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Zinc price plunge opens window for stockpiling and industry ...
Nanjing today. "Instead of focusing on exporting products that consume vast amounts of both energy and mineral resources, China should welcome the opportunity to increase resource imports. The U.S. sub-prime crisis is likely to lead to reduced mineral resource demand from both the U.S. and other Western countries, which should cause prices to fall worldwide in the next two to three years. Meanwhile, China can make use of its extensive foreign exchange reserves, which currently amount to over $1.4 trillion, to increase resource stockpiles, including zinc," Zhou Shijian, former vice chairman of the China Chamber of Commerce of Metals, Minerals & Chemicals Importers & Exporters (CCCMC), said. According to Zhou Guobao, director of the China Nonferrous Metals Industry Association (CNMIA)'s lead and zinc department, zinc mines in China will be barely able to sustain output levels over the next decade, as the majority are small scale and have limited potential for expansion. More>>
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Trade winds blowing?
I'm convinced the Hawks are on the verge of doing something. What? I don't know. Billy Knight's not in the business of volunteering information, to me or anyone else I know of. Don't ask me why I think that. But I trust my hunches and there's been an eerie silence surrounding this team in regards to possible trades. All the rumors about standing offers to Memphis are fine (where there is faint smoke there has to be fire), but I'm guessing there's more than just that going on.
We've talked forever about the Hawks needing this or needing that, but the Hawks have something that quite a few other team's would like to have - namely, young talent with relatively low salaries and several veterans playing out the last year(s) of their contracts. And there's not a NBA executive worth his Blackberry and Italian loafers that isn't interested either of those things. More>>
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Coquettish croquettes
The Citizen's veal croquettes are, quite possibly, the best use of leftovers ever. Veal stew – braised veal breast augmented with béchamel sauce and diced vegetables – is left in the fridge to firm up.
Chef Klaus Rohrich shapes the chilled stew into quenelles that are then breaded and fried golden. The crisp shell gives way to a creamy interior flavoured with mushrooms and parmesan, oozing with deliciousness.
The croquettes are paired with a light salsa of peeled tomatoes, sweet onions and capers, their brininess the perfect counterpoint to fried foods.
Amy Pataki
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