yes, but as far as boring goes, it reminds me of the zzzzzzzzzzzzzzzzzzz.
as far as dull goes almost anything can create beer, if it is processed
properly.
even the opium poppy contains sugar which will ferment.
i doubt is so lethally inclined to poison their friends.
cassava is not available in canada
some places on this planet, this is their only chance for food.

your experiments will likely lead to death.
feeding that to a canuck in canada will give you lifetime imprisonment, with
no chance of parole.
OOPS is not good enough.

go to kill me if ya want newsgroups

death is a handy subject til ya have to lift up a cold lifeless best buddy.
because someday you will have to do it.
and you just won't joke about it ever again.

tell the prison warden ya want the view of the golf course.


> wrote in message
oups.com...
> Bob wrote:
>> On Thu, 19 May 2005 10:19:36 -0400, Chad Gould
>> > wrote:
>> >Given that the cassava root, a plant that contains a bit more
> cyanide
>> >ppm when mature, is consumed just fine via simple techniques like
>> >toasting or fermentation, I'd speculate that the levels of cyanide
> one
>> >is talking about in sorghum beer are so minimal as to actually be a
>> >nutrient.
>> You are giving advice that could kill someone.
>> A knowledgeable user (and that includes those who have routinely
>> handled, say, cassava over generations and learned how) will deal
> with
>> it. A naive user may or may not; advising them that it is not a
>> problem is unwise, and dangerous.
>
> If one makes a post like "you can preserve foods by canning at home,
> the risk of botulism can be minimalized with proper techniques such as
> a boiling water bath, etc.", I suppose that too is advice that could
> kill someone? *shrug*
>
> I guess that's good, because if you are stupid enough *not* to look up
> the basic techniques of throughly cooking / soaking / sun-drying /
> fermenting / etc. cassava, and/or knowing what types of food can be
> canned with a water bath and what needs pressure cooker canning... you
> deserve that painful / deadly lesson. Darwinism works, right?
>
> Methinks the multiple amount of newsgroups, anyways, are causing many
> people to go way off topic. The original poster did not mention malted
> sorghum at all, however because this was posted in a beer-brewing
> newsgroup along with a chemistry newsgroup and a cooking newsgroup, it
> somewhat strayed towards gluten-free brewing substances. The main point
> was that the cyanide in malted sorghum is insignificant especially
> after doing all you do with malted sorghum for brewing purposes.
> Cyanide is also insignificant in properly prepared cassava (as plenty
> of tapioca pudding lovers can attest). Raw sorghum shoots and raw
> cassava tubers, of course, can poison you. No duh.
>
> As far as the original request, I'll be damned why you actually want to
> make glucose syrup via enzyme action, except maybe for your own
> chemistry amusement. For consumption, the original poster just should
> by a huge jug of corn syrup for cheap, since corn syrup is nearly 100%
> glucose syrup to begin with.
>