Text 35440, 83 rader
Skriven 2010-03-04 11:10:03 av Dave Drum (1:261/1381.0)
     Kommentar till en text av Glen Jamieson
Ärende: Removing Lead
=====================
-=> Glen Jamieson wrote to Jim Weller <=-

 GJ> After nearly swallowing a piece of lead shot when eating a hare
 GJ> yesterday, I wondered how dangerous that would be to me.

How did you determine that it was lead and not steel? Pass a magnet over it? 
 
 JW> It wouldn't harm you and would pass through your system unscathed.

 JW> Stomach acid which is essentially dilute hydrochloric acid has
 JW> little effect on it so the lead would pass through the stomach
 JW> before any lead poisoning was done.

 GJ> Well, why is lead shot banned from duck hunting?  I can understand
 GJ> the kids near lead refineries and roads (years ago) breathing lead
 GJ> oxide laden air and growing up stupid, but I would not have thought
 GJ> the amount of lead shot falling into the swamp would have any
 GJ> significant similar effect on the remaining live ducks.

Because the bureaucrats and environmentalists have made a cottage industry with
wonderful job security of attempting to remove anything that maybe, might,
potentially cause harm to any entity, plant, beast, fowl or person. They will
not rest until all tobacco products are done away with and every atom of free
lead is locked away from the rest of humanity. Spare us the excesses of
bureaucrats in their zealousness.

Read one of their treatises that vilify (whatever) sometime. they are peppered
liberally with weasel words like "might", "may", "can", and "possible". And
damned few concrete facts. The odds of getting an actual statement of fact out
of a bureaucrat are about the same as walking into your local betting shop and
taking a single random ticket in the Irish Sweepstakes and having it come up a
winner.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Irish Black Pudding
 Categories: Pork, Offal, Grains, Sausages
      Yield: 8 Servings

      1 lb Pig's liver
  1 1/2 lb Un-rendered lard; chopped
    120 fl Pig's blood
      2 lb Breadcrumbs
      4 oz Oatmeal
      1 md Onion; chopped
      1 tb Salt
    1/2 ts Allspice
           Beef casings

  Always served with an Irish "fry". The preparation of this
  pudding may be impractical these days due to the difficulty
  of procuring fresh pig's blood and casings. 

  Stew liver in boiling salted water until tender. Remove
  liver, and mince. Reserve cooking liquor. Mix all
  ingredients in large bowl. Stir thoroughly until blended. 

  Fill casings with mixture. Tie off in one-foot loops. 

  Steam for 4-5 hours. Leave until cold. 

  Cut into 1/2 inch slices as required and fry in hot fat on
  both sides until crisped.

  Servings: 8
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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