Skub
Difficult when you're in the R&D department and you know that cost-cutting measures are the primary directive, but you still have to do your job in spite of the harm it could cause. I've met a lot of people with burnout in the food industry. I'm one of them.
Whoa, you've got the eldritch knowledge. That's back before Comet had the dispenser holes in the lid like a bottle of parmesan cheese.
Don't confuse the two. Worst spaghetti I ever ate.
I only use laboratory-grade glacial acetic acid in my cooking. I've only had to go to the hospital twice and call the fire department once, but if you use proper PPE, you should be fine.
Vinegar is the result of fermentation, and you can ferment a lot of weird shit. Anything with a good amount of sugar in it can be turned into a vinegar (provided it doesn't kill the yeast strain in initial fermentation and it has enough oxygen for the acetic acid bacteria to ferment further).
I... maybe? It sure looks like it's got a tab on top like a beverage, but sodium carbonate is a surfactant, so good point!
Yeah, that bugged me. Definitely use a surfactant. How are you going to get the soda out?
Samesies. Here for the support and the dank memes. Not offended to get labeled. I'm also questioning if most cisgender people take offense to the label. I feel like most wouldn't. Maybe we're talking about the minority that gets triggered by words that they don't understand. I hope y'all don't rope the whole cis culture in with the haters, because you don't have to be queer to understand the plight of non-binary peoples. Just sayin'.
I literally have uses for this, though. It's worth the space it will take up.
Yo, sorry. Your number is one digit off from mine. I might've mistyped.
Sorry, I couldn't read your comment because my Mom was using the phone.
Lab rat here. I got you fam! Let's collectively believe that BTU's are real!
Wait...