Daungerous (Donna R. Thompson)
Daungerous at ev1.net
Wed Aug 20 13:36:00 PDT 2003
To add to the educational discussion, the tobacco is soaked in molasses and various fruit flavors are added. It is very sticky. It also has almost no nicotine due to the nitrates in the soil where it is grown (The Middle East). Other nasty "second hand" poisons are almost non-existent due to the fact that you don't light the tobacco on fire, but as sluggy said, pull hot air over it.
Daungerous, cigarette free for 339 days
Pretty is as Pretty does
----- Original Message -----
From: Lady saviti
To: Barony of Elfsea
Sent: Wednesday, August 20, 2003 10:33 AM
Subject: Re: [Elfsea] Hookah
Thank you Sluggy for the fab. info on the Hooka. My
first time using one was at Byblos and the fruity
flavor was wonderful. I think of the catapillar in
Alice in Wonderland when I hear "hooka".
--- Sluggy! <slugmusk at linuxlegend.com> wrote:
> Siobhan Ni Fearguis wrote:
> > There is actually a club in San Antonio that
> > has a back room full of hooka pipes. Very cool.
> In my limited experience, there sometimes seems to
> be a bit of stigma
> about the word "hookah", apparently bringing up
> images of opium dens and
> other such taboo behavior. This is too bad, for
> nothing is quite the
> same kind of relaxing as sitting around for an
> after-dinner confab
> around a pipe, laughing and sharing a fruity shisha
> In short, the apparatus consists of a (usually)
> metal top, a properly
> fitting bottle and a long hose with a suitable
> nozzle at the end. The
> shisha bowl at the top is loaded with tobacco,
> usually protected from
> direct heat by punctured foil. A lighted chunk of
> pure carbon charcoal
> is placed on top of the tobacco.
> When the user draws on the tube, very hot air is
> drawn from the
> charcoal, through the tobacco, down a tube through
> water in the bottle
> where it is cooled and somewhat filtered, then back
> up through the tube
> to the user. The smoke can be either simply tasted
> or inhaled.
> This method of smoking tobacco is rather pleasant,
> especially compared
> to any other method that I have tried (bearing in
> mind that I am not
> otherwise a smoker).
> It is, however, still smoking tobacco.
> Several restaraunts of Middle Eastern cuisine offer
> them as a desert
> activity, generally for about $10 per load. Byblos
> (Lebanese) in Fort
> Worth is one example. I think I've had one at a
> place in Dallas, but I
> don't remember just this second which one it was :)
> Also, the pipes, various flavors of tobacco and the
> proper charcoal can
> be purchased from most Middle Eastern grocery
> stores, such as
> "International Food Land" in Arlington (on Cooper,
> 1700 block). I
> recommend the medium or larger units because they
> have a larger base and
> and much less likely to tip over when you are
> passing the hose around
> the table.
> "We have almost forgotten how strange it is that so
> huge and powerful and intelligent an animal as a
> horse should allow another, and far more feeble
> animal, to ride upon it's back."
> Peter Gray
> "The horse. Here is nobility without conceit,
> friendship without envy, beauty without vanity.
> A willing servant, yet no slave."
> Ronald Duncan
> Elfsea mailing list
> Elfsea at ansteorra.org
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