> Walters, the posters here make drinks for customers at bars. We don't
> know about molecules. We're not chemists. We don't do microscopic
> analysis of the compounds. We don't know if the carbon is
> double-bonded to the orgeat syrup. We don't know which enzymes react
> caustically with red bull.
Don't short-change us too much, there's a bit more knowledge than you think in
here [Bartendress] Baily's Irish Cream Clots
Of course, I don't buy this walters guy for a second. If he was seriously
interested in knowledge in the form he's asking for, he would have left
already to go to another place. The walters character doesn't grasp that
there's no chemical reaction in the vast majority of bartending (excluding
curdling and the thin argument made for "molecular mixology"). I'm still
convinced he's a troll...or worse, George Bush Jr.
--
Cody