>  ML> Liquid nitrogen, I'm led to believe, is as 
>  ML> common as dry ice was in our day. I shudder
>  ML> to think how many frosty accidents would have
>  ML> happened if they'd made the stuff available
>  ML> to us in our youth.
> Well you wouldn't have been able to point a finger at them for their
error. 

What a shattering, cold thing to say.

> Reminds me of that early video on the internet of the guy using liquid
oxygen
> to start his charcoal BBQ, took way less than a second to do.  Of
course it was
> a barely controlled explosion and melted the metal, but you can't have
> everything.

Used too much, quarts for teaspoons I guess.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Coconut Curry Soup Explosion
 Categories: Thai, Soups
      Yield: 4 servings

    1/4 lb Soba noodles                             -(or finely minced)
           -OR- dried thin spaghetti           2 tb Lime juice
      2 ts Coconut milk                        4    Hot red chilies
      2 c  Chicken broth                            - seeded and
slivered; -OR-
      1    Lemongrass stalk (no leaves)        2 ts -Chinese chili sauce
           - cut into 1-inch lengths           4    Chicken breast halves
      4 sl Fresh galangal (thin slices)             -(skinless and
boneless)
           -OR ginger                          1 tb Oriental sesame oil
      3 tb Fish sauce                          8    Button mushrooms
      1 tb Curry powder (or more)                   Salt; to taste
      2 ts Grated lime peel                         Cilantro sprigs, for
garnish

  ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil.  Add the
  noodles and cook until just tender in the center, about 5 minutes.
  Immediately drain, rinse with cold water, and drain again.  Mix in the
  cooking oil and set aside.

  In a 3-quart saucepan, combine the coconut milk, broth, lemongrass,
  galangal or ginger, fish sauce, curry powder, lime peel and juice, and
  chilies or chili sauce.  Set aside.

  Cut the chicken into very thin bite-size pieces, then mix with the sesame
  oil.  Thinly slice the mushrooms and set aside.

  LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat
for
  20 minutes.  Add the chicken and stir gently with a spoon to separate the
  pieces.  Then add the mushrooms, noodles and salt.  Turn into a soup
tureen
  or individual bowls and garnish with cilantro sprigs.  Serve at once.

  Serves: 4 as an entree, or 6 to 8 as the soup course.

  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN:
1-55670-133-0

MMMMM