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October 2005

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Subject:
From:
Charles Caswell <[log in to unmask]>
Reply To:
TechNet E-Mail Forum <[log in to unmask]>, Charles Caswell <[log in to unmask]>
Date:
Wed, 5 Oct 2005 10:28:32 -0500
Content-Type:
text/plain
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text/plain (221 lines)
I too have had the(pleasure) of trying Retsina, not furniture polish,
varnish.

-----Original Message-----
From: John Burke [mailto:[log in to unmask]] 
Sent: Tuesday, 4 October 2005 3:04 PM
To: [log in to unmask]
Subject: Re: [TN] Keeping in the spirit of things

Is that made by budweiser or miller??

John
------------------------------------
Avanex
John Burke
Senior Manager RoHS Compliance
[log in to unmask]
40919 Encyclopedia Circle
Fremont
CA 94538
tel: 510 897 4250
fax: 510 979 0189
mobile: 510 676 6312
------------------------------------


-----Original Message-----
From: TechNet [mailto:[log in to unmask]]On Behalf Of Whittaker, Dewey
(AZ75)
Sent: Tuesday, October 04, 2005 12:58 PM
To: [log in to unmask]
Subject: [TN] Keeping in the spirit of things


Hence the saying " I pine away for the days of old".
Dewey 

-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Stadem, Richard
Sent: Tuesday, October 04, 2005 12:33 PM
To: [log in to unmask]
Subject: Re: [TN] Mixing Fluxes: Water Sol and Rosin

From Wikipedia, the free encyclopedia.
Retsina is a Greek resinated white (or rosé) wine dating back at least 2700
years.

Its unique flavor is said to have originated from the practice of sealing
wine vessels, particularly amphora, with pine resin in ancient times. Before
the invention of impermeable glass bottles, oxygen caused many wines to
spoil within the year. Pine resin helped keep air out, while at the same
time infusing the wine with resin aroma. In time the practice of adding
resin to the fermenting must have flavored the wine even more strongly, and
apparently kept it better preserved.

The Romans began to use barrels in the 3rd century AD, removing any
enological necessity for resin, but the flavor itself was so popular that
the style is still widespread today. It is perhaps the most commonly-drunk
wine in Greece (though not equally popular in all its regions), and, given
its strong flavor, is best served with the strongly herbed dishes
characteristic of Greek cuisine and Mediterranean cuisine in general.

In other words, some foods are meant to be eaten with a glass of fresh
turpentine.

Retrieved from "http://en.wikipedia.org/wiki/Retsina" 

-----Original Message-----
From: TechNet [mailto:[log in to unmask]] On Behalf Of Eric CHRISTISON
Sent: Tuesday, October 04, 2005 10:48 AM
To: [log in to unmask]
Subject: Re: [TN] Mixing Fluxes: Water Sol and Rosin

Unfortunately I have tried it.

It smells and tastes of furniture polish.

Regards, 
  
  

Eric  Christison
Mechanical Engineer
Home, Personal, Communication Sector - Imaging Division STMicroelectronics
33 Pinkhill
Edinburgh
EH12 7BF 

Tel:     +44 (0)131 336 6165 
Fax:    +44 (0)131 336 6001 


> -----Original Message-----
> From: TechNet [mailto:[log in to unmask]] On Behalf Of Brian Ellis
> Sent: Tuesday, October 04, 2005 4:19 PM
> To: [log in to unmask]
> Subject: Re: [TN] Mixing Fluxes: Water Sol and Rosin
> 
> Never heard of retsina?
> 
> Brian
> 
> Douglas O. Pauls wrote:
> > Thank you Brian.
> >
> > I learn something new every day.  When Brian said there was an 
> > alcoholic drink called a Rosin, I just HAD to research it.  Imagine 
> > the fun at the next Apex Gala at the Bar - Hey Jack, bring us a 
> > round of Rosins, with a gin chaser.  We almost have Hillman at the point
of reflow.......
> >
> > So, in the course of my study, I found a very interesting web site 
> > for a "Drunktionary"
> >
> > http://freaky_freya.tripod.com/Drunktionary/C-D.html
> >
> > Hilarious.
> >
> > Doug Pauls
> >
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