| | #21 (permalink) |
| Mu nótahu ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Since i'm not a racist: ![]() I guarantee that anyone who tastes it's will go into a mildly altered state of consiousness. It has a lot more complex and deep flavor than most hot sauces due to the roasted peppers and pretty high on the heat scale. If I was a moron, I'd spend on sum $2,000 dollar bottles of hot sauce signed and numbered by Blair. |
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| | #22 (permalink) | |
| Science Boy ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Quote:
Acetone is virtually odorless. Other ketones such as Methyl Ethyl Ketone and Xylenes have a pronounced odor and are responsible for the characteristic smell of lacquer. | |
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and lots of rum and stuff... 



