2:48:09Just like when they knew the brewing spontaneously
2:48:10:_shioriHeadpat::_shioriHeadpat::_shioriHeadpat:
2:48:11:_shioriNotes::_shioriNotes:
2:48:14:_shioriLaugh::_shioriLaugh::_shioriLaugh:
2:48:15:_shioriHeadpat::_shioriHeadpat::_shioriHeadpat:
2:48:15Culinary science is fascinating
2:48:16:_shioriHeadpat::_shioriHeadpat::_shioriHeadpat:
2:48:17:_shioriLaugh::_shioriHeadpat::_shioriHeadpat:
2:48:19back to the Grind:_shioriHeart::_shioriHeart:
2:48:21Yeah, fair enough. I'm mostly the same way
2:48:22:_shioriHeadpat::_shioriHeadpat::_shioriHeadpat:
2:48:22Biochem is prob. pretty tough :_shioriLaugh:
2:48:22I actually went to college for chemistry :_shioriLaugh:
2:48:22I cooked absolutely hard in chemistry :_shioriDab:
2:48:23True. I try to practice what I know.
2:48:24like the bear gummies implants:_shioriFlashlight::_shioriFlashlight::_shioriFlashlight::_shioriFlashlight:
2:48:24:_shioriNotes::_shioriNotes::_shioriNotes:
2:48:25:_shioriHeadpat::_shioriHeadpat::_shioriHeadpat:
2:48:25:_shioriHeadpat::_shioriHeadpat::_shioriHeadpat:
2:48:30Use what you know or lose it as it goes~
2:48:33when you cook wine only the tanines and acidity stay plus flavour
2:48:33:_shioriHeadpat::_shioriHeadpat:
2:48:39:_shioriHeadpat::_shioriHeadpat:
2:48:39:_shioriLaugh::_shioriLaugh::_shioriLaugh: