[Gasification] gasifier type updarft use rice husk

[Tom Miles]

For those interested in the chemistry of barbeque and liquid smoke see a
Webinar presented last summer by the American Chemical Society titled,"
Advanced Culinary Chemistry - Sizzles for the Summer," Dr. Kent Kirshenbaum,
Associate Professor, New York University
http://acswebinars.org/kirshenbaum

It was an excellent lecture. I asked the question about carcinogens but
hundreds of people attend these webinars and the question didn't get
answered.

Dr. Kirshenbaum discusses liquid smoke at:
http://www.slashfood.com/2009/06/23/liquid-smoke-what-is-it/


Tom 
  

-----Original Message-----
From: gasification-bounces at lists.bioenergylists.org
[mailto:gasification-bounces at lists.bioenergylists.org] On Behalf Of Jeff
Davis
Sent: Monday, December 19, 2011 9:05 AM
To: Discussion of biomass pyrolysis and gasification
Subject: Re: [Gasification] gasifier type updarft use rice husk

On Mon, 2011-12-19 at 15:03 +0100, Otto Formo wrote:
> comments about coffee, the roasting process and smoked salmon.

In the past people have put wood tar on cuts.

But now they say it's best not to burn (over cook) you meat.



Jeff


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