Heat a large pot about half filled with water over an outdoor cooker (turkey deep fryer), or the largest pot you can find that fits on your kitchen stove. Add Old Bay Seasoning to taste and bring to a boil. Add potatoes, lemons, and sausages, and cook for about 15-20 minutes. Add the corn and onions and cook for another 5-10 minutes.  Add the shrimp and crab when everything else is almost done, then cook for another 3 or 4 minutes until the shrimp are pink.

Everything is done: Open the beer and wine. Drain off the water, spread out some newspaper and dump everything in a big pile (get ready to catch rolling stuff when you dump it). Grab a plate and enjoy!

Ingredients:

• 1 package of Old Bay Seasoning (Add some “Crab Boil” liquid for extra spice)
• 1 Bottle of cocktail sauce, if you like
• 12 (5 lbs) Red potatoes (Chopped into “chunks”)
• 3 Lemons (quartered)
• 2 Packages of Sausages of your choice (andouille, hot or smoked Italian or other spicy sausage), cut into about ¼ inch thick slices
• 4-6 Ears of corn (cut into 3 inch length pieces)
• 2 Onions (chopped)
• 3-4 lbs Large shrimp
• 3-4 lbs Whole crab, broken into pieces
• Mushrooms (if you like)

Gimme a YEEHAW!

Gourmet Salts analyzed

Toxic Metals in Gourmet Salts (parts per million by weight)

Effect of Toxic Metals on Adults

As you can see the levels of heavy metals in these samples were very low. The concentration was only about one ppm for lead in several of the samples and the other heavy metals were generally at least an order of magnitude lower. But one has to watch out even at these low levels as heavy metals tend to be difficult for the body to eliminate and therefore they can accumulate over time.

• Lead: Is a cumulative poison and causes cancer reproductive problems.
• Cadmium: Causes hypertension, bone and joint aches and pains and damages the kidneys and liver.
• Mercury: Is the most toxic of all the heavy metals. Causes tiredness, loss of appetite and brain damage.
• Arsenic: Causes skin cancer, kidney and liver failure

So how much is too much? It is a very tough question so I’ll give you some information and let you decide. A number of sources list the allowable concentrations of heavy metals. But the key is the total quantity or weight of the heavy metal one takes in since one person might consume much more or less of a food, supplement or in the case here gourmet salt. Current recommendations are for one to limit their intake of sodium to 2400mg per day which equates to about a teaspoon, or 6gm of table salt. So our calculations will be based 6gm of salt, which is probably low for most people.

The table below lists the Allowable Daily Limit (ADL) of four heavy metals in micrograms per day, one microgram = 0.000001gm. We also list the maximum weight found of these metals equated to a 6 gm sample of the salt. Based on this, the last column shows the percent of the daily allowance that one would get from the 6gm intake of salt. As you can see salt would contribute low percents of these daily intakes but bear in mind this is only one source and all sources add up, so one must minimize each source as much as possible.

Allowable Daily Intake (ADL) of Heavy Metals (ug) (6 g Daily Serving)

You can’t control the wind, but you can adjust your sails. -Yiddish proverb

The wise man, even when he holds his tongue, says more than the fool when he speaks .  – Yiddish Proverb

What you don’t see with your eyes, don’t invent with your mouth. – Yiddish proverb

Don’t be so humble – you are not that great. – Golda Meir (1898-1978) to a visiting diplomat

Any intelligent fool can make things bigger and more complex. It takes a touch of genius – and a lot of courage to move in the opposite direction. – Albert Einstein….was he talking about government?

Intellectuals solve problems; geniuses prevent them. – Albert Einstein

Imagination is more important than knowledge. – Sign hanging in Einstein’s office at Princeton

We can’t solve problems by using the same kind of thinking we used when we created them. – Albert Einstein

I don’t want to become immortal through my work. I want to become Immortal through not dying.  – Woody Allen

”You cannot legislate the poor into prosperity by legislating the wealthy out of prosperity.”

“What one person receives without working for, another person must work for without receiving.”

“The government cannot give to anybody anything that the government does not first take from somebody else.”

“When half of the people get the idea that they do not have to work because the other half is going to take care of them, and when the other half gets the idea that it does no good to work because somebody else is going to get what they work for, that is the beginning of the end of any nation.”

“You cannot multiply wealth by dividing it.”

I think part of a best friend’s job should be to immediately clear your computer history if you die.

Nothing sucks more than that moment during an argument when you realize you’re wrong.

There is great need for a sarcasm font.

Just how are you supposed to fold a fitted sheet?

Was learning cursive really necessary? …or spelling?

Map Quest really needs to start their directions on Rt 80 as I’m pretty sure I know how to get out of my neighborhood.

Obituaries would be a lot more interesting if they told you how the person died.

Bad decisions make good stories.

You never know when it will strike, but there comes a moment at work when you know that you just aren’t going to do anything productive for the rest of the day.

Can we all just agree to ignore whatever comes after BlueRay? I don’t want to have to restart my collection…again.

I’m always slightly terrified when I exit out of Word and it asks me if I want to save any changes to my ten-page research paper that I swear I did not make any changes to.

I hate when I just miss a call by the last ring (Hello? Hello? Darn it!), but when I immediately call back, it rings nine times and goes to voice mail. What do people do after I didn’t answer? Drop the phone and run away?

I hate leaving my house feeling confident and looking really good and then not seeing anyone of importance the entire day, what a waste!

I keep some people’s phone numbers in my phone just so I know not to answer when they call.

I think the freezer deserves a light as well.

I wish Google Maps had an “Avoid High Crime Area” routing option.

Sometimes, I’ll watch a movie that I watched when I was younger and suddenly realize I had no idea what the heck was going on when I first saw it.

Then again sometimes, I’ll watch a movie that I watched when I was younger and suddenly realize I now have no idea what the heck is going on when the first time I saw it I understood it.

I would rather try to carry 10 grocery bags in each hand than take 2 trips to bring my groceries from the car into the house.

The only time I look forward to a red light is when I’m trying to finish a text, change my shoes or read a map.

Sometimes I have a hard time deciphering the fine line between boredom and hunger.

How many times do you suppose it is OK to say “What?” before you just nod and smile because you still didn’t hear, understand or you just weren’t paying attention to a word someome just said?

I love the sense of camaraderie when an entire line of cars team up to prevent a jerk from cutting in to your lane. Stay strong, brothers and sisters!

Is it just me or do teenagers get dumber & dumber every year?

There’s no worse feeling than that millisecond you’re sure you are going down after leaning your chair back just a tad too far.

Sometimes I’ll look down at my watch 3 consecutive times and still not know what time it is.

Even under ideal conditions people have trouble locating their car keys in a pocket or purse, finding their cell phone, and Pinning the Tail on the Donkey – but I’d bet my ass everyone can find and push the snooze button from 3 feet away, in about 1.7 seconds, eyes closed, pitch black, first time, every time!

Have you ever waited and waited to hear the weather forecast, then when it finally comes you don’t pay attention and still don’t know what the weather will do tomorrow?

I swear the cars at the front of a line of cars waiting for the light to change wait so that that not all the cars can get through the light. Yes that’s me at the end of the line.

–Maazzaro’s Coffee & Italian Market – amazing selection of great gourmet Italian food, eat in or take out, catering. 2909 22nd Ave N, St Pete, Beyond Lowes/Home Depot, 727-321-2400

–Melting Pot – 4th Street and 23rd Ave North, St Pete, FL

–Moon Under Water – Beach St. between 3rd and 4th Ave N. St Pete, British Bar with Indian flare.

–Old North East Tavern – Fun bar with good food for the locals. 201 7th Ave North, St Pete

–Parkshore Grill – 300 Beach Dr NE # 104, St Pete, FL‎ – (727) 896-9463‎ Expensive but good downtown St Pete, water view dining.

–Red Mesa Mexican Restaurant – on 4th Street and about 50th Ave North, St Pete, GREAT authentic Mexican food.

–Taste for Wine – 241 Central Ave, St Pete, (727) 895-1623. – Second floor of building overlooks central Ave. Wine by the glass, nice place to unwind.

–Ted Peter’s Famous Smoked Fish – 1350 Pasadena Ave S. Pasadens, St Pete Beach 727-381-7931, 100,000 pounds of smoked fish per year, try the mullet

Tampa

–Aquaknox, The Weston Tampa Bay Airport, 7627 Courtney Canpbell Causeway, Tampa. 813-675-8700 Glitzy waterfront, water encased walk-in wine tower, open kitchen

–Big John’s Alabama BBQ, 5707 N. 40th St., Tampa. 813-620-0603 area has a half dozen good spots

–Bern’s Steak House, Tampa. One of the largest wine cellars in the world, tour the kitchen and wine cellar. Have desert and a port in the barrel rooms upstairs.

–SideBerns, 2208 W. Morrison Ave, Tampa. 813-258-2233 Next door companion to Burns,

–Channelside – Chain restaurants and bars. Howl at the Moon Piano bar. Nice place by the water with a movie theater (In Downtown Tampa).

–Dubliner, The Outdoor Irish bar in Hyde Park, corner of Azeele St and Howard Ave

–Las Palmas Café: 19651 Bruce B. Downs Blvd., Tampa. 813-907-1333. Traditional Cuban food

–Ybor City, Tampa: Many places restaurants, bars clubs. Great Sushi at Samari Blue – Neat “warehouse” type restaurant atmosphere. Don’t stay out past 11PM because it can get rough here.

Surrounding Cities

–Caddy’s – Beach bar -  9000 W Gulf Blvd, Sunset Beach, FL 33706

–Frenchy’s – Causal Fish Dining – Clearwater FL,  various locations

–Gator’s – St John’s pass, St Pete Beach, boasts the largest “Water front Dock bar” anywhere… pull up in the boat and eat there…Also a “boardwalk” with a number of restaurants on the other side of the pass from Gators.

–Hula Bay Club, 5210 W. Tyson Ave, 813-837-4852, Waterfront Bar and Grill at Marina

–Informal fish rest/bar on the bay side in Pass the Grill, St. Pete Beach ???

–Salt Rock Grill – water front Dining- 19325 Gulf Blvd Indian Shores, St Pete Beach, FL

Enjoy!

RO

Deep Frying a Turkey
Butter Beer Injection Mixture:
Prep time 10 minutes; cook time 10 minutes

• ½ pound butter
• ½ can of beer
• 2 tablespoons Salt
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Tabasco
• 1 tablespoons Soy sauce
• 2 tablespoons Garlic powder
• 2 tablespoons Onion powder

Combine all ingredients over low heat and stir until the salt is dissolved and sauce is smooth. Keep warm, but not hot, until injection.

Remove the gizzards and clean the bird with water.  Pat the bird dry inside and out with paper towels.  Inject the bird all over with the Butter Beer injection mixture.  Try to use small portions for each injection so you spread it throughout the bird.  Be sure to get the mixture into all the muscles.  Mount the bird on the lowering hook and put on a thick, long glove.  When the oil is at the high end of the temperature range below, slowly lower the bird into the hot oil.   Fry the bird at 325-350 degrees Fahrenheit, for 3 to 3.5 minutes per pound.  It’s done when the skin is a deep golden brown.  Enjoy the best turkey you’ve ever had!

Steaming Clams (or whatever)

A propane “fryer” is also great for steaming clams, crabs and other shell fish. It can’t be easier. Put about three inches of water in the bottom of the pot. Fire it up and wait for the water to boil which doesn’t take long. Put the clams etc. (covered with spice mix if desired) in the steamer basket, lower it into the pot and cover with the lid cocked to the side. You’re ready to eat in 10 to 20 minutes depending on the number of clams. Just pull up on the basket every once in a while to see if the shells have opened.

RO

For these analyses the handheld XRF instrument is simply pressed against the surface of the product. The XRF technique only “sees” the very thin, top layer of the sample. Further, the XRF technique is very dependent on calibration with a matrix matched reference material prior to the analysis.

The purpose of this study is to determine if this method is applicable for the directive. This study examines the accuracy and reproducibility of XRF analysis of various electrical components both as received (heterogeneous) and when ground and blended (homogeneous).

For one investigation three circular samples were cut from populated circuit boards and the front and back sides of the samples were analyzed by XRF. The samples were then cut into small pieces and copper parts were removed followed by cryogenic grinding and pressing at 30 tons onto boric acid substrates prior to XRF analysis. The results are shown below, reported as parts per million:

Chromium

Bromine

Lead

As can be readily seen the analytical results of the heterogeneous and homogeneous samples are very different.

1. In samples 1 and 2 chromium was not detected prior to grinding but found after grinding. Cr levels in sample 2 were very high.
2. Lead levels were significantly higher in ground samples 1 and 2.
3. Bromine exceeded the RHOS/WEEE limits in all cases.
4. Cadmium and mercury were not detected in any of the samples.

A more complete discussion and results from the analysis of additional types of samples, such as connectors and electrical components, can be found in the applications section of the SPEX SamplePrep website: www.spexcsp.com

Obie’s 2007 California Chateauneuf-du-Pape blend won a gold medal, the highest award, in the “Red Vinifera Blend” category, as shown in the certificate below. The blend contained approximately 50% Cabernet Sauvignon, 20% Grenache, 20% Petit Syrah and 10% Alicante grapes.

The species and source of the oak itself can be a major factor in the variation in the aroma profile of a wine. Oak species differ greatly.  The French Pedunculate Oak (Quercus pedunculata = Q. robur) is known for its relatively faint aromas compared to French Sessile Oak (Q. sessilis and Q. petraea). American White Oak (Q. alba) can have a strong, distinctive aroma, sometimes considered overpowering in certain wines.  In contrast, Oregon White Oak (Q. garryana) seems to have more similarities to the French oaks than to American White Oak.

Other factors are geographic origin, hybridization, growing conditions, age and genetic variation. The stave’s position on a trunk can influence its aroma composition as well as stave seasoning and kiln versus air drying.  The cooperage process adds additional variability with barrel to barrel and even stave to stave variations from toasting.

Toasting: Lighter toasting aromas are usually attributed to oak lactones. As toasting increases, vanilla and caramel aromas associated with vanillin, furfural and 5-methylfurfural increase. At even higher toast levels these compounds decrease and are replaced by spicy (eugenol, isoeugenol, 4-methylguaiacol) and smoky characters (guaiacol, 4-methylguaiacol).

Fermentation in barrel: When fermentation is done in the barrel aldehydes such as vanillin, furfural, and 5- ethylfurfural can be partially transformed by yeast into non-aromatic alcohols.

Synergistic effects: Compounds with chemical similarities are often released from oak together (such as eugenol, isoeugenol, or other volatile phenols). The combination of similar molecules can result in perceived synergistic sensory effects even when they are below their individual sensory thresholds. This can even occur between unrelated volatiles; for example oak lactone’s sensory threshold has been found to be 50-fold lower in the presence of vanillin.

Piney, resin, cedar  and dill aromas: These aromas are often associated with American White Oak Quercus alba, and can be linked to high levels of cis oak lactone.  Quercus alba can also contain relatively high amounts of terpenes; however, key compounds have not been identified.

Nutty, roasted almond and roasted hazelnut aromas: Nutty aromas may arise at least partially from the combined sensory effect of known  volatiles coming from wine or oak.  These include diacetyl (fatty, butter), free fatty acids (fatty, rancid), furfural  and 5-methylfurfural (caramelized tones).

Cinnamon and nutmeg aromas: Cinnamon and nutmeg have both woody and spicy aromas and can be attributed to the combination of woody, coconut oak lactones and spicy compounds such as eugenol and isoeugenol.

Bread crust, toast and gingerbread aromas: Bread crust or toast character can be described as a yeasty flavor (from yeast byproducts in bread as well as in wine), or caramel aromas from carbohydrate byproducts such as furfural and 5-methyl-furfural, or smoky aromas from guaiacol, 4-  ethyl-guaiacol.  A gingerbread aroma, which may be less yeasty, can have additional contributions from spicy flavored compounds such as eugenol.

Disagreeable dusty or cardboard aromas: Chloroanisoles (TCA, TeCA and PCA) are powerful odorants with a musty, moldy odor generally referred to  the “corked” smell.  If wine seems “corked”, even prior to bottling, oak is one possible source of chloroanisole.  Of course cork is the usual source.

Pharmaceutical, band-aid or horsy, sweaty aromas: Compounds responsible for these odors are 4-ethylphenol (4EP) and 4-ethylguaiacol  and are byproducts of the yeast Brettanomyces.  One should periodically screen for Brettanomyces activity during oak aging.

The information above was obtained largely from ETS laboratories, 899A Adams St., St. Helena CA 94574, 707 963-4806.
ETS analyzes oak aromas using solid phase microextraction headspace technology for sampling (HS/SPME) followed by analysis by gas chromatography/mass spectroscopy (GCMS).

SPEX CertiPrep sells a selection of single and multi-component wine standards (pdf) for GC, GC/MS, HPLC, and HPLC/MS analysis.

Buddy Guy’s Legends – Premiere blues club, open 7 nights, 754 Walbash,  312-427-0333

Jazz Showcase – 59 W. Grand & Clark, 312-670-2473

Andy’s Jazz Club – 11 E. Hubbard, 312-642-6805, early start

Blue Chicago – 1 cover, 2 locations, 4 blocks apart  Blues@bluechicago.com

• Blue Chicago # 736 Clark, 312-642-626
• Blue Chicago # 536 Clark & Ohio, 312-661-0100,

Howl at the Moon – Dueling pianos! – Near Dearborn & Hubbard

Back Room – Quiet & classic, 1007 N. Rush, 312-751-2433

Green Mill – 4802 N. Broadway, 773-878-5552, Northend

Kingston Mines – 2 live bands per night, 2548 N. Halsted

Second City Comedy Club – 1680 N. Wells, 312-644-4032

Restaurants

Café Ba Ba Reeba – Spanish Tapas; 2024 N. Halsted, 773-935-5000

Billy Goat Tavern – “hole in the wall” 3 blocks from Courtyard Hotel

Fogo de Chao – Brazilian featuring 15 different meats, 661 LaSalle, 312-932-9330

Mambo Grill – Mexican, 412 North Clark, 312-467-9797

Geja’s – Fondue, 340 W. Armitage, 773-281-9191

Maggiano’s – Italian with a piano bar, North Clark, 800-983-4637

Scoozis – Fun Italian, good bar, see and be seen, 410W. Huron, 312-943-5900

Twin Anchors – BBQ ribs, 1655 N. Sedgwich, 312-266-1616

Greektown – Lots of Greek restaurants, Greek Islands, Artopolis, 200 S. Halsted

Chicago Pizza – Try Uno, Due, Gino’s East, Giordano’s, etc.

Charlie Trotters – Top 10, 816 W. Armitage, 773-248-6228

Mortons of Chicago – I’m not into steaks but it’s a great Steakhouse, 1050 North State, 312-266-4820

Spex CertiPrep, Metuchen, NJ 08840

Abstract

The study examined the phthalate and bisphenol A (BPA) levels of several popular commercial bottled waters, municipal tap water, various samples of laboratory water from commercial sources, well water, and water from  de-ionized filtration systems.  In addition, the study attempted to discover whether the phthalate and BPA levels increased after being heated under conditions comparable to temperatures reached inside an automobile during the summer.  Samples were extracted then tested for phthalate and BPA levels by GC-MS.  The concentration of phthalates and BPA found in all the commercially bottled water samples and the municipal water sources were below EPA RfD (oral reference dosage) guidelines.  The EPA, defines the RfD as:  ‘…an estimate (with uncertainty spanning perhaps an order of magnitude) of a daily exposure to the human population (including sensitive subgroups) that is likely to be without an appreciable risk of deleterious effects during a lifetime. The RfD is generally expressed in units of milligrams per kilogram of bodyweight per day (mg/kg/day).’  In addition, the exposure of bottled water to heat did not significantly increase the concentration of phthalates.  BPA was not detected in any of the bottled water or municipal water sources.  The water samples taken from consumer Point-of-Use (POU) systems varied greatly in the level of phthalates and BPA depending on the type of system and the amount of water flushed from the system prior to the samples being taken.  Samples taken from a stationary POU system had increased levels of phthalates compared to samples taken after the stationary water was flushed from the system.  Samples taken from one of the POU systems were found to contain small amounts of BPA, well under the guidelines of the EPA’s RfD.

To request a full copy of this very informative white paper, please visit the SPEX CertiPrep website.