Text 17608, 121 rader
Skriven 2008-12-10 22:14:00 av Dave Drum (1:124/311)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: PEWTER
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Be ye a member of that Worshipful Company?  (I can imagine them sitting
 GJ> around a table in the local pub every Sa'aday Noit, quaffing warm,
 GJ> British ale from their personal pint pots of Britannia metal.)

Nope. So, I don't have to pay their dues. Nor hew to their standards except as
I choose it.

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

 GJ> No US Standard?  Or does your lot accept the BS?

Well, yeah. More-or-less. I don't even know if their is an American "standard"
or if legislators and regulators are having tugs of war over any proposed
standards.

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

 GJ> Jolly good!

 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%

 GJ> I have had trouble soldering some of those alloys, which suddenly go,
 GJ> "bloop!" and a big hole appears.  I think that a eutectic solder was
 GJ> needed, as that has a lower melting point.

Well, y'see - to solder pewter you uses pure tin. With a liquid boric acid
lux.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower W/Tarator Sauce
 Categories: Vegetables, Nuts, Citrus, Bread
      Yield: 6 servings
 
MMMMM-----------------------TARATOR SAUCE----------------------------
      2 sl Firm white sandwich bread;
           - crusts removed
      2 cl Garlic
    1/2 c  Cup pine nuts; toasted,
           - cooled
    1/2 c  Cup walnuts; toasted,
           - cooled
      3 tb Fresh lemon juice
    1/2 c  Extra-virgin olive oil
    1/2 ts Salt
    1/4 ts Black pepper

MMMMM------------------------CAULIFLOWER-----------------------------
      1 md Head cauliflower
    1/4 c  Olive oil
      3 tb Thin sliced celery leaves
           - (opt)
 
  The garlic-nut sauce known as tarator, which sometimes also
  includes tahini, is a classic Turkish accompaniment to mussels
  and fried fish as well as vegetables. Here, it's used with
  cauliflower that is sliced—rather than separated into
  florets—so that it can be more easily browned, which gives
  it a nutty flavor that complements the tarator perfectly.
  
  Make tarator sauce: Soak bread in a bowl of water 30 seconds,
  then squeeze dry and set aside.
  
  Drop garlic into a food processor with motor running, then
  drop in nuts and process until finely ground. Add bread and
  3 tablespoons lemon juice and process until smooth. With
  motor still running, add oil in a slow, steady stream until
  incorporated. Transfer to a bowl, then stir in salt & pepper
  and lemon juice to taste.
  
  Cook cauliflower: Remove any leaves from cauliflower, leave
  core intact. Cut cauliflower into 1/2-inch-thick slices as
  if it were a loaf of bread, then cut slices into 2-inch pcs
  (some florets will separate).
  
  Bring cauliflower to a boil with enough water to cover it
  in a 4- to 5-quart pot, then reduce heat and simmer until
  just tender, 4 to 6 minutes. Drain well in a colander and
  pat dry.
  
  Heat 2 tablespoons oil in a 12-inch heavy skillet over
  moderately high heat until hot but not smoking, then sauté
  half of cauliflower, turning over occasionally, until very
  well browned on both sides, about 8 minutes total.
  
  Transfer to a platter with a slotted spatula and season
  with salt and pepper.
  
  Wipe out skillet, then sauté remaining cauliflower in
  remaining 2 tablespoons oil in same manner, transferring
  to platter and seasoning.
  
  Serve cauliflower, warm or at room temperature, with sauce
  and celery leaves (if using).
  
  Cooks' Note: Toast nuts in a shallow baking pan in a 350°F
  oven until golden, 5 to 10 minutes.
  
  Adapted from John Willoughby
  
  February 2007 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 15 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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