腳臭酸菜 央視節目曝老譚酸菜「光腳踩、不衛生」 統一、康師傅都中槍

螺螄粉同螺絲粉係兩樣野

酒精要高濃度 最少60度先開始殺
75最理想

葡萄酒邊會去到殺菌既濃度

香港都有代表參賽，鹹魚雞粒炒飯

應該係真菌

人地用嚟玩
唔會釀酒俾人飲

有鏡頭就係後生靚女
冇鏡頭果陣

一般餐酒係十幾% ABV，的確唔到60%，不過似乎發酵過程殺死病原體。

“Grapes are grown in the open air, with bird droppings and slug slime that come along with that,” says Michael Christian, winemaker at San Diego’s Los Pilares. “But the process of fermentation, which dramatically reduces oxygen levels in the solution, combined with the natural sugar levels [that] convert to alcohol and the natural acidity in grapes, eliminates pathogens.”

https://www.winemag.com/2020/03/17/stomping-grapes-winemaking-crush/

d菜要細菌先發酵到，要有果隻味一定要某種特定細菌先得

港女學生妹腳踩就正

我係華人，認同中國文化。但咁唔代表我認同或喜歡中共政府，事實上我好反感。

講到明係酸菜
唔係啲酸點黎

咁你中意“中國”地域政權定中國文化

好撚核突呀屌你老母
央視依舖我撐你

人地全部都係囡囡

大規模生產應該唔會用腳，但依然有人用傳統方法：

https://www.winemag.com/2020/03/17/stomping-grapes-winemaking-crush/

“Depending on the berry structure, we will foot stomp the whole cluster portion and then destem and sort on top,” says Sherman Thacher, co-owner / winemaker of Thacher Winery & Vineyard in Paso Robles, California.

呢間酒莊唔知邊隻酒有腳味？

https://www.thacherwinery.com/

仲用傳統腳踏葡萄係因為機器壓榨有機會totally crush , 葡萄核都壓破會增加苦澀味及過多單寧
腳踏葡萄唔會影響葡萄酒衛生，更加唔會添加味道
Earthy 味主要係由葡萄酒經過長時間陳存而來

酸菜反而用高濃度既鹽可以殺到
但果D殺還殺, 腳皮係去除唔到

開心大發現？

知識長了。

我講earthy純屬搞笑。

賤種係鍾意食垃圾食物

酸奶

螺絲粉

酸菜

仲有呢幾年有幾多香港人幫手食酸菜魚奶腳

根縮..有腳皮..

中國強大了

The last thing you want in your Burger King burger is someone's foot fungus...