Text 9269, 105 rader
Skriven 2008-06-19 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: BEYOND RANTS 426 8061
=================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> One doesn't need radioactivity or volcanic steam to obtain energy
 JW> from the earth. The geothermal gradient (an increase in temperature
 JW> of 1 deg C for every 50 meters of depth) alone is enough to run a
 JW> heat pump in any abandoned mine shaft.

 GJ> Heat pumps using deep mines as heat sinks definitely improve the
 GJ> efficiency of providing heat using electrical energy, but they still
 GJ> require an energy input.
   
Granted, but if one already has a free hole in the ground why not
use it? The last gold mine inside the city limits shut down in 1999
leaving behind a 7200 foot shaft that has 5000 feet of warm water
filling it. We intend to tap it. We are also installing another heat
pump in the main sewage line hub at the waste treatment plant.
Another initiative is installing huge waste wood pellet boilers at
the jail, hospital and swimming pool, equipped with giant silos that
need only be filled once a year. Right now wood pellets cost 25% as
much as fuel oil on a per BTU basis thanks to all the waste wood
generated by the Alberta pulp and paper mills.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chuu-Chii - Red Curry Of Coffin Bay Scallops
 Categories: Curry, Thai, Chilies, Shrimp, Grill
      Yield: 4 Servings
 
           THE CURRY PASTE:
     10    White peppercorns
    1/4 ts Mace
      1 ts Thai shrimp paste
      4    Long red dried chilies
      4    Cloves shallots
    1/2    Stalk lemon grass
      1 ts Galangal
    1/2 ts Kaffir lime zest
      1 tb Chopped coriander root
    1/2 ts Salt
           THE SCALLOP DISH:
  1 1/8 c  Coconut cream
      3 tb red curry paste
      1 tb Fish sauce
    1/2 tb Palm sugar
     24    Coffin bay scallops
    1/2 c  Coconut milk
      5    Kaffir lime leaves
      1 lg Fresh red chile; julienned
      2 tb Coriander leaves
           Jasmine rice
 
  Though the recipe may seem dauntingly lengthy, most of it is
  simply a long list of ingredients for red curry paste, which can
  be made in quantity and stored in a container in the fridge for
  3-4 weeks for further use.

  Grate the limes for zest while they are frozen. In a mortar and
  pestle or spice grinder, grind to a powder 10 white peppercorns
  and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste
  by zapping it in a microwave oven or putting it on a little piece
  of foil under the grill.
  
  Put the pepper-mace mixture and the shrimp paste in a blender and
  add 3 to 5 long red dried chillies, seeded, washed and chopped,
  4 cloves of true shallots, (or substitute the same quantity of
  Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon
  galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1
  tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of
  salt and a little water. Process to a very fine paste. This may
  take up to 10 minutes. Transfer to a storage jar.
  
  In a medium-size pan, boil 250 ml coconut cream over high heat,
  stirring constantly, until the oil separates out, about 3 to 5
  minutes.
  
  (If using canned coconut cream, don't shake the can -use the solid
  mass of coconut at the top of the can, plus as much of the rest as
  you need to make up 250mL. If it doesn't separate within 5
  minutes, add a tablespoon of oil.) Add 2 to 3 tablespoons of red
  curry paste and fry for 5 minutes, stirring, until fragrant. Add 1
  tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until
  colour deepens. Add 24 Coffin Bay scallops (12 if other dishes
  will be served simultaneously) and 125mL coconut milk.
  
  Check for sweet-sour balance. Throw in 5 kaffir lime leaves,
  shredded, 1 large fresh red chilli, julienned, and 2 tablespoons
  of either coriander or basil leaves. Serve with jasmine rice.
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  6/15/93.

  Recipe by: Darley Street Thai Restaurant
 
MMMMM

                         

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)