v for frequency?

The cheese-eating surrender monkeys should know.

Look. Its Rod Speed. Everything he says is wrong.

'Speak roughly to your little boy, And beat him when he sneezes: He only does it to annoy, Because he knows it teases.'

CHORUS.

(In which the cook and the baby joined):— 'Wow! wow! wow!'

While the Duchess sang the second verse of the song, she kept tossing the baby violently up and down, and the poor little thing howled so, that Alice could hardly hear the words:—

'I speak severely to my boy, I beat him when he sneezes; For he can thoroughly enjoy The pepper when he pleases!'

CHORUS. 'Wow! wow! wow!'

I imagine that is pretty much Rod Speeds childhood.

I had some laser treatment in one eye. The central zone now has no colour vision whatsoever.

But in addition to that, we have no way of knowing how colours appear to someone else. Baby points, mother says 'red ball' and baby learns that what *he* experiences is what *other* people call 'red'.

We could fit someone with virtual reality glasses and transpose all the colours, and after a while they would still agree on what was 'red'...

Corse we do. We can test whether they can distinguish one color from another.

Separate matter entirely.

Making it into Hershey bars - the world's only vomit flavoured chocolate that somehow they conned Americans into buying. Milk supply was always a bit rancid so they made a feature out of it - very cunning marketing!

Doesn't taste like milk either after it has been sterilised and then homogenised to something more resembling an inert white paint.

Lots of things are made from fermented milk. Nobody was conned; pople could have bought Cadbury but it's even worse.

We have all sorts of great chocolate available now, as we have lots of cheeses. My parents grew up poor in the South and wouldn't have been able to afford Lundt if it had been available. Times have changed.

Do you drink raw milk? We can get skim, lowfat, regular "whole", lactose free, extra rich, and a couple of fakes, like almond and soy. The standard "whole" (ultra-pasteurized, homogenized, 3.25% butterfat) milk tastes fine to me and Mo likes it in her tea. It's safe and keeps fresh.

We keep half-and-half for coffee and some baking, and heavy cream for whipping and sauces. The squeeze-valve things of sour cream are great too.

Thanks, all you cows.

Contempt seems to be your food of choice. Enjoy.

I've been eating Hershey chocolate all my life, and I like the sour-milk flavor. Other milk chocolate tastes flat and boring. Even decent European brands.

It's no different from buttermilk, yogurt, or cultured butter. I don't like cultured butter because it tastes rancid, since I have always purchased sweet butter.

It tastes like milk to me. I grew up in the Detroit suburbs, not on a farm.

The Hershey almond bars are different somehow. Darker, less gritty, not as sour I think.

Engineering supplies:

Most milk is only pasteurised.

Since it was bought by a US company it is now completely inedible. It's just colored sugar. There is no taste of cocoa whatsoever

Years ago I drank fresh goats milk, from a pair of goats down te road. it tasted disgusting, like newspapers. Later on I saw the goats, and that, mainly was what they were eating. Newsprint.

Supposed to be bedding, but goats are goats

Milk is a relatively vile drink anyway. .

Not in the US it isn't. They destroy milk beyond all recognition. The only thing about natural milk that remains is its whiteness.

Most UK supermarket milk has been pasteurised and often homogenised to obtain the various milk fat contents that people prefer these days and also to stabilise it so that the emulsion doesn't settle to milk and cream like the old milk bottles of real pasteurised milk used to do. Basically the supermarkets prefer a longer shelf life over taste...

It has since become something of a destination with a clever machine that refills 1L bottles with any of their milk or various milk shakes. There are big queues there at the weekend!

It is more expensive and doesn't keep as well as supermarket milk but it tastes a heck of a lot better, same is true with unpasteurised cheeses.

We like Chocolove, among others.

Reese's peanut butter cups used to be OK but they have a dark version now that's very good. It's a Hershey brand.

Justin's dark pb cups are very good too.

We can get non-homogenized milk here, in a glass bottle with the cream floating on top.

Reported, a couple of days ago, as now being far too crumbly.

French milk is horrible--all UHT. It tastes like diluted Carnation Evaporated. It's the same in Holland and Belgium,

Is British supermarket milk any different? (AFAICT it's an EU mandate, so probably in force even post-Brexit.)

You can get low-temperature pasteurized, non-homogenized milk here too. It's called 'Standard Milk".

Not found in supermarkets any more, though.

One thing that's been noticeable here in the last couple of years is that milk keeps a lot better in the frig, even after it's been opened.

Cheers

Phil Hobbs

I don't think so. UHT milk is completely different to normal pasteurised milk.

AFAICT milk is pasteurised - flash heated - the separated into fat and non fat, then blended back to whole fat, skimmed or semi skimmed and 'homegenised' by blasting it through a nozzle to stop the fat separating out, and that is essentially it.

UHT milk is heat treated to a far greater extent to remove nearly all bacteria which gives it a much longer shelf life. But it also changes its chemical structure considerably. It does 'taste different'

But I don't drink milk anyway. I really don't like milk., Probably got scared by my mothers teats at the age of 3 days.

I use 'unleaded' milk (semi skimmed) in coffee and that's it. On very rare occasions I might have a bowl of cornflakes. I cook with milk though for sauces and batters

But I love butter cheese and 'natural' yoghurt. I stock no margarine or vegetable fat product at all.

That is available but its not the dominant product in the UK. Pasteurised and homogenised and possibly skimmed is what we get.

Stuff I have separates out into sludge and whey after a few days even in the fridge. Tastes vile.

Not like the old days when it separated out into butter and whey, and or turned itself into cottage cheese...

And a major stomach infection 4 times a year was the norm :-)

I am no fan of the 'natural, organic' life.

Been there, done that etc,

I don't like free range pigs because they are morally better, or have more nutritional value, I like them because they taste f****ng BRILLIANT. And my body says 'thank you' to me, and the pig, for the privilege.

Same goes for grass fed lamb and beef.

I don't buy chocolate any more, unless it's a special branded item. Some of the speciality chocolates taste like Cadburys used to...Chocolate is now for me a luxury item - best quality, rarely bought.

I like British milk - in fact I have a glass on my desk right now. French milk tastes odd. My wife calls it "rice milk".

The recent version of that is the British Empire. It was a bringer of civilisation to almost every country it took care of.

It's easy to forget how primitive some of the countries were before Europeans and in particular the British brought Western civilisation. For example, when Britain came to sub-Saharan Africa the entire subcontinent had not discovered the wheel nor made use of writing. Fortunately for them, several of the wealthiest countries in Africa today are former British colonies.