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Clueless questions II (The Ones You Really Want Answered)


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#16 Wilfrid1

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Posted 09 September 2005 - 07:17 PM

Next question: Why does hot liquid foam and bubble when you add salt to it?

Bzzzzzzzzzzzzzzz.

Chemicals volatizing from the salt because of temperature? (Guessing.)
Elect-a-lujah

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#17 g.johnson

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Posted 09 September 2005 - 07:22 PM

Next question: Why does hot liquid foam and bubble when you add salt to it?

Two possibilities spring to mind.

1) If the liquid is oil at a temperature above 100C, the bubbles might be from the vaporization of water that has been absorbed by the salt.

2) If the liquid is at boiling point, the salt crystals will act as seeds for the formation of bubbles of vapor.
The Obnoxious Glyn Johnson

#18 g.johnson

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Posted 09 September 2005 - 07:26 PM

why is meat not cooked very long called "rare" when all the other grades are more directly descriptive?

Call yourself an academic and you can't use a dictionary?

It's a corruption of rear meaning underdone from the old English hrér.
The Obnoxious Glyn Johnson

#19 mongo_jones

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Posted 09 September 2005 - 07:31 PM

why is meat not cooked very long called "rare" when all the other grades are more directly descriptive?

Call yourself an academic and you can't use a dictionary?

It's a corruption of rear meaning underdone from the old English hrér.

deek-shun-urry? what is that?

so have "medium" and "well done" always been "medium" and "well done"? or has only "rare" survived? and if so, why? you have 3 minutes.

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current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

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#20 Wilfrid1

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Posted 09 September 2005 - 07:33 PM

I know why it's called "love" in tennis, if that helps.
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#21 mongo_jones

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Posted 09 September 2005 - 07:34 PM

I know why it's called "love" in tennis, if that helps.

i do too! are you hot? do you want to cyber?

god, it's a slow day on all the sites i visit.

my annoying opinions: whisky, food and occasional cultural commentary

 

current restaurant review: house of curry (sri lankan in rosemount, mn)

 

current whisky review: glen ord 28

 

current recipe: white bean curry with green peppers

 

 

facts are meaningless. you could use facts to prove anything that's even remotely true!
~homer simpson


 


#22 Wilfrid1

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Posted 09 September 2005 - 07:35 PM

Isn't it? Where is everybody?
Elect-a-lujah

***Every Monday***At the Sign of the Pink Pig.

If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#23 fentona

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Posted 09 September 2005 - 07:40 PM

so have "medium" and "well done" always been "medium" and "well done"? or has only "rare" survived? and if so, why? you have 3 minutes.

The finest steaks were originally prepared by specially trained psychics: hence, "medium". But since they knew in advance how much a customer would tip, the level of service proved inconsistent, and the practice died out.

"Well done" is a joke, of course.
Andrew Fenton

#24 g.johnson

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Posted 09 September 2005 - 07:44 PM

why is meat not cooked very long called "rare" when all the other grades are more directly descriptive?

Call yourself an academic and you can't use a dictionary?

It's a corruption of rear meaning underdone from the old English hrér.

deek-shun-urry? what is that?

so have "medium" and "well done" always been "medium" and "well done"? or has only "rare" survived? and if so, why? you have 3 minutes.

It just occurred to me that the etymology of raw must be similar. I was, of course, correct: old English hréaw. And the reason for the survival of 'rare' is surely that 'raw' sounds very unappetizing.
The Obnoxious Glyn Johnson

#25 Wilfrid1

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Posted 09 September 2005 - 07:46 PM

I am surprised the old English had much use for a word for "underdone".

"How would you like your oxen, Caractacus?"

"Underdone is fine, thanks, Catweazle."

"Not raw?"

"No, just slightly underdone is fine."
Elect-a-lujah

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If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#26 Tamar G

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Posted 09 September 2005 - 07:52 PM

Next question: Why does hot liquid foam and bubble when you add salt to it?

Two possibilities spring to mind.

1) If the liquid is oil at a temperature above 100C, the bubbles might be from the vaporization of water that has been absorbed by the salt.

2) If the liquid is at boiling point, the salt crystals will act as seeds for the formation of bubbles of vapor.

I buy #2 for when I add salt to boiling water, and #1 might explain why the hot (not boiling) cup of chicken broth I added salt to this afternoon got a layer of little white bubbles. There's some fat in the broth.

#27 Behemoth

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Posted 10 September 2005 - 12:23 AM

Isn't it? Where is everybody?

MWF schedule.
Summarizing, then, we assume that relational information is not subject to a corpus of utterance tokens upon which conformity has been defined by the paired utterance test.
-Chomskybot

#28 GG Mora

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Posted 10 September 2005 - 02:06 AM

Next question: Why does hot liquid foam and bubble when you add salt to it?

Two possibilities spring to mind.

1) If the liquid is oil at a temperature above 100C, the bubbles might be from the vaporization of water that has been absorbed by the salt.

2) If the liquid is at boiling point, the salt crystals will act as seeds for the formation of bubbles of vapor.

In which case, couscous, polenta or oatmeal will do just as well.*


*Trust me on this.

#29 Guest_Suzanne F_*

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Posted 10 September 2005 - 02:13 AM

Yup. I have empirical evidence.

#30 Guest_Suzanne F_*

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Posted 28 September 2005 - 09:33 PM

Today, Wednesday, September 28, is "Ask a stupid question" Day. Carry on.