Alloy, compound... Close enough for a cook. We just gotta get close. Lead and sulfer, right.. I'd suggest a dry riesling to offset the natural sweetness of the lead.
/johnny
53 posted on 02/29/2012 9:36:40 PM PST by JRandomFreeper
(Gone Galt)
You might melt your cooking pot if you didn’t allow for the heat released from the reaction.
56 posted on 02/29/2012 9:40:53 PM PST by HiTech RedNeck
(Sometimes progressives find their scripture in the penumbra of sacred bathroom stall writings (Tzar))