From: Reeza! <howree@cable.navy.mil>
Date: Sun, 23 Aug 1998 09:22:38 -0700 (PDT)
To: Rabid Wombat <wombat@mcfeely.bsfs.org>
Subject: Re: Pipe
In-Reply-To: <00b001bdcd89$846d2140$8e2193d0@marcmaff>
Message-ID: <3.0.5.32.19980824022247.008ef350@205.83.192.13>
MIME-Version: 1.0
Content-Type: text/plain


You forgot to slice it, and to add the garlic, and butter,,,,<heeeheee>

At 06:37 AM 8/21/98 -0400, Rabid Wombat wrote:
>
>On Fri, 21 Aug 1998, Marc Maffei wrote:
>
>> please somebody give them the info so that they take themselves out of our
>> misery, since obviously they will botch the job and will give us great
>> pleasure with all the fireworks.
>> 
>> >>>Send me info on how to make a pipe bomb. HoppyF1315
>
>OK-
>
>THIS INFORMATION IS PROVIDED FOR EDUCATIONAL USE ONLY! DO NOT TRY THIS AT 
>HOME, UNLESS YOU KNOW WHAT YOU ARE DOING!!! BETTER YET, DO NOT ACTUALLY 
>USE THESE INSTRUCTIONS, AND BE CAREFUL WHO YOU SHARE THEM WITH! IT IS 
>MUCH SAFER IF YOU HAVE STUDIED THIS IN SCHOOL, AND ARE NOT A RANK AMATUER!
>
>Here's something you can make using basic household chemicals, in your
>kitchen. Be careful, or you'l make a real mess. You can make several
>seperate batches of this, and combine after cooled, but don't try making
>larger batches in one pass, as this can get out of hand quickly. (Sorry,
>but I don't have the metric conversions for this - you're on your own
>there, and this won't really live up to expectations if you use metric 
>conversion, anyway ...)
>
>Carefully sift a pound of household flour, gradually combining with 1/2
>teaspoon sodium chloride. Be sure that the mixture is uniform, without
>clumping.  Aerate until smooth (in a non-reactive vessel, such as a PYREX
>bowl) a pound of emulsified milk fat, and gradually add 1 pound of
>granulated sucrose (available at the grocer's). Add the yolks from 10
>eggs. Use a hand mixer to mix this, and get the mixture as "LITE" as
>possible. Sift the sifted flour/sodium chloride mixture in very slowly -
>MAKE SURE TO KEEP THE MIXTURE UNIFORM, AND DON'T ALLOW "LUMPS" TO FORM -
>IF YOU BEGIN TO SEE THIS, SLOW DOWN THE RATE AT WHICH YOU ARE ADDING THE
>BASE flour/Sodium Chloride MIX, AND STIR BETTER! Stir in a teaspoon of
>extract of vanilla (CAUTION, THIS CONTAINS ALCOHOL, WHICH IS FLAMMABLE!)
>and make sure to distribute evenly throughout the mixture. Add a 1/2
>teaspoon of Citric Acid in an aqueous solution. Carefully add the egg
>whites, distributing evenly.  Continue to stir this mixture until it
>starts to become stiff and hard to stir, but TAKE CARE THAT IT DOES NOT
>BEGIN TO BECOME DRY (stop mixing before it reaches this point!).  Use
>butter or shortening to grease the inside of two bread loaf pans SO THAT
>THE MIXTURE DOES NOT STICK TO THE SIDES OF THE METAL PANS.  Pour half of
>the mixture SLOWLY into each pan. Use an oven to "bake" this mixture - let
>the oven heat up to 300 degrees (farenheit), then put the pans in. You
>will need about 1.25 hours for the heat conversion to occur. Be sure NOT
>TO LEAVE THE PANS IN TOO LONG!!! If you see that the mixture is taking on
>a "DRY" LOOK, or is "SHRINKING" AWAY FROM THE SIDES OF THE PAN, CAREFULLY
>REMOVE AT ONCE!! MAKE SURE TO HANDLE THE PANS WITH PROTECTIVE GLOVES, AS
>THEY WILL BE HOT! YOU DON'T WANT TO DROP THIS ON THE FLOOR AT THIS POINT!
>Carefully set the pans down (slowly) where the heat from the pans will not
>cause damage, and where the pans can be LEFT UNDISTURBED for several
>hours. Allow the mixture to cool until the sides and the bottom of the pan
>are cool to the touch - at this moint, the mixture will be safe to handle. 
>
>This should make enough to fill several pipes, depending on size. Be very 
>careful when packing the mixture into the pipe, and make sure that you 
>don't get any of the mixture into the pipe threads, as this can get very 
>messy. 
>
>
>

	"Nothing is impossible for the man who doesn't have to do it 
	himself." 
						--Weiler's Law