Text 1907, 84 rader
Skriven 2010-09-21 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: radioactive banannas
============================
-=> Quoting Sean Dennis to Jim Weller <=-

 SD> I had, for a while, some low-grade uranium ore
 SD> You could safely hold it in your hands

Absolutely.

 SD> lead-lined suitcase with a large radioactive placard on it.

Severe (but humourous) overkill unless you were storing photographic
film right beside it for months on end.

I once had a twin octahedron urananite (pure U3O8) crystal about
3/4" in size. A prospector found two of them while panning a river
bed (he never did find the motherload upstream although he tried
for years). He donated the 1.5 inch one to the Royal Ontario Museum
in Toronto, the largest and best museum in Canada, and on a whim,
gave me the smaller one when I was six after seeing my rock
collection which was pretty good for a kid's. I eventually passed it
onto the Yellowknife Mining Society for safekeeping pending opening
their museum. That sucker would completely destroy film overnight
left in the same room and we did keep it in a small lead box. Those
two crystals mad a hell of a recording on an airborne survey and the
psopector initially thought he had made a large deep find but after
panning those two crystals out of the gravel, there was nothing
radioactive left in the area. A real anomoly.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Thai Grilled Chicken Gai Yang
Categories: Thai, Grill, Chicken. Marinades, Chilies
  Servings: 6

  3 1/2 lb chicken leg-and-thigh
           quarters
           MARINADE:
    1/3 c  coarsely chopped cilantro
           stems
    1/4 c  coarsely chopped garlic
    1/4 ts plus 1/8 teaspoon salt
    3/4 ts ground white pepper
      2 ts light palm sugar or light
           brown sugar
      5 TB fish sauce
           Finish:
    3/4 c  Thai Sweet Chile Sauce

Note that cilantro stems are a stand in for cilantro roots, which
are readily available in Thailand but not abroad.

Trim excess fat and skin from the chicken. Put into a baking dish or
bowl. Set aside.

Use a mini food processor to grind the cilantro stems, garlic, salt,
pepper, and sugar to a coarse texture. Add the fish sauce and pulse
to emulsify. Taste and season with salt, pepper, or sugar to create
a marinade with a slightly intense savory-sweet bite.

Pour the marinade over the chicken. Use your hands to massage it
into the chicken, making sure you get some between the skin and
flesh too. Cover and set aside for 1 hour. Or, refrigerate for
several hours, letting the chicken sit out for 45 minutes before
grilling.

Preheat a gas grill to medium or prepare a charcoal fire to medium
heat. Grill the chicken for 25 to 35 minutes, turning occasionally,
until cooked through. Transfer to a platter. Brush on the sweet
chile sauce or serve it on the side for guests to help themselves.

  From: Www.Vietworldkitchen.Com        
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... I toil away in my kitchen without nuclear capability.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)