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A conversation with Linus at LinuxCon JapanA conversation with Linus at LinuxCon JapanPosted Jun 3, 2011 6:39 UTC (Fri) by rgmoore (subscriber, #75)In reply to: A conversation with Linus at LinuxCon Japan by nicooo Parent article: A conversation with Linus at LinuxCon Japan
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.
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A conversation with Linus at LinuxCon Japan Posted Jun 9, 2011 14:52 UTC (Thu) by Wol (guest, #4433) [Link]
Except that traditional methods can turn out safer than their modern counterparts ...
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.
Cheers,
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