Text 17859, 118 rader
Skriven 2008-12-14 22:55:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: btr lvng thru chmstry378
================================
 ML> Nope, the pure stuff is the stuff that explodes; in the pill
 ML> formulation it's been stabilized by absorption into some inert
 ML> and very calm substrate, the same way dynamite is.
 GJ> So if a group of faint-hearted would-be suicide bombers boarded a
 GJ> plane with bottles of heart pills and a tiny detonator, they could get
 GJ> together and do their dirty deed?

Some difficulty there, I think, as each pill contains but 3 mg of
active ingredient.

 GJ> what happens if you have been playing with your nitro pills, or if an
 GJ> old one disintegrates over your clothes?
 ML> Same thing as if you've just fertilized your lawn. 
 GJ> I will have to try that, as I have never fertilised my lawn.

In the interest of science, the intrepid engineer offers his
body to be scourged.

 ML> salient example, and an either Garuda or SilkAir plane in your
 ML> general part of the world.
 GJ> Garuda most likely.  They scare me.

From Wikipedia, which is pretty good on things such as this:

 On December 19, 1997, SilkAir Flight 185, operated by a Boeing 737-300
 and piloted by Captain Tsu Way Ming, plunged into the Musi River in 
 Sumatra during a routine flight from Jakarta to Singapore, killing all
 104 people on board. The Indonesian NTSC ruled that the cause of the
 accident could not be determined, while the United States NTSB concluded
 that the incident was "consistent with ... intentional pilot action".
 There was, however, no conclusive evidence to support suicidal motives,
 and a subsequent court case concluded that the crash was caused by a
 defective servo valve in the plane's rudder, resulting in a rudder
 hard-over. Lawsuits and counter-suits filed by Boeing and Singapore
 Airlines against each other over the rudder issue was eventually
 withdrawn by both parties.

 
 ML> I must admit I am not looking forward to living in the condition
 ML> of Kevin.
 GJ> Not very likely.  You would have to be able to drink 2 to 3 litres of
 GJ> cheap red wine a day, every day.

2L would be doable.

 GJ> From my observations of characteristics of mob violence in the SE Asia
 GJ> Pacific area, it is not mainly racial in its directions.  It is the
 GJ> "have-nots" attacking the "haves".

Not much consolation to the victims of racial attacks.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> http://www.taitwines.com.au/7.html
 GJ> I looked into that, then phoned the winery.  Please see my reply to
 GJ> Jim in this posting.  With luck I might be able to get a bottle
 GJ> locally. Otherwise I will have to drive to the winery on a weekend.  I

Ah, then give a report, please.

 GJ> wonder if Bruno got his grapes from the late Ray Ward's vineyard, which
 GJ> is fairly close.  The last time I was in that area, with MLoo, I
 GJ> noticed that Ray's tin shed winery was abandoned, but the vines were
 GJ> well cared for. 

I was wondering the same thing.

--mm
Calissons glacis
Categories: French, dessert, historical
Servings: 4

50g crystallised melon, diced
25g candied orange peel, diced
3 Tb Amandine liqueur
3 Tb orange flower water
2 eggs, separated
120g caster sugar
75g ground almonds
300ml double cream
50g caster sugar
icing sugar for dusting

1. Soak the melon and orange dice in the liqueur and orange
flower water for as long as possible.

2. Beat the egg yolks with the caster sugar until pale, thick
and creamy. Beat in the ground almonds.

3. Whisk the cream to soft peaks, then fold into the egg
mixture. Fold in the soaked fruit.

4. Line eight petal shaped moulds with plastic film and place
on a baking tray. Spoon the mixture into the moulds and smooth
the tops. Place in the freezer until firm.

5. Whisk the egg white until stiff, add 1 tsp of the caster
sugar and whisk again. Fold in the remaining sugar.

6. Spoon or pipe on to baking parchment in the shape of the
moulds. Place in a cool oven until crisp, about 1+ hours.

7. To serve, place two calissons on each plate, top each with
a meringue. Dust with icing sugar and serve with a fruit
compote of your choice.

Source: Joan Bunting, BBC TV

Another interesting version is described in the most amusing
possible English is available at -

http://www.as-tu-vu.com/aix-en-provence/calissons-aix-in-provence.html
___

___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - nsbbs.info (1:18/200)