Clearly, we need to design his new chalice with advanced insulative properties and ample nucleation sites. I suggest a hollow air chamber and pre tumbling the container with sharp objects to scratch up the interior.
The nucleation sites should be micro etched into the side of the chalice such that all bubbles forming combine to make a GT logo on one side and Buzz on the otherside.
You're right. I would buy one of those, no lies.
And what is gained by 'rinsing' the ice? Get that outer layer of dust off it?
Hold on, I thought your link would answer the question about rinsing, but it doesn't.
No idea, but try rinsing your ice before pouring a cold Coke over next time. At least in my mind it improves the taste.
Nope. Just an attorney.
And here I thought I was in the company of engineering savants.
Well, my dad was a KO executive for 30 years, and I grew up with three fountain machines with crushed ice makers in our home and KO trucks delivering syrup directly to my house, and probably 75% by volume of the liquid that goes in my body is a KO product... and I've never rinsed my ice. In the back recesses of my memory it is ringing some distant bells, but I don't know why. Perhaps @goldeagle is right that this is more a food safety thing than a flavor thing. Or perhaps this is going to resolve to a pee'-can/puh-con' thing.
I mean, he's a football coach. He's not designing a space suit for NASA.
i hope you aren't doing this with your bourbon.
That's a shame cause it sounds like he could design an awesome spacesuit. I took thermodynamics at SPSU. One of the first lessons was about plastic being thermodynamically opposed to bubbles. It was a great school and I got teached a lot there.
