It’s just not coal miners that are losing their jobs. Report out of Erie, PA today is that General Electric cut 950 manufacturing jobs, 200 directly due to the decline in the demand of coal.
“Approximately 200 of the Erie job cuts, more than 20 percent, are linked to declining coal demand, Simonelli said. GE’s railroad customers have parked about 3,000 locomotives as utilities that once relied on coal carried by trains to produce electricity began switching to cheaper natural gas from shale formations.”
“The outlook for the volume on the locomotive side as well as from the coal-mining equipment is down versus what we anticipated,” Simonelli said.
Much of the work is being shifted to a new plant in Texas. Interesting, before building in Texas, GE looked at Lynn, MA as a home to a new modern manufacturing facility of its locomotives. All I will suggest is we look at how other governors are doing business and perhaps learn a thing or two. Would it not be nice to have jobs like these in Massachusetts?
“GE Transportation spokesman Koller says the company looked at GE properties in Erie, Pa. and Lynn, Mass., and at sites in other states that he would not name. Chapa, like Cunningham, says a North Carolina site was apparently under consideration. Some press reports indicate that Georgia and Mexico may have been considered.
Gov. Perry said the state is investing $4.2 million in the project through the Texas Enterprise Fund (TEF), pointing out that this venture “will continue to strengthen the economy in North Texas and in our state, creating jobs and prosperity for hundreds of Texans.”
At Gov. Perry’s request, the TEF was created in 2003 to help attract new jobs and investment to the state. The fund has since become one of the state’s most competitive tools to recruit and bolster business. To date, the TEF has invested more than $435.3 million and closed the deal on projects generating 58,179 new jobs and more than $14.6 billion in capital investment.”
PS. I would just like to tell all the peeps on BMG this is my last post and comment. A discussion was happening between a fellow BMG’er and myself, and was told I was “argumentative” by one of the owners. While I vehemently disagree, I respect his opinion. Rather than say something that is misconstrued and being terminated from the site forever, I wish to leave on my own accord, and hopefully return down the road.
I enjoyed the exchange of ideas with everyone (even Mike Cote). While I may not have changed too many opinions, I hope I raised some issues that were not on your radar screen. You guys and gals are the best, and make this the best political site that I know of.
Be Well,
Dan from Waltham
http://www.siteselection.com/ssinsider/bbdeal/no-doubting-thomas.cfm
http://www.buffalonews.com/apps/pbcs.dll/article?AID=/20130410/BUSINESS/130419938/1005
Cook’s Illustrated, vol 120, Jan 2015, p. 7
Sausage Stuffing
1 shallot
2 cloves garlic Mince
Parsley Mince 2 Tb
Marjoram Mince 1 tsp
Fennel Mince 2 Tb of fronds
2 slices hearty white bread Remove crust. Tear into quarters. Pulse 10-15 times in food processor until finely ground
1 egg
(shallot & garlic)
(parsley, marjoram, fennel)
2 tsp whole grain mustard
¼ tsp pepper Add ingredients to food processor. Pulse to combine: 6 – 8 times.
1 pound pork sausage Add to food processor. Pulse 3 – 5 times until combined. Scrape down bowl as needed.
Two 18 12 inch pieces of parchment paper. Halve stuffing. Into one place 8 2 inch rectangle. Roll up, gently twisting both ends into a 6 7 cylinder. Repeat.
Preparation for Poaching
Preheat oven to 300°
1½ lb small red potatoes Don’t peel, but clean
2 carrots Cut into ½ inch lengths
Fennel bulb, cont’d Quarter bulb
2 cloves garlic Peel
2 celery ribs
8 sprigs parsley
6 sprigs marjoram
1 bay leaf
twine Cut celery crosswise.
Tie herbs to celery
2 12-ounce bone-in split chicken breasts
2 12-ounce bone-in leg quarters Separate breast from chicken
Separate leg quarters from chicken
½ tsp salt
pepper
2 tsp vegetable oil Pat chicken dry
Season it
Heat oil until just smoking
Add chicken skin side down.
Cook without moving 4-7 minutes until browned
Transfer to plate
Discard fat
Remove Dutch oven from heat
Poaching
celery bundle
potatoes
carrots
fennel Bottom layer evenly on bottom
8 peppercorns
peeled garlic
¼ tsp salt Sprinkle over vegetables
Chicken broth Only enough so ½ inch of vegetables peek through
Leg quarters Atop vegetables
Stuffing Aside legs
Breasts Atop legs
Over high heat, bring to simmer
Cover.
Put in oven 60 – 70 minutes until 160° breasts
Serving
Parsley Mince for serving
Transfer chicken and stuffing to cutting board
With slotted spoon, transfer vegetables to serving platter. Discard celery.
Strain broth into fat separator
Sit 5 minutes
Slice stuffing into ½ inch disks
Transfer to serving platter.
Remove skin.
Carve breasts from bone and slice
Separate thigh and leg.
Transfer to platter.
Moisten with ½ cup broth.
Sprinkle with parsley
Serve. Ladle additional broth.
Experience 1/27/2012: Used a whole chicken. The pot was very full. Also forgot to add salt at a number of points. I didn’t remove skin but there was no reason to keep it.
Ingredients:
Two sticks of butter
I/2 cup minced garlic
Two tablespoons fresh parsley, chopped and rinsed
1 pound 16-20 count shrimp
1 pound sliced white mushrooms
White cooking wine
Angel hair pasta
Olive oil
1 cup all purpose flour
Salt and pepper to taste
Combine butter, garlic and fresh parsley in mixing bowl – whip with hand mixer until creamy and smooth.
Sift flower, salt and pepper into a pie plate.
Peal and devein the shrimp, then butterfly cut leaving the tails intact. Heat the oil in a large saute pan. Dredge the shrimp in the flour mixture, then slide them into the hot oil. Cook on high for 60 seconds, flip, add the mushrooms, cook for another 60 seconds. Splash with wine, allow alcohol to boil off, reduce heat, add a generous dollop of garlic butter, stir gently until butter melts into a nice sauce.
Serve over angel hair with a nice crusty bread. Delicious!
… will start with a small pan on medium to medium-low heat: then throw the garlic into this immediately after mincing (don’t let it sit around) and let it brown just so slightly. Put it on a back burner on the lowest setting into which I then deposit the butter and let it melt into the garlic the whole time I’m preparing the remainder. Stir very occasionally. A few minutes prior to adding it to the shrimp I’ll add the parsley. sometimes, if I’m feeling detail oriented, or If I’ve been too generous with the butter, I’ll reserve some of this for mixing straight with the angel hair immediately after draining and before adding the shrimp.
is your argument that we should give more free money to the coal industry?
I thought you liked capitalism?
Every year.
It’s cheap natural gas that’s killing coal. Go complain to them.
No doubt he is now going to troll in Texas where he can rake in state subsidies. 😉
Then it appears that I am doing my job well, if it is getting under you Troll Hide!
Even when I preview, I still can’t spell very well. D’OH!
I never even made it down far enough to realize he gave some weird TTFN/GBCW combo. Glad you quoted that…
In the meantime, I have a great song stuck in my head.