Just saw a colleague make squash


#1

By doing the water first and THEN adding the cordial.

Now I’ve seen everything.


#2

this is the correct way


#3

You of all people should know better.


#4

BECAUSE:

there are two factors that make up a successful glass of squash; the temperature of the water and the ratio of cordial. if you put the squash in first you have less control over both factors THINK ABOUT IT YEAH


#5

i’m sorry japes, but it’s not


#6

Squash in the workplace anecdote:

Someone had a Lemsip the other day. Lemon flavour. They then added some blackcurrant Robinson’s to it, because they don’t like the lemon flavour, but there weren’t any blackcurrant Lemsips in the shop.


#7

How long have you worked with Epimer?


#8

surely everyone runs the cold water till it gets to it’s coldest and then you add?!


#9

The problem here is that they were drinking squash in the first place.


#10

this is how they do it in teh adverts


#11

The problem is clearly that they work at a tech company and don’t understand the principles behind mass transfer. COME ON.


#12

here we go again, not sure why i participated in this


#13

#14

Guy I used to work with (Neil) did this - said it made it easier to see how strong it was.


#15

proof that it is the correct method

the defence rests


#16

Neil’s a prick. They always are. Except my mate Neil who’s fine.


#17

Would you like me to draw a Heather Small / Mick Hucknall line below which nobody should post?


#18

Doesn’t matter as long as you’re careful, but no-one’s ever bloody careful are they, and you end up with weak squash.


#19

Best Neil I knew was a Neilesh. That’s right, I’m a multicultural kind of guy.


#20

HEATHER SMALL / MICK HUCKNALL LINE

END OF THREAD