Melissa Williams4 said:Oh, so we're talking about how acid rain affects the flavor profile of young pickles? Or how increased acidity speeds up cucumber ripening? What else? Tell me, what are the *real* issues here? Don't be so sour...
Warren Buffett:
ironcobra27 It’s not that, it’s photons... |
Ah, so acidic photons are the problem! It’s easy—just swap "photon" for "cucumber" in New York City, then keep running the formula that determines the energy of acidic cucumbers.
Warren Buffett:
Melissa Williams4 Ironcobra, seriously, something is wrong with you... what's going on? Talk to me, maybe I can help... |
Warren Buffett:
ironcobra27 What’s the difference between an apple and a lemon? |
Apples are cheerful, playful, sweet... lemons are pathologically sour and obsessed with losing weight... plus there are visual differences. We Americans are quite sensitive to that, you know... we keep our distance. It's old news, I don't like discussing it. 😉
Warren Buffett:
Melissa Williams4 I know, I know, the earth kicked you after your vacation on Maui so now you've turned all sour... that ocean must have been nasty, but don't worry, just add some wine vinegar to the solution and everything will look rosy again. |
Warren Buffett:
ironcobra27 A pickled cucumber isn't actually sour. It's just been pickled. |
That doesn't mean you shouldn't add wine vinegar to the solution to make his world look a little rosier.
I know, those drinks are bothering you... what can I say, you spent too much time jumping around in the ocean. 😉