[Leica] Re:

[ralph fuerbringer <rof@mac.com>]

  sorry italy not source for all balsamic vinegar.  it was invented by oskar
barnick's wife who gave it to the world just as seiko (epson) gave us the
quartz movement used in 99/44% of watches today. i have french and italian
brands. when i run out of shortstop i use the cheapest one. it is especially
good w/food shots. hope that helps clear up your source misconceptions and
extend  usefullness to the darkroom.  you mix w/ water like ilfotec hc
for another euro winner.  even if you've slipped  into the digital twilight
zone remember a 2 reel nikkor tank w/ small amount of water steams asparagas
to perfection.  the tank is also great for martini
making.  who says food,pixels and photography cant get along or dont belong
on the list?
. ralph  

> From: Robert Appleby <robert.appleby@tin.it>
> Reply-To: leica-users@mejac.palo-alto.ca.us
> Date: Thu, 20 Jul 2000 21:46:34 +0200
> To: leica-users@mejac.palo-alto.ca.us
> 
>>>>>>> 
> Date: Thu, 20 Jul 2000 11:30:25 -0700
> From: "Dan Post" <dpost@triad.rr.com>
> Subject: Re: [Leica] leica ace ralph gibson
> Message-ID: <00b601bff278$9285c1e0$e0ef1c18@triad.rr.com>
> References: <3.0.32.20000720091141.006d8b00@box4.tin.it>
> 
> Rob-
> Just curious....
> Does ALL Balsamic Vinegar come from Modena, like the labels say on every
> bottle here? Is is like Chianti? Just from one area?
> Dan ( Whose favorite repast is a salad of sliced red onion, tomato, with
> balsamic vinegar and extra virgin olive oil- and Gorgonzolla crumbled on
> top!) Post
> 
> [ Breathe that on anyone trying to take your Leica, and they fall over!!!]
> 
>> Rob (from the Bizarro Zone)
>> Robert Appleby and Sue Darlow
>> Via Bellentani 36
>> 41100 Modena
>> Italy
>> Tel/fax [39] 059 303436
> <<<<<<<<
> 
> It does, or should. Actually from Spilamberto, about 15 km away, just like
> the Ferraris come from Maranello, 18 km away.
> Talking of the breath of death, I just put 25 green walnuts (in their
> husks, still young) chopped into quarters into 2 litres of pure (drinking)
> alcohol, 2 litres of water, 1 kilo sugar and 1 stick of connamon, to make
> another local specialty: nocino - walnut liqueur. Put it on the window sill
> in the sun for 40 days, strain it, and drink as a digestivo after meals.
> Best after about ten years, but mine never gets older than about 6 months.
> Should be about 35% when it's done. Like aceto balsamico, it gets less
> alcoholic and more viscous as it ages. Some balsamico is over 100 years old
> - but you're not likely to find it in the shops!
> As for Ralph, the story about the nikon is just what I was told, I'm sure
> you're right.
> Ciao,
> Rob (can't see Bernard anywhere here yet... but the Zone is buzzin')
> Robert Appleby
> V. Bellentani 36
> 41100 MO
> Italy
> tel. (+39) 059 303436
> mob. (+39) 0348 336 7990