Text 3226, 91 rader
Skriven 2010-10-29 22:20:00 av JIM WELLER (1:123/140)
Ärende: heat pump
=================
Since we have been talking about energy sources and home heating a
lot lately, here is an update on something Yellowknife is about to
do...

We have an abandoned gold mine (the Con, 1938-2003) with a 6240'
deep shaft. The ambient year round temperature at the base is 80 F
It will be converted into a giant heat sink and the heat pumps
should be able to extract enough energy to replace 2 million gallons
of heating oil per year and take care of 39 large public buildings
downtown.

Full details at:
   
<http://www.yellowknife.ca/Assets/Public+Works+$!26+Engineering/
Geothermal+Study+Final+Report.pdf>

for the technically inclined. (I know who you are!)

And now for the last of the Tex-Mex and Mexican recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Yellow Mole
 Categories: Native, Mexican, Turkey
      Yield: 4 Servings
 
      1 lg Garlic clove, unpeeled
      2    Dried guajilla chiles,
           Stemmed and seeded
      1 sm Ripe tomato
      2 md Tomatillos, husked, rinsed
      1    Thick slice of white onion
      1 pn cloves, freshly ground
    1/4 ts Black pepper
      1 T  Oil
      1 c  Chicken broth
      2 T  Fresh or dried masa
           Salt and sugar to season
 
  Roast the unpeeled garlic on an ungreased griddle or heavy skillet
  over medium heat until soft (it will blacken in spots), about 15
  minutes; cool and peel. While the garlic is roasting, toast the
  chiles on another side of the griddle or skillet: 1 or 2 at a
  time, open them flat and press down firmly on the hot surface with
  a spatula; in a few seconds, when they start to crackle, even send
  up a faint wisp of smoke, flip them and press down to toast the
  other side. In a small bowl, cover the chiles with hot water and
  let rehydrate 30 minutes, stirring frequently. Drain and discard
  the water.
  
  Lay the tomato, tomatillos and onion on a baking sheet and place
  about 4 inches below a very hot broiler. When they blister, darken
  and soften on one side, 5 or 6 minutes, turn them and roast the
  other side. When cool enough to handle, peel the tomato and
  transfer to a food processor or blender, along with the
  tomatillos, onion and any juices on the baking sheet. Add the
  garlic, chiles, cloves and pepper, then process to a smooth puree,
  scraping and stirring every few seconds. If the mixture won't move
  through the blades, add a little water. Press the puree through a
  medium-mesh strainer into a bowl.
  
  Heat the oil in a small (1 to 2 quart) heavy saucepan over
  medium-high. When hot enough to make a drop of the puree sizzle
  fiercely, add it all at once and stir for about 5 minutes as the
  puree sears, concentrates and darkens. Stir in 3/4 cup of the
  broth, partially cover and simmer over medium-low for 30 minutes,
  stirring occasionally.
  
  Thoroughly combine the remaining 1/4 cup broth with the 2
  tablespoons fresh or dried masa, then strain it through a small
  strainer into the simmering mole. Whisk vigorously to keep any
  lumps from forming. Taste and season with salt and sugar; cool.
  
  Yellow mole keeps, refrigerated and covered, several days.

  From: Mignonne <tsiwoni)
 
MMMMM



Cheers

YK Jim


... If you wear ruby slippers in the army, you can go home too.

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