Weekends at Brian and Suzan's are always interesting. Always. The conversations are the best part. After all, have you ever had this conversation over good barbecue before?
| Amy: | "So how much goat's milk are you selling now that the goats are starting to produce extra milk?" |
| Brian: | "Well, technically, the sale of goat milk for human consumption is not allowed under Georgia state law." |
| Amy: | "But there's always barter…" |
| Brian: | "Yeah. That, and we know some people whose cats apparently have an unhealthy love for goat's milk." |
| Jeff: | "Or, better yeah… 'Yeah, it's my … um, lizard! Yeah! My lizard loves goat's milk!'" |
| *eating noises* | |
| Amy: | "Have I mentioned this is damned good barbecue?" |
More barbecue, more chowing noises, more random chatter. As a result, I now know at least some of the directions for pasteurizing goat's milk.
| Jeff: | "Then there are these places now that can flash-pasteurize stuff. You know the drill—you raise the milk's temperature to something like a half-million degrees for 0.000000001 seconds, and then it's pasteurized." |
| Brian: | "Yeah, but timing's kinda critical for that sort of thing. You know, it's like the idea that if I can bake a cake in 30 minutes at 350 degrees, I should be able to bake it for 5 minutes at something like six hundred degrees. 'Yeah, honey, if I wave this blowtorch over the egg…oh, look! Breakfast's ready!'" |
As long as you don't mind that rather-high risk of charring the egg, that is…
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