Text 17485, 93 rader
Skriven 2008-12-08 15:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LEAD AND STUFF 327
==========================
 ML> This is reconstructed from a destroyed file that owes its
 ML> destruction to my accidentally hitting the Windows key,
 ML> which now has been levered off the keyboard.
 GJ> "If thine eye (or Window) offend thee, pluck it out."

 ML> I don't like the tone you're taking, young man.
 GJ> Sorry if it Hertz you; I shall have to decrease my frequency.

Well, you could of course, using the recipe below,
increase your amplitude.

 GJ> Thankyou.  I don't fully agree with your translation

What part don't you agree with?

 GJ> The above writing by Pliny specifies cooking the "defruta ac sapas",
 GJ> you translate as "must and sap".  That would have to be added to wine
 GJ> later, after fermentation.  It would not be necessary to use it to
 GJ> preserve wine, as the Romans knew about the necessity of keeping air
 GJ> out of the storage vessels, and used clay bungs, sealed with resin.

Actually, it appears that the stuff - defruta definitely meaning must
and sapas definitely meaning something sappy, but exactly what I am
not sure - was used as much for its taste qualities, not unlike the
way the Austrians used ethylene glycol to add character to wines of
bad vintages.
 
 ML> Clay lasts. Bronze lasts. Lead crumbles.
 GJ> Eventually, possibly, although I have seen lead flashing on tiled
 GJ> roofs which was still in good condition after being subjected to rain
 GJ> and sun for 100 years.

Yeah, but you are looking for evidence of behavior from 2000
years ago.

 GJ> That is the sort of evidence I wanted.  Is that the only one, or do
 GJ> you have other references apart from Pliny's?

It's not likely that there would be any of Pliny's stature,
and in fact it's likely that after his treatise was written
nothing more was published on the subject for a long time.

 GJ> results of modern research into the rate of absorption of lead from a
 GJ> 750ml container by a 12% ethanol solution at room temperature, as
 GJ> compared with similar at 100C, and a fructose solution could be found.

Relevance? It's almost certain that pH would be the most
important factor.

 ML> All of these are in the region geographers refer to as
 ML> Central Pacific but is vernacularly called South Pacific,
 GJ> Only by a very few North Pacific countries - perhaps only 2?

I wonder how many Europeans would place Hawaii in the
North Pacific.

 ML> if it referred exclusively to land masses south of the
 ML> Equator, it would have limited not to say negligible utility.
 GJ> On the contrary!  The description, "South Pacific" is very widely used
 GJ> in the very many countries of that area.

In the very many negligible countries of that area, you must mean!

Chili chicken breasts (low calorie)
cat: Japanese, what were they thinking?, main, low calorie
servings: 2 to 4

2 whole chicken breasts, halved, skinned, boned
4 pieces (2 in) of canned chilies, seeded
lemon juice
seasoned salt
4 lg lettuce leaves
Parmesan

Place steaming plate into Hitachi food steamer.
Add 2 Tb water. Place washed lettuce leaves into
steamer. Cook until lettuce leaves are wilted,
about 5-7 min. Remove.

Sprinkle chicken breasts with lemon juice and
dust generously with seasoned salt. Place each
breast portion in center of a lettuce leaf and
fold to form an envelope. Place on steaming plate
in steamer. Add 1/4 c water. Cover and cook 20
min. Garnish each chicken breast with Parmesan
before serving.

Source: Adventures in Steam Cooking (Hitachi)


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