v for frequency?

I like summer in Scotland. This year it was a Wednesday.

It was at one time. Argyll bought the British subsidiary in 1987. They were in trouble in the '80s and sold off a lot of their operations. Most of what was left was in the western US. Albertsons bought them in 2015.

In this city there were both Albertsons and Safeway markets but Albertsons had to divest themselves of the physical Safeway stores. In a town north of here there was only a Safeway so it stayed Safeway. It's confusing. The last time I was there some items were cheaper if you had a card. I happen to have one that I got in Colorado. Albertsons used to have a card but dropped it years ago.

I never twigged what that was. Over here we call it "macaroni and cheese" because that's what it is.

Do our mouths have litmus paper?

Why is it still running?

Never heard of Ebay? I buy everything except food there. Although I do buy dark chocolate orange as my supermarket doesn't stock those.

Sounds fun. Stick a big sign up and you'll get cash.

Sounds like our Aldi. The middle aisle is random stuff like lawnmowers. But you don't know what they'll have. You might go for a lawnmower and have to buy a barbecue. WTF is the point in that?

Only trouble I have in car parks is that I cause myself. Those prats who like to reverse into a space, then find I got in first.

No, because we'd need eyes in our mouths to see the colour change.

We can detect acids, though. I'm not sure whether we can distinguish them from alkalis, though. I'll have to try licking some caustic soda.

No we don't. We call it "macaroni cheese". entirely "and" free. Of course it *isn't* just macaroni and cheese, there are other ingredients.

Americans are very keen on it, and you can buy a kit of parts to make it. I don't know what they use for cheese, though.

Of course we can detect both, just don't do it with any strong ones. I can certainly detect and distinguish between citric, oxalic, acetic, hydrochloric , tartaric and formic acid.

The inorganic acids apart from weak hydrochloric are too dangerous to taste , but who of us hasn't licked a stinging hand and got a taste of battery (sulphuric) acid?

Same with alkalis - one can smell the chlorine in bleach and smell caustic soda. Enough not to taste it anyway.

My grandparents bought one in 1935 when they were virtually unknown in this country. It was still running in the 70s when my sister took over the house. I don't know whether it ever stopped working; maybe they replaced it as it was so inconvenient. It was the size of a wardrobe but the whole bottom half was the mechanism. There was about 6" of insulation around the refrigeration compartment so you ended up with an

Kit of parts? Blimey,! Doesn't everyone have cheese, egg, milk, flour, mustard and nutmeg in their cupboards? Decorate it with tomato and chorizo before baking.

Wonderful stuff, but I have to restrict it, like totally homemade Pizza, to once every couple of months, Far too many carbs...

Frozen is easy, and some brands are excellent.

Or you claim you can. You might have trouble separating analytical grade reagents. Mostly what people detect are the usual volatile impurities.

Mouth sensation might be closer to the mark.

Chlorine attacks the sensors in the nose. You aren't smelling anything that makes it alkaline.

Pure sodium hydroxide dissolved in water doesn't have any vapour phase component at all.

One has to wonder what you are smelling above the crap you get sold as caustic soda.

I've never said that in my life. Always 'spaghetti cheese' or 'macaroni cheese' A staple food post war with rationing, when dairy and eggs and pasta made of low grade wheat were UK produced products that you could actually buy. Cheaply.

Along with fish.

Acids are sour. Bases are bitter.

The kit comes with powdered "cheese". Actually a mixture of dried, powdered cheese with other ultra-processed ingredients to make a smooth sauce.