X-Message-Number: 25763 From: Tim Freeman <> Date: Mon, 7 Mar 2005 07:27:56 -0700 Subject: Re: [CN] LN ice cream References: <> From: "Basie" <> >The result, literally 30 seconds later, was a half-gallon of the best ice >cream I'd ever tasted. The secret is in the rapid freezing. When cream is >frozen by liquid nitrogen at -196 C, the ice crystals that give bad ice >cream its grainy texture have no chance to form. Now *there*'s your ideal cryonics fair booth stunt. -- Tim Freeman http://www.fungible.com Programmer/consultant in the Sunnyvale, CA area. Available June 2005 Rate This Message: http://www.cryonet.org/cgi-bin/rate.cgi?msg=25763