Tuesday, September 29, 2009
Taking The PNAS
A tad off topic.
However, I was bemused to read today that some scientists have spent time and money studying the bubbles champagne.
Their research, reported in the journal Proceedings of the National Academy of Sciences (PNAS), showed that there are up to 30 times more flavour-enhancing chemicals in the bubbles than in the rest of the drink.
Wine "experts" say the finding changes completely our understanding of the role of bubbles in sparkling drinks.
For fark's sake!
I could have told them that for a very modest fee.
Haven't these people ever tried drinking flat champagne, flat coke, flat G&T, flat vodka and coke or flat lager?
All of which are absolutely foul without the bubbles.
Who on earth funded this colossal waste of time an money?
Visit The Orifice of Government Commerce and buy a collector's item.
Visit The Joy of Lard and indulge your lard fantasies.
Show your contempt for Nanny by buying a T shirt or thong from Nanny's Store.
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Celebrate the joy of living with booze. Click and drink!
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