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Food Science

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Published February 21, 2016

FoxTrot by Bill Amend - "Food Science" published February 21, 2016 - Jason: Yuck. They always put too much NaCl on the fries. Definitely a good pH level on this salad dressing. Lots of hydrogen ion activity. I hope they made the cobbler with [diagram] and not [diagram]. Hey, molecular gastronomy's a legit thing! Look it up! Eileen: You guys seem normal. Can i sit here?
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