11
edits
User talk:Piero9743: Difference between revisions
Water oil or a special soup?
(Just investigating further.) |
(Water oil or a special soup?) |
||
| Line 6: | Line 6: | ||
Here is the link: http://www.fumarelapipa.com/modules/newbb/viewtopic.php?topic_id=7290&forum=13 | Here is the link: http://www.fumarelapipa.com/modules/newbb/viewtopic.php?topic_id=7290&forum=13 | ||
--[[User:Aserafin|Aserafin]] ([[User talk:Aserafin|talk]]) 15:19, 31 March 2014 (UTC) | --[[User:Aserafin|Aserafin]] ([[User talk:Aserafin|talk]]) 15:19, 31 March 2014 (UTC) | ||
Thanks for the clarification. I know that the ebuchons (briar pieces)are regularly boiled at least one time in water by pipemakers. Water and steaming are the most popular. But there are also oil boiling and other interesting treatments for the raw briar at pipe factory. In the fragment dated 3-10-2012 by bloger Fanastas I found, cite: | |||
"Chiarisco subito tuttavia a scanso di equivoci. Ho gia' un lavoro, il frigo pieno, e non mi serve niente.... ma certo accetterei volentieri riconoscenza " in natura vegetal-stagionata " da parte di mastro Domenico." | |||
Thus I was wondering if in context of the prewious note 9-1-2009: | |||
"l' invecchiamento di almeno 15 anni della placca di radica e la doppia bollitura a 8 mesi di distanza che per i toscani evocherebbe squisita ribollita e che ai fumatori regala una pipa leggera senza confronto rispetto al volume." | |||
written by bloger Raccoon, it means Maestro Federichi was using some special "soup" not a plain water for boiling. | |||
Best regards, Andrew--[[User:Aserafin|Aserafin]] ([[User talk:Aserafin|talk]]) 17:50, 31 March 2014 (UTC) | |||