Text 31430, 77 rader
Skriven 2009-11-26 00:38:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: KUDZU FUELS  91125
==========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 DD> However, using kudzu (or any non-high-sugar bio-mass) requires
 DD> slightly more startup money and a one step longer process. Since
 
 DD> Currently they use an enzyme to convert the cellulose to a starch,
 DD> thence to sugar. Takes a week or so longer than beginning with corn or
 DD> cane and involves investing in another set of holding tanks. 

Ethanol from cane molasses is relatively simple, and uses what is
mainly a waste product here (due to the lack of Cajuns in Australia).
 
 DD> American big-bidness is all about this quarter's bottom line I can't
 DD> see them moving off "corn to ethanol" in favour of kudzu (or other
 DD> cellulose bio-mass) to alcohol any time soon ... no matter how much
 DD> sense it makes.
 GJ> The desire for the "Quick Buck" has largely resulted in the recent
 GJ> financial disasters, so hopefully people with the power to make
 GJ> decisions will learn from that, and look further ahead.
 DD> 
 DD> You are kidding, right? Look past the immediate bottom line? They're
 DD> like spiders - rebuilding that web in the downspout - time after time. 

I know. "Pie in the sky" (food reference) and wishful thinking.
(Sigh!)

 DD> There are also plants suitable for arid/semi-arid areas which will
 DD> produce a fair amount of oil. I read of this a few years ago but don't
 DD> have the time to go dig out the exact references right now.

Biodiesel is being made here from waste cooking oil and canola, but
the overall energy balance of fossil:renewable to produce and
transport canola oil derived fuel to the point of use is close to 1:1,
so for it to contribute to reducing fossil fuel dependence requires
considerable improvements in efficiency.  The use of waste oil is
commendable, but the quantity of feed-stock available is but a tiny
fraction of the overall oil fuel consumption.
 
 DD> ... "'Cause there's no wind left in my soul and I've grown old" -Floyd

Was that the musician Floyd or Keith?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Liver Marsala
 Categories: Italian, Chicken, Floyd
      Yield: 4 Servings
 
      1 lb Chicken livers
    1/4 c  Butter
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Sage
      2    Slices prosciutto, diced
      8    Bread triangles, sauteed
    1/4 c  Marsala wine
      1 tb Butter
 
  Cut livers in half, simmer in melted butter together with seasonings
  and prosciutto for 5 mins. Remove livers, place them on sauteed bread
  triangles Add wine to pan gravy, cook 3 mins. Add remaining butter,
  mix well, pour over the livers.
  
  [M's note: use schmaltz instead of butter, use a higher temperature
  than "simmer," and cook a minute or two less than five. Remove when
  there is a trace of pink remaining in the livers.]
  
  Source: Keith Floyd's "Floyd on France", NY Times Cook Book [M's
  note: I don't know what this source line means]
 
MMMMM
 

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