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Mr. Scorpio
Mr. Scorpio's Journal
Mr. Scorpio's Journal
September 18, 2013
I had a dream about mountains of croissants and donuts and rivers of flavored coffee
Box after box and coffee dispenser after hot coffee dispenser, with shot glasses full of expresso.
There were piles of filled and flaky plain croissants and fudge chocolatey and fruity filled and glazed donuts, one more delicious looking after the next.
And I couldn't pick which one I wanted, because I was afraid that once I picked one, someone would get the others and I would miss out.
And for the coffee, the cups were all too small, were used or had holes in them and I couldn't get a decent cup.
And before I knew it, everything... Both the hot coffees and delicious pastries were all gone.
What does this all mean?
What does this ALL mean?
September 16, 2013
The Internet - Dontcha
September 16, 2013
Adele - 21 - Lovesong
September 16, 2013
http://nedahoyin.tumblr.com/post/61361491505/thetallestpine-mynameiscollins-dude-what
True Romance...
http://nedahoyin.tumblr.com/post/61361491505/thetallestpine-mynameiscollins-dude-what
September 16, 2013
Popcorn kernels contain oil and water with starch, surrounded by a hard and strong outer coating. When popcorn is heated, the water inside the kernel tries to expand into steam, but it cannot escape through the seed coat (the popcorn hull). The hot oil and steam gelatinizes the starch inside the popcorn kernel, making it softer and more pliable. When the popcorn reaches a temperature of 180 °C (356 °F), the pressure inside the kernel is around 135 psi (930 kPa). This is sufficient pressure to rupture the popcorn hull, essentially turning the kernel inside-out. The pressure inside the kernel is released very quickly, expanding the proteins and starch inside the popcorn kernel into a foam, which cools and sets into the familiar popcorn puff.
http://curioushistory.com/post/57816472858/how-popcorn-pops#.UjZx1bz0Q2c
How Popcorn Pops!
Popcorn kernels contain oil and water with starch, surrounded by a hard and strong outer coating. When popcorn is heated, the water inside the kernel tries to expand into steam, but it cannot escape through the seed coat (the popcorn hull). The hot oil and steam gelatinizes the starch inside the popcorn kernel, making it softer and more pliable. When the popcorn reaches a temperature of 180 °C (356 °F), the pressure inside the kernel is around 135 psi (930 kPa). This is sufficient pressure to rupture the popcorn hull, essentially turning the kernel inside-out. The pressure inside the kernel is released very quickly, expanding the proteins and starch inside the popcorn kernel into a foam, which cools and sets into the familiar popcorn puff.
http://curioushistory.com/post/57816472858/how-popcorn-pops#.UjZx1bz0Q2c
September 15, 2013
Henry Mancini - Lujon
Profile Information
Member since: 2002Number of posts: 73,631
