Not logged in
Log in now
Create an account
Subscribe to LWN
LWN.net Weekly Edition for June 20, 2013
Pencil, Pencil, and Pencil
Dividing the Linux desktop
LWN.net Weekly Edition for June 13, 2013
A report from pgCon 2013
I've never seen white whiskey before, though I'm belong to the vodka generation.
A conversation with Linus at LinuxCon Japan
Posted Jun 3, 2011 1:23 UTC (Fri) by lmb (subscriber, #39048)
Posted Jun 3, 2011 1:57 UTC (Fri) by showell (subscriber, #2929)
Posted Jun 3, 2011 2:04 UTC (Fri) by mjg59 (subscriber, #23239)
Posted Jun 3, 2011 2:08 UTC (Fri) by mpr22 (subscriber, #60784)
Posted Jun 3, 2011 3:49 UTC (Fri) by nicooo (guest, #69134)
Posted Jun 3, 2011 6:39 UTC (Fri) by rgmoore (subscriber, #75)
Not true. Much of the red wine is matured in steel or concrete vats with some wood chips added for flavor, but the expensive stuff is still kept in wooden barrels. Health authorities are often accommodating of traditional production methods provided they have a good history of avoiding health risks. They may be more stringent in their inspections and rules when dealing with traditional methods, or they may have some additional, non-traditional rules (e.g. there's a minimum 60 day aging period for raw milk cheese in the USA) but they are often allowed.
Posted Jun 9, 2011 14:52 UTC (Thu) by Wol (guest, #4433)
Which is safer, a butcher's plastic block, or a wooden one?
"Plastic of course", thought the health authorities, until someone did an experiment. They poured standard contaminant over the block, then cleaned it. A new block, both were easy to clean.
BUT. Once the block was used, battered and scarred ... 30 seconds after wiping down with hot water, the wooden block was clean (as in NO contaminant could be detected). But they just COULDN'T get the plastic board clean, whether it was boiling water, strong detergent, bleach, they tried everything! The bugs just had too many places to hide.
Oh - and the traditional health effects of red wine? It's been demonstrated that to get the traditional effects, you need to make it traditionally. Modern-made red wines aren't healthy.
Posted Jun 6, 2011 13:23 UTC (Mon) by jschrod (subscriber, #1646)
But then, as long as clueless people buy that stuff, I'm fine with it. It leaves the real red wine for those of us who know their vintners.
Posted Jun 3, 2011 10:54 UTC (Fri) by rmv (subscriber, #48328)
Retail whisky is pretty much always coloured with caramel for consistency and to get the whisky colour that people expect. If you drink at somewhere like the Scotch Malt Whisky Society where the whisky is bottled straight out of the cask, you'll see much more variation in colour and taste.
Posted Jun 9, 2011 14:54 UTC (Thu) by Wol (guest, #4433)
Or are you talking about Whisk*e*y - there is a difference ...
Copyright © 2013, Eklektix, Inc.
Comments and public postings are copyrighted by their creators.
Linux is a registered trademark of Linus Torvalds