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Hey thanks Oceanic....
and no, I didn't actually know that. Neat! Thanks for sharing.
posted by
word.smith
on June 4, 2004 at 7:50 AM
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bouncing raisin
Do you know why this happens? The bubbles from the champagne get caught in the wrinkles of the raisin, and make it bouyant enough to rise to the top. Then they burst, at the surface, and the raisin sinks until more bubbles attach, and the cycle repeats.
You probably already knew that. But it's a great party trick. Try the white raisins. That way people may not notice them at first.
posted by
oceanic
on June 3, 2004 at 10:48 PM
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