Tonight on "BBQ with Bobby Flay", they roasted a pig in
something called a "caja china".
http://www.lacajachina.com/ The whole (split &
flattened/spatchcocked) pig looked browned and crispy and
the meat seemed to be very juicy. They showed people eating
sandwiches of pulled pork... with no eastern/southern style
accompaniments as far as I could tell,

The "box" is literally a wooden box lined with metal. How
new is this contraption and does anyone know if it is being
used beyond commercial or catering (large party) purposes?
Is it a cross between an Imu and a pit smoker (or not)? One
of Bobby Flay's comments was, "So, this is like a big
pressure cooker?" Q: Is it? All I know is: that's quite a
concept! The price is VERY reasonable, considering the
amount of meat it produces. So I wonder if anyone has used
it or knows anyone who has used the product and what
you/they think?

TIA



sf
Practice safe eating - always use condiments

sf wrote:

>Tonight on "BBQ with Bobby Flay", they roasted a pig in
>something called a "caja china".
>http://www.lacajachina.com/ The whole (split &
>flattened/spatchcocked) pig looked browned and crispy and
>the meat seemed to be very juicy. They showed people eating
>sandwiches of pulled pork... with no eastern/southern style
>accompaniments as far as I could tell,


Check out the "food 101" column in last week's Washington Post. It appears on
Wednesdays.

Last week he explained the science of the Chinese box. The short of it is it's
not Chinese at all, it's Cuban. The "Chinese" soubriquet is traditionally
applied to any solution that's a)simple, b)effective, and c)counterintuitive.

Side note: Cuba, pre-revolution, and actually fairly early in its history had
a thriving Chinese population.

>The "box" is literally a wooden box lined with metal. How
>new is this contraption

Dates back to at least 19th century in Cuba, possibly earlier elsewhere.

>and does anyone know if it is being
>used beyond commercial or catering (large party) purposes?

It's a tradtional Cuban method, widespread in Cuban communities.

>Is it a cross between an Imu and a pit smoker (or not)? One
>of Bobby Flay's comments was, "So, this is like a big
>pressure cooker?" Q: Is it?

It's neither a smoker nor a pressure cooker. Since the coals are piled on top
of the box rather than under or in, there's no way for smoke to get at the
meat. Conversely the box is insufficiently airtight to sustain significant
atmospheric overpressure.

I have no idea what an Imu is, but as explained in the forementioned Food 101
article, the box uses radiant heat to cook its contents. According to the
author of the column the radiant heat is in the form of infrared waves, which
is just below radio waves in the EM spectrum.

So essentially (in my limited understanding) the caja china is designed to
deliver pure heat without [visible]light or flame. The heat is evenly
distributed by the box's metal lining.

>All I know is: that's quite a
>concept! The price is VERY reasonable, considering the
>amount of meat it produces. So I wonder if anyone has used
>it or knows anyone who has used the product and what
>you/they think?

I've never used one, but I have pit-cooked a whole pig (actually I assisted)
where we built a large fire and raked the coals to either side before laying
the carcass down the middle. Same principle, less efficient as a good deal of
the heat was dissipate upwards. Air is a poor conductor of heat compared to
metal so in the caja china most of the heat would be drawn into the metal of
the top and reflected downwards into the box where the metal lining on the
bottom and sides would "bounce" it around, essentially reusing it.

It's kind of like the pumping phase of early generation lasers, the gradual
focusing of radiation prior to inducing coherence.

Best,

Marc

sf wrote:

>Tonight on "BBQ with Bobby Flay", they roasted a pig in
>something called a "caja china".
>http://www.lacajachina.com/ The whole (split &
>flattened/spatchcocked) pig looked browned and crispy and
>the meat seemed to be very juicy. They showed people eating
>sandwiches of pulled pork... with no eastern/southern style
>accompaniments as far as I could tell,


Check out the "food 101" column in last week's Washington Post. It appears on
Wednesdays.

Last week he explained the science of the Chinese box. The short of it is it's
not Chinese at all, it's Cuban. The "Chinese" soubriquet is traditionally
applied to any solution that's a)simple, b)effective, and c)counterintuitive.

Side note: Cuba, pre-revolution, and actually fairly early in its history had
a thriving Chinese population.

>The "box" is literally a wooden box lined with metal. How
>new is this contraption

Dates back to at least 19th century in Cuba, possibly earlier elsewhere.

>and does anyone know if it is being
>used beyond commercial or catering (large party) purposes?

It's a tradtional Cuban method, widespread in Cuban communities.

>Is it a cross between an Imu and a pit smoker (or not)? One
>of Bobby Flay's comments was, "So, this is like a big
>pressure cooker?" Q: Is it?

It's neither a smoker nor a pressure cooker. Since the coals are piled on top
of the box rather than under or in, there's no way for smoke to get at the
meat. Conversely the box is insufficiently airtight to sustain significant
atmospheric overpressure.

I have no idea what an Imu is, but as explained in the forementioned Food 101
article, the box uses radiant heat to cook its contents. According to the
author of the column the radiant heat is in the form of infrared waves, which
is just below radio waves in the EM spectrum.

So essentially (in my limited understanding) the caja china is designed to
deliver pure heat without [visible]light or flame. The heat is evenly
distributed by the box's metal lining.

>All I know is: that's quite a
>concept! The price is VERY reasonable, considering the
>amount of meat it produces. So I wonder if anyone has used
>it or knows anyone who has used the product and what
>you/they think?

I've never used one, but I have pit-cooked a whole pig (actually I assisted)
where we built a large fire and raked the coals to either side before laying
the carcass down the middle. Same principle, less efficient as a good deal of
the heat was dissipate upwards. Air is a poor conductor of heat compared to
metal so in the caja china most of the heat would be drawn into the metal of
the top and reflected downwards into the box where the metal lining on the
bottom and sides would "bounce" it around, essentially reusing it.

It's kind of like the pumping phase of early generation lasers, the gradual
focusing of radiation prior to inducing coherence.

Best,

Marc

MrAoD wrote:

> It's kind of like the pumping phase of early generation lasers, the gradual
> focusing of radiation prior to inducing coherence.

What I was thinking...

Yep. Love kitchen talk.

Pastorio

MrAoD wrote:

> It's kind of like the pumping phase of early generation lasers, the gradual
> focusing of radiation prior to inducing coherence.

What I was thinking...

Yep. Love kitchen talk.

Pastorio

>"Bob (this one)"
>Date: 8/8/2004 5:11 AM Eastern Daylight Time
>Message-id: >
>
>MrAoD wrote:
>
>> It's kind of like the pumping phase of early generation lasers, the gradual
>> focusing of radiation prior to inducing coherence.
>
>What I was thinking...
>
>Yep. Love kitchen talk.

Heh. Having a rising 6 year old kid I'm rediscovering the power of analogy to
explain things.

This past Thursday we plotted stellar system lifecycle. I really had to reach
into my nether regions to recall my astronomy courses of 25 years ago but I'm
pleased to report I correctly remembered that Sol has insufficient mass to
collapse beyond its Schwarzhild radius.

Sam was worried about Sol turning into a black hole . . .

Best,

Marc

"MrAoD" > wrote in message
...
>
> I'm
> pleased to report I correctly remembered that Sol has insufficient mass to
> collapse beyond its Schwarzhild radius.
>
> Sam was worried about Sol turning into a black hole . . .
>

Thanks Marc,
I was worried also, but knowing this, I think I can at least reduce the
anti-anxiety medications I've been taking for it. I even looked it up so
everyone can understand it. .

Rs = 2MG/c2
M stands for mass
G is Newton's constant coefficient of gravity, 6.67 x 10-11
c is the speed of light, 3 x 108

Ed

It's just a charcoal-fired oven that runs hotter than traditional low and
slow BBQ (for tenderizing tough meat) and doesn't add any smoke flavor.

It's mostly just a larger alternative to a conventional oven.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"sf" > wrote in message
...
>
> Tonight on "BBQ with Bobby Flay", they roasted a pig in
> something called a "caja china".
> http://www.lacajachina.com/ The whole (split &
> flattened/spatchcocked) pig looked browned and crispy and
> the meat seemed to be very juicy. They showed people eating
> sandwiches of pulled pork... with no eastern/southern style
> accompaniments as far as I could tell,
>
> The "box" is literally a wooden box lined with metal. How
> new is this contraption and does anyone know if it is being
> used beyond commercial or catering (large party) purposes?
> Is it a cross between an Imu and a pit smoker (or not)? One
> of Bobby Flay's comments was, "So, this is like a big
> pressure cooker?" Q: Is it? All I know is: that's quite a
> concept! The price is VERY reasonable, considering the
> amount of meat it produces. So I wonder if anyone has used
> it or knows anyone who has used the product and what
> you/they think?
>
> TIA
>
>
>
> sf
> Practice safe eating - always use condiments

It's just a charcoal-fired oven that runs hotter than traditional low and
slow BBQ (for tenderizing tough meat) and doesn't add any smoke flavor.

It's mostly just a larger alternative to a conventional oven.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"sf" > wrote in message
...
>
> Tonight on "BBQ with Bobby Flay", they roasted a pig in
> something called a "caja china".
> http://www.lacajachina.com/ The whole (split &
> flattened/spatchcocked) pig looked browned and crispy and
> the meat seemed to be very juicy. They showed people eating
> sandwiches of pulled pork... with no eastern/southern style
> accompaniments as far as I could tell,
>
> The "box" is literally a wooden box lined with metal. How
> new is this contraption and does anyone know if it is being
> used beyond commercial or catering (large party) purposes?
> Is it a cross between an Imu and a pit smoker (or not)? One
> of Bobby Flay's comments was, "So, this is like a big
> pressure cooker?" Q: Is it? All I know is: that's quite a
> concept! The price is VERY reasonable, considering the
> amount of meat it produces. So I wonder if anyone has used
> it or knows anyone who has used the product and what
> you/they think?
>
> TIA
>
>
>
> sf
> Practice safe eating - always use condiments

It's just a charcoal-fired oven that runs hotter than traditional low and
slow BBQ (for tenderizing tough meat) and doesn't add any smoke flavor.

It's mostly just a larger alternative to a conventional oven.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"sf" > wrote in message
...
>
> Tonight on "BBQ with Bobby Flay", they roasted a pig in
> something called a "caja china".
> http://www.lacajachina.com/ The whole (split &
> flattened/spatchcocked) pig looked browned and crispy and
> the meat seemed to be very juicy. They showed people eating
> sandwiches of pulled pork... with no eastern/southern style
> accompaniments as far as I could tell,
>
> The "box" is literally a wooden box lined with metal. How
> new is this contraption and does anyone know if it is being
> used beyond commercial or catering (large party) purposes?
> Is it a cross between an Imu and a pit smoker (or not)? One
> of Bobby Flay's comments was, "So, this is like a big
> pressure cooker?" Q: Is it? All I know is: that's quite a
> concept! The price is VERY reasonable, considering the
> amount of meat it produces. So I wonder if anyone has used
> it or knows anyone who has used the product and what
> you/they think?
>
> TIA
>
>
>
> sf
> Practice safe eating - always use condiments

MrAoD wrote:

>>"Bob (this one)"
>>Date: 8/8/2004 5:11 AM Eastern Daylight Time
>>Message-id: >
>>
>>MrAoD wrote:
>>
>>>It's kind of like the pumping phase of early generation lasers, the gradual
>>>focusing of radiation prior to inducing coherence.
>>
>>What I was thinking...
>>
>>Yep. Love kitchen talk.
>
> Heh. Having a rising 6 year old kid I'm rediscovering the power of analogy to
> explain things.

Funny how the formulae don't seem to help them understand, huh?

> This past Thursday we plotted stellar system lifecycle. I really had to reach
> into my nether regions to recall my astronomy courses of 25 years ago but I'm
> pleased to report I correctly remembered that Sol has insufficient mass to
> collapse beyond its Schwarzschild radius.

<LOL> At a long-ago science fiction convention, I once called somebody
a Schwarzschild radius while holding my thumb and index fingers in
that little circle you can make that way. He understood what I meant
and punched me in the eye.

> Sam was worried about Sol turning into a black hole . . .

I didn't want to call him that. It was too obvious.

When my daughter was in preschool, she heard the sun would "burn out"
and was worried about it. Her question was would it still be warm
enough to go swimming at the beach. I said no but that it would be a
very long time before it happened. She said how old would I be. I
asked her to write her age. Now add a zero. And another one. And
another one, and so on. She said wow, she'd probably be almost as old
as grandma. I said yes.

Pastorio

MrAoD wrote:

>>"Bob (this one)"
>>Date: 8/8/2004 5:11 AM Eastern Daylight Time
>>Message-id: >
>>
>>MrAoD wrote:
>>
>>>It's kind of like the pumping phase of early generation lasers, the gradual
>>>focusing of radiation prior to inducing coherence.
>>
>>What I was thinking...
>>
>>Yep. Love kitchen talk.
>
> Heh. Having a rising 6 year old kid I'm rediscovering the power of analogy to
> explain things.

Funny how the formulae don't seem to help them understand, huh?

> This past Thursday we plotted stellar system lifecycle. I really had to reach
> into my nether regions to recall my astronomy courses of 25 years ago but I'm
> pleased to report I correctly remembered that Sol has insufficient mass to
> collapse beyond its Schwarzschild radius.

<LOL> At a long-ago science fiction convention, I once called somebody
a Schwarzschild radius while holding my thumb and index fingers in
that little circle you can make that way. He understood what I meant
and punched me in the eye.

> Sam was worried about Sol turning into a black hole . . .

I didn't want to call him that. It was too obvious.

When my daughter was in preschool, she heard the sun would "burn out"
and was worried about it. Her question was would it still be warm
enough to go swimming at the beach. I said no but that it would be a
very long time before it happened. She said how old would I be. I
asked her to write her age. Now add a zero. And another one. And
another one, and so on. She said wow, she'd probably be almost as old
as grandma. I said yes.

Pastorio

Edwin Pawlowski writes:

>"MrAoD" > wrote in message
...
>>
>> I'm
>> pleased to report I correctly remembered that Sol has insufficient mass to
>> collapse beyond its Schwarzhild radius.
>>
>> Sam was worried about Sol turning into a black hole . . .
>>
>
>Thanks Marc,
>I was worried also, but knowing this, I think I can at least reduce the
>anti-anxiety medications I've been taking for it. I even looked it up so
>everyone can understand it. .
>
> Rs = 2MG/c2
>M stands for mass
>G is Newton's constant coefficient of gravity, 6.67 x 10-11
>c is the speed of light, 3 x 108

We didn't get *that* far into it.

Yet.

His Lordship wants to be an astronomer when he grows up (which by his reckoning
will be next year) so we've been reading books, visiting planetariums, taking
in the night sky, etc. While we live in Arlington, VA where there's a lot of
light pollution so far we've manage to squeak in the
Mars-Venus-Mercury-in-a-single-sky thingie, phases of the moon, etc.

We don't have the time to catch the Perseieds this month but I'm hoping to
convince a buddy and his kids that a rural camping trip in November is the
perfect opportunity to catch the Leonids. I caught them about two years ago
during a peak and the experience was unforgettable.

Best,

Marc

Edwin Pawlowski writes:

>"MrAoD" > wrote in message
...
>>
>> I'm
>> pleased to report I correctly remembered that Sol has insufficient mass to
>> collapse beyond its Schwarzhild radius.
>>
>> Sam was worried about Sol turning into a black hole . . .
>>
>
>Thanks Marc,
>I was worried also, but knowing this, I think I can at least reduce the
>anti-anxiety medications I've been taking for it. I even looked it up so
>everyone can understand it. .
>
> Rs = 2MG/c2
>M stands for mass
>G is Newton's constant coefficient of gravity, 6.67 x 10-11
>c is the speed of light, 3 x 108

We didn't get *that* far into it.

Yet.

His Lordship wants to be an astronomer when he grows up (which by his reckoning
will be next year) so we've been reading books, visiting planetariums, taking
in the night sky, etc. While we live in Arlington, VA where there's a lot of
light pollution so far we've manage to squeak in the
Mars-Venus-Mercury-in-a-single-sky thingie, phases of the moon, etc.

We don't have the time to catch the Perseieds this month but I'm hoping to
convince a buddy and his kids that a rural camping trip in November is the
perfect opportunity to catch the Leonids. I caught them about two years ago
during a peak and the experience was unforgettable.

Best,

Marc

"Bob (this one)" writes:
>
>MrAoD wrote:
>
>>>"Bob (this one)"
>>>MrAoD wrote:
>>>
>>>>It's kind of like the pumping phase of early generation lasers, the
>gradual
>>>>focusing of radiation prior to inducing coherence.
>>>
>>>What I was thinking...
>>>
>>>Yep. Love kitchen talk.
>>
>> Heh. Having a rising 6 year old kid I'm rediscovering the power of analogy
>to
>> explain things.
>
>Funny how the formulae don't seem to help them understand, huh?

Some of the more arcane formulae go whizzing right past me too. I've dusted
off some of my old calculus books and started re-learning the subject. I
figure it'll take me five years to get up to speed which, judging by Sam's
learning curve should be just about right.

>> This past Thursday we plotted stellar system lifecycle. I really had to
>reach
>> into my nether regions to recall my astronomy courses of 25 years ago but
>I'm
>> pleased to report I correctly remembered that Sol has insufficient mass to
>> collapse beyond its Schwarzschild radius.
>
><LOL> At a long-ago science fiction convention, I once called somebody
>a Schwarzschild radius while holding my thumb and index fingers in
>that little circle you can make that way. He understood what I meant
>and punched me in the eye.

You'd have been better off reserving the comment for a mid-level manager's
meeting, the odds are better (much better IME) that the insult would've flown
right past the receiver. You can never estimate the knowledge base of folks at
a con. On the one hand you've got the techie-dreamers, on t'other you've got
what I call the "brass-bra brigade" (the sword'n'sorcery/fantasy types). And
on the gripping hand you've got the total whackjobs, although I suppose with
the advent of the InterWeb they've all turned furries by now. In my day they
were the Trekkies - Vulcan ears and Klingon wannabes.

Me, the few cons I went to I was always looking for the green babe. Never
found one. ;-)

>> Sam was worried about Sol turning into a black hole . . .
>
>I didn't want to call him that. It was too obvious.

Heh. I had a buddy who could tell people to GFY without using the phrase and
make them think they were being complimented. He's an Emeril fan, the only
thing we've every disagreed on.

>When my daughter was in preschool, she heard the sun would "burn out"
>and was worried about it. Her question was would it still be warm
>enough to go swimming at the beach. I said no but that it would be a
>very long time before it happened.

That's how we got on the subject, and my initial response too.
>She said how old would I be. I
>asked her to write her age. Now add a zero. And another one. And
>another one, and so on. She said wow, she'd probably be almost as old
>as grandma. I said yes.

ROFL. BTW that's a great technique for teaching bignums. I'll scratch the
serial numbers off and use it.

I used the opportunity to push the concept of interstellar colonization. We
went into the effects of the Sun going nova on the planets (Mercury and Venus
gone, Earth's atmosphere ditto) then we designed a new stellar system. Our
descendents will be living on the 4th planet, not the third, as our new primary
will be significantly hotter than our current one.

We took a pass on the effects of a blue-white star on visual perception and the
theories of planetary formation in regards to location. I'll have to restudy
LaGrange and Trojan points before I can tackle that . .

ObFood: Weekend before last I had a cookout for (invited) 21 folks (14 adults
and 7 kids). No-shows brought that down to 12. Been eating chicken margarita
leftovers for a week.

ObRant: And how come when you ask the guests to bring a side dish they all
show up with appetizers? Luckily I had enough potatoes to do seasoned potato
wedges in the oven.

Best,

Marc

"Bob (this one)" writes:
>
>MrAoD wrote:
>
>>>"Bob (this one)"
>>>MrAoD wrote:
>>>
>>>>It's kind of like the pumping phase of early generation lasers, the
>gradual
>>>>focusing of radiation prior to inducing coherence.
>>>
>>>What I was thinking...
>>>
>>>Yep. Love kitchen talk.
>>
>> Heh. Having a rising 6 year old kid I'm rediscovering the power of analogy
>to
>> explain things.
>
>Funny how the formulae don't seem to help them understand, huh?

Some of the more arcane formulae go whizzing right past me too. I've dusted
off some of my old calculus books and started re-learning the subject. I
figure it'll take me five years to get up to speed which, judging by Sam's
learning curve should be just about right.

>> This past Thursday we plotted stellar system lifecycle. I really had to
>reach
>> into my nether regions to recall my astronomy courses of 25 years ago but
>I'm
>> pleased to report I correctly remembered that Sol has insufficient mass to
>> collapse beyond its Schwarzschild radius.
>
><LOL> At a long-ago science fiction convention, I once called somebody
>a Schwarzschild radius while holding my thumb and index fingers in
>that little circle you can make that way. He understood what I meant
>and punched me in the eye.

You'd have been better off reserving the comment for a mid-level manager's
meeting, the odds are better (much better IME) that the insult would've flown
right past the receiver. You can never estimate the knowledge base of folks at
a con. On the one hand you've got the techie-dreamers, on t'other you've got
what I call the "brass-bra brigade" (the sword'n'sorcery/fantasy types). And
on the gripping hand you've got the total whackjobs, although I suppose with
the advent of the InterWeb they've all turned furries by now. In my day they
were the Trekkies - Vulcan ears and Klingon wannabes.

Me, the few cons I went to I was always looking for the green babe. Never
found one. ;-)

>> Sam was worried about Sol turning into a black hole . . .
>
>I didn't want to call him that. It was too obvious.

Heh. I had a buddy who could tell people to GFY without using the phrase and
make them think they were being complimented. He's an Emeril fan, the only
thing we've every disagreed on.

>When my daughter was in preschool, she heard the sun would "burn out"
>and was worried about it. Her question was would it still be warm
>enough to go swimming at the beach. I said no but that it would be a
>very long time before it happened.

That's how we got on the subject, and my initial response too.
>She said how old would I be. I
>asked her to write her age. Now add a zero. And another one. And
>another one, and so on. She said wow, she'd probably be almost as old
>as grandma. I said yes.

ROFL. BTW that's a great technique for teaching bignums. I'll scratch the
serial numbers off and use it.

I used the opportunity to push the concept of interstellar colonization. We
went into the effects of the Sun going nova on the planets (Mercury and Venus
gone, Earth's atmosphere ditto) then we designed a new stellar system. Our
descendents will be living on the 4th planet, not the third, as our new primary
will be significantly hotter than our current one.

We took a pass on the effects of a blue-white star on visual perception and the
theories of planetary formation in regards to location. I'll have to restudy
LaGrange and Trojan points before I can tackle that . .

ObFood: Weekend before last I had a cookout for (invited) 21 folks (14 adults
and 7 kids). No-shows brought that down to 12. Been eating chicken margarita
leftovers for a week.

ObRant: And how come when you ask the guests to bring a side dish they all
show up with appetizers? Luckily I had enough potatoes to do seasoned potato
wedges in the oven.

Best,

Marc

On Sun, 08 Aug 2004 05:11:03 -0400, "Bob (this one)" >
wrote:

>MrAoD wrote:
>
>> It's kind of like the pumping phase of early generation lasers, the gradual
>> focusing of radiation prior to inducing coherence.
>
>What I was thinking...
>
>Yep. Love kitchen talk.
>
>Pastorio

being able to induce coherence would be a valuable skill, on usenet
and elsewhere.

your pal,
blake

blake murphy > wrote in
:

> On Sun, 08 Aug 2004 05:11:03 -0400, "Bob (this one)" >
> wrote:
>
>>MrAoD wrote:
>>
>>> It's kind of like the pumping phase of early generation lasers, the
>>> gradual focusing of radiation prior to inducing coherence.
>>
>>What I was thinking...
>>
>>Yep. Love kitchen talk.
>>
>>Pastorio
>
> being able to induce coherence would be a valuable skill, on usenet
> and elsewhere.
>
> your pal,
> blake
>

Does that mean if you aim the laser at somebody, they become coherent?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

blake murphy > wrote in
:

> On Sun, 08 Aug 2004 05:11:03 -0400, "Bob (this one)" >
> wrote:
>
>>MrAoD wrote:
>>
>>> It's kind of like the pumping phase of early generation lasers, the
>>> gradual focusing of radiation prior to inducing coherence.
>>
>>What I was thinking...
>>
>>Yep. Love kitchen talk.
>>
>>Pastorio
>
> being able to induce coherence would be a valuable skill, on usenet
> and elsewhere.
>
> your pal,
> blake
>

Does that mean if you aim the laser at somebody, they become coherent?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

blake murphy > wrote in
:

> On Sun, 08 Aug 2004 05:11:03 -0400, "Bob (this one)" >
> wrote:
>
>>MrAoD wrote:
>>
>>> It's kind of like the pumping phase of early generation lasers, the
>>> gradual focusing of radiation prior to inducing coherence.
>>
>>What I was thinking...
>>
>>Yep. Love kitchen talk.
>>
>>Pastorio
>
> being able to induce coherence would be a valuable skill, on usenet
> and elsewhere.
>
> your pal,
> blake
>

Does that mean if you aim the laser at somebody, they become coherent?

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

MrAoD wrote:

> His Lordship wants to be an astronomer when he grows up (which by his reckoning
> will be next year) so we've been reading books, visiting planetariums, taking
> in the night sky, etc. While we live in Arlington, VA where there's a lot of
> light pollution so far we've manage to squeak in the
> Mars-Venus-Mercury-in-a-single-sky thingie, phases of the moon, etc.
>
> We don't have the time to catch the Perseieds this month but I'm hoping to
> convince a buddy and his kids that a rural camping trip in November is the
> perfect opportunity to catch the Leonids. I caught them about two years ago
> during a peak and the experience was unforgettable.

I'm down in the Shenandoah Valley and we get out to see the showers
whenever they happen. We're far out in the country and light pollution
just isn't an issue.

Two years ago in the autumnal chill, The Kid thought she should count
the streaks of light across the sky. Quit at 130 and just shut up and
watched. Stunning.

I'd seen both Perseids and Leonids before, but I'd never seen them,
really, until I got here.

Pastorio

MrAoD wrote:

> His Lordship wants to be an astronomer when he grows up (which by his reckoning
> will be next year) so we've been reading books, visiting planetariums, taking
> in the night sky, etc. While we live in Arlington, VA where there's a lot of
> light pollution so far we've manage to squeak in the
> Mars-Venus-Mercury-in-a-single-sky thingie, phases of the moon, etc.
>
> We don't have the time to catch the Perseieds this month but I'm hoping to
> convince a buddy and his kids that a rural camping trip in November is the
> perfect opportunity to catch the Leonids. I caught them about two years ago
> during a peak and the experience was unforgettable.

I'm down in the Shenandoah Valley and we get out to see the showers
whenever they happen. We're far out in the country and light pollution
just isn't an issue.

Two years ago in the autumnal chill, The Kid thought she should count
the streaks of light across the sky. Quit at 130 and just shut up and
watched. Stunning.

I'd seen both Perseids and Leonids before, but I'd never seen them,
really, until I got here.

Pastorio

Yes we use a "caja china" quite often.
Bob Miller
Chef R. W. Miller
Marriott Resorts & Hotels
"sf" > wrote in message
...
>
> Tonight on "BBQ with Bobby Flay", they roasted a pig in
> something called a "caja china".
> http://www.lacajachina.com/ The whole (split &
> flattened/spatchcocked) pig looked browned and crispy and
> the meat seemed to be very juicy. They showed people eating
> sandwiches of pulled pork... with no eastern/southern style
> accompaniments as far as I could tell,
>
> The "box" is literally a wooden box lined with metal. How
> new is this contraption and does anyone know if it is being
> used beyond commercial or catering (large party) purposes?
> Is it a cross between an Imu and a pit smoker (or not)? One
> of Bobby Flay's comments was, "So, this is like a big
> pressure cooker?" Q: Is it? All I know is: that's quite a
> concept! The price is VERY reasonable, considering the
> amount of meat it produces. So I wonder if anyone has used
> it or knows anyone who has used the product and what
> you/they think?
>
> TIA
>
>
>
> sf
> Practice safe eating - always use condiments
>

Yes we use a "caja china" quite often.
Bob Miller
Chef R. W. Miller
Marriott Resorts & Hotels
"sf" > wrote in message
...
>
> Tonight on "BBQ with Bobby Flay", they roasted a pig in
> something called a "caja china".
> http://www.lacajachina.com/ The whole (split &
> flattened/spatchcocked) pig looked browned and crispy and
> the meat seemed to be very juicy. They showed people eating
> sandwiches of pulled pork... with no eastern/southern style
> accompaniments as far as I could tell,
>
> The "box" is literally a wooden box lined with metal. How
> new is this contraption and does anyone know if it is being
> used beyond commercial or catering (large party) purposes?
> Is it a cross between an Imu and a pit smoker (or not)? One
> of Bobby Flay's comments was, "So, this is like a big
> pressure cooker?" Q: Is it? All I know is: that's quite a
> concept! The price is VERY reasonable, considering the
> amount of meat it produces. So I wonder if anyone has used
> it or knows anyone who has used the product and what
> you/they think?
>
> TIA
>
>
>
> sf
> Practice safe eating - always use condiments
>

Yes we use a "caja china" quite often.
Bob Miller
Chef R. W. Miller
Marriott Resorts & Hotels
"sf" > wrote in message
...
>
> Tonight on "BBQ with Bobby Flay", they roasted a pig in
> something called a "caja china".
> http://www.lacajachina.com/ The whole (split &
> flattened/spatchcocked) pig looked browned and crispy and
> the meat seemed to be very juicy. They showed people eating
> sandwiches of pulled pork... with no eastern/southern style
> accompaniments as far as I could tell,
>
> The "box" is literally a wooden box lined with metal. How
> new is this contraption and does anyone know if it is being
> used beyond commercial or catering (large party) purposes?
> Is it a cross between an Imu and a pit smoker (or not)? One
> of Bobby Flay's comments was, "So, this is like a big
> pressure cooker?" Q: Is it? All I know is: that's quite a
> concept! The price is VERY reasonable, considering the
> amount of meat it produces. So I wonder if anyone has used
> it or knows anyone who has used the product and what
> you/they think?
>
> TIA
>
>
>
> sf
> Practice safe eating - always use condiments
>

"Bob (this one)" wrote:

>MrAoD wrote:
[snip]
>> We don't have the time to catch the Perseieds this month but I'm hoping to
>> convince a buddy and his kids that a rural camping trip in November is the
>> perfect opportunity to catch the Leonids. I caught them about two years
>ago
>> during a peak and the experience was unforgettable.
>
>I'm down in the Shenandoah Valley and we get out to see the showers
>whenever they happen. We're far out in the country and light pollution
>just isn't an issue.

Well the night was very cloudy here, so no Perseids. Pity.

>Two years ago in the autumnal chill, The Kid thought she should count
>the streaks of light across the sky. Quit at 130 and just shut up and
>watched. Stunning.
>
>I'd seen both Perseids and Leonids before, but I'd never seen them,
>really, until I got here.

Looks like the camping trip to watch Leonids are out this year too. They're
scheduled for Nov 18-20th peak, we're due in Hatteras for Thanksgiving with the
in-laws the following week, so that weekend's a no-go, to much to do to get
ready for the trip.

ObFood: Nada. Da Missus is out of town at a conference and I'm taking care of
his lordship, no time to cook. Pity, really.

Dunno if this link's been posted recently but enjoy.

http://www.hertzmann.com/

BTW, great Justin Wilson story. A friend used to have some of Wilson's comedy
albums, very funny.

Best,

Marc