Text 17698, 72 rader
Skriven 2008-12-12 22:32:07 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: PEWTER  81212
=====================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 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?

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

It is common to accept the BS in a lot of specifications, as it saves
duplicating the effort.

 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.

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

The lowest melting point solder is a eutectic alloy of about 40% tin
and 60% lead.  That melts at about 180 C, as compared with pure tin at
231.9 and pure lead at 327.5 C.  Of course for soldering drinking
vessels that would not be desirable, because of the lead content.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tanzanian Potato Balls
 Categories: Newsgroups, Africa-c, Potatoes, Side dish
      Yield: 1 Servings
 
      3 c  Potatoes, peeled and
           Chopped
    1/4 c  Lime juice
    1/2 ts Salt
      1    Chili pepper, crushed, or
    1/2 ts Cayenne pepper
      1 c  Chickpea flour
           Coconut oil
    1/2 c  Fresh coconut meat, grated
 
  Boil potatoes until soft. Drain, combine with lime juice, salt and
  pepper, and grind or process to a smooth batter. With greased hands,
  shape the batter into 1-inch balls and roll the balls in flour. Make
  a condiment to pass around with the balls by mixing coconut and
  pepper with 2 or 3 tablespoons of water. Set aside. In a heavy
  skillet or pot, heat oil to about 375  F, and fry the balls a few at
  a time. Drain on clean, absorbent cloths, and serve hot. Pass around
  the coconut/pepper mixture for individuals to serve themselves.
  
  Serve as a side dish or snack. Look for chickpea flour, sometimes
  called ‘gram’ flour, in Indian food shops.
  
  Makes several dozen balls.
  
  country : Tanzania course
  : side dish
  
  source : The Africa News Cookbook : African Cooking for Western
  Kitchens / edited by Tami Hultman From: "Esther Westerveld"
  <westher@xs4all.nl>
 
MMMMM
 

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