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Wednesday, May 2, 2012
This Curly Fry Cutter Is Your Bring-The-Fast-Food-Restaurant-Home Deal of the Day [Dealzmodo]
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Prices go thigh-high as consumers seek dark meat
In this April 26, 2012 photo, Pat LaFrieda Jr., whose business was featured on the new Food Network show "Meat Men," trims dark meat from a chicken at his company, Pat LaFrieda Meat Purveyors, in North Bergen, N.J. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking out flavor that?s lacking in the boneless, skinless chicken breasts that have long dominated the domestic market. While the poultry industry once had trouble finding markets for dark meat, sales are now growing rapidly. (AP Photo/Mel Evans)
In this April 26, 2012 photo, Pat LaFrieda Jr., whose business was featured on the new Food Network show "Meat Men," trims dark meat from a chicken at his company, Pat LaFrieda Meat Purveyors, in North Bergen, N.J. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking out flavor that?s lacking in the boneless, skinless chicken breasts that have long dominated the domestic market. While the poultry industry once had trouble finding markets for dark meat, sales are now growing rapidly. (AP Photo/Mel Evans)
In this April 26, 2012 photo, Pat LaFrieda Jr., whose business is featured on the new Food Network show "Meat Men," holds small portions of dark meat trimmed from a chicken and wrapped around the bone, to be cooked like wings, at his company, Pat LaFrieda Meat Purveyors, in North Bergen, N.J. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking out flavor that?s lacking in the boneless, skinless chicken breasts that have long dominated the domestic market. While the poultry industry once had trouble finding markets for dark meat, sales are now growing rapidly. (AP Photo/Mel Evans)
In this April 26, 2012 photo, Pat LaFrieda Jr., whose business was featured on the new Food Network show "Meat Men," trims dark meat from a chicken at his company, Pat LaFrieda Meat Purveyors, in North Bergen, N.J. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking out flavor that?s lacking in the boneless, skinless chicken breasts that have long dominated the domestic market. While the poultry industry once had trouble finding markets for dark meat, sales are now growing rapidly. (AP Photo/Mel Evans)
In this April 26, 2012 photo, Pat LaFrieda Jr., whose business is featured on the new Food Network show "Meat Men," trims dark meat from a chicken at his company, Pat LaFrieda Meat Purveyors, in North Bergen, N.J. Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking out flavor that?s lacking in the boneless, skinless chicken breasts that have long dominated the domestic market. While the poultry industry once had trouble finding markets for dark meat, sales are now growing rapidly. (AP Photo/Mel Evans)
MINNEAPOLIS (AP) ? Pat LaFrieda Jr. can't get enough chicken thighs. If his family business featured on the new Food Network series "Meat Men" orders 100 cases of boneless, skinless thighs, his supplier might deliver only 60.
That's because consumers have discovered something chefs have long known about dark meat: "It was always the least expensive protein that you could buy, but it had the most amount of flavor," LaFrieda said.
Thighs and drumsticks are climbing the pecking order as Americans join consumers abroad in seeking flavor that isn't found in ubiquitous, boneless, skinless chicken breasts. The poultry industry used to have trouble finding a market for dark meat, but changing domestic tastes and growing exports to countries that prefer leg quarters are pushing up prices and helping pull the poultry industry out of a deep slump.
Poultry industry experts agree TV food shows are helping to spur demand as chefs talk up dark meat and give home cooks new ideas. Dark meat is more forgiving than white and doesn't dry out as easily, La Frieda said, so thighs are great on the grill, while ground dark meat works well shaped into burgers, stuffed into ravioli or stirred into a Bolognese sauce and served over pasta, he said.
"If you're looking for what the next trend is ... always ask the butcher what he takes home," said LaFrieda, whose company, Pat LaFrieda Meat Purveyors of North Bergen, N.J., supplies restaurants in the New York City area and along the East Coast.
Matt Monk, 29, of Birmingham, Ala., a customer service representative for Medicare, said he grew up eating chicken breasts because that's all his mother would cook. He wasn't introduced to dark meat until he moved in with his father in his teens.
"I like it because of the flavor," Monk said. "It does not dry out like white meat. White meat, to me, it's flavorless. Any flavor that comes from the meat, it has to come from me seasoning it."
The convenience and greater availability of boneless, skinless thighs is another major factor in the dark meat craze. New, automated equipment makes it more economical to debone leg quarters, where the work once had to be done by hand.
Dark meat historically has been cheaper than white, but according to U.S. Department of Agriculture statistics, wholesale boneless, skinless thighs now cost as much as breasts, and sometimes more. Both averaged $1.33 a pound in March, but thigh prices were up 15 percent from a year earlier, while breasts were up only 1 percent. Bone-in leg quarters averaged 53 cents per pound in March, up 26 percent from a year ago.
Melissa Dexter, 27, a student at the University of Arkansas in Fayetteville, said she noticed recently when buying both boneless breasts and thighs at Wal-Mart that the package of dark meat actually cost about 50 cents more. She said thighs are generally cheaper, though, and help stretch her budget.
"Growing up, whenever we had chicken, whether it was KFC or homemade, the breast meat was always dry," Dexter said. "I always enjoyed the flavor, not just the juiciness, but the flavor coming out of the dark meat."
For decades, producers made their money on the front half of the bird but lost money on the back half, said Bill Roenigk, senior vice president and economist with the National Chicken Council. That began changing in the 1990s as the industry found new markets in Russia, Asia and Latin America. While producers still lose money on dark meat, he said, the difference isn't as great as it once was.
Domestically, chicken companies are becoming more innovative with new products such as chicken sausages, which are mostly dark meat, Roenigk said. At the same time, they're seeing more sales to Hispanic and Asian immigrants, who have brought their food preferences with them.
At Whole Foods Market Inc., the dark meat trend has mainly shown up in sales of store-made chicken sausage, said Theo Weening, global meat buyer for the Austin, Texas-based chain. The varieties vary, but Italian and breakfast sausages are top sellers. Whole Foods had to scramble last year when sausage makers boosted production for the holidays and dark meat became hard to get, but things are back on track now, he said.
The No. 1 U.S. chicken producer, Tyson Foods Inc. of Springdale, Ark., declined to provide sales figures before its earnings report next month, but a spokesman said it has seen strong growth with dark meat and is actively promoting it to "value-conscious customers."
"Last year, we launched a line of chicken lunch meats, which are packaged deli-style for retailers," Gary Mickelson said. "Other areas perfect for dark meat chicken include pizza toppings, ground chicken and smoked sausage. These offerings allow value-conscious customers to buy high quality, great tasting all-meat products, but at a lower price point."
While companies wouldn't release figures, other supermarkets and suppliers also said they're seeing strong growth in dark meat sales.
Tim Wensman, an executive vice president for St. Cloud-based GNP Company, which supplies Gold'n Plump brand chicken to Midwestern supermarkets, said a line of chicken sausages it's launching this month has already attracted strong interest.
Eden Prairie-based Supervalu Inc., the nation's third-largest supermarket operator, has seen "double-digit" growth in dark meat sales at its Midwest and East Coast chains, spokesman Mike Siemienas said. He wasn't sure why, but speculated that the mild winter led to an early start for the grilling season.
Nobody is ready to write off the boneless, skinless chicken breast, however.
"I think we're still a white-meat nation when it comes to chicken," said Tom Stone, marketing director for Bell & Evans Chicken, of Fredericksburg, Penn., which supplies dealers like LaFrieda and Whole Foods, and restaurants like Chipotle Mexican Grill. While thighs are definitely in, Stone said he hasn't seen demand grow as much for bone-in drumsticks.
"That's great kid food," he said. "Maybe it just hasn't hit yet."
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Facebook's Organ Donor Assist Likely to Play Well on the Street
The numbers reflecting the state of organ donation in the U.S. paint a mostly grim picture. There are 114,183 people waiting for an organ -- 18 of whom will die each day, according to DHHS. However, Facebook just added another number to the mix: 900 million -- its user base. In a new initiative, Facebook is encouraging its users to share their organ donor status.
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Tuesday, May 1, 2012
LG Has a Cloud Service Coming Too. Everyone Please Stop This Ugh Sigh Puke [Cloud]
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Student-devised process would prep Chinese shale gas for sale
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Public release date: 30-Apr-2012[ | E-mail |
Share ] Contact: David Ruth
david@rice.edu
713-348-6327
Rice University
Rice University chemical engineering students' plan would make Chinese gas 'green' and profitable
A team of Rice University students accepted a challenge to turn shale gas produced in China into a range of useful, profitable and environmentally friendly products and did so in a cost-effective manner.
The CHBE Pandas (CHBE stands for chemical and biomolecular engineering) designed a process by which shale gas extracted in the rich Sichuan Basin could be turned into methanol, hydrogen and carbon disulfide, all valuable products in the booming Chinese economy. The Rice team was one of seven groups of students presented similar challenges for locations outside of the United States as their capstone design projects, required of most graduates of Rice's George R. Brown School of Engineering.
For their efforts, the Pandas Apoorv Bhargava, Prachi Bhawalkar, Valicia Miller, Shelby Reinhardt, Kavita Venkateswar and Erte Xi were grand prize winners at the Engineering Design Showcase, part of Rice's UnConvention earlier this month.
"We literally got the last one in the hat," Bhargava said of the assignment handed out for their final semester at Rice. "All of the chemical engineering projects were the same, just in different locations, and how we approached the solution depended on the location."
The team had to deal not only with processing what's known as "sour gas" straight out of the wellhead, but also had to come up with a solid budget for the construction and profitable operation of the plant as well as a strategy to protect the environment.
"We think it's a viable project because of what we're transforming the natural gas into," Venkateswar said. The process they designed would take in the raw shale gas produced in the controversial extraction process known as hydraulic fracturing, or fracking. The primary product would be methanol, of which China is the largest user in the world. China blends methanol into gasoline and is developing cars that would run on pure methanol.
The second product, hydrogen, would be a feedstock for ammonia in fertilizer production, which has great value in the Sichuan Basin, the largest agricultural area in China. The third would be carbon disulfide, widely used in the Sichuan textile industry. The team said 99 percent of the recovered fracturing fluid would be purified into water and fed into methanol production. A small amount of crystallized sludge from fracturing chemicals would be sent to a landfill.
Team advisers Kenneth Cox and Richard Strait were inspired to issue the assignment by a Department of Energy-funded 2011 study on shale gas and U.S. national security by Rice's Baker Institute for Public Policy. The report details the rapid development over the last decade of technology to extract natural gas from shale, an increasingly rich resource in the United States, and the resulting shift in the world's energy economy.
"The world of shale gas presents a real interesting situation," said Strait, an adjunct professor of chemical and biomolecular engineering at Rice and former director of coal monetization and CO2 management at KBR. "We're in boom times if you want to produce gas at what are now historically low prices. You make no profit." He said energy producers are considering ways to turn raw shale gas into products that will better serve the market's needs.
"We tried to give the students problems for which there's no current solution," said Cox, a Rice professor in the practice of chemical and biomolecular engineering. "Major companies are looking at ways to upgrade shale gas, but no one's built a plant to do that yet."
Also, Cox said, "There are a lot of issues associated with the public perception of fracking, and part of the assignment was to help change that perception by offering something that was environmentally friendly, gave benefit to the community, helped clean up the water and was still able to pull a profit at the end of the day."
He said the Pandas' solution was "very imaginative" for their handling of the high concentration of highly toxic hydrogen sulfide found in Sichuan shale gas. "It's 8.38 percent of the incoming feed," said Venkateswar. "Usually natural gas feeds have it on the order of several hundred parts per million."
"The ability to make carbon disulfide provides us a solution to the high hydrogen sulfide content," Xi said.
Building the Pandas' plant with the team's innovative assembly of known technologies would cost the Chinese government $5 billion, Bhargava said. "Chemical engineering design in the real world, the way we understand it, works in three phases," he said. "You start off with a preliminary design analysis, as we did. Then we move into another stage where the chemical engineers meet up with the mechanical engineers and start designing it in more detail: 'What pipes do we need to go from here to there?'
"And then we meet with the architects for the final design stage: 'OK, what is this going to look like when we build it? Is it going to look terrible in someone's backyard?'"
Bhargava said the Pandas designed a process that would generally take as many as 15 engineers six or seven months to accomplish. The team spent long hours using simulation software at Rice's Oshman Engineering Design Kitchen, where the students aligned components and tested for the desired chemical reactions. "But a computer can tell you only so much," Bhargava said. "A chemical engineer has to make the decisions. Our design is very, very close to what a real chemical engineer does in his or her job. We were working in a very realistic setting."
###
View a video about the CHBE Pandas at http://youtu.be/h2IsAkv1F8Y
Related materials:
Oshman Engineering Design Kitchen:
http://oedk.rice.edu/
CHBE Pandas:
http://oedk.rice.edu/Content/Members/MemberPublicProfile.aspx?pageId=1137259&memberId=6831790
Photo for download:
http://news.rice.edu/?attachment_id=27486
Members of the CHBE Pandas designed the process that would turn shale gas extracted into China into a range of marketable materials with low environmental impact. From left, Apoorv Bhargava, Kavita Venkateswar, Valicia Miller, Shelby Reinhardt, Prachi Bhawalkar and Erte Xi. (Credit: Jeff Fitlow/Rice University)
Located on a 300-acre forested campus in Houston, Rice University is consistently ranked among the nation's top 20 universities by U.S. News & World Report. Rice has highly respected schools of Architecture, Business, Continuing Studies, Engineering, Humanities, Music, Natural Sciences and Social Sciences and is known for its "unconventional wisdom." With 3,708 undergraduates and 2,374 graduate students, Rice's undergraduate student-to-faculty ratio is 6-to-1. Its residential college system builds close-knit communities and lifelong friendships, just one reason why Rice has been ranked No. 1 for best quality of life multiple times by the Princeton Review and No. 4 for "best value" among private universities by Kiplinger's Personal Finance. To read "What they're saying about Rice," go to www.rice.edu/nationalmedia/Rice.pdf.
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
Public release date: 30-Apr-2012[ | E-mail |
Share ] Contact: David Ruth
david@rice.edu
713-348-6327
Rice University
Rice University chemical engineering students' plan would make Chinese gas 'green' and profitable
A team of Rice University students accepted a challenge to turn shale gas produced in China into a range of useful, profitable and environmentally friendly products and did so in a cost-effective manner.
The CHBE Pandas (CHBE stands for chemical and biomolecular engineering) designed a process by which shale gas extracted in the rich Sichuan Basin could be turned into methanol, hydrogen and carbon disulfide, all valuable products in the booming Chinese economy. The Rice team was one of seven groups of students presented similar challenges for locations outside of the United States as their capstone design projects, required of most graduates of Rice's George R. Brown School of Engineering.
For their efforts, the Pandas Apoorv Bhargava, Prachi Bhawalkar, Valicia Miller, Shelby Reinhardt, Kavita Venkateswar and Erte Xi were grand prize winners at the Engineering Design Showcase, part of Rice's UnConvention earlier this month.
"We literally got the last one in the hat," Bhargava said of the assignment handed out for their final semester at Rice. "All of the chemical engineering projects were the same, just in different locations, and how we approached the solution depended on the location."
The team had to deal not only with processing what's known as "sour gas" straight out of the wellhead, but also had to come up with a solid budget for the construction and profitable operation of the plant as well as a strategy to protect the environment.
"We think it's a viable project because of what we're transforming the natural gas into," Venkateswar said. The process they designed would take in the raw shale gas produced in the controversial extraction process known as hydraulic fracturing, or fracking. The primary product would be methanol, of which China is the largest user in the world. China blends methanol into gasoline and is developing cars that would run on pure methanol.
The second product, hydrogen, would be a feedstock for ammonia in fertilizer production, which has great value in the Sichuan Basin, the largest agricultural area in China. The third would be carbon disulfide, widely used in the Sichuan textile industry. The team said 99 percent of the recovered fracturing fluid would be purified into water and fed into methanol production. A small amount of crystallized sludge from fracturing chemicals would be sent to a landfill.
Team advisers Kenneth Cox and Richard Strait were inspired to issue the assignment by a Department of Energy-funded 2011 study on shale gas and U.S. national security by Rice's Baker Institute for Public Policy. The report details the rapid development over the last decade of technology to extract natural gas from shale, an increasingly rich resource in the United States, and the resulting shift in the world's energy economy.
"The world of shale gas presents a real interesting situation," said Strait, an adjunct professor of chemical and biomolecular engineering at Rice and former director of coal monetization and CO2 management at KBR. "We're in boom times if you want to produce gas at what are now historically low prices. You make no profit." He said energy producers are considering ways to turn raw shale gas into products that will better serve the market's needs.
"We tried to give the students problems for which there's no current solution," said Cox, a Rice professor in the practice of chemical and biomolecular engineering. "Major companies are looking at ways to upgrade shale gas, but no one's built a plant to do that yet."
Also, Cox said, "There are a lot of issues associated with the public perception of fracking, and part of the assignment was to help change that perception by offering something that was environmentally friendly, gave benefit to the community, helped clean up the water and was still able to pull a profit at the end of the day."
He said the Pandas' solution was "very imaginative" for their handling of the high concentration of highly toxic hydrogen sulfide found in Sichuan shale gas. "It's 8.38 percent of the incoming feed," said Venkateswar. "Usually natural gas feeds have it on the order of several hundred parts per million."
"The ability to make carbon disulfide provides us a solution to the high hydrogen sulfide content," Xi said.
Building the Pandas' plant with the team's innovative assembly of known technologies would cost the Chinese government $5 billion, Bhargava said. "Chemical engineering design in the real world, the way we understand it, works in three phases," he said. "You start off with a preliminary design analysis, as we did. Then we move into another stage where the chemical engineers meet up with the mechanical engineers and start designing it in more detail: 'What pipes do we need to go from here to there?'
"And then we meet with the architects for the final design stage: 'OK, what is this going to look like when we build it? Is it going to look terrible in someone's backyard?'"
Bhargava said the Pandas designed a process that would generally take as many as 15 engineers six or seven months to accomplish. The team spent long hours using simulation software at Rice's Oshman Engineering Design Kitchen, where the students aligned components and tested for the desired chemical reactions. "But a computer can tell you only so much," Bhargava said. "A chemical engineer has to make the decisions. Our design is very, very close to what a real chemical engineer does in his or her job. We were working in a very realistic setting."
###
View a video about the CHBE Pandas at http://youtu.be/h2IsAkv1F8Y
Related materials:
Oshman Engineering Design Kitchen:
http://oedk.rice.edu/
CHBE Pandas:
http://oedk.rice.edu/Content/Members/MemberPublicProfile.aspx?pageId=1137259&memberId=6831790
Photo for download:
http://news.rice.edu/?attachment_id=27486
Members of the CHBE Pandas designed the process that would turn shale gas extracted into China into a range of marketable materials with low environmental impact. From left, Apoorv Bhargava, Kavita Venkateswar, Valicia Miller, Shelby Reinhardt, Prachi Bhawalkar and Erte Xi. (Credit: Jeff Fitlow/Rice University)
Located on a 300-acre forested campus in Houston, Rice University is consistently ranked among the nation's top 20 universities by U.S. News & World Report. Rice has highly respected schools of Architecture, Business, Continuing Studies, Engineering, Humanities, Music, Natural Sciences and Social Sciences and is known for its "unconventional wisdom." With 3,708 undergraduates and 2,374 graduate students, Rice's undergraduate student-to-faculty ratio is 6-to-1. Its residential college system builds close-knit communities and lifelong friendships, just one reason why Rice has been ranked No. 1 for best quality of life multiple times by the Princeton Review and No. 4 for "best value" among private universities by Kiplinger's Personal Finance. To read "What they're saying about Rice," go to www.rice.edu/nationalmedia/Rice.pdf.
[ | E-mail | Share ] ?
AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert! system.
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