kyra_ojosverdes (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
kyra_ojosverdes) wrote2006-02-12 03:05 pm
kyra_ojosverdes) wrote2006-02-12 03:05 pm
Things Which I Did Not Know Until Just Now, #54329
If, in an attempt to have ginger soda which actually contains noticeable amounts of ginger, one opens a two-liter bottle of ginger ale and drops in a bit of candied ginger, the ginger ale will foam in a most impressive manner, more than if one had vigorously shaken the bottle. If one happens to not have the bottle of ginger ale over a sink, this will make a rather large mess.
How about that! New knowledge! Whee!
*changes clothing*
ETA: if, on the other hand, one makes sure there's enough room in the bottle (or glass) to allow significant fizzing, this works just fine and tastes very good. Assuming one likes ginger, anyway.
How about that! New knowledge! Whee!
*changes clothing*
ETA: if, on the other hand, one makes sure there's enough room in the bottle (or glass) to allow significant fizzing, this works just fine and tastes very good. Assuming one likes ginger, anyway.
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This is good stuff... let the candied ginger soak a while, drink the soda, then eat the candied ginger. Yum.
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I'm really tempted to take my candied ginger (I always have some around, and it's just ginger and cane sugar) and get all empirical about this. There's Coke in the house all the time, and the husband could sacrifice some in the name of science... no other soda, though.
Can you get Reed's Ginger Brew in Montana? If not I might have to send you some.
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Sugar crystals form nucleii for the CO2 bubbles. You get fizz!
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Now I want an ice cream soda. But have neither ice cream, nor soda.