Text 26475, 74 rader
Skriven 2012-06-25 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Your Homie
==================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Today some of them are being re-examined and may re-open.

 DD> Current spot gold is well over U$1500/oz edging toward U$1600/oz.
 DD> Surely someone will sniff a potential profit.

It's not that simple. A 1000 ton per day smelter costs about $240M
to set up. Low grade ore runs about 1/4 oz/ton or 250 oz per day
production. Costs are up to $900 per oz on marginal projects, so 250
oz generates $15,000 per day profit or $37.5M per year. You need a 9
year supply to make a 50% return on your investment over 5 years,
assuming scrap value of ten cents on the dollar on the used smelter
equipment. And it takes $5M to $20M up front in diamond drilling to
prove up the reserves. Plus today's environmental and reclamation
standards (and security bonds) are higher than they used to be (as
they should be.) So it's not a slam dunk. Having said that a lot of
old mine sites are being drilled to improve their reserves.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Parmesan Batter Bread By Joe Wells
Categories: Breads, Cheese
  Servings: 1 loaf

      1 TB active dry yeast
    1/4 c  lukewarm (105 F to 115 F)
           water
      2 c  King Arthur Unbleached
           All-Purpose Flour
      1 TB granulated sugar
    1/2 ts salt
    1/4 lb butter;  room temp
    1/2 c  lukewarm (105 F to 115 F)
           milk
      1 lg egg, beaten
    1/2 c  shredded Parmesan cheese
      3 oz cream cheese, cut in
    1/2    inch dice

In a cup, stir yeast into water to soften.

In a large bowl, whisk flour, sugar and salt together to combine.
Add softened yeast/water mixture, butter, milk, egg and Parmesan
cheese. Beat vigorously for 2 minutes.

Turn batter into a well-seasoned 10-inch skillet or round pan. Dot
top of dough with cream cheese. Cover with tightly woven towel and
let rise for 1 hour.

Preheat oven to 375 F. Bake bread for 20 minutes, or until internal
temperature of bread reaches 190 F on an instant-read thermometer.
Remove bread from oven, cut into wedges, and serve immediately.

Recipe Notes: Batter breads make a perfect accompaniment to soups.
They're made with yeast, but are beaten rather than kneaded. Also,
batter breads rise only once. They can be baked in any sized pan,
but I love a cast-iron skillet. It gives such a wonderful crust.


  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... News Flash: Jack & Jill sue Mother Goose over unsafe hills.

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