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Lead Quandrey

post #1 of 27
Thread Starter 
Hi All,

I’m trying to create a rather elaborate Victorian dish. It’s a smorgasbord of wildfowl, all cooked, roasted, fried, poached, battered, smoked, diced, minced and marinated in various different (Victorian) ways.

The problem I have is with one of my ‘secret ingredients’, which has been used in my family for generations, but is now frowned upon in these days of ‘political correctness’ – namely lead. I only produce a couple of banquets a year and so feel that the risk from the lead is minuscule (you probably absorb more from car emissions in a year), and the lead shavings definitely add a unique enigmatic zing. However, this year we have a pregnant guest and so I’m wondering whether anyone who is familiar with the use of lead in cookery could recommend an element to counter its (overstated) negative aspects.

Being a ‘secret ingredient’ she’ll never know about the lead anyway, but as a responsible host want to take every necessary precaution, no matter how miniscule the risk.

Any advice would be greatly appreciated.

post #2 of 27
For real authenticity, why not some arsenic in one or two dishes.

Just a pinch, though..:p
post #3 of 27
Make the dish some with, some without, give them a choice I believe they will look at you like your crazy..Sickness and death are also authentic.:(
There is a limit
post #4 of 27
Since we now know that lead is a toxin that is particularly detremental to the development of children, I personally would not include it in any recipe that may be ingested by children or pregnant women....or i would make sure the guests were well aware of the hazzard.

Just my thoughts

post #5 of 27
No lead. It's not a matter of being P.C. - its deadly. I've seen the mining towns here with lead smelters across the country. So many people have been affected badly by it. The children have badly affected with learning disabilities and physical developmental problems so much that its really not funny.

Yes in the Victorian era, the dangers were not known, so it was widely used. It was also used in paint widely, also in the paint of children's toys which they chew - and get poisoned. It was even used in water filters.

But hey, while you are at it, maybe you could find some fish high in mercury too.

I hear its bright and shiny. That could be your second "secret ingredient".
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #6 of 27
Integrity is what you do when no one is watching.

I would never knowingly do anything harmful even if someone gave me a million bucks.
post #7 of 27
This is an internet version of a crank phone call right?

No one in his right mind would include lead as an ingredient in a dish. How would you even procure it? It's considered as hazardous material with all kinds of licenses and restrictions required for its use.

Moderators-might you want to look into this guy? It's barely concealed trolling in my view.
post #8 of 27
Yes seriously man, first the swan thing, now the lead question.
post #9 of 27
Gee, can't make up my mind which is more important, the safety of an unborn child or the authenticity of my precious dinner. Is it worth breaking federal law and poach a protected species to get a menu complete? Decisions decisions, my goodness me!

You're either a troll or you've been putting lead shavings in your porridge.
post #10 of 27
Just when I thought the Swan thing took the cake. you may want to have your guests read your posts, they may all stay home and eat chicken. KFC (18 secret ingredients) I'm hoping this person wasn't involved them. ............Bill
post #11 of 27
As I am one of those unfamiliar with the use of lead in cookery, I wonder if you can describe its flavour and other properties. What is this "zing" it provides? Can you describe it in terms of some other more common contemporary ingredient? And lead being a very soft metal, what textural effect does it add? If you can describe these in terms we modern-day cooks can understand, we are more likely to be able to help you find a substitute.

I'm also curious about the source of your recipes. If they are from a printed source, can you name it? My collection of cookery books is rather meagre on historical British food (Mrs. Beeton and A Plain Cookery Book for the Working Classes, of course, but not too many more) and I'm always on the look-out for authentic information.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #12 of 27
I have a vast collection of books dealing with historic cookery, and the only lead additives I'm familiar with is that which leached-in from things like pewter dishes and water pipes.

I'm not familiar with any cuisine that uses lead as an actual flavoring agent. Even the Romans, who put just about anything in their mouths they could swallow, didn't intentionally add lead (although they did get it from their plumbing).

Suzanne: If you're old enough to have had lead-amalgum fillings in your teeth you know the taste. It's that metalic flavor you'd sometimes get, particularly when eating anything acidic.

It is by no means a favorable taste, and I can't imagine anybody going for it intentionally.

If Charles's family has really been doing this for generations as a secret ingredient, it might helps explain the mental process behind his posts.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #13 of 27
Lead is easily obtained even though it is a deadly nerve poison. After 27 years fixing electronics (lead solder) the level of lead in my blood is finally dropping to a safe level. I went out of that business 3 1/2 years ago. I wouldn't mess with it in any way shape or form unless you like causing nerve and brain damage in your guests. My blood level never made it up to a dangerous level but its something I kept an eye on due to the exposure I got.
post #14 of 27
Where do you buy your gas? They only sell unleaded here. :confused:

The idea of deliberately endangering your guests in order to "authenticate" the meal is ridiculous. Why bother to cook for them...just find an old Victorian house and have them gnaw the paint off the windowsills. However, if you proceed with the plan, I think your punishment should also be representative of the Victorian period... no running water, cruel guards, no heat, forced labor...get the idea?
"The pressure's on...let's cook something!"
"The pressure's on...let's cook something!"
post #15 of 27
MaryB, One of my hobbies is messing around with audio equipment. I've got a number of tube amps, preamps etc. Give me a hollar if you're going to get rid of any tubes, power transformers, opt's etc. Thanks,

Hi Charles,

After reading the title I thought you were going to ask about eating a bird that was killed with lead shot.

But...to your question. No, don't use a lead additive in your food.

have a nice day :)
post #16 of 27
All the high power stuff I have is for Amateur Radio. I am currently building a 6 meter (50mhz) 750 watt amplifier. The audio I have is all solid state :lol:
post #17 of 27
You know when I first started to read the OP, I was thinking it was going to go down the route of lead from the lead pellets used to bring down wild birds.

Boy was I wrong.

Charles, the lead poisoning thing has nothing to do with being PC, its that lead is a demonstratively dangerous poison. As such none of us here are going to know what to add as none of us have been exposed to heavy metals on purpose in our food. Maybe your small amount is fine, but I'd never risk it on purpose.

You almost sound tempted to use it, and if you did and it was my wife pregnant, well lets say it would be unpleasant were I to find out.

So just do without, I'm sure the dish will be fine.
post #18 of 27
My hubby would want in on this conversation since he's an "audiophile," though half the time I have no idea what he's talking about when he's going on and on about tubes.

As for everyone else, I can't believe you are paying this troll any mind.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #19 of 27
Errrm, folks....

I think Charles is yanking our chains..:cool:
Hence my reply about arsenic....:D
post #20 of 27
Both posts from this guy are just way too out there to be real. Don't encourage this guy by responding to his posts. He's just out there to "ruffle some feathers" (pun intended :lol:)
post #21 of 27
Hiya Mary, I'd love to see some pictures of your projects if you've got some.

Our paths might have crossed at some point :) What's he got?

Charles135 has also posted the "swan question" at the Jamie Oliver Forum.

Don't add lead to your food!

post #22 of 27
Uhm, not completely sure...he has an Aries turntable that he builds on like a car junkie would. Is always talking about tone arms and gets very excited when a new rubber band is delivered, it's an obsession I tell you! I finally realized that the only reason he would sit to watch the Fox show "House" with me was so that he could catch a glimpse of Dr. House's SOTA turn table in his office. Wish I could share more but all the tech bits go in one ear and out the other for me.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

post #23 of 27
Amplifier pictures for gonefishing

That is the input circuit, when working with RF things seem simple but lots of metal fabrication to get that far. I still need to add the input connector and do some testing, the cathode bias supply is also missing.

The output side with the high voltage power supply board at the top, under that the tuning capacitors and output coil, to the left are the two Russian GI7BT triodes that are military surplus and capable of 400+ watts output each. Lots more metal work on this side also. The high voltage transformer will fill the upper right space completely and it weighs 20 pounds. The cabinet its going in needs to have more stuff mounted onto the front panel, cooling holes punched in the top lid, the fan mounts on the input side under the tube sockets. Lots more work to do on this project.
post #24 of 27
If you're kidding, it's not funny. If you're not kidding, there's something seriously wrong with you. It's hard to believe you're a cook, much less a "private chef." Although, I'm not going to take the time to research it, intentionally serving lead is probably a felony in the UK, and is certainly actionable in tort.

That you would consider or even pretend to consider serving it to a pregnant woman is bizarre. Anyone who would knowingly do should be banged in and skint to boot. There's a three letter word which describes you, the last four of which are H O L E.


PS. Quandray with an "a." "Quandrey" is not a cognizable word.
post #25 of 27
I'm somewhat surprised by the number of responses this thread has generated. The home built, eclectic, high end audio stuff was a bit of a surprise, I myself could have wandered down that path many years ago. How many of you have purchased a new turntable in the last decade?

As for the original poster and his question, I'm guessing there might be an issue of lead, uh, aftereffects involved. The kind that involves phrases like 'large caliber' and 'muzzle velocity' in the coroner's report.

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #26 of 27
Why buy a new turntable when my 1980 Marrantz direct drive is still working just fine. I had the foresight to buy 6 spare cartridges and needles before they became hard to find.
post #27 of 27
Actually its quandary. As for the lead concept, google "minamata" as to how contaminates (whether intentional or not) in the food chain can impact people lives.

And dont forget the potential liability aspect.
"Nothing quite like the feeling of something newl"
"Nothing quite like the feeling of something newl"
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