Text 35631, 58 rader
Skriven 2010-03-09 13:44:12 av bill swisher (1:124/311)
     Kommentar till en text av Glen Jamieson
Ärende: Re: REMOVING LEAD  00309
================================
On 3/9/2010 11:53 AM, Glen Jamieson wrote:

> The density of lead would probably ensure that the pellets would sink
> deep into the ooze at the bottom of the swamp.

There's lots of stuff that doesn't sink into the ooze deeply.  F.E. Just 
outside of Anchorage lies Ft. Richardson.  They used to fire white 
phosphorous mortar rounds into the wilds, actually it's a range they 
love to play around in.  Then people noticed that waterfowl went into 
the area and never returned, alive.  Flyovers showed them carcasses 
laying about.  They finally snatched some via helicopters, probably duds 
laying around they didn't want to stumble over, and figured out the dead 
birds were getting phosphorous stuck in their craw as the fed.  IIRC 
they substitute smoke rounds now to simulate the phosphorous, but not 
the explosive ones they launch also.

MMMMM----- Recipe via Meal-Master (tm) v8.05

       Title: Chestnuts for the Holidays
  Categories: Nuts, Info
       Yield: 1 Servings

            Chestnuts

   Roasting chestnuts is often a tradition during the holidays. Storage
   conditions have to be just right, not too dry and not too damp. In dry
   air, they dry out and lose quality. In warm, damp air, they mold.
   Store fresh chestnuts in the refrigerator in a plastic bag with a few
   ventilation holes punched in it. Chestnuts can be cooked by roasting,
   boiling or steaming. To roast over an open fire, use a long handled
   popcorn popper or chestnut roaster. To roast in an oven, try a
   temperature of 300 degrees Fahrenheit for about 15 minutes.

   Before roasting, puncture each nut once or twice with an icepick or a
   knife. [Or cut a large X into the flat side of each chestnut using a
   knife.-JW] If you fail to do this, pressure from steam building up
   inside the shells will cause the nuts to explode, either before or
   after they come out of the oven or roaster. To boil chestnuts, place
   them in a shallow pan with water that just covers them. Bring to a
   boil, reduce the heat and boil gently for 15 to 20 minutes. Drain and
   partially cool, then remove the kernels using a sharp tine of a table
   fork. The longer the nuts cook, the mealier the kernels become and
   tend to crumble when removed from the shells. For especially dry
   chestnuts, soak them overnight in water before boiling in fresh water.

   For steaming, carefully cut fresh, moist chestnuts in half and cook
   them in a vegetable steamer over boiling water for 8 to 10 minutes.
   Most kernels should fall out of the shells during cooking. Steamed or
   boiled nuts can be dipped in melted butter and salted, if desired, or
   used in other recipes. Store cooked chestnuts in tightly sealed jars
   in the refrigerator for a month or two or in the freezer for up to a
   year.

   Recipe by: USDA Extension Service (Becky Myton)

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