Text 17007, 138 rader
Skriven 2008-11-28 01:52:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: the fizzicle world 278
==============================
 GJ> That is where you need to have a government you can trust, which can
 GJ> enforce laws for the benefit of the people, rather than the merchants.

"What's good for General Motors is good for the country." A
succinct statement of the governing philosophy of this nation,
up to a couple weeks ago at least.

 ML> I didn't use the term oxidation in my original discussion.
 ML> I didn't even use the term salt formation, which would be
 ML> just as germane, though even more linguistically suspect.
 GJ> I have forgotten what term you used...

Well, it wasn't oxidation. The term I used, that is, if any.
I think that word crept in when you put forth the notion that
iron oxides provided all the metallic taste in acid foods.

Now that I think about it, I think that our tongues may have
iron receptors - take a stainless steel pan and apply your
tongue to it (the pan should perhaps be more or less at room
temperature) for some indication of this.

 ML> (I wonder if dissolution of oxygen in, say, liquid is
 ML> oxidation. It certainly is combination.)
 GJ> A solution is a physical, but not a chemical combination.

Does oxygen ionize at all, that was my question more or less.

 GJ> According to my book, Lavoisier found that non-metals (sulphur,
 GJ> carbon, etc) produce acids on combustion.

And he was the clever person to determine that oxygen was the
prime mover of that. So he jumped to the conclusion that it was
also the prime mover of all oxidation.

 ML> this happened in the early 19th century, and the name Humphrey
 ML> Davy comes to mind, but he might have had nothing to do with
 ML> it, it might be a brainfart on my end.
 GJ> Priestly isolated oxygen (dephlogisticated air).

Priestley was too early and not relevant in any way to this
discussion.

 GJ> It was hard enough to learn the 20th century definitions to pass exams
 GJ> then without going into the 21st.

Your definition was the 18th-century one.

 -=> Glen Jamieson said to Dale Shipp <=-

 GJ> No directions with mine, just a stainless steel clip that looks as if
 GJ> it was designed to go onto the edge of a baking dish.  It was made by
 GJ> Davis and Waddell.  One interesting feature is that the dial has a red
 GJ> segment band from 65C/150F to 70C/160F, and the letters F R O T H
 GJ> arranged circumferentially, with the O on the red segment.  I could
 GJ> imagine the R standing for Rare, but I don't know what the other
 GJ> letters could represent, if anything.

Frozen
Rare
Overcooked
Tasteless
Hideous

I suspect what you actually have is a cappuccino thermometer,
and F R O T H means "froth." Its register should register
pretty fast, given its purpose, and if it's sturdy enough
and its range is appropriate, it might well be useful for
other applications as well.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nasi Biryani (Spicy Rice And Chicken)
 Categories: Chileheads, Oriental, Poultry, Rice
      Yield: 4 servings

      1    Clove garlic, crushed
      3    Inch piece of ginger, peeled
           And finely chopped
      2 sm To medium chiles, finely
           Chopped
    1/4 c  Cashews
    1/4 c  Blanched almonds
      2 tb Ghee (or clarified butter)
      8    Boneless chicken thighs
      8    Scallions (green onions)
           Chopped
      1 tb Ground almonds
      5    Cloves
      1    Cinnamon stick
      1 c  Plain yogurt

MMMMM------------------------COCONUT RICE-----------------------------
  1 1/2 c  Long grain rice
      1 c  Coconut cream
      1 c  Water.

  Rinse rice in strainer under cold water till water is clear. Combine
  rice, coconut cream and water in heavy pan, cover tightly and simmer
  gently for 15 minutes.

  Remove from heat, let stand, covered, on a damp towel 10 minutes.  Do
  not remove lid during cooking and steaming. Fluff rice with fork.

  For the chicken:

  Blend or process garlic, ginger, chiles, cashews and blanched almonds
  until finely chopped.

  Heat ghee in pan, add chicken and scallions, cook 3 minutes, add
  ginger mixture, ground almonds, cloves and cinnamon. Cover and cook
  10 minutes, stirring occasionally.

  Add yogurt, cook, uncovered 10 minutes or until chicken is tender.
  Removed cinnamon stick and cloves.

  Stir in coconut rice.

  Variation:  Remove chicken from pan before adding rice. Set aside.
  Stir rice into mixture.

  Beat  2 eggs - add 1 tablespoon water, pinch of corn starch.  Beat
  till frothy.

  With wok still on medium heat, drizzle egg into rice & sauce mixture,
  tossing-stirring constantly till egg is cooked.

  Serve on plate, top with chicken pieces.

  FROM: Andie Paysinger
  POSTED TO: Chileheads Mailing List

  Format by Dave Drum - 01 December 98

MMMMM
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