Subj : Re: Litter was: soda pop
To   : Ruth Haffly
From : Dave Drum
Date : Thu Sep 22 2022 06:33:11

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD> My point was that most of the plastics in use today are "eternal" and
 DD> stashing them out-of-sight in landfills does NOT solve that problem.

 DD> But, it's a matter of convenience (and PROFIT$) so I don't expect any
 DD> concerted effort to fix the problem(s).

 RH> Seems to be the usual situation these days.

 RH> Until something is developed that will break down in a reasonable time
 RH> frame, not damage the environment, etc, it's a problem we'll have to
 RH> deal with, like it or not.

 DD> Errrrrmmmmm .... look in the rear-vision mirror. We used to have paper
 DD> bags, paper straws, cardboard or chipboard boxes, etc. We need go
 DD> back, not forward.

 RH> Either that, or put it all on a plate if you're eating in. No need to
 RH> wrap burger and fries separatly.

Fats Food joints (the biggest offenmder) do not offer plates nor silver
ware. Styro boxes and plastic sporks and knives - at best.

 DD> On of my regular breakfast/lunch spots (Brunchfield Cafe) uses a paper
 DD> based clamshell "go box" that I thought was styrofoam when I first met
 DD> it. It seems to be paper mache' or something very like it. Kudos to
 DD> Chef/ Owner Howard Seidel. https://brunchfield.com

 RH> There is a corn based (form of corn starch) styrofoam now that breaks
 RH> down fairly rapidly as I understand. If I remember reading rightly,
 RH> it's a lot more environmentally friendly than even paper in its break
 RH> down.

 have a bag of biodegradable packing peanuts in the corner of the room.
 They're left over from when I shipped one of my surplus confusers to
 our esteemed moderator.

Rosh Hashanah begins on 25 September. Happy New Year!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gefilte Fish
 Categories: Seafood, Nuts, Vegetables
      Yield: 16 Servings
 
      1 md Onion; coarse chopped
      2 tb Margarine *
      1 lb Carp filet
      1 lb Whitefish
           Salt & white pepper
      4 lg Eggs
  1 1/2 c  Fine ground blanched almonds
     12 c  Strained fish bouillon (TIP)
 
  * if not keeping Kosher use butter - UDD
  
  Saute the onion in margarine until soft. Combine with
  the carp and whitefish and chop finely with steel blade
  in a food processor (or chop by hand). Season mixture
  with salt and pepper.
  
  Add eggs and mix well to blend. Blend in almonds.
  
  With wet hands shape the fish mixture into ovals, using
  two tablespoons for each.
  
  Place the ovals in lightly boiling fish bouillon, cover
  and cook at a slow boil for about 30 minutes. Remove
  fish balls from bouillon and arrange on serving dish.
  Strain the bouillon through a fine strainer over the
  fish and refrigerate. The bouillon will jell.
  
  To serve, arrange a piece or two of cooked carrot slices
  on each piece of gefilte fish, decorate with parsley and
  serve red horseradish on the side.
  
  TIP: Using a standard recipe for making fish bouillon,
  season with carrots, tomato, zucchini, onions, celery,
  parsley, bay leaf and leek.
  
  Written by: Marian Burros
  
  Yields - About 16 pieces
  
  RECIPE FROM: http://cooking.nytimes.com/
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... In cooking, as in all the arts, simplicity is the sign of perfection.

--- Talisman v0.43-dev (Windows/x86)
 * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

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