Posted on 05/02/2015 4:25:56 PM PDT by Stayfree
I have found a company that is going to start making powdered alcohol this year. The product is called Palcohol and is probably going to outshine the marijuana industry even though it is going to have similar enemies as does the marijuana industry.
Taken from the company's website, http://www.palcohol.com: "The TTB approved Palcohol on March 10, 2015 and It is now legal to be sold in the United States. We will be working on getting the production facility up and running. It will take a while but hopefully it will be available this summer. "
I can see some kid snorting this and dying.
Right after they start putting it in snowcones and and naming it the “Brain freeze of Death”.
Can’t foresee any problems with this :)
Like the basis for a “Married with Children” episode
The Drinking Man's Diet
Oh, I'm on the Drinking Man's Diet
It came from a book I was loaned.
It's really terrific and quite scientific
And I'm half stoned.
For breakfast some cornflakes and vodka,
But cornflakes have carbohydrate;
So I don't eat those fattening cornflakes,
I eat the vodka straight.
Drink, drink, everyone drink;
It's not as bad as we used to think.
With every Manhattan your stomach will flatten,
So drink, drink, drink.
The Air Force invented this diet,
A fact which they hotly deny.
Of course they deny it, 'cause this is the diet
That got the Air Force high.
For lunch you can have three martinis,
What better lunch is there than that?
But caution: do not eat the olives,
'Cause olives make you fat.
and for smuggling into the game
Agreed. I don’t drink much, but don’t see how this changes anything.
People who are up in arms about this have control issues.
“I see no good reason to make alcohol easier to absorb”
This ‘solid stuff’ won’t be easier to absorb. If you want a quick drunk go for Everclear...in some States it is sold as 190 proof (95% alcohol)...buzz me Miss Blue...!
“It will be interesting for cooking.”
Not so. Wines and other alcoholic beverages are used for the flavor, not the alcohol...The alcohol is gone, evaporated in cooking. Only the flavors of the original remain to make a recipe more interesting, flavor-wise. If a sherry or a brandy is added after cooking, then there would still be alcohol in it.
I’m not looking for a quick drunk anymore, thank God. I don’t recommend it.
This may beat Apple to the $1 trillion mark - and utterly decimate concessions stands at ballparks. HUGH!
“I can see using it for the intended purpose, but also for some cooking. Hmmm. Lots of experimenting with this.”
Be interesting to see what the shelf life is. Could store it for emergency use if the shelf life would permit that - also would store in small space.
I don’t know about preppers, but this will revolutionize sneaking alcohol into college football stadiums.
Well, Doris Day and Rock Hudson had VIP in "Lover Come Back".
But they advertised before the product existed, then got paid off by the booze industry to destroy the formula...
Not that I cared for either wine coolers or Zima-like crap, but it was a way to market cheap wine with lower alcohol levels, rather than turning it into bum wine with higher levels.
Redd Foxx was probably not amused, Big Wine stealing his Champipple idea.
Interesting fact. thanks. I actually watched a movie recommended by a freeper last night. Champion with Kirk Douglas. gave it a 2.5 out of 4.
Ah, agreed, of course. Just commenting that there is already stuff available that has it in spades over this powdered stuff. And I am certain that no self-respecting connoisseur would go for this. A self-respecting connoisseur is in it for the taste, not the ‘drunk’.
But I’m wondering if mixing it with Prep H may actually provide some relief?
“Dude...I’m getting a buzz, and I can’t feel my a$$hole....”
Maketh zero sense.
The powder can absorb a maximum 60% of its own weight in alcohol. Making it a maximum of 37.5% alcohol by weight or, not that the term really applies, 75 proof.
What possible advantage does this much more bulky product have over liquid alcohol? Why not buy 75 proof vodka?
By the time you mix the powder with water you’re down to something under 5% alcohol as a drink.
“Right after they start putting it in snowcones”
You didn’t read the article ...
You may want encapsulated alcohol for texture or taste or both. Or for things we haven't thought of yet. I can see it added to custards, to chocolates, and in filling for cakes. It may be good in fruit compotes, in ice cream, in whipped creams, trifles, etc.
I see it having in places where you may want to delay the alcohol evaporating for some reason - wondering how it would work mixed with sugar on top of a creme brulee.
This will have endless uses in cooking if it doesn't leave a nasty taste or unpleasant texture.
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