ぴぐみん

アホの子です(˙◁˙)ﾊﾟｱ

[ぴぐみん @yespigumin]

#zetaバグ被害者の会
バグ治んないからいっそのことホモキャラにして出てくるキャラの尻を狙う事にしたらめっちゃ楽しい。

[ぴぐみん @yespigumin]

@Kaede_zeta 自分は力技で対抗してます。

[ぴぐみん @yespigumin]

ふええ。イオンデカすぎて駐車場がわからないよぉ。

[ぴぐみん @yespigumin]

最近とあるアプリにハマってるんだけどこの界隈の人たち狂っててすこw

[ぴぐみん @yespigumin]

りく社長引退ってま？

[ぴぐみん @yespigumin]

明太パスタの付属海苔を入れ忘れる確率ってそこそこ高い気がする。開けた所で意識が食う方に持っていかれるよな

[ぴぐみん @yespigumin]

@r________k27 おちかれ

[ぴぐみん @yespigumin]

@llzo0__ 俺も仕事辞めたい✌︎('ω')✌︎

[ぴぐみん @yespigumin]

あしかゆ

[ぴぐみん @yespigumin]

@llzo0__ 働いたら負け

[ぴぐみん @yespigumin]

最近ローソンのミルクティーにハマってる。
一リットルのやつ。

[ぴぐみん @yespigumin]

@TBTyoek1 えっほ。えっほ。ネタが古いって伝えなきゃ。

[ぴぐみん @yespigumin]

職場の先輩とラーメン行こうとしたら定休日だったの、なあぜwなあぜw

[ぴぐみん @yespigumin]

@TBTyoek1 いや、行ったら休みやった

[ぴぐみん @yespigumin]

今結構揺れたな

[Aakash Gupta @aakashgupta]

Peanuts in Coke is one of the most accidentally perfect food pairings in history, and the chemistry explains why this guy can't go back.

Coca-Cola sits at pH 2.5, roughly the same acidity as stomach acid. When you drop roasted peanuts into that, the phosphoric acid partially denatures the surface proteins on the nut, releasing free glutamate. You're generating umami in real time inside the glass.

The salt on the peanuts suppresses bitter taste receptors on your tongue, which amplifies your perception of sweetness without adding a single gram of sugar. Coca-Cola already has 39g of sugar per can. Your brain registers it as even sweeter because the salt is clearing the noise from competing flavor signals.

Then carbonation does two things. CO2 dissolved in liquid forms carbonic acid, which triggers pain receptors (TRPA1), not taste receptors. That mild irritation resets your palate between sips so you never get flavor fatigue. Every sip hits like the first. Second, the bubbles physically agitate the peanut surface, accelerating the protein breakdown and glutamate release. The longer the peanuts sit, the more umami you extract.

The fat content seals it. Peanuts are 49% fat by weight. Fat is the only macronutrient that activates CD36 receptors, which your brain interprets as richness and satisfaction. Mix that with sugar, salt, acid, umami, and carbonation and you've accidentally triggered every major reward pathway in the human taste system simultaneously.

Georgia farmers in the 1920s did this because they needed one hand free while working. They stumbled into the optimal salt-acid-umami-fat-carbonation loop a century before food science could explain why it worked.

[ぴぐみん @yespigumin]

なんでジャイアントコーン200円超えてるの？

[ぴぐみん @yespigumin]

出不精なデブ。

[ゼロミン湖 @minko_w_ski]

再掲
なんだよオイ
ネオガードNo.ブリンバンボンボンガードNo.ブンボンバンじゃねぇか
爆弾精度高けーなオイ

#第五人格イラスト
#銀魂

[ぴぐみん @yespigumin]

大豆の拡大図