Want to know but are afraid to ask...

rhinoviper · Post by **rhinoviper** » Wed May 31, 2006 8:11 am

Have you ever just been going about your daily business and realized there is a question that you want to know the answer to but are afraid that after the fact you could have been better off just not knowing? For example, this morning as I'm eating my breakfast, I'm continually reminded that I have no idea what exactly creates or comprises the runny, cloudy/clear liquid that floats atop my cup of yogurt. Then I think to myself that it probably has something to do with the live cultures and bacterias, in which case I'm probably better off living blissfully ignorant!

Post by **DerGolgo** » Wed May 31, 2006 9:33 am

rhinoviper wrote: For example, this morning as I'm eating my breakfast, I'm continually reminded that I have no idea what exactly creates or comprises the runny, cloudy/clear liquid that floats atop my cup of yogurt.

Should be mostly water and whey.

Personally, apart from interpersonal issues, I don't think there is anything the knowledge of which would make me be worse off.

guitargeek · Post by **guitargeek** » Wed May 31, 2006 2:06 pm

My general policy is that it's really better to know, no matter what it is...

goose · Post by **goose** » Wed May 31, 2006 4:00 pm

rhinoviper wrote: I'm continually reminded that I have no idea what exactly creates or comprises the runny, cloudy/clear liquid that floats atop my cup of yogurt. Then I think to myself that it probably has something to do with the live cultures and bacterias, in which case I'm probably better off living blissfully ignorant!

There are so many other runny cloudy/clear liquids that make me cringe and give me the heebie jeebies that I pretty much always resort to a time honored tradition....... just stir the hell out of it, and of course EAT!

Davros · Post by **Davros** » Wed May 31, 2006 4:19 pm

Once I attempted to make my favorite candian treat:curd. Specifically cheddar curd. as St. Alberts cheese makes.
My friend had a book on home food systems from the '70's.
I was able to get the stuff I needed except for one thing.
An enzyme called rennet. Which through a little research I found was made from the lining of a calf's stomach. I finally found the rennet, and proceded with the cheesemaking.
And just so you know. the cheese didn't turn out exactly as I had planned, but it was still pretty good, kinda like the freshest mozzerella I ever had.
It even had the squeak that brand new cheese has when you eat it.
yes I love squeaky cheese curd.
But back to topic. I really would have preferred not to know where rennet comes from.

Thumper · Post by **Thumper** » Wed May 31, 2006 4:21 pm

RV, you little silly, you were eating some fancy organic fruit on the bottom yogurt wern'tcha? They don't have added stabilizers that prevent that separation. Stick to the big name stuff and take in all the god only knows what chem. additives in blissful ignorance of the chemical stew. Sheesh.

Metalredneck · Post by **Metalredneck** » Thu Jun 01, 2006 5:35 am

My 2 fave disturbing clear food liquids: Musquirt; the liquid before the mustard flows, and Rooster Jerkins; the reason I eat my eggs poached, not sunny & runny.

SECO · Post by **SECO** » Thu Jun 01, 2006 9:20 am

I oft find myself wondering why I know the shit I know. Most people would cringe at the shit in my knoggin, that's why I usually keep my teeth together.

xtian · Post by **xtian** » Thu Jun 01, 2006 10:25 am

i kept asking myself why my bike felt so strange and brakes so badly untill I found out about the fork seals leak.
i wish I hadn't. but then again, at least it rides fine now (and I'm 170 euros shorter)

chris1kanobi · Post by **chris1kanobi** » Fri Jun 02, 2006 7:39 am

That white stuff on the top of your yogurt is Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophilus they produce lactic acid during fermentation of lactose. The lactic acid lowers the pH and makes it tart and causes the milk protein to thicken. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible. In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.
We homebrewers avoid these bacteria as much as humanly possible in the brewery, as it makes good beer taste like, sour cream and beer-ish liquid. Unless your are Belgian, then it tastes like heaven.

click · Post by **click** » Sat Jun 03, 2006 12:07 pm

There is a book called 'Why Do Clock's Run Clockwise' there are a bunch of irrelevant questions in there along with the answers.
Like:
Why don't dogs get horse when they bark all night long?
Why do runs in pantyhose go up instead of down?
Much fun reading.

skydivingbiker · Post by **skydivingbiker** » Sun Jun 04, 2006 5:56 pm

bacteria is your friend, it keeps ya from getting yeast infections.

Besides, havent you seen war of the worlds? It kills invading aliens too.