billyvision

Why do Splenda and stevia taste like licorice? Anything sweetened with sucralose or stevia that I eat always has a strong, artificial licorice aftertaste. I can understand stevia doing this since it's naturally derived, just as licorice is, but why would man-made sucralose have this taste?

Anything sweetened with sucralose or stevia that I eat always has a strong, artificial licorice aftertaste. I can understand stevia doing this since it's naturally derived, just as licorice is, but why would man-made sucralose have this taste?

Are there any gay strip clubs in south-eastern Wisconsin? Google comes up with very little information.

When I play a new store bought DVD on my PlayStation 2, it pixilates and skips in spots (if I rewind a bit, the skipping doesn't necessarily occur again in the same spot, but it does still occur). But when I play that same DVD in another player, it works fine. This doesn't happen with every DVD, only with a few. What could be causing this?

I have several action figures and toys with spring activated parts, parts that shoot out when a button is pressed. I want to keep the figures and toys in as good condition as possible, so when they are displayed, should the parts be kept in the tightly coiled sockets? Or should the parts be kept out, relaxing the spring? Would keeping the parts in the spring sockets eventually weaken the springs?

I had always been told that hot water from the tap, brought to a boil, is not safe for cooking, e.g. boiling food. I'd also been told in the past that cold tap water, having been brought to a boil, should be used for cooking food. Is this true? I'm sure much depends upon the age and material of water pipes in the building, but generally speaking, is cold tap water safer than hot for cooking?

I have three avocado plants growing from pits. They're doing fine indoors and are only about six months old. But will they prosper outdoors in Wisconsin? I'm not necessarily looking for them to bear fruit, but that would nice.

During the opening credits of 1930's horror films like "Dracula" and "The Mummy", a selection from Tchaikovsky's "Swan Lake" was used. Why that particular piece? I can understand why Bach's "Toccata & Fugue" was used for the 1930's version of "Dr. Jekyll and Mr. Hyde". It's a pretty commanding piece and sounds a bit preachy. But a bit of ballet music for a horror film? Why hadn't anyone written music for these films as had been done for others during as well as before that time?

Anyone know of a recipe for making real marshmallows, using marshmallow root instead of gelatin? If so, could you share with me? Thanks.