Umm, is it usual for reviewers/tasters of such to omit pH? Me not grok-well "%".

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Post #431,870 by Ashton 12/6/19 9:19:35 PM 12/6/19 9:19:35 PM Reply	Umm, is it usual for reviewers/tasters of such to omit pH? Me not grok-well "%".
Post #431,876 by Andrew Grygus 12/7/19 3:15:44 AM 12/7/19 3:15:44 AM Reply	You imagine reviewers and tasters know what pH is? Since I'm not either of those esteemed and highly paid worthies, I do own a pH meter, but I haven't had a need yet, so I haven't bought the calibration reagents yet.
Post #431,882 by Ashton 12/7/19 8:13:58 PM 12/7/19 8:13:58 PM Reply	Heh.. even That-bad with these Worthies too? ..then ƒall, Cæsar.. :-/

I'm doing Italian right now, so . . . - (Andrew Grygus) - (10) - Oct. 14, 2019, 08:01:04 PM EDT

Thanks, knew some of this but not all - (drook) - (9) - Oct. 14, 2019, 08:23:27 PM EDT

Thanks, all fixed. - (Andrew Grygus) - (8) - Oct. 14, 2019, 09:27:03 PM EDT

I probably find them easier than you - (drook) - (1) - Oct. 15, 2019, 08:07:18 AM EDT

Yeah, olive oil too . . . - (Andrew Grygus) - Oct. 15, 2019, 11:33:47 AM EDT

On less expensive balsamics vs. "Aged" - (hnick) - (5) - Oct. 16, 2019, 07:20:17 AM EDT

Makes whole day ..one lovely case of Insight, then Action. :-) -NT - (Ashton) - Oct. 16, 2019, 03:01:27 PM EDT

Probably true for her selected conditions . . . - (Andrew Grygus) - (3) - Oct. 19, 2019, 10:07:16 PM EDT

Umm, is it usual for reviewers/tasters of such to omit pH? Me not grok-well "%". -NT - (Ashton) - (2) - Dec. 6, 2019, 09:19:35 PM EST

You imagine reviewers and tasters know what pH is? - (Andrew Grygus) - (1) - Dec. 7, 2019, 03:15:44 AM EST

Nobody leaves an Asian restaurant with less than eight pounds of to-go boxes.
38 ms