Subj : Re: Litter was: soda pop
To   : Ruth Haffly
From : Dave Drum
Date : Mon Sep 19 2022 16:09:00

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

 DD> plastics and plasticised wrappers have made litter a MUCH bigger 
 DD>issue than it used to was.

 RH> And, it seems, people don't care as much about cleaning up after
 RH> themselves as they used to. I remember seeing signs put up by DOT
 RH> advising a $50. fine for littering. That would barely faze a lot of
 RH> people now' keeping up with inflation rates, maybe a $500. fine would
 RH> be more of a deterant. Main problem tho, is catching the litterbug in
 RH> action.

 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> 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.

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

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

 DD> My favourite plastic:

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Dark Chocolate Plastic
 DD>  Categories: Five, Chocolate, Candy
 DD>       Yield: 1 Pound

 DD>       1 lb Semi-sweet chocolate *
 DD>     2/3 c  Light (Karo) corn syrup

 RH> Looks like it could be used for cake decorating, something I've not
 RH> done in some years.

It probably would work well for that purpose.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Retro Tuna Tartare w/Avocado & Sesame
 Categories: Seafood, Vegetables, Fruits
      Yield: 4 servings
 
    3/4 lb Sushi-grade tuna; trimmed of
           - skin and dark meat
      1 tb Mirin
      1 tb Soy sauce
      1 ts Sesame oil; more for
           - drizzling
    1/4 ts Prepared wasabi paste (opt)
      1 ts Sesame seeds; + more for
           - sprinkling
      1    Avocado; peeled, pitted, in
           - 1/4" cubes
      1 ts Extra-virgin olive oil
      2 ts Rice or champagne vinegar
           Salt & fresh ground pepper
           Scallion ribbons; garnish
           Potato chips
 
  Wrap the tuna tightly in plastic wrap, then freeze it
  until firm but not solid, 20-40 minutes, depending on
  the thickness of the steak(s).
  
  In a medium bowl, whisk together the mirin, soy sauce,
  sesame oil, and wasabi paste (if using).
  
  Unwrap the tuna. and, using a very sharp knife, cut it
  in 1/4" cubes. Transfer to the bowl with the mirin
  mixture, then add the sesame seeds and turn to coat; set
  aside.
  
  In a small bowl, gently toss together the avocado, olive
  oil, vinegar, and salt and black pepper to taste.
  
  Stand a 3" round biscuit cutter in the center of a small
  plate. Fill with one fourth of the avocado mixture, then
  top with one fourth of the tuna mixture, pressing gently
  after each addition. Lift off the mold. Repeat with the
  remaining avocado and tartare. Drizzle each serving with
  sesame oil, then sprinkle with sesame seeds and top with
  the scallions. Serve immediately, with potato chips for
  scooping.
  
  BY: Kat Craddock
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When one tastes champagne he knows what angels and unicorns drink.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.