On Nov 28, 2003, at 1:47 AM, R. Jackson wrote:
You tell 'em. It's like saying scoria
And I have a quart jar of the plutonic nanotech stuff from the morning
of 18 May 1980 sitting about six feet from my computer.
Believe........ WON'T OPEN THE JAR EVER, NOT EVEN FOR COOKING JUST
FOR YOU!!!! If you know your vulcanology, you will know about where
downwind I was located at the time.
Even the French prefer le cuisine THICKENED mono- or disaccharides to
poly-basalts.
Bill
from Mt. Fuji and Mt. St. Helens are the same. They're both rocks.
Sure they're similar vesicular basalts. But they don't taste anything
alike. Er, wait, I was going someplace with that, I thought...
-Rob (us artboy types mostly took Geology...heh...)
On Nov 27, 2003, at 10:28 PM, Joshua Putnam wrote:
Table sugar and HFCS may both be sugars in the chemical sense of the
word, but they have very different properties in food -- different
taste, different effect on the taste of other ingredients, different
effect on texture and mouth feel, etc. In the world of food, the
distinction between "real sugar" and corn syrup is quite valid.
< This message was delivered via the Olympus Mailing List >
< For questions, mailto:owner-olympus@xxxxxxxxxxxxxxx >
< Web Page: http://Zuiko.sls.bc.ca/swright/olympuslist.html >
< This message was delivered via the Olympus Mailing List >
< For questions, mailto:owner-olympus@xxxxxxxxxxxxxxx >
< Web Page: http://Zuiko.sls.bc.ca/swright/olympuslist.html >
|