You get it from different sources. Breakdown of onions and as someone else mentioned, carrots. Balsamic vinegar has some. There’s other sources as well, I’m just blanking on them.

But agreed, I rarely add actual plain sugar to my pasta sauces.

Anti-Bredt double bonds have been a thing for a long time. Taxol (Paclitaxol) comes to mind.

Sorry if this is touched on in the article. I’m going to read it now.

Ah, okay. I also checked the bags I have and they say 3.25 % m.f. homogenized milk.

Thinking of it, I don’t think I’ve ever tried it straight up. Maybe I’ll do that sometime.

Quoth the raven, nevermore.

How does this template work? Pink eye?

S T A R T R E K

What is even this!

Edit: thanks for the replies, I was just loosely quoting this video:

https://www.youtube.com/watch?v=i2gNx4-REIA

Maybe we already do and aren’t aware of it?

Edit: /s if it wasn’t obvious.

I wasn’t joking, but wasn’t very clear. I meant isn’t homogenized milk 3.25 % (fat content) milk?

I could have sworn growing up homogenized was always 3.25 % in the red cartons/bags (still is, but not sure if it says homogenized and not just 3.25%). I see this brand all the time, but can’t remember if it says Homo or not.

Thanks for posting though.

Edit: I’ll check the bags I have later today when I get the chance (the kid likes 3.25, I stick to 1%).

Isn’t it also 3.25 % milk?

Wtf, this made me think it was actually Thursday. Your meme is bad, and you should feel bad.

Po tat oes!

3. ???
4. Profit.

Why is it changing my 3/4 to 1/2?

I’m aware. It’s just a mental health thing. I’d prefer not to waste thoughts on that shit.

Hmmmmm. Hmmm.

What the hell is even that?!

Right-o, old chap!

Is this just in reference to “Anti-christ?”. I don’t think I’ve seen him naked in anything else.

My money long, my pockets deep.

20 years ago, this very day.