[R-390] WWV kebelsa Frequency Standard

[William J. Neill]

Gee, and to think that not so long ago, this list was all but dead.   
Just lookit the new venues its slobbered off to.

WJN

On Dec 6, 2008, at 5:28 PM, rbethman wrote:

> That is PRECISELY why I specified FULLY SMOKED kielbasa!
>
> When it is fully smoked, the fat is reduced to the equivalent level  
> OR less than beef jerky.
>
> I've been making kielbasa AND beef jerky for over thirty years. LOL
>
> Bob - N0DGN
>
> William J. Neill wrote:
>> With prejudice on my part, I think beef jerky the superior product  
>> from a purely technical perspective simply because when energized,  
>> it does not tend to cook in its own fat, so to speak, as kielbasa  
>> is wont to do.  Such a tendency can, of course, have a deleterious  
>> effect upon any components adjacent to the kielbasa unless the  
>> kielbasa is properly encased and, ideally, vented.
>>
>> Venting is crucial simply because it is known, through extensive  
>> testing by the A&M Ag School, that kielbasa fumes, if allowed to  
>> accumulate, have the same explosive propensities as an empty  
>> bottle once containing acetylene.  You cannot run full business  
>> after a kielbasa vapour explosion in your rig.  As it is, such an  
>> event will attract what will be very unwanted attn by the XYL.
>>
>> Best wishes,
>> Bill Neill
>>
>> On Dec 6, 2008, at 5:01 PM, rbethman wrote:
>>
>>> This could be up for a REAL test!  I wonder how beef jerky  
>>> compares to fully smoked kielbasa
>>>
>>> Bob - N0DGN
>
> -- 
> Bob - NØDGN
>