My grandfather has a PhD in food texture and viscosity and has explained, although I don't remember the exact science behind it, why ketchup originally won't shake out of a glass jar until one shakes a certain amount at which point it all comes - there is even a rhyme for it: "shake and shake the ketchup bottle, none will come, and then a lottle." ...perhaps if one wants to ketchup on life one should continue on just a couple shakes more.
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How does one catch up on life?
I'm not sure Kristin. But I'm going to try.
My grandfather has a PhD in food texture and viscosity and has explained, although I don't remember the exact science behind it, why ketchup originally won't shake out of a glass jar until one shakes a certain amount at which point it all comes - there is even a rhyme for it: "shake and shake the ketchup bottle, none will come, and then a lottle." ...perhaps if one wants to ketchup on life one should continue on just a couple shakes more.
:-)
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