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  #501  
Old 04.01.2008, 12:16
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Re: Ask a Scientist

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Re: tea and slightly off-topic

So what about lemon? I hate milk in tea but love lemon--is this a major faux pas?
No, you're just posh...

Edit: well you would be if you came from where I grew up...
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  #502  
Old 04.01.2008, 12:21
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Re: Ask a Scientist

For me the best is Assam loose leaf made in a pot. Freshly drawn and boiled water - the water should be bubbling when it hits the tea. Brew for about 4 mins and add to a little semi-skimmed milk in the cup - I also need a small amount of sugar, sorry.

Most of the time though, I just don't have the time so a bag of Yorkshire Gold in a mug with some freshly boiled Flumserberg water is not far off perfect.

Lemon is fine in Earl Grey. I once went out with a Russian girl who put a slice of lemon in black coffee. But she was just weird all round.
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  #503  
Old 04.01.2008, 13:00
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Re: Ask a Scientist

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I once went out with a Russian girl who put a slice of lemon in black coffee. But she was just weird all round.
Not strange at all. An Italian pastry chef taught me to put a drop of lemon in my espresso. A small piece of gelatin (for extra creaminess) was another trick or even a tiny bit of salt. Salt cancels bitterness, not sugar.
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  #504  
Old 04.01.2008, 13:05
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Re: Ask a Scientist

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Not strange at all. An Italian pastry chef taught me to put a drop of lemon in my espresso. A small piece of gelatin (for extra creaminess) was another trick or even a tiny bit of salt. Salt cancels bitterness, not sugar.
You live and learn. But she was weird in lots of other ways
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  #505  
Old 04.01.2008, 14:02
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Re: Ask a Scientist

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Personally, decongestants work like speed on me (although I've never taken speed...) I feel nervous and can't sleep!
I'm a very light sleeper at the best of times, and any cold medication containing pseudoephedrine will keep me awake for days...
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  #506  
Old 04.01.2008, 14:19
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Re: Ask a Scientist

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You live and learn. But she was weird in lots of other ways
She was Russian.
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  #507  
Old 04.01.2008, 14:28
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Re: Ask a Scientist

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What's EF?

If you just add the cappuccino powder, you're not adding much mass or volume, so you won't change how the cup vibrates. A few tablespoons of water change the mass quite a bit more.
EF = English Forum


I might have been as clear as dishwater. I meant a hot mug of newly stirred capuccino (made from a powder mix) as opposed to just a hot mug of water.
The sound is completely different -- just try it.
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  #508  
Old 04.01.2008, 19:20
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Re: Ask a Scientist

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EF = English Forum


I might have been as clear as dishwater. I meant a hot mug of newly stirred capuccino (made from a powder mix) as opposed to just a hot mug of water.
The sound is completely different -- just try it.
EF, I'm such a nerd....still jet-lagged. Anyway, i'm gonna have to investigate this...science experiment in the coffee room!
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  #509  
Old 04.01.2008, 23:16
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Re: Ask a Scientist

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She was Russian.
You sound like you're speaking from experience there gooner
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  #510  
Old 05.01.2008, 01:59
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Re: Ask a Scientist

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You sound like you're speaking from experience there gooner
I've had a run-in or two...
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  #511  
Old 05.01.2008, 02:54
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Re: Ask a Scientist

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Not strange at all. An Italian pastry chef taught me to put a drop of lemon in my espresso. A small piece of gelatin (for extra creaminess) was another trick or even a tiny bit of salt. Salt cancels bitterness, not sugar.
why gelatin ?

thanks
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  #512  
Old 05.01.2008, 12:27
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Re: Ask a Scientist

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why gelatin ?

thanks
A tiny piece of leaf gelatin will make it creamy as. I wouldn't do it, I guess if you're a pastry chef with some ready bloomed gelatin then it could sound like a good idea.

He could have been mad for all I know. It is true about the salt or lemon though.
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  #513  
Old 05.01.2008, 21:49
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Re: Ask a Scientist

Not a question, but I thought I'd post this for you scientists and aspiring scientists:

The Britney Spears' Guide to Semiconductor Physics
http://britneyspears.ac/lasers.htm

Beware: this is stuff is not for the fainted hearted! (But it might motivate some of you to learn about the subject )
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  #514  
Old 05.01.2008, 21:57
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Re: Ask a Scientist

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A tiny piece of leaf gelatin will make it creamy as. I wouldn't do it, I guess if you're a pastry chef with some ready bloomed gelatin then it could sound like a good idea.

He could have been mad for all I know. It is true about the salt or lemon though.

* He * might have been right also about this one... The cream on the expresso is nothing but foam, and gelatin is known to be a very efficient foam stabiliser.

Mind you, different gelatins have different foam stabilising properties and regular gelatin * might not work * in this case. Egg white could also do the trick, but the taste would be.... well, coffee with egg white.

On a side note, I just wonder how does the nespresssos can produce the same ammount of foam regardless of machine, type of water, batch of coffee....

Last edited by lucy_sg; 05.01.2008 at 21:58. Reason: added quote
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  #515  
Old 06.01.2008, 03:22
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Re: Ask a Scientist

How could me related this theory, maybe its was an answer....

here the bla ..bla...bla..goes...

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gelatin is known to be a very efficient foam stabiliser.
check something call xantana, that is the magic of foam stabiliser.

The gel that formed by gelatin are "thermo-reversible". That is to say if we increase the temperature, the links between the separate molecules weaken and break ( as the temperature exceeds about 30˚C ) so melting the gel.

expresso

The true expresso make very quickly, in about 30 second. A piston or spring or electrical pump drives at 93 ˚C water through finely ground coffee at 9 atmosphere of pressure. ( Inexpensive household machine rely on excessively hot steam, develop far less pressure, and take longer to brew , so the result is relatively thin and harsh.)

now how could we related a expresso & gelatin except if you like to wait for few minute and have so called expresso panna cotta .

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The cream on the expresso is nothing but foam
The another unique features of the expresso is a foam or crema, the remarkably stable, creamy foam that develop from the brew and cover its surface. It's the product of carbon dioxide gas still trapped in the ground coffee, and the mixtures of dissolved and suspended carbohydrates, proteins, phenolic materials and large pigment aggregates, all of which bond in one way or another to each other and hold the bubbles wall together.

are someone having an expresso today with me in zurich ?
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  #516  
Old 06.01.2008, 05:03
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Re: Ask a Scientist

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He could have been mad for all I know. It is true about the salt or lemon though.
Here's a trick to revive a flat beer. Add a good pinch of salt to it, and it will immediately foam. The taste might not be so good, but at 4 on a Sunday morning it is better than pouring the thing down the sink.
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  #517  
Old 06.01.2008, 10:47
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Re: Ask a Scientist

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Not a question, but I thought I'd post this for you scientists and aspiring scientists:

The Britney Spears' Guide to Semiconductor Physics
http://britneyspears.ac/lasers.htm

Beware: this is stuff is not for the fainted hearted! (But it might motivate some of you to learn about the subject )
We used this site in my solid state physics class a few years back! Very smart guy...
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  #518  
Old 06.01.2008, 12:14
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Re: Ask a Scientist

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We used this site in my solid state physics class a few years back! Very smart guy...
During my undergraduate I definitely could have used a Jennifer Lopez guide to Thermodynamics and Statistical Mechanics... I used to find the subject so boring...
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  #519  
Old 07.01.2008, 19:24
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Re: Ask a Scientist

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Here's the BBC's "idiot's guide" to the perfect brew... http://news.bbc.co.uk/1/shared/spl/h...tea/html/1.stm
... and here is ISO 3103 ...
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  #520  
Old 10.01.2008, 20:06
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Re: Ask a Scientist

And here are some gift ideas for that special person...
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