Xander ,'Same Time, Same Place'
Off-topic discussion. Wanna talk about corsets, duct tape, butt kicking, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
I keep thing that my phone is vibrating in my purse when it is not in my purse.
Hello from Ireland on my last night. Of course, I have started getting a cold today. Almost made it a whole vacation without gettingg sick. At least it was the last day. I am sad to leave, but I'm looking forward to going home.
Whereas I have just arrived home! Or well, in Seattle. I am not quite home yet but am enjoying what I think is the fanciest bit of this business class ticket--a towncar ride home!
My bleeping god, how is it only 2:30?
OK here is some evidence [link]
But she said, there is such a thing as too much butterfat, which she found out the hard way.
“Long before I got into making ice cream, I experimented a little bit at home. I tried to make my own chocolate ice cream,” she said. “It was basically like a frozen butter log. It was awful.”
As she learned, when there’s too much butterfat, it kind of coats the mouth and has a waxy feel, which as one can imagine, is not a pleasant ice cream experience.
I suspect it is a difference between butterfat and clearer fats -- too much is a flavor blocker rather than a flavor carrier. I heard about it as a kid when an ice cream chain called "Will Wrights" which had to change its recipe when too high a proportion of butterfat made them an unpopular brand.
When I say "I would need a demonstration" I mean, "Someone should give me some ice cream".
I'm also thinking the correct wine would work as well.
I think ice cream and wine might be two great things I don't want to taste together.
Champagne ice cream could be intriguing. Or maybe sherbet?
They have merlot chocolate chip at a place around here. Very tasty. Champagne sherbet must be a thing somewhere.