-
Look up how to share reading with children
From
Treon Verdery@21:1/5 to
All on Mon Sep 5 20:03:55 2022
Read more books, desensitize paranormal. Consider reading nonfiction, romance?
It seems like there must be software on how to raise children, perhaps something like a video game; on a phone these could reach the developing world.
5b robot and/or automation produced and prepared pizza
Stay-clean nozzles with sonic transducers on them; rail car vibrators
Location and duration synchronized microwaves heat the cheese keeping toppings like vegetables optimal
Factories could produce frozen pizzas optimized to possibly tasting better than fresh from the new ingedient latitude from micro patterned warming; technology intensive prep on the factory produced pizzas could cause the robots/automation at the pizza
huts to be simpler and cheaper
It is possible that preprepared foods could taste better if their ingredients were flavor ranked and listed; the different branch varieties of polyalkane glycols may have different sweetnesses and preservative qualities
USB spectroscopy suggests the ability to use focused microwaves or lasers to prepare each vegetable chunk on a pizza to optimize flavor profile
Acoustically cracked or surface treated salt could optimize flavor, possibly using less salt but also it might just taste different (compare powdered, granular, and wet (lollipop) sugars. Could a wet salt, but not a ketchup, be produced, like a napca or
other salt blend that is always deliquescent on a surface. Some peptides are sweet so a napca work a like that tastes good might be possible
Software that senses what it thinks you are doing, does fitbit like time activity charts, then suggests changes like talk to coo more and accounting the same amount and technology transfer more
Do liposomes make sweetness berry effect much faster to activate the tongue
A detergent has a lipophylic thing attached to a hydrophyllic thing; does an octosugar or 16-sugar with only two distal -oh groups cause greater flavor sensation from pizza and cheese oils what about a hydrophyllic sweetness peptide with an alkane on it
--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)
-
From
Treon Verdery@21:1/5 to
All on Mon Sep 5 20:02:46 2022
Read more books, desensitize paranormal. Consider reading nonfiction, romance?
It seems like there must be software on how to raise children, perhaps something like a video game; on a phone these could reach the developing world.
5b robot and/or automation produced and prepared pizza
Stay-clean nozzles with sonic transducers on them; rail car vibrators
Location and duration synchronized microwaves heat the cheese keeping toppings like vegetables optimal
Factories could produce frozen pizzas optimized to possibly tasting better than fresh from the new ingedient latitude from micro patterned warming; technology intensive prep on the factory produced pizzas could cause the robots/automation at the pizza
huts to be simpler and cheaper
It is possible that preprepared foods could taste better if their ingredients were flavor ranked and listed; the different branch varieties of polyalkane glycols may have different sweetnesses and preservative qualities
USB spectroscopy suggests the ability to use focused microwaves or lasers to prepare each vegetable chunk on a pizza to optimize flavor profile
Acoustically cracked or surface treated salt could optimize flavor, possibly using less salt but also it might just taste different (compare powdered, granular, and wet (lollipop) sugars. Could a wet salt, but not a ketchup, be produced, like a napca or
other salt blend that is always deliquescent on a surface. Some peptides are sweet so a napca work a like that tastes good might be possible
Software that senses what it thinks you are doing, does fitbit like time activity charts, then suggests changes like talk to coo more and accounting the same amount and technology transfer more
Do liposomes make sweetness berry effect much faster to activate the tongue
A detergent has a lipophylic thing attached to a hydrophyllic thing; does an octosugar or 16-sugar with only two distal -oh groups cause greater flavor sensation from pizza and cheese oils what about a hydrophyllic sweetness peptide with an alkane on it
--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)
-
From
Treon Verdery@21:1/5 to
All on Mon Sep 5 20:06:15 2022
Read more books, desensitize paranormal. Consider reading nonfiction, romance?
It seems like there must be software on how to raise children, perhaps something like a video game; on a phone these could reach the developing world.
5b robot and/or automation produced and prepared pizza
Stay-clean nozzles with sonic transducers on them; rail car vibrators
Location and duration synchronized microwaves heat the cheese keeping toppings like vegetables optimal
Factories could produce frozen pizzas optimized to possibly tasting better than fresh from the new ingedient latitude from micro patterned warming; technology intensive prep on the factory produced pizzas could cause the robots/automation at the pizza
huts to be simpler and cheaper
It is possible that preprepared foods could taste better if their ingredients were flavor ranked and listed; the different branch varieties of polyalkane glycols may have different sweetnesses and preservative qualities
USB spectroscopy suggests the ability to use focused microwaves or lasers to prepare each vegetable chunk on a pizza to optimize flavor profile
Acoustically cracked or surface treated salt could optimize flavor, possibly using less salt but also it might just taste different (compare powdered, granular, and wet (lollipop) sugars. Could a wet salt, but not a ketchup, be produced, like a napca or
other salt blend that is always deliquescent on a surface. Some peptides are sweet so a napca work a like that tastes good might be possible
Software that senses what it thinks you are doing, does fitbit like time activity charts, then suggests changes like talk to coo more and accounting the same amount and technology transfer more
Do liposomes make sweetness berry effect much faster to activate the tongue
A detergent has a lipophylic thing attached to a hydrophyllic thing; does an octosugar or 16-sugar with only two distal -oh groups cause greater flavor sensation from pizza and cheese oils what about a hydrophyllic sweetness peptide with an alkane on it
--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)
-
From
Treon Verdery@21:1/5 to
All on Sat Oct 1 23:26:59 2022
Read more books, desensitize paranormal. Consider reading nonfiction, romance?
It seems like there must be software on how to raise children, perhaps something like a video game; on a phone these could reach the developing world.
5b robot and/or automation produced and prepared pizza
Stay-clean nozzles with sonic transducers on them; rail car vibrators
Location and duration synchronized microwaves heat the cheese keeping toppings like vegetables optimal
Factories could produce frozen pizzas optimized to possibly tasting better than fresh from the new ingedient latitude from micro patterned warming; technology intensive prep on the factory produced pizzas could cause the robots/automation at the pizza
huts to be simpler and cheaper
It is possible that preprepared foods could taste better if their ingredients were flavor ranked and listed; the different branch varieties of polyalkane glycols may have different sweetnesses and preservative qualities
USB spectroscopy suggests the ability to use focused microwaves or lasers to prepare each vegetable chunk on a pizza to optimize flavor profile
Acoustically cracked or surface treated salt could optimize flavor, possibly using less salt but also it might just taste different (compare powdered, granular, and wet (lollipop) sugars. Could a wet salt, but not a ketchup, be produced, like a napca or
other salt blend that is always deliquescent on a surface. Some peptides are sweet so a napca work a like that tastes good might be possible
Software that senses what it thinks you are doing, does fitbit like time activity charts, then suggests changes like talk to coo more and accounting the same amount and technology transfer more
Do liposomes make sweetness berry effect much faster to activate the tongue
A detergent has a lipophylic thing attached to a hydrophyllic thing; does an octosugar or 16-sugar with only two distal -oh groups cause greater flavor sensation from pizza and cheese oils what about a hydrophyllic sweetness peptide with an alkane on it
--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)