The ability of methanol to dissolve chloride salts and the use of «Rock Salt» in deicing Norther Cities is a big nightmare; get
salt water into a storage tank and place that in engines would be hugely damaging.
Sea - level rise could also adversely affect groundwater resources by leading to the intrusion of
salt water into coastal aquifers.
Intrusion of
the salt water into the underground water table.
From what I understand, the geoengineering being considered is to spray water or
salt water into the atmosphere to increase the reflectivity of clouds.
Desal Pro sells and provides maintenance to electricity & water plants that purify
salt water into drinking water via a desalination process.
One bench housed the desalination system that would turn
salt water into drinking water.
But in places where water is hard to come by, or there isn't much rainfall year round, desalinizing
salt water into drinkable water is an alternative.
Injecting
salt water into the SCN did not set off much pawing.
With a membrane - based device about half the size of a microwave oven, the researchers separate this dilute
salt water into acidic and alkaline fractions.
In that case, the city would be forced to move to extremely expensive desalination treatments that turn
salt water into drinking water, said Castro.
Thirteen men and seven women volunteered to undergo 20 minutes of constant pain, caused by an injection of highly - concentrated
salt water into their jaw muscles.
Not exact matches
The
salt will stay behind when the
water boils
into the air, and the clean
water can then be collected in a separate container.
Salter envisions unmanned boats spraying sub-micron-sized
water droplets
into the sky, seeding shinier clouds in areas forecasted to spawn storms.
Changing
water to wine Walking on
water healing the sick drowning the world in an amount of
water equal to five times the
water on the planet fitting several of every animal on a boat that could not hold half of the animals and have enough to eat and drink the fidelity test in numbers making striped goats by having goats stare at stripes changing people
into a pillar of
salt plagues of toads
... religious beliefs are just so bloody ridiculous... says a guy who thinks that a rock will turn
into a single celled organism if it sits in warm
salt water long enough...
If some of the events were reproduced in the internet age that would be compelling, you know
water into wine, woman
into salt, men living for centuries, man living in a large fish, etc. etc..
Here's a list of things we should test... 1) Worldwide floods 2) Seas parting at the command of a person 3) talking snakes, donkeys, and bushes 4) People spontaneously turning
into pillars of
salt 5) a few loaves of bread and some wine feeding thousands 6) instantaneous healing of disease 7) worlds forming in 6 days 8) words forming on stone tablets without the assistance of a living creature 9) people walking on
water 10) resurrection on command
If you have been feeling that something is missing in your Christian walk, I suggest you look
into having the magical rite of
salt water performed on you.
nice question — there was indeed a global ocean in earths history and it was
salt water — according to modern science when the plates moved and enclosed land creating a land locked ocean which over time turn to fresh
water by leaking the
salt into the bedrock... or something like that — i have rough understanding.
Being that there are freshwater fish present today either the flood did not happen or
salt water fish can evolve
into fresh
water fish.
(Heiler, Buddhistische Versenkung, pp. 40, 84) Though this blessedness now be imagined as a dissolving of the finite
into the infinite (the Upanishads compare it to
salt dissolving in
water,
No one has ever BEEN turned
into a Pillar of
Salt, Fire...
water or stone PERIOD!
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor
into tiny pieces 1/3 cup chia or flax seeds pinch of
salt 1 cup boiling purified
water 2 tablespoons olive oil
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90 g / 3 oz chilled butter or solid coconut oil, cut
into dices 3 - 4 tbsp ice - cold
water
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea
salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Soak the dates in a bowl of hot
water for 20 minutes, then drain and put them
into a blender with the coconut milk, coconut oil,
salt and vanilla powder.
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut
into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon
water 1/4 teaspoon
salt Vegetable oil for frying
Place the (drained / rinsed) beans, lemon juice, coriander and
salt into a blender with the
water, the broccoli and the spinach.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups
water
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1) Sift the flour
into a mixing bowl 2) Add the
salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm
water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it
into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut
into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving
Putting meat in a
salt water solution will cause the liquid from the
salt solution to push
into the meat making it juicier.
1/2 cup dried navy beans 1 Tbsp olive oil 3 oz pancetta, cut
into 1/4 - inch pieces 1 stalk celery, cut
into 1/4 - inch pieces 2 carrots, peeled and cut
into 1/4 - inch pieces 1 onion, cut
into 1/2 - inch pieces 2 leeks, cut
into 1/2 - inch pieces 2 red potatoes, unpeeled, cut
into 1/2 - inch pieces 1 Tbsp tomato paste 3 cups chicken stock 3 cups
water 1 bunch kale, stems removed and discarded, leaves cut
into 1/2 - inch ribbons, about 1 - inch long
Salt and pepper to taste
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of milk or cream splash of extra virgin olive oil two big pinches of
salt 1/4 cup apple, cut
into 1/4 inch dice (place in a bit of lemon
water if not using immediately) 3/4 cup zucchini, cut
into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
Chop the veg
into small cubes and then boil for around 15 minutes in lightly
salted water, so it is fluffy on the inside and drain.
While cauliflower is roasting, add soaked and drained cashews
into a high powered blender or food processor with 1/2 cup
water, dill, garlic powder, onion powder,
salt and pepper.
To make crust, dissolve the yeast
into the warm
water and add oil and
salt to that mixture.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups of
water 1 bay leaf 8 black peppercorns 1/3 cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons
salt 1/2 teaspoon fresh ground black pepper 2 large carrots, peeled and cut
into 1 ″ rustic chunks 1 lb.
Directions: Heavily
salt a large pot of
water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese
into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t
salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped
into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
1 1/2 cup
water 2 1/2 Tbsp sea
salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced
into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
Directions: Wash lemons, then blanch them in boiling
water for 5 minutes / Drain / Cut each lemon
into about 8 wedges, removing seeds, ends and extra pith / Toss lemons with
salt in bowl / Pack lemons tightly in jar and cover with extra lemon juice / Seal jar and let lemons stand at room temperature for 5 days / Shake gently once a day / Add oil to the jar and refrigerate (if covered in juice, lemons should keep for up to one year)
Bring a medium sized sauce pan of lightly
salted water to the boil, then chop the broccoli
into small florets, slice the stem
into small pieces and add to the pan, along with the bulgur wheat.
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2 cup dried cherries 1/3 cup chopped walnuts 1/3 cup chopped pecans 1/3 cup packed dark brown sugar 1/3 cup
water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t.
salt
STIR macaroni
into large pot of boiling
salted water; cook for 5 minutes after
water returns to boil, or until outside is cooked but center is still firm.
After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with
salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared»
into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of
water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher
salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of
water 1 teaspoon of garlic powder 1/2 teaspoon of kosher
salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
For the salad: 2 pounds chicken, cooked and diced
into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder
salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of
water
1 Boil sunflower seeds in
salted water: Place sunflower seeds,
salt, and
water into a medium saucepan.