Anyone Know How Sensitive Breathtests Are?

[Basti]

f**k wine. i use 151 like a BAWS!

[joeyjoejoejuniorshabadoo]

I don't deglaze my pan with it, what a waste of perfectly good wine.

yeah... every chef in the world must be wrong then... whadda coincidence

[slinky-minky]

No I'm not saying there wrong, it just seems so wasteful

Anyways I'm sure not all chefs do it...The chef at the local Chinese doesn't deglaze the pan, he just chucks everything into a very disgusting looking pan with burnt crap still in it.

[joeyjoejoejuniorshabadoo]

the point is that it gets all the flavours of the bacon garlic etc from the base of the pan... you're not supposed to taste the wine

[Crackfox]

As long as you are not over the limit there is no law stating you can't have an alcoholic beverage whilst driving.

Really? A while back my mate who was at the time freshly off his P's decided to be a smartarse and raise his stubby to the cop sitting next to us. It was his first beer of the night and had only gone through 1/4 of it so he definately wasn't over the limit btw, but to cut a long story short he got defected (lol) but he also copped a fine for street drinking. It might be technically legal to drink and drive if your under 0.05, but just not anywhere thats public, and incidently most roads are public places

[xALmoN]

errr no...

the wine is used to deglaze the pan should be maybe 100ml's at most if cooking for 4 and this should be added to the pan while hot to strip the flavours from the bottom of the pan... it is not for the taste of the wine at all

the wine hits BOILING point instantly and will have 0% alcohol within a few seconds

hm, didn't know that.

but even though the wine hits boiling point instantly, i think unless its a dash of wine, there will still be significant amounts, it will be reduced but there is a lower limit to how much you can remove via distillation.

BUT, if there's very little wine used in the first place, then the alcohol remaining will be negligible.

There's this chinese wine chicken thingy that my granny cooks, its double boiled in a sealed pot with ginger, chicken and a whole load of other stuff, even though its boiled for about 45mins, the soup still tastes of the chinese wine and alcohol. but, its pretty awesome.

Edited November 7, 2010 by xALmoN

[slinky-minky]

Alvin- That sounds sooo yum

Hmm this thread is making me hungry, does someone want to cook me lunch?

[VB-]

f**k wine. i use 151 like a BAWS!

black absynthe > 151

[dan_the_man]

I was just wondering if anyone had any idea as to how sensitive those breath tests are that Vic Pol use??

I saw crying whilst watching that move "Beaches."

So I'd say pretty sensitive.

[gdogzgtr]

Drinking in street/public place is only an offence if the area is designated as a "dry" area by counsel by laws. They need to have signs in area stating same too.

[Crackfox]

Drinking in street/public place is only an offence if the area is designated as a "dry" area by counsel by laws. They need to have signs in area stating same too.

Oops that happened in WA where I think it is a $200 fine if you get caught drinking in any public place, I assumed victoria would have the same laws but I guess not

[macdog]

You can choose to have a blood test but the alcohol levels decrease MUCH faster in your breath than blood. If you were say 0.07 with breath and had blood taken a hour later you would most likely be 0.08+.

In most cases people's alcohol level are on the rise. They keep rising generally for about 1-2 hours before decreasing. Unless it's just mouth alcohol.

it all depends on the person though, that's what it basically comes down too.

How fast they matablize the alcohol...

[slinky-minky]

Oops that happened in WA where I think it is a $200 fine if you get caught drinking in any public place, I assumed victoria would have the same laws but I guess not

Nah, there isn't a law saying you can't drink anywhere in public, but there is designated "dry" areas...which I can't of to many places that aren't..

[joeyjoejoejuniorshabadoo]

because i am so nice/was bored @ work I decided to make a tut on carbonara...

cook garlic

add bacon - cook more

bacon is cooked... notice epic bacon flavour helplessly trapped on pan...

deglase pan with wine

epic bacon flavour now released and ready to be consumed by hungry human

place egg in bowl.... i use an extra yolk for flavour

add parmesan and some parsley and black pepper

whisk that shit

add cooked pasta to pan... in this case it's housemade tagliatelle

add pan contents to bowl contents and mixy mixy

add some shaved parmesan for texture/flavour

put in bowl... garnish with raw egg yolk for the lucky eater to mix through themselves

and that's how you make a carbonara...

some people add cream, but traditionally it's not really supposed to be there

wut

[Basti]

likie

[jfk]

iphone's are kool u can teach someone to cook like that in seconds lol im hungry now.....nice work.