Traditional Scottish sweets
Unai Garro
(not whisky or haggis) for a present for a friend in Spain.
Could anyone recommend me about what I should buy?
Thanks.
--
Unai Garro
Department of Electronics and Electrical Engineering
The University of Edinburgh
King's Buildings
Mayfield Rd
Edinburgh EH9 3JL
(Int +44) 131 650 5665 (enquiries)
Unai....@ee.ed.ac.uk
Jill McQuown
I'm interested in buying some traditional Scottish sweet or similar
(not whisky or haggis) for a present for a friend in Spain.
Could anyone recommend me about what I should buy?
Thanks.
Unai Garro
Department of Electronics and Electrical Engineering
The University of Edinburgh
King's Buildings
Mayfield Rd
Edinburgh EH9 3JL
(Int +44) 131 650 5665 (enquiries)
Unai....@ee.ed.ac.uk
>
How about some Scottish shortbread? (Now I'm wondering why someone in the
U.S. would be answering this question for someone in Edinburgh?)
Jill
Unai Garro
and people here recommends me buying some haggis, what I think is not very
suitable for a present.
Thank you very much for your advise.
Jill McQuown wrote:
--
Sue Flesch
<Unai....@ee.ed.ac.uk> wrote:
>The thing is that although I'm studying in Edinburgh I'm actually Spanish,
>and people here recommends me buying some haggis, what I think is not very
>suitable for a present.
>
I believe there is a brand (whose name I do not remember) of toffee
packaged in a box with a picture of a Highlander, there is also
marmalade made in Dundee, Scotch (whisky) and shortbread. Whilst these
foods may not be quite as dramatic haggis and found the world over,
their packaging is pretty authentic.
BTW how do you transport haggis, I have only ever known it freshly
prepared or do they can it these days?
S, whose heart is in Dunedin, NZ, known as the Edinburgh of the
South, and where they say the people and city are more Scots than you
will find in Scotland:-)
Jill McQuown
>The thing is that although I'm studying in Edinburgh I'm actually Spanish,
and people here recommends me buying some haggis, what I think is not very
suitable for a present.
Thank you very much for your advise.
>
Ah! Well, in case you couldn't tell from my surname, my family is from
Scotland. Maybe you'd like to try your hand at making some Shortbread :-)
A homemade gift, if possible, is often more appreciated. If so, here's my
grandmother Douglas' recipe. It was converted to U.S. temps and
measurements, though.
Shortbread
3/4 c. butter (do not use margarine)
4 c. white flour, sifted
1 c. sugar
1/4 tsp. salt
1/4 c. chopped pecans (optional)
Blend salt into flour. In a large mixing bowl, cream together butter and
sugar. Gradually stir in flour and pecans (if used) until you have a stiff
dough. Pat out onto a greased 6X9 inch baking pan, pressing with a glass to
smooth the dough. Prick the dough all over with a fork. Bake at 275
degrees F (I don't know what that converts to in Celcius/gasmarks, but it's
a very low baking temperature) for 50-60 minutes or until lightly browned.
Unai Garro
I'll try cooking some shortbreads. Then I'll buy some, and I'll compare the
both of them. (I think you gess the result)
Thank you. If you have any doubt about Spanish or Basque (I'm precisely from
Basque Country) food, you know who to ask.
Jill McQuown wrote:
--
Unai Garro
I'll have a look if I can find that marmelade from Dundee. That will be
interesting. But I prefer not buying any Scotch, because you can
usually find the same one in Spain, at lower prices (taxes on alcoholic drinks
are higher in Scotland).
About the haggis, I haven't actually seen haggis in cans, only fresh ones.
Thanks.
Sue Flesch wrote:
> On Wed, 24 Nov 1999 18:06:24 +0000, Unai Garro
> <Unai....@ee.ed.ac.uk> wrote:
>
> >The thing is that although I'm studying in Edinburgh I'm actually Spanish,
> >and people here recommends me buying some haggis, what I think is not very
> >suitable for a present.
> >
> I believe there is a brand (whose name I do not remember) of toffee
> packaged in a box with a picture of a Highlander, there is also
> marmalade made in Dundee, Scotch (whisky) and shortbread. Whilst these
> foods may not be quite as dramatic haggis and found the world over,
> their packaging is pretty authentic.
>
> BTW how do you transport haggis, I have only ever known it freshly
> prepared or do they can it these days?
>
> S, whose heart is in Dunedin, NZ, known as the Edinburgh of the
> South, and where they say the people and city are more Scots than you
> will find in Scotland:-)
--
Tony Deacon
Unai Garro wrote in message <383C36A0...@ee.ed.ac.uk>...
>
>I'll have a look if I can find that marmelade from Dundee.
Sadly, I seem to remember that Keilers (the Dundee marmalade firm) went
bust.
Slainte,
Tony Deacon
Unai Garro
"shortbreads".
Thank you.
Tony Deacon wrote:
--
Jill McQuown
>On Wed, 24 Nov 1999 18:06:24 +0000, Unai Garro
><Unai....@ee.ed.ac.uk> wrote:
>
>>The thing is that although I'm studying in Edinburgh I'm actually Spanish,
and people here recommends me buying some haggis, what I think is not very
suitable for a present.
>>
>I believe there is a brand (whose name I do not remember) of toffee
packaged in a box with a picture of a Highlander, there is also
marmalade made in Dundee, Scotch (whisky) and shortbread. Whilst these foods
may not be quite as dramatic haggis and found the world over, their
packaging is pretty authentic.
BTW how do you transport haggis, I have only ever known it freshly
prepared or do they can it these days?
>
>S, whose heart is in Dunedin, NZ, known as the Edinburgh of the
South, and where they say the people and city are more Scots than you will
find in Scotland:-)
>
A friend I met years ago on the Net told me they *do* sell canned (tinned)
Haggis these days (he's in Glasgow). Which reminds me, he was supposed to
send some to me! Guess who's getting an email tonight? (smile)
Jill
notbob
>
> I'm interested in buying some traditional Scottish sweet or similar
> (not whisky or haggis) for a present for a friend in Spain.
> Could anyone recommend me about what I should buy?
>
> Thanks.
>
>
> Unai Garro
> Department of Electronics and Electrical Engineering
> The University of Edinburgh
> King's Buildings
> Mayfield Rd
> Edinburgh EH9 3JL
> (Int +44) 131 650 5665 (enquiries)
> Unai....@ee.ed.ac.uk
Just a quick question, Unai. We were discussing scotch whiskey in an
earlier thread. The subject of water added to fine single malt scotches
came up. What are the facts. When a good quality scotch is poured, is
it proper to mix it with a bit of water or should it be drank straight?
thnk U
nb
Jill McQuown
>Unai Garro wrote:
>>
I'm interested in buying some traditional Scottish sweet or similar
(not whisky or haggis) for a present for a friend in Spain.
Could anyone recommend me about what I should buy?
Thanks.
>>
Unai Garro
Department of Electronics and Electrical Engineering
The University of Edinburgh
King's Buildings
Mayfield Rd
Edinburgh EH9 3JL
(Int +44) 131 650 5665 (enquiries)
>> Unai....@ee.ed.ac.uk
>
>Just a quick question, Unai. We were discussing scotch whiskey in an
earlier thread. The subject of water added to fine single malt scotches
came up. What are the facts. When a good quality scotch is poured, is it
proper to mix it with a bit of water or should it be drank straight?
thnk U
>nb
Hi nb,
My great grandfather and grandfather drank it neat. No water, no ice. But
I think it's a matter of preference. Great grandpa Douglas used to piss out
the window of his bedroom after consuming his Scotch whiskey, too, but just
because he did doesn't mean I'd think it was the thing to do (laughing).
Jill
moosemeat
>>Just a quick question, Unai. We were discussing scotch whiskey in an
>earlier thread. The subject of water added to fine single malt scotches
>came up. What are the facts. When a good quality scotch is poured, is it
>proper to mix it with a bit of water or should it be drank straight?
>
as to what they should like, dislike, or how to imbibe. Having said
that I will say that one of the funniest bits of action in a movie I
ever saw was where this kid,who's father is out of town, is mixing
Chivas Regal with coke. That is a definate no-no.
My personal preference is a light scotch like Cutty Sark or J&B mixed
with soda and ice. I read where President Lynden Johnson never went
anywhere on Air Force one without a case or two of Cutty Sark aboard.
But then he picked up his dog by the dogs ears so-whoknows, maybe he
wasn't a great role model....(At least he wasn't a, gasp, Republican).
Jill McQuown
>.
>>>Just a quick question, Unai. We were discussing scotch whiskey in an
earlier thread. The subject of water added to fine single malt scotches
came up. What are the facts. When a good quality scotch is poured, is it
proper to mix it with a bit of water or should it be drank straight?
>>
advise anybody as to what they should like, dislike, or how to imbibe.
Having said that I will say that one of the funniest bits of action in a
movie I ever saw was where this kid,who's father is out of town, is mixing
Chivas Regal with coke. That is a definate no-no.
My personal preference is a light scotch like Cutty Sark or J&B mixed
with soda and ice. I read where President Lynden Johnson never went
anywhere on Air Force one without a case or two of Cutty Sark aboard.
But then he picked up his dog by the dogs ears so-whoknows, maybe he wasn't
a great role model....(At least he wasn't a, gasp, Republican).
>
Miche
wrote:
> BTW how do you transport haggis, I have only ever known it freshly
> prepared or do they can it these days?
You can buy canned haggis. I've seen it in The Scottish Shop.
> S, whose heart is in Dunedin, NZ, known as the Edinburgh of the
> South, and where they say the people and city are more Scots than you
> will find in Scotland:-)
Ayup. That's about right. Dunedin is the home of the world's largest
haggis. (Sue: it was made by Leckies Butchery in St Clair.)
Miche
--
Punctuation lesson for the next Millennium:
An apostrophe does not mean "Look out! An 'S' is coming!"
http://www.angryflower.com/bobsqu.gif <*>
Siobhan Perricone
>Just a quick question, Unai. We were discussing scotch whiskey in an
>earlier thread. The subject of water added to fine single malt scotches
>came up. What are the facts. When a good quality scotch is poured, is
>it proper to mix it with a bit of water or should it be drank straight?
Plenty of people do. It's a matter of opinion, really. One reason to do
it is it brings out different flavours. It doesn't necessarily weaken the
Scotch. So with different types of scotches, adding water adds to the
experience.
--
Siobhan Perricone
Still to us the earth is a healer, a teacher, our mother.
A weaver of a web of life that keeps us all alive.
She gives us the vision to see through the chaos.
She gives us the courage. It is our will to survive.
- Rumors of the Big Wave "Burning Times"
Scrooge
scotches
> came up. What are the facts. When a good quality scotch is
poured, is
> it proper to mix it with a bit of water or should it be drank
straight?
About a tablespoon of water per 2 ounces of Scots whisky brings
out the flavor.
Incidentally, don't confuse Johnny Walker Red with JW Black Label.
The Black is far, far superior... and if you're going to spend
money on luxuries like booze, you may as well go for it.
Scrooge
Scrooge
Sue Flesch
wrote:
>In article <383c2c1...@news.iconz.co.nz>, s...@flesch.org (Sue Flesch)
>wrote:
>
>> BTW how do you transport haggis, I have only ever known it freshly
>> prepared or do they can it these days?
>
>You can buy canned haggis. I've seen it in The Scottish Shop.
>
>> S, whose heart is in Dunedin, NZ, known as the Edinburgh of the
>> South, and where they say the people and city are more Scots than you
>> will find in Scotland:-)
>
>Ayup. That's about right. Dunedin is the home of the world's largest
>haggis. (Sue: it was made by Leckies Butchery in St Clair.)
>
>Miche
Mm, in the late seventies I had a friend who worked at Leckies. She
was a worry when at bbq's she would delight in telling how many
fingernails she had lost in the sauage mix that week, or how the
apprentice had dunked her in the corn beef brine. Would be nice to
think her stories fitted into the realm of urban legends but I fair
that they were true. So now when I see or hear something about
Leckie's traditionally made haggis I always feel a little concerned at
what extras current staff might be adding to the product:-)
S
Sterling Ranne
bit of water to the whiskey. Not much, just a bit (and yes, the purpose
was to weaken it). The reason given was that straight whiskey numbs the
pallet giving the illusion of bringing out the flavors. (I personally
believe that this would vary for each individual)
An added bonus to this method is that you would have to experiment to
find how much water YOU would have to add. ;-> This may take some
time...
Sterling
92.5% Pure
notbob wrote:
>
> Unai Garro wrote:
> >
> > I'm interested in buying some traditional Scottish sweet or similar
> > (not whisky or haggis) for a present for a friend in Spain.
> > Could anyone recommend me about what I should buy?
> >
> > Thanks.
> >
> > --
> >
> > Unai Garro
> > Department of Electronics and Electrical Engineering
> > The University of Edinburgh
> > King's Buildings
> > Mayfield Rd
> > Edinburgh EH9 3JL
> > (Int +44) 131 650 5665 (enquiries)
> > Unai....@ee.ed.ac.uk
>
> Just a quick question, Unai. We were discussing scotch whiskey in an
> earlier thread. The subject of water added to fine single malt scotches
> came up. What are the facts. When a good quality scotch is poured, is
> it proper to mix it with a bit of water or should it be drank straight?
>
> thnk U
> nb
Richard Caley
n> When a good quality scotch is poured, is
n> it proper to mix it with a bit of water or should it be drank straight?
As I remember the bar of the malt Whiskey Society has water
available.
'nuff said.
--
Mail me as rjc not s...@cstr.ed.ac.uk _O_
|<
Siobhan Perricone
wrote:
>At a recent Scotch Whiskey tasting I went to, they suggested adding a
>bit of water to the whiskey. Not much, just a bit (and yes, the purpose
>was to weaken it). The reason given was that straight whiskey numbs the
>pallet giving the illusion of bringing out the flavors. (I personally
>believe that this would vary for each individual)
This has got to be one of the finest bits of hair splitting I've seen in a
long time. If more flavour is revealed because the water was added, then
it's no "illusion". The point *I* was making was that one doesn't usually
add the water to weaken the scotch because it's too strong. One adds it
because more flavours are then revealed. The mechanism by which those
flavours are revealed is beside the point, the intent remains to reveal
those flavours.
Dan Abel
<ast...@sover.net> wrote:
> On Wed, 24 Nov 1999 23:36:28 GMT, notbob <not...@NOThome.com> wrote:
> Plenty of people do. It's a matter of opinion, really. One reason to do
> it is it brings out different flavours. It doesn't necessarily weaken the
> Scotch. So with different types of scotches, adding water adds to the
> experience.
It's already had water added. Distilled products are too strong to be
drunk straight, at between 140 to 190 proof. Water is added at time of
bottling to what the maker thinks is about the strongest a person would
want to sip it at. This can vary from 50 to 95 proof, depending on the
kind of drink.
People always laugh when they see the cowboy in the Western movie or tv
show, drink whisky at bottle strength. The difference was that bottles of
whisky were not sent out West. They were too fragile and why ship
something after water was added? That's awful expensive water! The
whisky was shipped out in barrels at full strength. The bartender mixed
it up with water and other flavorings to drinking strength, not sipping
strength, in large batches and then stored in bottles. Since it was
drinking strength, it would only keep a week or so.
--
Dan Abel
Sonoma State University
AIS
ab...@sonoma.edu
http://www.sonoma.edu/IT/AIS/people/Abel.html
swe...@scruznet.com
> It's already had water added. Distilled products are too strong to be
> drunk straight, at between 140 to 190 proof. Water is added at time of
> bottling to what the maker thinks is about the strongest a person would
> want to sip it at. This can vary from 50 to 95 proof, depending on the
> kind of drink.
This doesn't sounds right, but I'm not an expert.
What I _do_ know, is that your parents can definately tell when
water has been added to a bottle of booze. Not only by its taste,
but by the oily-look as you swish the bottle around. Alcohol
and water do not mix because of drastically different densities.
-sw
Peter Aitken
<swe...@scruznet.com> wrote in message
news:Pd%04.3872$%N1.3...@typ11.nn.bcandid.com...
>
> What I _do_ know, is that your parents can definately tell when
> water has been added to a bottle of booze. Not only by its taste,
> but by the oily-look as you swish the bottle around. Alcohol
> and water do not mix because of drastically different densities.
>
> -sw
Not true at all. Alcohol and water are easily mixed. Density has nothing to
do with mixing.
Peter G. Aitken
swe...@scruznet.com
OK, they mix, but they seperate easilly. Take bottle of Barcardi 151
and look at it in the light. Now add 1/4 cup of water. What
do you see now?
Density has nothing to do with mixing? Do you have some italian
dressing in the fridge (made with oil, not Xanthan Gum). The seperation
is a result of different densities.
-sw
WILLIAM McLAUGHLIN
with water, I know for a fact at distillieries this is done regularly.
sometimes with as much as 8 ounces of water to an ounce and a half of
scotch
WILLIAM McLAUGHLIN
it is bottled
Shankar Bhattacharyya
<swe...@scruznet.com> wrote:
>Peter Aitken <pe...@pgacon.com> wrote:
>
>> <swe...@scruznet.com> wrote in message
>> news:Pd%04.3872$%N1.3...@typ11.nn.bcandid.com...
>>>
>>> What I _do_ know, is that your parents can definately tell when
>>> water has been added to a bottle of booze. Not only by its taste,
>>> but by the oily-look as you swish the bottle around. Alcohol
>>> and water do not mix because of drastically different densities.
The difference in appearance is attributable largely to the fact that
the surface tension and viscosity of alcohol-water mixtures varies
with the composition. That is what is responsible for the so-called
"legs" that you see in ports, sherries and such when you swirls them
in a glass.
>> Not true at all. Alcohol and water are easily mixed. Density has nothing to
>> do with mixing.
>
>OK, they mix, but they seperate easilly. Take bottle of Barcardi 151
>and look at it in the light. Now add 1/4 cup of water. What
>do you see now?
Alcohol and water do not separate under any conditions that you can
reasonably create in the typical home. The caveat is merely to allow
for the possibility that there is not some extreme condition of
temperature and pressure under which this could happen but I
absolutely assure you that you cannot reasonably do this at home.
There are things you can do to alcohol-water systems at home that may
shift the ionic strength enough to produce two phases but then you no
longer have a water-alcohol system.
>Density has nothing to do with mixing? Do you have some italian
>dressing in the fridge (made with oil, not Xanthan Gum). The seperation
>is a result of different densities.
Density really has nothing at all to do with it. The reason oil and
water do not mix is that oil is hydrophobic because it has nothing
that interacts substantially with water, so introduction of oil into
water distrupts the fabric of the hydrogen bonding that gives water
its rather remarkable physical properties and raises the energy of the
system.
Simple alcohols are completely miscible with water. That includes
methanol, ethanol and propanol. That certainly includes isopropanol and,
I assume, normal propanol (propanol has two isomers) but I do not know
about normal propanol for certain.
The reason these mix completely with water is that the behaviour of
the molecules is dominated by the alcohol group, which can participate
in hydrogen-bonding with water, thus making for complete miscibility.
When you go up to the four carbon alcohols, i.e. the various butanols,
the alcohol group is still a major part of the molecule but there is
now enough of the stuff that chemists call grease (a formal technical
term in the geek community, meaning stuff that is simple, organic and
largely uninteresting) that the ability to hydrogen-bond with water is
considerably diminished. For at least some of the butanols you get
two-phase systems over some range of compositions, with two phases of
different compositions but over a fair range of proportions at either
end they are also miscible with water.
Density affects the apparent miscibility of non-miscible liquids.
Liquids which do not mix separate because of settling. If the two have
similar densities the droplets of each float round in the other medium
and even though there are two phases you don't see obvious separation
sometimes. Those of us who work with separatory funnels have a healthy
dislike of such systems. With experience you learn how to deal with
these emulsions but it usually no fun at all.
Now, I have no idea what actually happens when you mix rum and water
under the conditions you describe but it is definitely not a matter of
water and alcohol separating. There are a few candidates for
explanations, however.
Substances soluble in alcohol-water mixtures like the rum may fall out
of solution on dilution with water. That will produce some cloudiness
and may well look as if the alcohol has separated. You see this if you
dilute Pernod and similar products, such as ouzo, with water. Also,
air may separate out, since the solubility of air in water-alcohol
mixtures is lower than it is in either alcohol or in water, if I
remember correctly. Very fine air bubbles at the interface can look as
if something had fallen out of solutions, though that appearance goes
away in a fairly short while.
- Shankar
Sterling Ranne
> dressing in the fridge (made with oil, not Xanthan Gum). The seperation
> is a result of different densities.
False. Alcohol and water DO mix. It has to do with solubility not
density.
Sterling
92.5% Pure
Leslie Paul Davies
: but by the oily-look as you swish the bottle around. Alcohol
This is a picture from the past.
Those old cowboys weren't checking
robe or legs... they were looking
for a ring of fusel components,
indicative of improper still work.
Bad hooch had more amyl alcohol
than a sane man would consume.
Check <fusel> in a German dictionary.
GL
--
Paul W2SYF/4 Ft Lauderdale EL96vc
"Heisenberg may have slept here... "
Leslie Paul Davies
lpda...@bc.seflin.org
Peter Aitken
>
> >> Not true at all. Alcohol and water are easily mixed. Density has
nothing to
> >> do with mixing.
> >
> >OK, they mix, but they seperate easilly. Take bottle of Barcardi 151
> >and look at it in the light. Now add 1/4 cup of water. What
> >do you see now?
>
Well (duh) you need to give it a shake or two. Then you can let it sit for a
million years and they will not separate.
Look, salt has a higher density than water - if you drop a salt crystal in
water it will sink to the bottom. But if you shake to dissolve it then it
will not ever separate (unless the water evaporates).
Alan Boles
Shankar Bhattacharyya <sbha...@u3.farm.idt.net> wrote in message
news:825pnm$h...@u3.farm.idt.net...
> >
> >> <swe...@scruznet.com> wrote in message
> >> news:Pd%04.3872$%N1.3...@typ11.nn.bcandid.com...
> >>>
> >>> What I _do_ know, is that your parents can definately tell when
> >>> but by the oily-look as you swish the bottle around. Alcohol
>
> The difference in appearance is attributable largely to the fact that
> the surface tension and viscosity of alcohol-water mixtures varies
> with the composition. That is what is responsible for the so-called
> "legs" that you see in ports, sherries and such when you swirls them
> in a glass.
>
nothing to
> >> do with mixing.
> >
> >OK, they mix, but they seperate easilly. Take bottle of Barcardi 151
> >and look at it in the light. Now add 1/4 cup of water. What
> >do you see now?
>
> reasonably create in the typical home. The caveat is merely to allow
> for the possibility that there is not some extreme condition of
> temperature and pressure under which this could happen but I
> absolutely assure you that you cannot reasonably do this at home.
> There are things you can do to alcohol-water systems at home that may
> shift the ionic strength enough to produce two phases but then you no
> longer have a water-alcohol system.
>
> >dressing in the fridge (made with oil, not Xanthan Gum). The
seperation
> >is a result of different densities.
>
This is why when I spray rubbing alcohol into my car door locks they
unfreeze as it bonds with the water and evaperates at the same time/rate
as the water. If that has ever happened to you. Or why gas line anti
freeze removes the water/ice from the gasoline by bonding with it.
Dan Abel
swe...@scruznet.com wrote:
> Dan Abel <ab...@sonoma.edu> wrote:
>
> > It's already had water added. Distilled products are too strong to be
> > drunk straight, at between 140 to 190 proof. Water is added at time of
> > bottling to what the maker thinks is about the strongest a person would
> > want to sip it at. This can vary from 50 to 95 proof, depending on the
> > kind of drink.
>
> This doesn't sounds right, but I'm not an expert.
As someone who has made his own whiskey (30 years ago, so don't bother to
turn me in, my equipment is long gone), I would qualify as some sort of
expert. To simplify excessively, whisky is beer (95% water, 5% alcohol)
that has been distilled (30% water, 70% alcohol) using a still.
> What I _do_ know, is that your parents can definately tell when
> water has been added to a bottle of booze. Not only by its taste,
> but by the oily-look as you swish the bottle around. Alcohol
> and water do not mix because of drastically different densities.
I would explain why you are wrong, but Shankar beat me to it. Your
parents might be able to tell, but mine can't. My mother passed on 25
years ago and my father gave up all booze a few years ago. I guarantee
that your parents couldn't tell, if you used distilled water, mixed it
well and used only enough that your parents couldn't percieve the
difference in strength.
Kaari Jae
Well known for most bartenders trying to earn a bit on the side is to
mix up to 30% water to whisky, brandy, vodka or gin. Most people can't
notice it. Alas don't try mixing Pernod with water. Or any alcohol that
is to be served cold, as in from the freezer or a cold fridge since the
water you add and the alcohol have different freezing temperatures it's
easy enough to tell if there's more water than the proof would let you
believe.
Kaari
who never drinks anything but a Pernod without ice in "un-trustworthy"
bars.
--
======================================================================
Please remove the Seattle before you reply. Thank you :)
=========================================================
My opinion is neither copyrighted nor trademarked,
and it's price competitive. If you like,
I'll trade for one of yours.
=================================================
PENMART10
writes:
>> In article <1Yg14.1058$FK1....@typ12.nn.bcandid.com>,
>> <swe...@scruznet.com> wrote:
>
>>
>> >> Not true at all. Alcohol and water are easily mixed. Density has
>nothing to
>> >> do with mixing.
>> >
>> >OK, they mix, but they seperate easilly. Take bottle of Barcardi 151
>> >and look at it in the light. Now add 1/4 cup of water. What
>> >do you see now?
>>
>Well (duh) you need to give it a shake or two. Then you can let it sit for a
>million years and they will not separate.
>
>Look, salt has a higher density than water - if you drop a salt crystal in
>water it will sink to the bottom. But if you shake to dissolve it then it
>will not ever separate (unless the water evaporates).
Not quite that simple... alcohol does not dissolve in water. Salt and water
becomes a solution, alcohol combined water does not form a solution, it becomes
a mixture. With a mixture of alcohol and water the alcohol and water will both
evaporate simultaneously, the alcohol at it's own much faster rate, because
they are not chemically bonded. A liquid mixture (alcohol and water) left
undisturbed will separate out [of mixture], at a rate dependant upon various
changes in temperature, etal.
Colored liquors do not appear to separate because the coloring components do
dissolve in alcohol, forming a tincture>admixture.
tinc*ture [1] (noun)
[Middle English, from Latin tinctura active of dyeing, from tinctus, past
participle of tingere to tinge]
First appeared 14th Century
1 a archaic : a substance that colors, dyes, or stains
b : COLOR, TINT
2 a : a characteristic quality : CAST
*b : a slight admixture : TRACE
3 obsolete : an active principle or extract
4 : a heraldic metal, color, or fur
*5 : a solution of a medicinal substance in an alcoholic menstruum
------
so*lu*tion (noun)
[Middle English, from Middle French, from Latin solution-, solutio, from
solvere to loosen, solve]
First appeared 14th Century
1 a : an action or process of solving a problem
b : an answer to a problem : EXPLANATION; specifically : a set of values of
the variables that satisfies an equation
* 2 a : an act or the process by which a solid, liquid, or gaseous substance is
homogeneously mixed with a liquid or sometimes a gas or solid*
------
mix*ture (noun)
[Middle English, from Middle French, from Old French misture, from Latin
mixtura, from mixtus]
First appeared 15th Century
1 a : the act, the process, or an instance of mixing
b (1) : the state of being mixed
(2) : the relative proportions of constituents; especially : the
proportion of fuel to air produced in a carburetor
2 : a product of mixing : COMBINATION: as
a : a portion of matter consisting of two or more components in varying
proportions that <U>retain their own properties</U>
------
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Virginia Tadrzynski
poster is old enough to drink, why don't they just buy theirown bottle of
slosh and leave the parents' stash alone? If they are not old enough, they
should not be encouraged in the 'how tos' of watering down the alcohol since
they shouldn't be in it in the first place. Not a matter of how-to but a
matter of ethics, why are they trying to fool the parents? Not to be
judgmental, just curious, as I know sometimes there are valid reasons for
subterfuge.
-Ginny
Dan Abel <ab...@sonoma.edu> wrote in message
news:abel-02129...@ssu-15en18.sonoma.edu...
moosmeat
LJB
information.
LJB
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Michael Edelman
Meat) is still distributing taffy:
PENMART10 wrote:
>
....
> Not quite that simple... alcohol does not dissolve in water. Salt and water
> becomes a solution, alcohol combined water does not form a solution, it becomes
> a mixture. With a mixture of alcohol and water the alcohol and water will both
> evaporate simultaneously, the alcohol at it's own much faster rate, because
> they are not chemically bonded....
But as those off us who finished school know, this is typical Shelly
nonsense.
PENMART10
writes:
>I go off to work on my house
Since when does a sewer qualify as a house...
hmmm, guess if yer an edleweenie rodent...
Ken
anything but soda will cause it to BLOW UP.
--
"Only The Good Parts Of Time Fly By" ken"
Visit My RC Web Site http://home.rochester.rr.com/sar/
Dan Abel
penm...@aol.com (PENMART10) wrote:
> Not quite that simple... alcohol does not dissolve in water. Salt and water
> becomes a solution, alcohol combined water does not form a solution, it
becomes
> a mixture. With a mixture of alcohol and water the alcohol and water
will both
> evaporate simultaneously, the alcohol at it's own much faster rate, because
> they are not chemically bonded. A liquid mixture (alcohol and water) left
> undisturbed will separate out [of mixture], at a rate dependant upon various
> changes in temperature, etal.
You're in big trouble, now, Sheldon. Better get down on the floor and
start grovelling. Why? Because air is a mixture also. Unless the room
you are in has a ceiling five times higher than your heighth, the oxygen
is going to sink below the level of your nose and you will be breathing
nothing but nitrogen, which will not sustain life. You need to get down
where the oxygen is or you will die.
Dan Abel
Tadrzynski" <ta...@early.com> wrote:
> The chem lesson is wonderful, but I have a major question. If the original
> poster is old enough to drink, why don't they just buy theirown bottle of
> slosh and leave the parents' stash alone? If they are not old enough, they
> should not be encouraged in the 'how tos' of watering down the alcohol since
We all make our own assumptions. I assume the poster was recounting
things from childhood. Us old fogies do that a lot.
I also don't believe in withholding knowledge as a method of control, i.e.
the old "don't tell 'um about sex and then they can't do it".
Spuddie
speaking fissilingually, was heard to say
>My guess is that you, Penmart, have too much time on your hands :o)
Nah...he's just artful with the old copy/paste action. :)
Cheryl
~~~Never take your eyes off the vampire in front of you to glance at
the werewolf in back of you. One problem at a time.~~~
(Laurell K. Hamilton)
Dan Abel
<moos...@earthlink.net> wrote:
> My guess is that you, Penmart, have too much time on your hands :o)
>
> PENMART10 wrote:
Hey, this stuff is IMPORTANT! (At least to some of us. My wife is a food
chemist.)
swe...@scruznet.com
> In article <1Yg14.1058$FK1....@typ12.nn.bcandid.com>,
> <swe...@scruznet.com> wrote:
>>
>>> <swe...@scruznet.com> wrote in message
>>> news:Pd%04.3872$%N1.3...@typ11.nn.bcandid.com...
>>>>
>>>> water has been added to a bottle of booze. Not only by its taste,
>>>> but by the oily-look as you swish the bottle around. Alcohol
>>>> and water do not mix because of drastically different densities.
> The difference in appearance is attributable largely to the fact that
> the surface tension and viscosity of alcohol-water mixtures varies
> with the composition. That is what is responsible for the so-called
> "legs" that you see in ports, sherries and such when you swirls them
> in a glass.
>>> Not true at all. Alcohol and water are easily mixed. Density has nothing to
>>> do with mixing.
>>
>>OK, they mix, but they seperate easilly. Take bottle of Barcardi 151
>>and look at it in the light. Now add 1/4 cup of water. What
>>do you see now?
> Alcohol and water do not separate under any conditions that you can
Wow, that's more punishment than I ever had for dilluting the booze.
When I speak of density, I refer soley to my 7th grade science
techer, Mrs. Manning, of Ross Jr. High in Pennsylvania. She
brought out a big tube, grain alcohol, cooking oil, vinegar, and
maybe one other liquid, and they were each colored differently.
We were taught that the different layers settled like that beacuse
of _density_.
And to think of the time I wasted in grade school actually trying
to learn <cough>.
I had no idea that alcohol was watered down _after_ it was aged.
Didn't think about it at the time, but sure, I guess a still
does produce some pretty potent stuff. Just like vinegar is
distilled and dilluted to 4-8% (What is "fermented vinegar", btw).
But in this day in age, with concentrated drink mixes, soup, laundry
and dishwashing soap, why not just sell it at 180 proof, and let
us decide if we want to add water or not! It'd cut the wastefull
packaging in *half*. Hmmmpf! :-)
Consider me whipped. And my mom never drank Barcardi 151, FWIW.
Myself, I'm kind of fond of the Austrian "Stroh 80". Tastes like
butterscotch life-savers, and weighs in at 80% alcohol. <another cough>.
Good Stuff <eyes watering>.
-sw
Jasper Janssen
>But in this day in age, with concentrated drink mixes, soup, laundry
>and dishwashing soap, why not just sell it at 180 proof, and let
>us decide if we want to add water or not! It'd cut the wastefull
>packaging in *half*. Hmmmpf! :-)
FWIW, scotch is generally watered down with the same water that is
used for first making it, ie., the spring local to the distillery (for
real values of distillery, that is). It is generally hard to get, say,
a bottle of Laphroaig spring water.
And also FWIW, cask strength Scotch is occasionally sold, at between
60-80%. Around here, the bottles usually cost twice or more what a
normal bottle costs, mostly for tax reasons. (Normal bottle being
defined here as the good quality single malt stuff, Lagavulin 16 yr,
Laphroaig 10 yr, and the like (I'm partial to the Islay malts ;) ))
Jasper