Text 2732, 75 rader
Skriven 2010-10-14 23:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: FUEL COST
=================
-=> Quoting Dave Drum to Bill Swisher <=-

 DD> diesel or bio-diesel and 10% ethanol - which should certainly
 DD> raise the cetane rating of diesel - and help prevent gelling in
 DD> Nanook land.

My home heating oil has a different formula in the winter than the
summer. It is basically #2 diesel (although not as highly refined as
the #2 diesel sold for use as truck fuel) with gradually increasing
fractions of kerosene which has fewer BTUs per gallon and is more
expensive but has a lower pour point. The fuel companies also add
alcohols and other (trade secret) additives to prevent waxes from
forming. They label their product P30, P40 and P50 which will flow
cleanly at -30 C, -40 C and -50 C respectively.

Kerosene is a mixture of hydrocarbon fractions with 6 to 16 carbon
atoms per molecule. #2 Diesel has 12 to 90 carbon atoms per
molecule.

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

     Title: Niagara Peach Puree
Categories: Canadian, Fruit, Info
  Servings: 1 info file

           peaches

Make a light, simple syrup by vigorously mixing 1/3 cup of sugar
into 1 cup of water until the sugar is dissolved, then bring to the
boil.

Sort your peaches, discarding any mealy ones as the flavour will not
be good, and taking note of any very ripe ones.

Wash your peaches well, cut them in half and remove the stones.

Slice the peach halves into half-inch slices.

Toss any really ripe slices into the syrup, then remove and put them
in the bowl of a food processor.

Place the other, firmer slices in a saucepan, cover with the syrup
and bring back to a boil. Let the slices poach in the syrup for four
to six minutes until soft.

Buzz all of the peach slices and the syrup in the food processor for
about 20 seconds, until you have a nice puree.

Now it's time to start experimenting.

I've used this puree to make cocktails (Bellinis and Peach Mojitos),
peach iced tea, peach and sparkling icewine dessert soup, peach
sorbet and peach ice-cream. It also makes a lovely condiment for
vanilla ice cream with no further labour involved.

And that's just the start. Just now, while writing this article, I
had the idea of using the peach and sparkling icewine soup to make a
grownup version of an ice-cream float.

David Lee

From: The Toronto Globe And Mail
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A metaphor is like a simile.

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