He is an odd ball. Really glad the people who bred him didn’t do the ear and tail clipping thing, those big saucers make so much of his personality! We were his foster home after his owner had an accident and couldn’t give him up, our kitties like him a lot too.
I worked with a mainframe team at a casino. It processed all the transactions that went along with the machines and how much everyone was gambling.
Those machines were intimidating. Black, blue lights, the fans even sounded distinct. And the terminal emulator to talk to it made it seem even more esoteric and spooky.
I’m not sure she’s correct about milk melting faster than cream or that the “deflates” if you whip too much air into it.
One of the three main differences between the ice cream and gelato is air content. ice cream has more air and doesn’t loose it over night; it would be bubbly too with all the air escaping. Gelato melts quicker because it is served 10 to 15 degrees F warmer than ice cream (this main differences).
Low air content and warmer temp is why gelato is smoother.
Source: My Italian wife and I have had long discussions and Internet searches on the finer points of this topic. I’m not an expert, I could be wrong.
Milk with a higher cream content than even full fat American whole milk. There was a gelato place near me that had an Italian trained master he imported his milk. I was very sad when he retired.
mildlyinteresting
Active
This magazine is from a federated server and may be incomplete. Browse more on the original instance.