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New 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.
New Heh.. even That-bad with these Worthies too? ..then ƒall, Cæsar.. :-/
     I'm doing Italian right now, so . . . - (Andrew Grygus) - (10)
         Thanks, knew some of this but not all - (drook) - (9)
             Thanks, all fixed. - (Andrew Grygus) - (8)
                 I probably find them easier than you - (drook) - (1)
                     Yeah, olive oil too . . . - (Andrew Grygus)
                 On less expensive balsamics vs. "Aged" - (hnick) - (5)
                     Makes whole day ..one lovely case of Insight, then Action. :-) -NT - (Ashton)
                     Probably true for her selected conditions . . . - (Andrew Grygus) - (3)
                         Umm, is it usual for reviewers/tasters of such to omit pH? Me not grok-well "%". -NT - (Ashton) - (2)
                             You imagine reviewers and tasters know what pH is? - (Andrew Grygus) - (1)
                                 Heh.. even That-bad with these Worthies too? ..then ƒall, Cæsar.. :-/ -NT - (Ashton)

Mandatory cayenne enemas would have the same effect.
35 ms