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On 2/22/2016 11:21 AM, scott wrote:
>>> That's what I was thinking. Yet there is phosphoric acid in most of the
>>> food we eat every day.
>>> Meanwhile the caffeine is the actual danger:
>>> "Caffeine: It's best not to store caffeine in any amount. Caffeine can
>>> kill people in relatively small doses. The median lethal dose for an
>>> adult human is around 10 grams, or approximately one third of an
>>> ounce. "
>>
>> You are talking about caffeine supplements, surely?
>> Caffeine in tea and coffee is measured in milligrams. You would need up
>> to a hundred cups to have a 50% chance of dying.
>
> If you're making your own cola, it's quite feasible that you have "lying
> around" enough caffeine for at least a 50% chance of dying. A good idea
> to have a rough idea how lethal it is, so you can take precautions (eg
> not store it in a jar next to the sugar and salt...).
>
I forgot what the OP was about. You're both right of course.
Cooking up substances at home can be fraught with dangers. It is best
not to keep the ingredients close at hand.
> We use butanone a lot at work, and everybody treats it like if you get
> one drop in your mouth you will die instantly. I looked it up, the L50
> amount is something like 500 ml. That surprised a lot of people.
>
Better safe than sorry. :)
--
Regards
Stephen
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On 2016/02/22 11:48 AM, Stephen wrote:
> On 2/22/2016 3:23 AM, Nekar Xenos wrote:
>>>
>>
>> That's what I was thinking. Yet there is phosphoric acid in most of the
>> food we eat every day.
>> Meanwhile the caffeine is the actual danger:
>> "Caffeine: It's best not to store caffeine in any amount. Caffeine can
>> kill people in relatively small doses. The median lethal dose for an
>> adult human is around 10 grams, or approximately one third of an ounce. "
>
> You are talking about caffeine supplements, surely?
> Caffeine in tea and coffee is measured in milligrams. You would need up
> to a hundred cups to have a 50% chance of dying.
>
> https://en.wikipedia.org/wiki/Caffeine#Overdose
>
> My Lady Caffeine wakens me in the morning. I would not do without her.
>
I was talking about pure caffeine used in making the cola.
"Don't yeild to the temptation to create a "Super-Jolt™," adding tons
and tons of the white stuff to your cola, our you'll be in a world of
hurt. "
Which was exactly what I wanted to do when I heard you can get pure
caffeine. Until I read the warnings :p
--
________________________________________
-Nekar Xenos-
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On 2/22/2016 4:07 PM, Nekar Xenos wrote:
>
> I was talking about pure caffeine used in making the cola.
>
I might have forgotten that bit, when I replied. </blush
> "Don't yeild to the temptation to create a "Super-Jolt™," adding tons
> and tons of the white stuff to your cola, our you'll be in a world of
> hurt. "
>
I wouldn't think about it myself. Adam's ale for me. ;)
> Which was exactly what I wanted to do when I heard you can get pure
> caffeine. Until I read the warnings :p
Oh! I do not think it would be a nice way to go.
You have to be careful if you are going to eat or drink it.
--
Regards
Stephen
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On 22/02/2016 09:48 AM, Stephen wrote:
> You are talking about caffeine supplements, surely?
> Caffeine in tea and coffee is measured in milligrams. You would need up
> to a hundred cups to have a 50% chance of dying.
Yeah, but the artificially purified 100% caffeine stuff? That'll kill
ya. ;-)
Not a lot of people seem to know this, but caffeine is actually an
insecticide. That is why the tea tree manufactures it. To kill insects.
There's a widely-circulated photo on the Internet where they fed spiders
with different drugs to see what would happen to their webs. And
caffeine had the most drastic effect. At which point everybody flips out
like "OMG, we drink this stuff!" But humans aren't the target. The fact
that caffeine has *any* effect on humans at all is mere coincidence;
it's *designed* to incapacitate insects, who have a very different
nervous system to our own. Spiders are a lot more similar to insects
than mammals...
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Orchid Win7 v1 wrote:
> On 21/02/2016 04:51 AM, Nekar Xenos wrote:
>> Interesting ingredients...
>
> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
> that's a pretty random combination. I was expecting to see vanilla, but
> I guess cinnamon and nutmeg is similar.
Those ARE interesting ingredients. Some time back, I wasted a few
minutes sipping Pepsi with my eyes closed and trying to decide what it
actually tasted like.* I concluded that it was mainly orange, cinnamon,
and a little lime. Pretty close.
What I found surprising was how completely unaware I was of the orange
flavor until I closed my eyes while tasting. The brown color seems to
be remarkably effective as misdirection.
--Sherry Shaw
* Apparently I had too much time on my hands.
--
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}// TenMoons
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On 23/02/2016 07:56 PM, Sherry K. Shaw wrote:
> Orchid Win7 v1 wrote:
>> Orange, lemon, lime, lavender, cinnamon, coriander and nutmeg? Yeah,
>> that's a pretty random combination. I was expecting to see vanilla, but
>> I guess cinnamon and nutmeg is similar.
>
> Those ARE interesting ingredients. Some time back, I wasted a few
> minutes sipping Pepsi with my eyes closed and trying to decide what it
> actually tasted like.* I concluded that it was mainly orange, cinnamon,
> and a little lime. Pretty close.
>
> What I found surprising was how completely unaware I was of the orange
> flavor until I closed my eyes while tasting. The brown color seems to be
> remarkably effective as misdirection.
I may be delusional, but... When I was a kid, I swear Coka-Cola actually
*tasted* of something. And the cheap no-name colas didn't taste anywhere
near as good as actual brand-name Coka-Cola. But now even the brand-name
stuff has little actual flavour; it's just sweet and tangy. And the
no-name stuff tastes more or less indistinguishable from the real-brand
stuff.
Or, then again, maybe I'm just delusional...
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On 23-2-2016 22:08, Orchid Win7 v1 wrote:
> I may be delusional, but... When I was a kid, I swear Coka-Cola actually
> *tasted* of something. And the cheap no-name colas didn't taste anywhere
> near as good as actual brand-name Coka-Cola. But now even the brand-name
> stuff has little actual flavour; it's just sweet and tangy. And the
> no-name stuff tastes more or less indistinguishable from the real-brand
> stuff.
>
> Or, then again, maybe I'm just delusional...
I have not tasted rust-dissolvers for years now but I can confirm that I
too noted the difference.
--
Thomas
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Thomas de Groot wrote:
> On 23-2-2016 22:08, Orchid Win7 v1 wrote:
>> I may be delusional, but... When I was a kid, I swear Coka-Cola actually
>> *tasted* of something. And the cheap no-name colas didn't taste anywhere
>> near as good as actual brand-name Coka-Cola. But now even the brand-name
>> stuff has little actual flavour; it's just sweet and tangy. And the
>> no-name stuff tastes more or less indistinguishable from the real-brand
>> stuff.
>>
>> Or, then again, maybe I'm just delusional...
>
> I have not tasted rust-dissolvers for years now but I can confirm that I
> too noted the difference.
>
It's not just colas.
Some years back (don't recall exactly, but probably mid-2003, when my
husband went on dialysis), I encountered a new product at the local
grocery store, something called "Smart Chicken." It was just packaged
raw chicken, but without antibiotics in their feed and, most
importantly, without the embalming fluid that had already become
ubiquitous in chicken and was becoming that way in pork. Since the
mysterious "solution" (as in "This product may contain up to 14% of a
solution," followed by a lot of really small print; supposedly, if your
chicken's not embalmed, it will come out dry and
disgusting--seriously??? If your chicken's dry, you're cooking it
wrong) typically contained a distressing amount of potassium and/or
phosphorus--both bad ideas for a peritoneal dialysis patient--and, since
it was on special, I decided to try it. Once home, I rolled a couple of
chicken thighs in my Top Secret Chicken Rub*, roasted them for an
appropriate amount of time, put them on plates with this and that, and
served them up. Then I took a bite.
As the Blessed FSM is my witness, tears came to my eyes. Just for an
instant, I found myself back in Grandma's kitchen, with summer sunlight
streaming in the window, a beloved old dog at my feet, and the scent of
innocence in the air, biting into a piece of fried chicken.
I had forgotten what chicken was supposed to taste like.
In IT, it's called "standards creep." It's everywhere. One year, some
moron with an MBA decides that the quality can be reduced by 10% and no
one will be able to tell the difference. Then, next year, some other
moron with an MBA decides that the quality can be reduced by 10% and no
one will be able to tell the difference. Then, next year, some other
moron with an MBA decides that the quality can be reduced by 10%--well,
you get my drift.
Back in the day, when dinosaurs walked the earth, you could buy a head
of celery and it was edible. Now, a regular head of celery from the
grocery store is dark green, bitter, and inedible--and may actually be
labelled "good for soups" or something that basically means "For god's
sake, don't try eating this raw." To get the stuff that used to be
marketed as normal celery, you have to buy a plastic-wrapped package
containing two heads of something called "celery hearts." To get the
stuff that used to be called "celery hearts" fifty years ago**--well, I
don't know--it might help to be Bill Gates or Oprah.
And don't get me started on toilet paper. To get what used to be
marketed as "toilet paper," you have to pay extra for something called a
"double roll"--basically a normal amount of toilet paper wound tightly
around the tube. Like it used to be.
Canned dog food. It was 1984, appropriately enough, when the standard
16-ounce can suddenly, without warning, became the 13.2-ounce
can--possibly not obvious if you're feeding multiple cans to a Great
Dane, but rather distressing when you realize that your
Shelty-Chihuahua's quarter-can doesn't look quite right.
Tuna. Old cookbooks are full of recipes involving 6-ounce cans of tuna,
which are now 5-ounce cans--which need contain only 3.5 ounces of tuna...
AAAAARRRRRGGGHHH...
Heavy sigh. Deep breath. Rant winding down. Feel slightly better now.
Of course, the world still sucks.
--Sherry Shaw
* Black pepper, garlic powder, cumin, and paprika. And, of course, love.
** Yes, I said fifty years ago. I was twelve.
--
#macro T(E,N)sphere{x,.4rotate z*E*60translate y*N pigment{wrinkles scale
.3}finish{ambient 1}}#end#local I=0;#while(I<5)T(I,1)T(1-I,-1)#local I=I+
1;#end camera{location-5*z}plane{z,37 pigment{granite color_map{[.7rgb 0]
[1rgb 1]}}finish{ambient 2}}// TenMoons
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On 25-2-2016 7:48, Sherry K. Shaw wrote:
> AAAAARRRRRGGGHHH...
>
> Heavy sigh. Deep breath. Rant winding down. Feel slightly better now.
>
> Of course, the world still sucks.
>
Thank you for this indeed.
It is a fact that with the number of cooking shows crawling over each
other out of the TV screen, the quality of the food products has dropped
proportionally. my wife and I we buy part of our food in a biological
store where products are supposed to be fresher, less toxic, fairly
produced, locally produced, etc etc. Sadly enough, the truth is that
more often than not this is not so. I often have doubts about the basic
bio-label, the freshness is long gone, prices are doubled in comparison
with regular stores. The last is one of the main reasons why it doesn't
work of course, while some of the 'fresh' products are imported from
countries about which I have serious doubts concerning their
(controlled) biological food production (China? Egypt?). Biological
footprints indeed...
Still, we manage. It is not as bad here in NL as what you tell us when
you can keep a careful eye on what you buy in stores and supermarkets
(something most people don't) but things are slowly breaking down and I
dread the day when fresh food will be hard to come by...
--
Thomas
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On 2/25/2016 6:48 AM, Sherry K. Shaw wrote:
>
> Heavy sigh. Deep breath. Rant winding down. Feel slightly better now.
>
Ever thought that it is your taste buds wearing out? After all you are
getting on a bit, Sherry. :-P
> Of course, the world still sucks.
>
That was nicely written and describes exactly how I felt. When I moved
to an area where all of the butchers were halal. That's what chicken
tasted like when it was a treat. :-)
>
> * Black pepper, garlic powder, cumin, and paprika. And, of course, love.
>
And of course the ingredient you will be keeping back. ;-)
> ** Yes, I said fifty years ago. I was twelve.
I and a few others still have a few years on you, young lady. :-)
It is good to see you dropping in again.
--
Regards
Stephen
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