seeded, diced, and
- drained for at least 5 min in a colander
1/2 c mayonnaise
2 sm scallions, trimmed and thinly sliced
Ground black pepper
Kosher salt or sea salt to taste
4 hot dog buns
4 Tb unsalted butter, softened
4 Boston or Bibb lettuce leaves
4 dill pickle spears and potato chips for serving

Fill a 12 qt or larger pot (one with a tight fitting lid)
with 1" ocean water or heavily salted tap water (the water
should taste like seawater). Place a steamer insert in the
pot, or improvise a steamer insert by placing an upside-down
colander, a circular rack, or some rockweed (usually
available wherever lobsters are sold) in the pot. Cover
and bring to a boil.

Once the pot fills with steam, place the live lobsters in the
pot one by one stacked on top of one another in different
directions so steam can circulate around them. Cover the pot
and once it fills up with steam again (a little steam will
escape when you crack the lid to take a peek) beginning
timing the lobsters (a 1-lb male lobster will take 10 min
to cook and a 1-lb female lobster will take 12 min to cook;
for every 1/4 lb increase in weight, add 2 min to the timing).
Halfway through cooking, use tongs to quickly adjust the
lobster in different positions so they cook evenly.

Using tongs, remove the lobsters from the pot and cool to
room temperature.

Twist off the tail and claws from the body (discard the body).
Carefully crack the back of the tail and, using a fork, remove
the lobster tail in one piece. Remove the dark vein from the
tail. To remove the meat from the claws, first twist off the
elbows from the claws. Using kitchen shears, cut open the
elbows and remove the meat. Remove the pointer "thumb" from
each claw. Use a nutcracker, a lobster cracker, or a chef's
knife to remove the meat from the claws.

Cut the lobster into 1/2" to 3/4" dice and place in a large
bowl. Pick out the meat from the carcass and add to the bowl
along with the cucumbers, mayonnaise and scallions. Season
with pepper and salt if needed and chill for 30 min.

Heat a 10" skillet or griddle over medium heat. Spread the
left and right sides of the buns with the melted butter and
place the buns buttered-side-down in the hot pan to toast
until golden-brown, about 1 min. Turn and cook the other
side, about 1 min more.

Place a lettuce leaf in each bun along with some lobster
salad. Serve with a dill pickle and potato chips.

http://online.wsj.com/public/article/SB118375568129659493.html

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