Text 17105, 92 rader
Skriven 2008-11-29 14:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: oddities 286
====================
 ML> "What's good for General Motors is good for the country."
 GJ> Generous Motors and Frord are now trying to convince your rulers that
 GJ> the converse also operates.

The ident, I'd say, rather than the converse.

 GJ> In response to your suggestion I have been going around the house
 GJ> licking various kinds of metal, starting on the kitchen sink.  My
 GJ> children have been looking at me even more peculiarly than usual.
 GJ> The results so far have been that I could not pick up any flavour from
 GJ> the stainless steel, which is not surprising as its surface layer is
 GJ> impervious Chromium oxide.

I get a mild taste of some metallic kind from the stainless
interior of a Revereware frying pan. I figure that's about as
inert as I can find, aside from the nonmetallic Corning things.

 GJ> Then out to the garage to suck on an old rusty nail.

Rusty nail
cat: booze
servings: 1??

5 oz scotch
2 1/2 oz drambuie

stir in highball glass
lemon twist

http://viminal.me.psu.edu/~nari/html/ctailszero.html


   That had a definite bitter taste, possibly the result of its
 GJ> close proximity to mice some time ago.

The sensitive of stomach should perhaps have averted their
eyes by now.

 GJ> knew what that was like; which brings me to the subject of "oxidised"
 GJ> red wine.  What causes the "rusty nails" flavour of that, as there
 GJ> would be little, if any iron in it?

I'm sure that decomposition of the pigments has something
to do with it, but beyond that, I don't know. Perhaps the
Wikinonsense (which I'd be inclined to trust on a relatively
uncontroversial subject such as this) can shed some light.

 ML> Priestley was too early and not relevant in any way to this
 ML> discussion.
 GJ> In October, 1774, Priestley visited Paris... and told Lavoisier at
 GJ> dinner [food reference] of his discovery of "dephlogisticated air",
 GJ> saying he "had gotten if from precip. per se and also red lead'

Yes, but all your discussion shows is that Lavoisier's theory
postdated Priestley's discovery.

 -=> Glen Jamieson said to Ruth Hanschka <=-

 -> Halal section which was regularly inspected by Imams from Fiji, and
 -> they were very fussy, particularly concerning "contamination" by
 -> contact with anything porcine.  The slaughtermen were sent to Kuala
 -> Lumpur to learn the right prayers and techniques.
 RH> Hmmm - that probably wouldn't fly with an observant Jew.  It would
 RH> however have me lined up to take the piggy stuff off their hands!
 GJ> In Vanuatu our normal killing and processing was Halal, and also
 GJ> complied with Australian, NZ and USA Health and Hygiene standards, to
 GJ> allow export to resort style hotels around the Pacific owned/run by
 GJ> nationals of those countries.  Pig slaughtering, mainly for local

I wonder if - given a market for both products - an imam and a
rabbi could oversee the same facility, rendering the meat Halal
and Kosher at the same time. So far as I know, most Muslims and
most Jews are inclined to coexist peaceably - why not in the
same food factory?

 GJ> consumption, was done on Thursdays, using a separate section of the
 GJ> abattoir.  I was told there was an upset once when an Imam saw a
 GJ> visiting salesman walk through the pig pen area and then through the
 GJ> cattle holding area.  That was considered "contamination".  The Imam
 GJ> took a lot of pacifying and apologies from the visitor.  Possibly the

I could see such a visiting salesman losing a territory, if not
a hand or two. I presume said unfortunate was from the USA?

 GJ> Imam could have then performed some sort of decontamination ceremony.
 
I believe that most Jewish decontamination ceremonies involve
lots of boiling water, but I'm not sure that pig contamination
can be remedied so easily.
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