the best gold in the world generally originates from the highest grade gold mines. These are spread across the world but can interestingly be found mostly in North America. The grade of a mineral directly affects the costs involved in mining it as well as its subsequent extraction in terms of removing the precious metal elements. A lower grade usually means a higher cost of extraction per unit weight of metal. With 44.1g/t in reserves, Fire Creek Mine, which is held by Klondex Mines and is found in Nevada in the UnitedStates is thought to be the highest quality underground mine on the planet. This is followed closely by Macassa (South Mine) which is in Ontario, Canada which sits at 22.2g/t, signifcantly less but still a lot more than average. It is one of the oldest and biggest complexes in the country. Over the years it has produced 24 million troy ounces of the precious metal in 86 years. It is followed by the Kedrovka mine in Russia, then the Turquoise Ridge which can be found in Nevada, then Toguraci in Indonesia and finally Orcopampa in Peru. When it coems to open pit, the picture is slightly different. Avlayakan in Russia comes top with 18.2g/t, followed by Andy Well in Australia (16.1 g/t) and Tsokol in Russia (8.5 g/t). The golden precious metal continues to bring great wealth to the companies that own the mines, despite the enormous costs in extraction.
Snails are edible and very popular in restaurant menus the world over. Garden snails can be bought cooked, in a packed tin. Or you can carefully clean and prepare them at home after removing all the toxins.
You’re better off buying the snails in a tin that have the shells with them too.
Traditionally cooked with garlic and butter in escargotieres – earthenware pots with indentations, snails are best consumed with small forks or custom-made tongs.
Here is an easy escargot baking dish recipe:
7 ounces butter, softened
5 tbsp parsley, chopped
2 cloves of garlic, crushed
4 tbsp bread crumbs
2 dozen snails, canned, drained and rinsed, with shells
Salt and pepper to taste
Preheat the oven to 200 degrees Celsius. Mix all ingredients except the snails in a bowl.
Scoop out a little mix and stuff it into each shell, followed by a snail and the stuff it with more mix.
Transfer to an escargot and bake for ten minutes, or till the butter bubbles up.
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