Similar here - the city well water is usally clear but sometimes picks
up too much iron and can range in color from pale amber to something
close to weak tea. The municipal water department assures all citizens
that city water, regardless of color, is perfectly safe to drink.
Nonetheless, I keep bottled water on hand for particularly bad days or
when guests stop by. That doesn't stop the ice cubes from occasionally
being brown.
And - I use distilled water for rinsing film, of course. I think
deionized water would be better, but the local grocery store does not
stock it.
Mark
On 5/26/2015 2:09 PM, John wrote:
I mostly drink tap water when I'm not drinking coffee. A touch of lemon
helps to kill the metallic taste from chlorination.
I only buy bottled water under two circumstances:
1. During long distance travel via automobile my refilled water bottles
sometimes run out. If there's no convenient way to refill them with safe
water, I'll buy bottled water when I stop for gas.
2. I still use distilled water from the grocery store to fill my steam
iron.
I recycle the bottles, but usually I'll refill a bottle several times
before doing so.
On 5/25/2015 4:54 PM, Daniel J. Matyola wrote:
I filter our water at home and at the office, and we fill water
bottles with the filtered water. It is just fine. If one is so
inclined, one can add a drop of flavor to the water.
When we visited Switzerland, I was amused to see the locals filling
empty Perrier and Evian bottles with local tap water from the public
fountains.
Dan Matyola
http://www.pentaxphotogallery.com/danieljmatyola
On Mon, May 25, 2015 at 4:47 PM, Bob W <p...@web-options.com> wrote:
-----Original Message-----
From: PDML [mailto:pdml-boun...@pdml.net] On Behalf Of Daniel J.
Matyola
Sent: 25 May 2015 21:23
To: Pentax-Discuss Mail List
Subject: PESO: Food for Thought
http://photo.net/photodb/photo?photo_id=18027589
I agree - don't buy bottled water, unless you're in the wilds of
Ethiopia or
similar.
A few years ago I was in a taxi in France which went past a
water-bottling
plant (this one:
http://fr.wikipedia.org/wiki/Qu%C3%A9zac_%28eau_min%C3%A9rale%29).
The taxi
driver told me that the water comes out of the ground naturally
carbonated,
but for health and safety reasons they have to take all the bubbles
out,
clean the water, then put all the bubbles back in again. I now have a
picture in my mind of billions of bubbles, each in their own tiny
little
pigeonhole waiting to put back in the water, with tweezers.
Similarly, when I asked at a nearby brewery where they get their
water from,
they told me "the Thames" (meaning the Thames Water Authority - tap
water,
in other words). But they clean it and then program into it the
specific
mineral composition of the source they want to imitate when making
particular styles of beer.
Who'd 'a thought?
B
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