BEST WAY TO CLEAN CERAMIC TILE

a chocolate torte with raspberry puree and a creme anglaise






CHOCOLATE TORTE RECIPE:
- 7 ounces of chocolate
- 1 stick of butters
- 3/4 cups of sugar
- 4 large eggs, separated
- 1/3 cup flour

Melt the chocolate and the butter together in a stainless steel bowl over a pot of boiling water. Remove from heat.

Take the egg YOLKS and combine with half of the sugar. Mix thoroughly. Combine the egg mixture with the chocolate mixture. Add in the flour and mix thoroughly.

Take the remaining sugar and the egg WHITES and mix them in a bowl with a mixer until stiff peaks form. FOLD the egg white mixture into the chocolate mixture until barely incorporated, no more. These egg whites help make the cake light, and if you over mix it into the chocolate, all the air that you just whipped into the egg whites will be mixed right back out.

Pour into an 8 inch springform pan and bake for 40 minutes at 375 degrees. Insert a toothpick in the center to test if it's done. Toothpick should come out clean.


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CREME ANGLAISE RECIPE:
- 2 cups of half and half
- 1 vanilla bean
- 5 egg yolks
- 1/3 cup sugar

Mix the sugar and egg yolks in a bowl until fully incorporated. In a saucepan, heat the half and half with the vanilla bean until it simmers slightly. Turn off the heat and take a few tablespoons of the half and half/vanilla bean mixture and quickly mix it into the egg and sugar mixtures. This is to gradually introduce heat to the eggs, so they don't just scramble. Scrambled eggs with sugar milk is not tasty.

Once you've added a few tablespoons of heated milk to the eggs, take the egg mixture and pour it back into the milk and vanilla bean mixture. Stir continually while reheating to barely a simmer. Be careful not to burn! A way to test if it is done is cover the back of a spoon with the mixture. If you can run your finger through the liquid and it doesn't spill back into the area you just touched, it is done. If the liquid refills the area you just traced your finger through, keep going a little longer.

Strain the sauce to get out any lumps.

Take the vanilla bean and split it in half lengthwise, then scrape out the beans with your knife. put the beans into the sauce and stir until thoroughly mixed. Discard of the bean casing. Serve cooled or warm with cakes, fruit, anything you want.


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RASPBERRY SAUCE:

- 1 pint of raspberries
- 1 cup of sugar
- enough water to cover the raspberries in the saucepan.

Put everything into a saucepan. Bring to a boil. Allow it to reduce and thicken until it is a consistency you like. Taste to see if it needs more sugar. Strain out the seeds and serve.

The first successful commercial application of a rotary kiln was for Portland cement production. This was accomplished by David O. Saylor in 1889 in Coplay, Pennsylvania and this marked an important technological step that contributed to increased material production. However, the initial use of rotary kilns was restricted to wood and coal fired cement production until 1918 when Henry Gould, the mine superintendent and engineer for the New Idria Quicksilver Mining Company, adapted the kiln's fuel, air draft and exhaust system to mercury ore reduction. The innovative design of the Gould Rotary Furnace led to worldwide use of this technology in metallurgical and mineral processing, pulp and paper drying, waste regeneration, and drastic improvements in environmental quality.

Ore containing cinnabar entered the facility at the Ten Level grizzly where conveyors transported the ore through crushers, an 800-ton fine ore storage bin, and then to the upper level of the furnace building. At the upper level, ore is routed to one of four 80-ton furnace ore bins. Ore is fed into a furnace by gravity and an automatic "grass-hopper" feeder.

Ore passes through a kiln in about thirty minutes handling a maximum capacity of about 75 tons a day per kiln. Fresh ore enters the tapered end of the kiln, and by the slight incline and slow turning, the ore migrates to the other end where it falls into the 20-ton capacity calcine (burnt-ore) bin. Fire and air are injected into the kiln at the ore-exit and the mercury-laden gasses exit an exhaust flue just above the kiln's ore-entry port. The intake air is preheated to about 400?? F. by passing it through the calcine bin before entering the firebox. Kiln exhaust is routed through a Sirocco dust collector to the condensing chamber where the cooling gasses release the mercury. Separated dust drops into a cone-shaped hopper and is washed away with water. The condensing system consists of two banks of sixty-four 16-inch by 18-foot long stainless steel pipes. Hoppers are affixed to the bottom of the condensing system for collecting the mercury that condenses out of the vapor. The exhaust exits the condensing system and expands into the "Big-Inch" pipe where it rapidly cools before being expelled out the stack.

Mercury collects in the condensing hoppers as "mercurial soot" and drops by gravity into a water filled mechanical raking table where the mercury collects in a collection pot. Periodically, mercury is manually discharged into the lower hoeing table where it is mixed with quicklime (calcium oxide) to break the surface barrier allowing the mercury to coalesce. The mercury then flows to the 1% nitric acid bath where it is cleaned before final bottling.