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