Termyn8or
Posts: 18681
Joined: 11/12/2005
Status: offline
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This may seem like an inane question, but it is not to me. This is not a big issue about global warming or anything like that. It may be the most random stupidity you'll find.
But you see to me knowledge is like a lattice, like a crystalline structure. Flaws are not desirable. When you have a solid base in facts, the knowledge you gain is like growing a pyramid. That imaginary pyramid represents the body of your knowledge.
This is why I do not want to be entertained, I do not want to cloud my mind with useless bullshit. So finally and actually I am about to get to the actual question. Don't worry, this time I probably won't exceed that self imposed ten paragraph limit.
So the question is ; Why does sauerkraut (sp) taste like it has vinegar in it ? Every MF I talk to says there ain't, it's just brine. What is it a reaction with the cabbage or something ? I heard that it had to sit for a few days before it became sour krought. Fuck spelling. I really don't know how to spell it.
My German Grandmother would probably roll over in her grave if she knew I couldn't spell that. At age 47 !. You should have heard her cuss. Luckily Grandpa was hard of hearing, I am serious. I am sure he would never strike a Woman, but he could kill you with his mind almost. I could see it in his eyes. A certain strength, and I don't mean that as in a specific strength, I mean a CERTAIN strength. That Man thought out everything he did probably since he was five. He was CERTAIN of himself.
Anyway, so is this some sort of reaction between the cabbage and the salt or what ? I just don't understand it.
T
PS, don't like this post ? Hey it IS where it belongs. I wanted to get stewpid. I'll be back with my brain turned on later. But for now, have some F-ing fun.
Be well.
T
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Stewpid question part two - 
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