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.
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