well Jackie, we are getting into 'what do you mean by stir'?

i guess i read it as emulify and others read it as combine

you can 'stir' chocolate into milk, and let it 'sit' and most of the chocolate settles out.. it 'unstirs' but if you put a drop of india ink into a glass of water, it doesn't even need to be stirred--let it sit, and the ink diffused through all of the water..

and if you take the vinegar and oil, and add a bit of egg yolk (a more complex fat than oil,) and mix the three together, and you end up with mayonaisse-- which won't 'unstir'...

or is it more accurate to say that no matter how much you aggitate them, you really can't stir oil and vinegar together.. they always remain seperate-- and all we see is 'remnants' or after effects of the aggitation?


my other obsession