Text 24353, 82 rader
Skriven 2015-02-25 12:13:18 av Stephen Haffly (1:396/45.27)
     Kommentar till en text av MICHAEL LOO
Ärende: abusing lungs & such 267
================================
Hello Michael,

On (24 Feb 15) MICHAEL LOO wrote to STEPHEN HAFFLY...

 ML> I thought that as long as the gas flame burned blue, there was
 ML> enough heat going on to minimize CO. But then maybe people with
 ML> asthma might be more sensitive to it than usual.

True. There are small amounts of nitrogen oxides and sulfer dioxide
released too, the latter being a trace. Natural gas is the cleanest
burning of the fossil fuels. However, I would still want an outside vent
if we had a gas stove.

 ML> Interesting. I wonder what compositional difference there is
 ML> between flaxseed and other seed oils that makes it a superior
 ML> choice.
 SH> According to this web site:
 SH> http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for
 SH> - seasoning-cast-iron/
 SH> the reason is that flaxseed oil is a "drying" oil that forms a hard
 SH> finish. Other oils do not form as hard a finish as they polymerize.

 ML> I did some reading and found that many oils are drying, including
 ML> soybean and safflower, but it seems from the Internet literature
 ML> that they don't produce as hard a finish. Poppyseed and shiso oils
 ML> seem as effective, and I'm willing to guess that they're not as
 ML> cost-effective, as they probably have to be purpose-made, rather
 ML> than flaxseed/linseed, which is a byproduct.

Shiso was a new one for me. Shiso might be quite hard to find. Poppyseed
oil might be available locally. I'll have to look.

 ML> See above. Also walnut oil.

I wonder how hard a finish walnut oil would produce compared to flaxseed
oil. The main difference in artist oil use is that flaxseed oil yellows
more and is more brittle. That might mean that it produces a harder
finish than walnut oil.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Greek Honey Cream with Fruits and Nuts
 Categories: Ethnic, Desserts
      Yield: 8 servings

    1/4 c  Coarsely chopped walnuts
    1/4 c  Coarsely chopped almonds*
    1/4 c  Coarsely chopped cashews
    1/4 c  Coarsely chopped pistachios
      1 c  Honey
      1 c  Chilled whipping cream
           Mixed fresh fruit*

  *Note: Almonds should be blanched. ** Suggested fruits: berries,
  sliced pears and apples.

  Preheat oven to 325 F.  Place all nuts in baking pan. Bake until
  lightly toasted, stirring occasionally, about 15 minutes. Cool
  completely.

  Using electric mixer, beat honey in large bowl until thick and pale,
  about 2 minutes.  Whip cream in another large bowl until stiff peaks
  form. Fold nuts into cream. Gently fold cream into honey, leaving a
  few steaks of cream.  Cover and refrigerate until well chilled and
  slightly set, about 2 hours.  (Can be prepared 1 day ahead.)

  Place dollop of honey cream on each plate.  Surround with fruit and
  serve.

  Source: Bon Appetit magazine, February 1990.

MMMMM

Regards,

Stephen
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