Page 12 of 12 FirstFirst ... 2101112
Results 166 to 175 of 175

Thread: Word Of The Day Thread

  1. #166
    Join Date
    24th April 2011 - 08:47
    Bike
    06 Honda 919-79 T140E Triumph 96 Guzzi
    Location
    Southland
    Posts
    484
    Rhabdomancy



    AKA dowsing or divination for water or mineral ore by means of a rod or wand.

    In medieval times was called "water witching", at the time heretics of Roman Catholic faith doing this were considered as doing "devil's work".

    Students of quantum theories as yet to explain the incomplete law of physics for this phenomenon.
    "If you ever need anything please don’t hesitate to ask someone else first.”

    Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
    World whisky day, International whisky day, and Scotch whisky day.

  2. #167
    Join Date
    24th April 2011 - 08:47
    Bike
    06 Honda 919-79 T140E Triumph 96 Guzzi
    Location
    Southland
    Posts
    484
    Word today is ... minutiae









    the small, precise, or trivial details of something.
    "If you ever need anything please don’t hesitate to ask someone else first.”

    Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
    World whisky day, International whisky day, and Scotch whisky day.

  3. #168
    Join Date
    24th April 2011 - 08:47
    Bike
    06 Honda 919-79 T140E Triumph 96 Guzzi
    Location
    Southland
    Posts
    484
    Today was looking through Van Halen tunes and found an instrumental titled ' Baluchitherium'.


    So what's it all mean, google my friend says ...pre-historic dinosour

    https://en.wikipedia.org/wiki/Paraceratherium

    It was a bit of a creature, here is a perspective ...

    "If you ever need anything please don’t hesitate to ask someone else first.”

    Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
    World whisky day, International whisky day, and Scotch whisky day.

  4. #169
    Join Date
    24th April 2011 - 08:47
    Bike
    06 Honda 919-79 T140E Triumph 96 Guzzi
    Location
    Southland
    Posts
    484
    Pellucid... it should be easy to understand (pellucid) that this word means translucently clear.
    "If you ever need anything please don’t hesitate to ask someone else first.”

    Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
    World whisky day, International whisky day, and Scotch whisky day.

  5. #170
    Join Date
    22nd April 2005 - 21:18
    Bike
    2009 Husqvarna SM610ie
    Location
    Zork
    Posts
    1,725
    Banal - so lacking in originality as to be obvious and boring.

  6. #171
    Join Date
    24th April 2011 - 08:47
    Bike
    06 Honda 919-79 T140E Triumph 96 Guzzi
    Location
    Southland
    Posts
    484
    MAILLARD (Reaction) aka browning.
    Why one should quick brown/sear meat roasts and stew meats before slow cooking, it helps keep the flavours in the meat.

    Some Food science nickedand abridged from the web....
    Browning, or the Maillard reaction, creates flavor and changes the color of food.
    Maillard reactions generally only begin to occur above 140°C.
    Until the Maillard reaction occurs meat will have less flavor. Both caramelization (another thing) and the maillard reaction produce the noticeable brown color of cooked foods.

    Technically the Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.

    In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on.
    Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.

    Caramelisation is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color ( aka the yummy scratchings in the pan).
    As the process occurs, volatile chemicals are released producing the characteristic caramel flavor. The reaction involves the removal of water (as steam) and the break down of the sugar. The caramelization reaction depends on the type of sugar. Sucrose and glucose caramelize around 160C and fructose caramelizes at 110C.

    And of course to add resting meat comes part and parcel of cooking meat.
    As meat is cooked the proteins in the meat heat up and set. The more cooked the meat, the more ‘set’ the proteins have become. The firmer the meat, the more ‘done’ it is. Why anything over pink in the middle becomes tough as old Johnny Rebs.
    When the proteins 'set' they push the meat’s juices towards the centre of the meat.

    Allowing the meat to stand away from the heat before serving allows the juices, which have been driven to the centre of the meat to redistribute throughout the meat and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy to eat unless its old cow , and then you haven't a hope.
    "If you ever need anything please don’t hesitate to ask someone else first.”

    Anyhoo don't forget to add to calendar 19th May, 27th July, and 31 August.
    World whisky day, International whisky day, and Scotch whisky day.

  7. #172
    Join Date
    20th January 2010 - 14:41
    Bike
    husaberg
    Location
    The Wild Wild West
    Posts
    12,199
    Quote Originally Posted by granstar View Post
    [B]cut it and be far more tender and juicy to eat unless its old cow , and then you haven't a hope.
    Cool post food for thought.
    They do a enzyme treatment for old cow meat or lower grade tougher cuts to tenderise them, It was locally known here as magic steak.
    http://www.enzymedevelopment.com/app...ns/tenderizer/
    Much like a marinade, but an industrial strength one.



    Kinky is using a feather. Perverted is using the whole chicken

  8. #173
    Join Date
    19th January 2013 - 16:56
    Bike
    a 400 and a 650 :-)
    Location
    The Isthmus
    Posts
    1,603
    Parkade - a Canadian multi-storey car park building

  9. #174
    Join Date
    8th August 2016 - 20:51
    Bike
    Klx250s
    Location
    Wainui
    Posts
    66
    Tugmuscle
    Anyone who is inherently annoying


    Sent from the swamp

  10. #175
    Join Date
    20th January 2010 - 14:41
    Bike
    husaberg
    Location
    The Wild Wild West
    Posts
    12,199
    Anguilliform -resembling an eel.
    Retiform-resembling a net
    Stercoraceous -consisting of or resembling dung or faeces
    Succuss -to shake something vigorously, especially a homeopathic remedy



    Kinky is using a feather. Perverted is using the whole chicken

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •