That’s why prototype theory is so superior to any attempt to define things with clear borders
That escalated quickly
Thank you for providing sauce for your answer.
The definition of broth is “liquid in which meat, fish, cereal grains, or vegetables have been cooked”
So it would be a broth if you cooked the cereal in the milk.
Wait a minute now… What if that is not cow milk but a milk alternative? Oatmilk, rice milk or almond milk. Could a alternative milk not be a broth?
Too bad we don’t have an active bertstrips on lemmy
soup
Depends on how much milk was added. Lots of milk? Definitely soup. Just a little milk? Sauce. Somewhere in the middle? Stew.
Unless you mix it up thoroughly, it might count as a roux.
Need butter/oil for a roux.
Now if yall eatin Oily-os or butterflakes, youre all set.
I need my morning stew.
Yeah, its either a cold cream soup or a heavily dressed salad.
Hypersalad
Salad Theory https://share.google/eLLWdBF8cWNlxapBH
Share.google?
I didn’t host it
brilliant
Broth is cooked, sauce has viscosity, and to be a beverage, it would need to be the majority of the thing. So none of the above. It’s a mixture, until you eat enough of the cereal, then it’s a beverage.
The question is not what ‘cereal with milk’ is together but what milk is to the cereal. It’s a beverage. It was a beverage before it was poured over the cereal and it is still beverage after it was poured. It’s exactly the same as water on a sloppy stake.
Worcestershire sauce has very low viscosity
Wet salad. The milk is the salad. The cereal are croutons.
Wait, that’s soup.
This is soup. The cereal are croutons.
The milk is soup.
I have absolutely had sauces with lower viscosity than some milk
Those were a broth with aspirations.
Yea, hot sauce somes to mind
All fluids have a viscosity ergo liquid nitrogen (and gaseous nitrogen for that matter) is a sauce. Mmmm
Higher than water viscosity, but nice try.
Who made you in charge or arbitrarily defining the properties of a sauce.
Absolutely a sauce can have a high viscosity.
Who made you in charge or arbitrarily defining the properties of a sauce.
I did. Sorry about that. I’ll choose more carefully next time
Now place that bowl of cereal in a hotdog bun. Is it a cream sandwich, a milk wrap, or a fucking mess?
With or without the bowl itself?
Hey, VSauce! Michael here!
I prefer VBroth
Hmmm… None of the above: it’s a component of a mixture?
Pretty much all food is a mixture
Crystalline foods are few and far inbetween
Salt is its food group in my life (well, until my heart explodes)
Also sugar
It’s melted, unsalted cheese with crunchy bits
I like chaos.
Broth can be a beverage Grover, ponder that.
To throw this into greater array: now that the milk has been poured into the cereal, it’s clearly broth; what was the milk before it was poured into the cereal?
A beverage. Cereal makes it a broth because it soaks the flavors of the Cereal
But you don’t make soup with a beverage, you make it with a broth.
You can drink broth by itself, which makes it a beverage.
You’re telling me I can’t drink blended vegetables as a beverage?
I’m telling you that when you drink blended vegetables, it is a beverage.
Hmm possibly. I guess you could classify milk as a broth prior because it’s pasteurized
But also water added to broth makes more broth its just more diluted and you can do that at any point in the soup making process.
Water is a beverage about as much as milk is a beverage
An ingredient.
Everything is an ingredient.
It’s the same as the tomato juice in gespatcho soup right? A cold soup.
*Gazpacho
Like the police!
I shall not.
As long as it isn’t gestapo soup…
At the end, it becomes like a pan gravy with little bits of cereal flavoring the milk broth.
