Text 3919, 98 rader
Skriven 2010-11-18 06:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: taking a flyer 757
==========================
 ML> Cyanoacrylates were among the first compounds used for tooth
 ML> bonding and still are employed in this way. Anyhow, you can

I should have said "tooth bonding and sealing," as it is this
latter function that I would be interested in.

 ML> easily disprove your above assertion by coating your thumb
 ML> with superglue and just staring at it for a minute.
 GJ> I have done that in the past, when younger and just as silly, and the
 GJ> glue stayed wet - until I touched my finger to my thumb.  Then, as
 GJ> soon as it was confined and out of air, the 2 digits joined firmly.
 GJ> Parting them was not a sweet pleasure.

You were an impatient sort, I take it, either that or your
acrylate glue was different from mine, which after a bit
stiffened nicely. Of course, there are many formulations
for many purposes.

 GJ> killed it! The abcess beneath the tooth will develop later, and grow
 GJ> until it bursts out the side of your gum with a great gout of stinking
 GJ> pus - and no one will want to kiss you.
 ML> Wishful thinking will get you nowhere!
 GJ> Hopefully I am wrong, yet again.  Good luck, anyway.

Is there any reason for there being an abscess when a tooth
dies? When my front tooth fell out, the space left was quite
clean, never developed a notable infection, and a nice hard
piece of healthy gum grew over. I didn't have substantial
trouble getting people to kiss me during this evolution:
perhaps the right people, but people in general, no.
 
 ML> I wouldn't expect that any sort of central heating occurred there
 ML> until well into the A.D. era - I dunno, maybe the 4th-5th century,
 ML> when the wealthy and powerful no longer had any incentive to stay
 ML> in Rome?
 GJ> Engineering and architecture deteriorated considerably in Britain once
 GJ> the Romans left and the barbarians took over again.  When I get time I
 GJ> would like to do a bit of research into that subject.

What I'm getting at is that during the colonization period
it is unlikely that the trappings of civilization were available,
as the priority was for military endeavors; perhaps during the
prosperous period some may have crept in. I'm unsure what the
timeline was for the British invasion.

There's no question that after the legions left the country
went to hell in a handbasket and apparently never returned.

 GJ> Tomorrow Nancy and I will be using our Pensioner free train travel
 GJ> vouchers to go to the old silver mining town of Broken Hill, just over
 GJ> the border into NSW.  We will be staying in the 1912 Outback Motel,
 GJ> before returning to civilisation and the Cooking Echo 5 days later.

Do foreign pensioners get this advantage?

 GJ> One of the incentives for visiting there is the existence of the most
 GJ> complete steam operated water pumping station remaining in Australia.
 GJ> When I told her, Nancy tried to sound excited...
 
The perils of going out with an engineer.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Jellied Eggs A La Mode Munkacsy
 Categories: Starters, Cheese/eggs, Fish, Hungarian
      Yield: 6 servings

     12    Eggs
      9 oz Fish
      8 oz Tomatoes
      9 fl Wine vinegar
      5 tb Salad oil
      3 pt Aspic
  4 1/2 oz Champignons
      8 oz Celeriac
           Salt
           Pepper
     12 fl Remoulade sauce

  Make a salpicon of fish, mushrooms, celeriac, all cooked together
  with raw tomatoes. When tomatoes are not in season, use preserved
  tomato puree. Cut all the ingredients into small squares and mix them
  with a good Remoulade sauce. Add a little gelatine to make the
  mixture firmer. Lay the salpicon in mounds of the desired size on
  round dishes.
    Put eggs that have been poached for 3 min into small tart tins,
  cover with melted aspic and leave them on ice to get quite cold and
  jellied. Then shake them carefully out of the tins and place them
  round the mounds of salpicon. Fill the spaces with finely chopped
  aspic. Mustard sauce may also be served.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
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