Same thing with bread and beer. Where did the first yeast come from?
That’s my reaction to lobster. How did some fisherman look at what is basically a giant bug in his nets and think, “I’m gonna cook that sucker up and eat it!”
Really? Like Spock? That’s pretty cool.
There’s a lot of food in the world that must have been discovered as a dare or faminie. Who thought to put alge in beer to make it clearer?
Water is the most powerful chemical solvent, I believe. Pretty corrosive, pretty dangerous when not handled properly. Kills several people each year.
At that, most of the water on the planet is undrinkable (by humans) without treatment.
This freaks my shit out! But wait…so every time it divides, the cells get smaller and smaller until there are millions of microscopic ones that suddenly collectively burst out and go “peep!”.
I mean to ask earlier. How exactly, do you know what vomit tastes like?
I’m wooshed here, I don’t “get” this one. Elaborate please?
Typewriter is commonly given as the longest word one can type on the top row of a Typewriter. [It isn’t]
I just went to confirm this fact, and I came back with “Uropyoureter” :eek: - I will leave you all to define that word on your own time.
Is it also possible that they were just European converts? Seems extraordinary to suggest that most European Jews were as a result of rape.
The first breads had no yeast; they were just flat.
It’s not rotten, just coagulated. You can make a soft cheese in a few minutes by adding (IIRC) lemon juice and rennet to some milk, heat it up and stir.
The air! Yeast floats around through the air and settles in and on stuff. When it hits neat food sources like moist batter or liquid made of ground grain, it’s a perfect place for it to settle in. Some people keep “starter” pieces of batter to transfer their yummy yeast - and (often) bacterial cultures, like what makes sourdough good-tasting. Everyone did their beer brewing, wine making, and breadmaking in one of those ways until the late 1800s or so, when we finally got packaged yeast.
No, this is not how it worked. The Jews never prosletysed; converting people of other faiths was never a goal of Judaism. The whole point of the religion is that it’s an exclusive group of God’s “chosen people” who were born into a sacred, blessed lineage; it’s NOT an everyone’s-invited deal the way other religions are (which is why it’s such a tiny religion.) And nobody would have wanted to voluntarily convert to a religion whose members were oppressed in some way or another pretty much everywhere in Europe. “Hey, I want to give up all of my rights, wear this pointy hat [Jews were forced to wear pointed hats in many countries] and be Jewish!”
Sure, people convert to Judaism NOW, in America and other Western countries. But try to imagine someone in Saudi Arabia converting to Judaism. That’s what it was like in Medieval times. Nobody would have voluntarily wanted to make themselves a giant target. There might have been a TINY number of Christians who, for whatever reason, did convert, and run off and live with the Jews, but I can’t imagine this would be enough to change the physical characteristics in the DNA. The rape scenario is FAR more plausible.
True. It still skeeves me off to no end 
Also, I must add that the “how did we start eating that stuff ?” thought first came to me while visiting the caves of Roquefort, where they make and process blue cheese. Which is, in essence, sour milk with some rot in it, for taste.
Milk is a glandular excretion. It’s like snot, only more nutritious.
IIRC, mammary glands evolved from sweat glands!
You can purposefully capture yeast out of the air and use it. The poster called mangetout has a nice website with a page describing the process here.
Tell me that snot true! 
Flies vomit on their food to eat.
At least according to Brundlefly they do.
I had always heard it was closer to sweat.
If that helps you any.
From tasting it on the way out …? Kind of unavaoidable, isn’t it?
I agree to the source of the question - smells like it, too.
The reason they smell (and taste) similar is that they both contain a specific acid that makes that smell/taste.
This was my first thought, too.