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- Thread starter BethAnne
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Truth is Redbaron, saffron is the hardest thin I sand afford. I'm a member of the Worcester poor. I'm not like come on here who sand lie about in their caladiums eaten bonbons and waiting for the kicker to some on over.
Graeme Decarie
Well-Known Member
I've never heard of the making of booze as a science. I mean, we've been brewing and distilling for centuries before anybody could say science. I mean, I can see where he'd get his kissing skill from sucking grapes, But it's not really a science.
And I think this group should really discuss whether BethAnne should be getting kissed by a bootlegger. Perhaps we can find someone more suitable, and at a reasonable price.
And I think this group should really discuss whether BethAnne should be getting kissed by a bootlegger. Perhaps we can find someone more suitable, and at a reasonable price.
Mendalla
Happy headbanging ape!!
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Sure it is. It's all chemistry when it comes right down to it (biochemistry, in fact, since fermentation involves yeasts and bacteria). The fact that we were doing it before the scientific method came along doesn't mean we can't use science to explain and improve the process. Could use a little of that chemistry right now myself, in fact. Care for a glass?
Mendalla
Happy headbanging ape!!
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My weird coincidence of 2016 is that my son's physics teacher used to be an engineer at my employer's parent company. Haven't met the man so I don't know why he switched from engineering to teaching.