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#16
10-29-2005, 12:36 PM
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 The experiment went well. I drank a bottle of wine last night and I feel pretty confident that it gave me more of a buzz than a wine based sauce. But the good researcher always replicates his experiment. I'll have to try this at least one more time, or maybe two, to arrive at an acceptable level of assuredness. The things I do for the benefit of culinary knowledge.  Mark
__________________ Salad is the kind of food that real food eats.  |
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#17
10-29-2005, 11:00 PM
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| Im thinking of taking this experiement to the next step. Im thinking Sunday night, after I get off of work, I will partake in some undiluted alcohol in the form of a few Martinis. The next morning I will take same said alcohol, this time in the form of vodka, and dilute with a mixture of tomato juice, worchestershire, horseradish, tabasco, salt and pepper to more closely replicate a sauce environment. If my theory and math hold up, I should get schnockered more quickly on the Martinis than on my "tomato sauce", but these are just theories, time to put them to the real world test.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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