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Kraft Dinner
Posted By: Luisa, on host
Date: Sunday, September 30, 2001, at 21:36:25
In Reply To: Re: 7th *Heaven*? posted by Don the Monkeyman on Saturday, September 29, 2001, at 00:34:47:

> AHEM. I am also a scientist, and yes, it is
accurate. Adding a solute depresses the
freezing point and raises the boiling point for a
liquid. In fact, there is a common household
application for this: pasta recipes (such as
Kraft Dinner) often specify that you salt the
water when boiling pasta.

Just recently having moved to Minnesota, I
also just recently learned the term "Kraft
Dinner". Where are you guys? One of my
friends here thought it was a Canadian term,
and another said she'd heard of it in Iowa

All I know is, I never heard it in Indiana.


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