1. A person drinking multiple different types of alcohol will suffer a worse hangover than if the person had just drank one single type of alcohol.

2.Adding margarine or butter to pasta when it is cooking will cause the pasta to not stick together.

3.Adding salt to water will make the water boil quicker than water without salt in it.

4. A person drinking alcohol with a mix, such as cola or orange juice, with have a worse hangover than if their drank their alcohol straight up, or mixed with water.

5.A box of baking soda in the fridge or freezer absorbs odors

6.Lobsters scream with pain when boiled

7.When you add alcohol to a recipe it all evaporates during cooking so there is none in the final dish

8.Banana’s stored inside a refrigerator turn black faster than when left outside of a refrigerator at room temperature. (72'F).

9.The English say if mold won’t eat your cheddar it can't taste very good. Bring cheese to room temperature before melting.

10.Some people believe that most of the heat in hot peppers lies in the seeds, but other people believe that most of the heat (capsaicin, the compound that gives Chile peppers their kick), rests in the white flesh, referred to as the veins or ribs. Which is true?

1. Get 50 people to a party, have 25 of them drink mixtures and 25 drink single type of alcohol and see who gets the worse hangover. (Clue: there's no way to measure a hangover so who would know?)

2. What? Grease keeps something from sticking? Wow! (this isn't a myth, it was Mrs. Johnson's home ec. class in 1973)

3. Get two pots of water, salt one, turn the heat on. Watch. (or ask Mrs Johnson - listed above)

4. Get 50 people, 25 with mixed drinks, 25 on the rocks, have a party, compare hangovers.

5. Put a box of baking soda in your fridge and throw some cooked cabbage in there for good measure. Close door. Next morning open door. Sniff. What do you figure?

6. Ummm, you do that one, okay?

7. I believe it depends on how long you cook it for or the type of heat.

8. Take 4 bananas. Put two on the counter. Put two in the fridge. Close the door. Open door the next day, what do you figure?

9. You're taking food advice from anyone in Britian? (I say that as a Brit, by the way)

10. Take some peppers. Separate the seeds from the veins from the oil. Taste. What do you figure?

quote:

Originally posted by cijay:

9. You're taking food advice from anyone in Britian? (I say that as a Brit, by the way)

Heaven is where:

The police are British
The mechanics are German
The cooks are French
The lovers are Italian
The teenagers are Japanese
The movie makers are American
The musicians are Russian
The women are Swedish
And the whole thing is organized by the Swiss;


Hell is where:

The police are German
The mechanics are French
The cooks are British
The lovers are Swiss
The teenagers are American
The movie makers are Japanese
The musicians are Swedish
The women are Russian
And the whole thing is organized by the Italians...

why not an Italian mechanic or cook? French movie makers, German composers? what did all of that have to do with the topic?

1. proofs are the culprit of this one varying proofs and larger quantities more then different types. Multiple beers will never be as bad as the same amount of everclear

2. Oil is a little better health wise but mainly it is best to add after the pasta has been drained since you do not loose any when you drain it

3. Salt and a few other compounds will make water boil at lower temperatures so it takes less to have the water reach the boiling point and salt is the cheapest.

4. Mixes tend to reduce the apparent taste of alcohol so once again people tend to drink more and get more impaired before they realize it then straight drinks.

5. A lot of scents are acidic and baking soda is basic neutralizing the acidic odors but not the basic ones which is why vinegar works better on getting rid of fish smells.

6. Lobsters are not capable of vocalization lacking vocal cords and communicate with noises made by their shells and pheromones.

7. it doesn't all go away but most often only trace amounts are left.

8. okay the fridge may be a result of other fruits decaying adding to the amount of compounds that aid the banana's decay, otherwise the reduced temperature would reduce a banana's decay.

9. this may be more of a way to prevent cheese from scalding like milk would so it is reducing the sudden change of heat, the first remark may be more of an anti- american/processing cheese saying then advice

10. well, first off the seeds of a pepper contain the highest concentration of capsaicin which is an irritant that produces 'spicy' food while the flesh on the other hand is a lot less spicy then the seeds them selves, I have had to prepare a couple of luncheons with both a hot and mild version of pepper dishes where the only difference between is for the mild dish the peppers where seeded first.

salt actually increase the boiling temperature because it lowers entropy, but if salt is added when the water is heated it could probably act as a nucleation site by creating more bubbles.

One explanation I read for why drinking different types of alcohol can exacerbate a hangover is not the differing alcohol levels since it is all ethyl alcohol that is being consumed, but the various other compounds present in different liquors which give them their distinctive colours, flavours etc.