wayneinkeywest on sat 14 feb 04
and...)
snip all
Ok folks. I am having a bad case of the shudders.
Knowing how clay is made, where it comes from
(even after firing) I have to seriously SERIOUSLY
question the sanity of putting unglazed clay
samples in with FOOD.
The thread is a joke, right?
You want to get rid of the noise?
Cook it in an old pot on your barbeque
grill _outside_ where you aren't going
to have to listen to it; but for goodness sake,
don't cook it with FOOD! Well, maybe
hard-boiling eggs (in the shell) or food in those sealed
boil-in bags, but that would be pretty much it!
Boiling does not kill everything that can kill YOU.
Just my $0.02.
Wayne Seidl
who remembers getting deathly ill from a
"boiled" meal...never again
Maurice Weitman on sat 14 feb 04
and...)
I must admit that I haven't been following this thread since the
chicken came aboard (I'm a vegetarian), so maybe this has already
been suggested.
I believe I have the solution to satisfy all points mentioned thus far.
Cook your test bars in a rubber chicken. Elegant solution, huh? (Or
... eh?) (Or ... what?) (Didn't know I was multi-lingual, did you?)
If you were to use an analog chicken, it'll taste like rubber after
two hours anyhow, so what will you lose?
I tried this in my doorless double-boiler and I couldn't hear any
clunking at all.
And no chickens were harmed in the tests.
For even more accurate results, you can use a rubber rooster now
under development by Hank Murrow. He told me off-list that he was
working on a rubber rooster that has a cone holder in the place of
the rooster's comb, so one can tell if a particular batch of test
bars has had enough bounce work.
And get this: the cones are themselves rubber so there's no
clinking, clanking, or scratching.
Gee, I hope Hank won't mind my outing his invention. Maybe he can
check with Mel and Ivor for patent implications.
This is getting eggciting!
Regards,
Maurice
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