Subj : Re: Litter
To   : Ruth Haffly
From : Dave Drum
Date : Mon Sep 26 2022 05:34:00

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

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

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

 RH> I know, it's a thought but will probably never happen.

 DD> True dat.

 RH> IIRC, Long John Silver's does use plates, as does Zaxby's. The latter
 RH> are a recyclable plastic, don't remember the LJS ones.

They use an equivalent of the Chi-Net paper/cardboard plate. My usual
order at LJS comes in one of those pasteboard "boats"

 RH> We recycle quite a bit--usually have more in the recycle bin than the
 RH> regular trash. Wake Forest picks both up on a weekly basis--and, IIRC,
 RH> does take all kinds of plastic, but not styrofoam.

My recycle collection trucks have bins for clear glass, coloured glass,
paper/cardboard and plastic. I asked once when I was recycling some soda
cans about lumping plastic in one category. The lady told me they sort
it into four types (didn't say what types) when the truck unloads.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Paksiw (Recycled Turkey)
 Categories: Poultry, Vegetables, Offal, Sauces
      Yield: 6 Servings
 
           Leftover, deboned turkey *
      1    Head of garlic; crushed
      3 lg Onions; halved, sliced
    1/2 c  (to 3/4 c) vinegar
    1/2 c  Dark soy sauce
      8    Peppercorns; pounded
    3/4 c  (to 1 c) lt brown sugar
      2    Bay leaves
           Salt
      1 c  Meat broth
  1 1/2 c  Lechon sauce
           +=OR=+
    1/4 kg Chicken livers
           +=OR=+
      1    Can liver spread
 
  * Unless you have a very heavy butcher's knife at home,
  I don't recommend chopping through the turkey bones.
  
  Place the chopped turkey meat in a large heavy sauce pan,
  casserole or wok. Add all the ingredients except the
  lechon sauce. Bring to a boil. Stir well. Lower the heat,
  cover and simmer for 15 to 20 minutes.
  
  Pour in the lechon sauce and bring to a boil. Add more
  meat broth, if necessary. Adjust the seasonings. Some
  people like their paksiw more sour than sweet; other,
  just the opposite.
  
  Simmer for another five minutes. Turn off the heat and
  leave for the flavors to develop for another 10 minutes
  before serving.
  
  If you're using canned liver spread, stir the liver
  spread in a cup of hot water and pour into the cooking
  pot. Proceed as above.
  
  If you're using fresh chicken livers, cook the livers
  in a little salted water for a few minutes (they cook
  fast). Cool to room temperature and mash with a fork or
  puree in a food processor or blender. Pour into the
  cooking pot and proceed as above.
  
  Top the paksiw with toasted garlic before serving.
  
  From: http://homecookingrocks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'd love to own a cookie factory.  I'd make a lot of dough!
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