“shittitest alchemist currently alive” has got to be one of the most challenging titles to hold onto for any serious length of time
Hold my beaker.
Damn, you had that one ready to go
Mee mee-me-meee mee mee-me meme.
Shou Tucker had it locked down for quite a while
This is my absolute favorite thing about the internet.
People doing harmless stupid shit and telling everyone else about it.
Seriously, the best, because then I don’t have to try it myself.
“Rank”, indeed …
Sparkling yoghurt
Doogh or Ayran
Kefir or my personal favorite, yogurt flavored Milkis
There you go Milkis is literally OP. Assuming it comes from the Milkis region of the Republic of Korea. Otherwise it’s sparkling yoghurt.
I only get my Milkis from the most authentic sources - from a GS25 in Hongdae at 3am, stumbling in after several drinks and a pack of long island iced tea cigarettes smoked in the club, paired with a bulgogi kimbap
Your life sounds like a dream
Chalap
Well… The sparkling will be really intense and short-lived, as all that carbonic acid reacts with the bases on the milk. Then it will be completely flat.
Also, from the taste of old tooth-paste, I imagine CaCO3 tastes like spoiled sand would if sand was capable of spoiling.
If you ever need buttermilk for baking and don’t have it, add a little white vinegar to milk and wait a few minutes for a decent substitute.
I don’t know if this is a true fact, nor will I be baking anytime soon. But this information will sit in my brain for years until one day someone is baking and I’ll either look like a genius or ruin a good cake.
It works great in pancakes. Buttermilk > sour milk > milk.
New York figured it out. Behold the egg cream: milk, seltzer, chocolate syrup. It’s delicious.
The secret ingredient to turn "Instant Spoiled Milk into a great beverage is chocolate syrup??
It’s science.
That’s not how they make fizzy drinks, they directly add the CO2. The acid thing is a myth, you’d just get very sour and weird tasting water with the slightest bit of gas since that process is too slow to be viable for this use.
Carbon dioxide dissolved in water creates some carbonic acid. Don’t think they meant they added carbonic acid to water to carbonate drinks.
Very little tho. And it’s what they said as well as a common belief
It’s actually quite a bit. It’s enough to push the ph of carbonated water down to around 4.
The carbon dioxide reacts with water to decrease the pH. That sounds like it is an acid to me.
Korean have somee form of carbonated milk called milk kiss. It’s amazing
Japan has Calpis Soda. Also delicious. (Although i think this is a yogurt based drink)
That’s why they use nitrogen and some nitrogen oxide in whipped cream spray cans.
Calpis tastes excellent though
I was literally just discussing this last night which one of my friends are you
Mary Jane Doe
Now you can experience drinking spoiled milk without getting sick! Unless the taste alone makes you vomit.
