Text 4083, 101 rader
Skriven 2010-11-22 10:31:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HOT 746  01121
======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Stalactites are formed when water evaporates from the weak carbonic
 GJ> acid in which the calcium carbonate is dissolved.
 ML> That can't be all of it; otherwise there would be no formation at
 ML> all, as the humidity in caverns approaches a constant 100%.

Even if the humidity is "approaches" 100%, there is some evaporation.
That it is slow is the reason why stalactites take so long to grow.

 ML> Anyhow, I was recently in the presence of stalactites in the making
 ML> - under water.

Do tell.
 
 ML> that matters is that there be substantial calcium ion in the
 ML> liquid. Anyhow, it seems to be working.
 GJ> Of course what works on you doesn't necessarily work on others.

 ML> But this does. A fissure or cavity in a tooth measuring, say,
 ML> 1/8" or less will remineralize nicely - a fact that even dentists
 ML> admit and the toothpaste companies crow loudly. Your information
 ML> is as outdated as that which claims the proper temperature for a
 ML> roast is 75C/165F.

I have an appointment with my dentist, Ms Rano Sharma, on Wednesday.
I shall ask her about that.  She graduated in Adelaide, so should be
properly up to date.
 
 ML> Did I say something like turn off the heat immediately after
 ML> putting the roast in? If not, that's what I was thinking.
 GJ> I know, I should have, but it didn't look seared enough.  Since then I
 GJ> remembered that I had bought a dial thermometer just for that purpose,
 GJ> so next time I will try using it.  What internal temp would be
 GJ> suitable?
 ML> 40C for me; 50C for rare; 60C for the squeamish. Remember that
 ML> the internal temperature reading increases a bit after the roast
 ML> is taken from the oven.

I see that James W slightly disagrees with you, but that is the sort
of guide I was looking for.

We tried a local pub in Broken Hill for dinner, and noticed a rack
with 5 bottles on it.  Underneath was a notice saying, "Wine Rack.
$10 a bottle".  I bought a Somerton 2009 Merlot, which was acceptable
to both of us, particularly at that price.  Herself had the chicken
schnitzel, while I had the "warm beef noodle salad".  Lots of rather
tough meat.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bavarian Chicken Schnitzel
 Categories: Ethnic, Poultry
      Yield: 4 Servings
 
      4    Boneless, skinned chicken
           -breast halves
           -(about 1 1/2 lbs)
    1/2 ts Salt
    1/2 ts Pepper
  1 1/4 c  Unseasoned fine dry
           -bread crumbs
      1 tb Parsley
      1 tb Grated rind of lemon (opt)
      2 tb Water
      2    Eggs
    1/2 c  Flour
      3 tb Butter
      3 tb Oil
      1    Lemon, thinly sliced (opt)
 
  This dish can be made from chicken, veal, pork and beef.
  
  1. Place chicken between sheets of wax paper, pound with smooth side
  of meat mallet or pan bottom to 1/4 inch thickness. Sprinkle with
  salt and pepper.  Cut each flattened breast crosswise into 2 or 3
  pieces.
  
  2. Stir together crumbs, parsley and lemon rind in shallow dish. In
  separate dish, lightly beat eggs and water.
   Place flour in another dish.
  
  3. Coat each piece of chicken lightly with flour, shaking off excess.
  Dip into egg mixture to coat, then bread crumbs to coat well, shaking
  off excess.   Place on tray or between sheets of wax paper. Chill at
  least 15 minutes or up to 2 hours to set coating.
  
  4. Heat 1 1/2 Tbls  of butter and oil in large skillet.  Cook chicken
  over medium high heat, a few pieces at a time, 2 or 3 minutes per
  side or until browned.  Add more butter and oil as needed. As pieces
  brown, remove to platter and keep warm.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)