Text 17250, 159 rader
Skriven 2008-12-03 11:07:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: PEWTER
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DS> PS.  Not all pewter contain[s][ed] lead, BTW.   Better grades of
 DS> pewter have always been made with tin, antimony, and copper.

 DD> When I do pewter the mix is 92% tin, 3% antimony, 5% copper. Melts

 GJ> My reference books include lead as a component (with tin) in pewter.
 GJ> The above mix of tin, antimomy and copper sounds more like Britannia
 GJ> metal, which looks similar to pewter, and is often used for "pewter
 GJ> pint pots".

Right you are. But, from the 15th century onwards, the composition of English
pewter was carefully protected by the Worshipful Company of Pewterers in
London. The Company required that the finest quality English pewter contain at
least 94% tin, with the balance made of other metals. (Including, one supposes,
lead)

While the term pewter currently covers a range of tin-based alloys, the term
English pewter has come to represent a strictly-controlled alloy, specified by
BSEN611-1 and British Standard 5140, consisting mainly of tin (ideally 92%),
with the balance made up of antimony and copper.

Which is the formula I use. And which keeps our EPA, The consumer Products
Safety Commission and the FDA happy.

 DD> easily, pours well, finishes nicely. Easy to solder (w/lead free
 DD> solder). I also do a "cheat" pewter that is 70% lead, 20% tin, 10%
 DD> antimony (basically "type metal" from the old letterpress printing
 DD> days). But each piece in that is stamped plainly "DISPLAY ONLY" and
 DD> "NOT FOR FOOD OR DRINK" Those pieces are about 35% the cost of real
 DD> pewter. I sell a bit to some interior designers ... waiting until I get
 DD> enough orders to make it work firing up the melting pot and fluxing
 DD> the molds.

 GJ> Hopefully the customers bother to read your inscription.  I suppose you

Caveat Emptor! Each piece, in addition to the stamped warning has a largish
bright red waning label (removable) with the same information.

 GJ> know that type metal was developed because it has the property that it
 GJ> expands as it freezes, thus forcing the metal into the letter die to
 GJ> preserve fine detail.

Have been in the printing trades ....

 DS> PPS.  Lead hasn't been a motor vehicle fuel additive for over-the-
 DS> road vehicles in almost 30 years.

 DD> Doan tell the EPA - they're still on about that.

 GJ> Does USA have a problem with petrol sniffers?  In aboriginal
 GJ> settlements in northern Australia sniffing has been common, mainly by
 GJ> young, unemployed kids who get some sort of "high" that way.  When we
 GJ> still used leaded petrol, the brain death rate was very high, but once
 GJ> that fuel was banned, sniffers lived longer.  Now, a fuel sold as
 GJ> "Opal", which doesn't have any effect when sniffed, is the only petrol
 GJ> that can be bought in most of the Northern Territory.  That has reduced
 GJ> sniffing, but unfortunately, cars don't run too well on it, either.

We have more problem with aerosol paint huffers. Which rots the brain much
faster than the slow acting lead content of some gasolines. The son of a friend
has fried his remaining brain cells in just that manner.  Bv(=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini Köfte With Beet-Bulgur Pilaf
 Categories: Vegetarian, Kebabs, Grains
      Yield: 4 servings
 
MMMMM---------------------------KÖFTE--------------------------------
      1 lb Zucchini
      2 cl Garlic
    1/2 c  Packed flat-leaf parsley
           - leaves
    1/2 c  Packed cilantro sprigs
      1 c  Rinsed and drained canned
           - chickpeas
    3/4 ts Ground cumin
    1/2 ts Ground coriander
    1/2 c  Plain fine dry bread crumbs
      4 c  Vegetable oil for frying

MMMMM---------------------------BULGUR--------------------------------
      1 md Onion, chopped
      2 cl Garlic; fine chopped
      2 tb Extra-virgin olive oil
      2 tb Unsalted butter
  2 1/4 c  Bulgur
      1 lb Medium beets with greens;
           - peeled, 1/4" dice, stems
           - discarded, greens coarsely
           - chopped
      4 c  Water
    1/3 c  Slivered almonds; toasted

MMMMM---------------------------SAUCE--------------------------------
      1 c  Plain yogurt
      1    Teaspooon minced garlic
      2 tb Chopped cilantro
 
  For a substantial vegetarian spin on köfte (a kind of Middle
  Eastern meatball), we beefed up grated zucchini with fresh
  herbs and mashed chickpeas. The accompanying pilaf, which
  uses both beets and their greens, is brilliantly colored
  and gets a joyous crunch from slivered almonds.
  
  Make köfte: Coarsely grate zucchini in a food processor
  fitted with the medium shredding disk. Toss with 1 ts salt
  in a colander. Let stand 10 minutes.
  
  Pulse garlic, parsley, and cilantro in food processor until
  finely chopped.
  
  Wrap zucchini in a kitchen towel (not terry cloth) and twist
  to wring out as much liquid as possible.
  
  Mash chickpeas: With a fork, then toss with zucchini, garlic
  mixture, spices, bread crumbs, and 1/4 teaspoon pepper in a
  large bowl. Roll 2-tablespoons portions into balls and chill
  köfte in a 4-sided sheet pan while making bulgur.
  
  Make bulgur: Cook onion and garlic in oil and butter in a
  deep 10-inch heavy skillet over medium heat, stirring
  occasionally, until golden brown, 5 to 7 minutes. Stir in
  bulgur, 1/2 teaspoon salt, and 1/8 teaspoon pepper and cook,
  stirring, until fragrant and a shade darker, about 4 minutes.
  
  Stir in beets (but not greens) and water and bring to a boil.
  Reduce heat to low and simmer, covered, until water is absorbed
  and beets are tender, about 20 minutes. Stir in greens and cook
  until just wilted, about 1 minute. Fluff bulgur with a fork,
  then sprinkle with almonds.
  
  Fry köfte: Heat 1 inch oil in a deep 12-inch heavy skillet
  over medium heat until it shimmers. Fry köfte in 2 batches,
  turning once, until golden brown, 2 to 3 minutes. Transfer
  to paper towels to drain.
  
  Make sauce: Stir together yogurt, garlic, cilantro, and 1/8
  teaspoon salt.
  
  Serve warm köfte and bulgur with sauce.
  
  by Gina Marie Miraglia Eriquez
  
  Gourmet | October 2008
  
  Yield: Makes 4 servings
  
  Meal Master Format by Dave Drum - 05 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And, well, that's about all the kinds 'a shrimp" -- Bubba
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