i can't believe it's not butter : #php@dalnet

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		i can't believe it's not butter : #php@dalnet

		[07:05] * ansimation sodomizes InitHello with a stick of frozen butter. [07:05] <InitHello> hey, you're the one who told me that the [tT][bB] guys are case-sensitive [07:06] * @Two-Bits giggles at the knowledge that butter cannot be frozen [07:06] * @Two-Bits has tried [07:06] * Seno2k (~David@24.50.236.115) has joined #PHP [07:06] * @Two-Bits has failed [07:06] <poutine> butter ca nbe frozen [07:06] <poutine> dipshit [07:06] <ansimation> butter CAN be frozen [07:06] <@Two-Bits> liar [07:06] <InitHello> you can put it in the freezer [07:06] <Seno2k> I am looking for a method to password protect individual files. I know I can do this with .htaccess and .htpasswd but what I really want to do is somehow tie it to my MySQL database with a list of valid usernames and passwords. Does anyone know if this can be done and if so what it is called? [07:06] <InitHello> and there is some water in it [07:06] <@Two-Bits> it merely becomes VERY viscous [07:06] <poutine> dude, look at any TV dinner that has butter [07:07] <poutine> voila, frozen butter bitch [07:07] <ansimation> for real [07:07] <@Two-Bits> i dont recall any tv dinners that come with a recognisable pat of butter (margerine does not count, that has water) [07:07] * phlipmode (~cbc@port-195-158-176-34.dynamic.qsc.de) has joined #php [07:07] <poutine> http://southernfood.about.com/od/icecreamdesserts/r/bl30628a.htm [07:07] <@Two-Bits> Seno2k: if your php script itself serves up otherwise inaccessible files, sure [07:08] <poutine> http://www.worth1000.com/entries/112000/112326fkNJ_w.jpg [07:08] <@Two-Bits> poutine: that's not terribly enlightening [07:08] <Seno2k> you mean letting a PHP script launch the file instead of pointing directly to the file itself in a link? [07:08] <@Two-Bits> lipids cannot freeze [07:08] <InitHello> butter does contain a small amount of water [07:08] <@Two-Bits> you're of course aware that glass is itself not a solid, correct? for similar reasons, butter cannot freese [07:08] <@Two-Bits> freeze* [07:09] <poutine> amorphous solid [07:09] <InitHello> indeed [07:09] <InitHello> highly viscuous liquid [07:09] <poutine> nop [07:09] <poutine> it's an amorphous solid [07:09] <InitHello> takes millennia to run anywhere [07:09] <@Two-Bits> butter does not contain water. though the butter you buy is typically butter with a small amount of water [07:09] <ansimation> damn, and all i did to start a geek war was sodomize InitHello. [07:09] <ansimation> :P [07:09] <phlipmode> hi [07:09] <@Two-Bits> poutine: it's just a special word to describe the highly viscous materials we're familiar with [07:09] <InitHello> pheel the powah of my ass [07:10] * `HEARTLESS[GUY] (~hacked_he@203.84.64.89) has joined #php [07:10] * Alucard (~vampire@213.186.182.209) has joined #php [07:10] <phlipmode> i get a really strange error [07:10] <phlipmode> on windows 2003 [07:10] <phlipmode> i get that cant open socket() error [07:10] <InitHello> you've come to the right place ... we're all about strange things [07:10] <@Two-Bits> phlipmode: wow.. how informative [07:10] <phlipmode> but when im loacal [07:10] <phlipmode> it works [07:11] <phlipmode> so i need to set up the user rights for the socket.dll or s/t? [07:11] <phlipmode> my IUSR_MACHINENAME cant open a socket [07:11] <phlipmode> how can i fix this ? any idea? [07:11] <@Two-Bits> oh poutine.. do tell me. at what temperature does butter freeze. hrm? [07:12] <phlipmode> i read yesterday 10 hours in forums and on google [07:12] <phlipmode> no way [07:12] <phlipmode> i dont know why ... [07:12] <@Two-Bits> try the iwam account [07:12] <phlipmode> for the application pool ? [07:12] <phlipmode> its the networkservice right now [07:13] <phlipmode> maybe i set some permissions wrong [07:13] <phlipmode> but i dont know which files open sockets on windows [07:13] <poutine> -40 degrees Two-Bits [07:14] <@Two-Bits> please cite your source [07:14] <poutine> no [07:14] <phlipmode> php works just fine [07:14] <@Two-Bits> cripes, you even neglected to give a F or C designation to your units. how amateur [07:14] <poutine> lol [07:14] <phlipmode> when i want to connect to mysql the error appears [07:14] <poutine> you're a dumbass Two-Bits [07:14] <poutine> rofl [07:14] <phlipmode> but when i go to the cmd-line and enter php SCRIPTNAME it works fine [07:15] <poutine> Two-Bits, -40C = -40F [07:15] <poutine> common fucking knowledge [07:15] <@Two-Bits> and to think.. i once regarded poutine as the sort of chap who had the balls to admit when he was wrong [07:15] * Alucard (~vampire@213.186.182.209) has left #php [07:16] <@Two-Bits> great.. now hellsing's bitch has left us [07:16] <poutine> !c_to_f -40 [07:16] <MudPortal> -40 C = -40.000000 F [07:16] <poutine> !f_to_c -40 [07:16] <MudPortal> -40 F = -40.000000 C [07:16] <phlipmode> when i use the iwam account - service not available [07:17] <poutine> what do you have to say to that Two-Bits? [07:17] <@Two-Bits> that's nice poutine. i wont refute that, and i will openly admit that i did not know that. [07:17] <poutine> huh bitch? [07:17] <@Two-Bits> but butter does not freeze. what do you say to THAT ass fuck? [07:17] <poutine> I SAY GO TO YOUR LOCAL GROCERS FREEZER ISLE [07:18] <@Two-Bits> they dont even keep butter in the freezer isle you twat [07:18] <@Two-Bits> they keep them refrigerated [07:18] <phlipmode> so u dont want to help me or u cant, is it right [07:18] <poutine> in the TV dinners they do [07:18] <poutine> phlipmode, we can't, now fuck off [07:18] <phlipmode> k sucker bitches [07:18] <phlipmode> thx [07:18] <@Two-Bits> and if they kept vegetable oil in the freezer isle.. would you then claim that vegetable oil is freezable? [07:18] * phlipmode (~cbc@port-195-158-176-34.dynamic.qsc.de) has left #php [07:19] <poutine> no, look at the fucking TV dinners [07:19] <poutine> they have frozen butter on them [07:19] <@Two-Bits> if you put a stick of butter in a freezer, it will get hard. really rather hard even. but so is glass, which has NO FREEZING POINT. amorphous solid or not [07:19] <poutine> butter isn't an amorphous solid [07:19] <poutine> it's a liquid in its heated form, and a solid in its frozen form [07:19] <@Two-Bits> i didn't say it was. but looking at a frozen dinner does not mean everything in there is frozen [07:20] <poutine> they have ice crystals for fucks sakes [07:20] <@Two-Bits> glass has liquid and "solid" states (by typical observation standards) yet no freezing point [07:20] <@Two-Bits> keep trying [07:20] <jbc> actually, there's no phase change [07:20] <@Two-Bits> ice crystals implies water. we're talking about butter, not water [07:20] <poutine> glass is never a liquid [07:20] <InitHello> from liquid to "solid" form of glass? [07:20] * ansim (~yodaddy@dpc6746162097.direcpc.com) Quit (Read error: Connection reset by peer) [07:20] <@Two-Bits> i said BY TYPICAL OBSERVATION STANDARDS [07:20] <InitHello> poutine: what about when it's really hot? [07:21] <poutine> there's water in butter [07:21] <InitHello> looks pretty damn liquid to me [07:21] <poutine> InitHello, then it's an amorphous solid [07:21] <poutine> just like it was when it was cold [07:21] <jbc> glass is never a solid - it's a liquid. Just an INCREDIBLY VISCOUUS liquid, at room temperature [07:21] <poutine> IT'S AN AMORPHOUS SOLID [07:21] <jbc> mm, nope. [07:21] <poutine> http://en.wikipedia.org/wiki/Amorphous_solid [07:21] <poutine> suck on that bitch [07:22] <@Two-Bits> jbc: an amorphous solid IS what glass is [07:22] <@Two-Bits> it's the term made up for that sort of thing [07:22] <jbc> and indeed, ice crystals mean little. You can have ice crystals floating in all kinds of liquids. [07:22] <@Two-Bits> more accurately, i guess, it's a fluid [07:23] <poutine> http://www.iga.net/en/info_aliment/beurrecongeler.asp [07:23] <poutine> BOO YA [07:23] <@Two-Bits> a stick of butter you buy in the store may indeed have water IN it.. and that water IN it may, itself, freeze. but the butter itself does not freeze [07:23] <poutine> http://www.challengedairy.com/faq/storage.htm [07:23] <InitHello> when you put it that way ... I must agree [07:23] <poutine> X2 [07:23] <jbc> hm. I'm not sure. Butter does have a water content. [07:23] <@Two-Bits> oh yes.. because COOKING RECOMMENDATIONS are physical absolutes [07:24] <jbc> you can't take the water out of butter and still have butter [07:24] <poutine> I am right on all accounts [07:24] <@Two-Bits> what the MORONS neglected to SPECIFY because anyone who READS that does not GIVE A SHIT about the specifics of which we speak, is that butter may be STORED IN A FREEZER [07:24] <@Two-Bits> ask if OIL can be forzen.. is it safe to put in the freezer, YES. can it be frozen, NO [07:24] <poutine> it says IT CAN BE FROZEN [07:24] <poutine> look at the IGA thing [07:25] <poutine> they're a billion dollar company [07:25] <jbc> oh dear god [07:25] <poutine> do you think they'd lie? [07:25] <jbc> you stupid fuck, poutine [07:25] <@Two-Bits> lie? or be FUCKING WRONG? [07:25] <InitHello> uhm ... Microsoft is a multibillion dollar company, too... [07:25] <@Two-Bits> would you just fucking admit you were wrong already poutine? you're losing all future credibility here [07:25] <poutine> Two-Bits, I've shown numerous sources that say explicitly "Butter can be frozen" [07:25] <poutine> you show me saying something different [07:25] <jbc> they mean it MAY be placed in a freezer. They are making no statement regarding WHETHER it will freeze. [07:25] <InitHello> here "frozen" is the standard short form of "stored in a freezer" [07:26] <poutine> Unsalted butter has a short shelf life because it contains no preservatives. If you buy unsalted butter and do not use it right away, it is best to freeze it. If properly wrapped so it won't pick up any odors, butter can be frozen for around six months. Just remember to defrost the butter overnight in the refrigerator before using it. [07:26] * ansim (~yodaddy@dpc6746162097.direcpc.com) has joined #php [07:26] <poutine> -- Food Network [07:27] <ansimation> i told you that it can be frozen dammit. [07:27] <poutine> butter.html" target="_blank">http://www.foodsci.uoguelph.ca/dairyedu/butter.html <-There is water in butter [07:27] <jbc> now, butter is fat emulsified through a certain amount of water. At low temperatures, the water matrix will freeze, and the fat will become extremely viscous. [07:27] <jbc> define that however you want [07:27] <poutine> you're all idiots [07:27] <@Two-Bits> there is water in the "product" that you buy in stores that they call "butter" because "butter" is the primary ingredient. but when frozen, only the water IN the butter freezes, not the butter itself [07:27] <@Two-Bits> i already explained this to you [07:27] <jbc> but frankly, what the fuck that has to do with storage recommendations.. [07:28] <poutine> BUTTER IS NOT BUTTER WITHOUT WATER [07:28] <@Two-Bits> yes it is [07:28] <jbc> Two-Bits: take the water out, you don't have butter. You have unclarified ghee [07:28] <poutine> Two-Bits, SHOW ME ONE SOURCE [07:28] <jbc> butter != oil [07:29] <@Two-Bits> butter is a fat [07:29] <jbc> butter is that which solidifies out of cream when you beat the hell out of it [07:29] <poutine> you're an idiot Two-Bits, go to an amish farm [07:29] <jbc> no, butterfat is [07:29] <@Two-Bits> jbc: unclarified what? [07:29] <jbc> ghee. [07:29] <jbc> ghee: melt butter, boil off the water, strain out the protein [07:29] <@Two-Bits> ghee ( P ) Pronunciation Key (g) n. A clarified semifluid butter used especially in Indian cooking. [07:30] <@Two-Bits> dictionary.com says ghee is butter [07:30] <poutine> no... [07:30] <poutine> dictionary.com says ghee is butter sans aqua [07:30] <@Two-Bits> where? [07:30] <poutine> you're an idiot Two-Bits [07:30] <poutine> you truly are [07:30] <jbc> trust me - straight milkfat, you don't want on your toast [07:31] <@Two-Bits> i'm there right now [07:31] <ansimation> this will make for an interesting log [07:31] <@Two-Bits> jbc: i could care less if butter was ideal for toast [07:31] <@Two-Bits> it says ghee is clarified butter. it's butter [07:32] <@Two-Bits> you're telling me that butter without water is unclarified ghee [07:32] <poutine> that's like saying pickle juice is a solid because it's clarified pickles [07:32] <jbc> yeah, like gasoline is crude oil, because it's refined out of it [07:33] <@Two-Bits> all you've managed to say, with that logic jbc, is that butter IS ghee [07:33] <@Two-Bits> you've gotten nowhere [07:33] <jbc> sarcasm, Two-Bits, sarcasm. I was ridiculing your argument, not presenting my own [07:33] * theMAD2 (~themad2@preludedsl.claranet.co.uk) has joined #php [07:33] <jbc> butter becomes something very different once it melts. [07:34] * futsala (~user@81.192.46.54) has joined #php [07:34] <@Two-Bits> jbc: yeah, more viscous [07:34] <Seno2k> haha I love this [07:34] <jbc> all the water separates out and you have something only suitable for frying - nobody would dream of selling it as butter [07:34] * Seno2k (~David@24.50.236.115) has left #PHP [07:35] <poutine> it defies the definition of butter [07:35] <theMAD2> ok, I came in here needing help with php now I want to have toast with butter :) [07:35] <@Two-Bits> jbc: but what IS it then? hrm? [07:36] <jbc> it's butterfat sitting atop protein and water [07:36] <jbc> make a proper job of it, you get ghee [07:36] <@Two-Bits> if i put wet sand in the freezer, am i freezing the sand? or is it already frozen and simply the water is freezing? [07:36] <jbc> the sand is already frozen [07:36] <poutine> sand by definition isn't wet [07:36] * theMAD2 (~themad2@preludedsl.claranet.co.uk) has left #php [07:37] <jbc> what's that stuff at the beach then, poutine? [07:37] <ansimation> /topic welcome to #butter: we're here to butter yo bread baby. [07:37] <@Two-Bits> if 99% of the use of sand was for it to be wet, then yes, "sand" would be intrinsically defined as "wet" [07:37] <poutine> sand (s?nd) pronunciation [07:37] <poutine> n. [07:37] <poutine> 1. [07:37] <poutine> 1. Small loose grains of worn or disintegrated rock. [07:37] <poutine> 2. Geology. A sedimentary material, finer than a granule and coarser than silt, with grains between 0.06 and 2.0 millimeters in diameter. [07:37] <poutine> 2. A tract of land covered with sand, as a beach or desert. Often used in the plural. [07:37] <@Two-Bits> but that doesn't change the fact that having a portion of a general use product being frozen, means the primary portion itself ever freezes [07:37] <poutine> 3. [07:37] <poutine> 1. The loose, granular, gritty particles in an hourglass. [07:37] <poutine> 2. sands Moments of allotted time or duration: �The sands are numb'red that makes up my life� (Shakespeare). [07:37] <poutine> 4. Slang. Courage; stamina; perseverance: �She had more sand in her than any girl I ever see; in my opinion she was just full of sand� (Mark Twain). [07:37] <@Two-Bits> it does not obtain a solid state [07:37] <poutine> 5. A light grayish brown to yellowish gray. [07:38] <poutine> I fail to see how wetness is inherent [07:38] <@Two-Bits> it ISN'T [07:38] <@Two-Bits> because DRY SAND is a VERY COMMON THING [07:38] <poutine> OMGOMG [07:38] <jbc> as is wet sand. [07:38] <InitHello> and wet butter [07:38] <poutine> SAHARA DESERT! [07:38] * jbc presents exhibit a: Bondi Beach [07:38] <poutine> ARIZONA [07:39] <@Two-Bits> wow.. talk about missing the point [07:39] <@Two-Bits> jbc claimed that ghee is butter without water, right? [07:39] <poutine> I'm still trying to figure out what your point is [07:39] <@Two-Bits> is that common? [07:39] <@Two-Bits> apparently not [07:39] <@Two-Bits> so what is ghee? [07:39] * Azhi_Dahaka (Technocrat@pcsp185-194.supercabletv.net.co) has joined #php [07:39] <@Two-Bits> besides butter without water? if defined as such, then it's due to an OVERWHELMING USAGE OF A PRODUCT THAT HAPPENS TO HAVE WATER IN IT [07:39] <poutine> butter sans aqua [07:40] <Azhi_Dahaka> Hi [07:40] <poutine> you're having a chemical change [07:40] <poutine> by removing the water [07:40] <poutine> dummy [07:40] <InitHello> no [07:40] <poutine> yes [07:40] <@Two-Bits> omfg you're kidding, right? [07:40] <InitHello> separating water from oil is not a chemical change [07:40] <poutine> boiling it to separate it is [07:40] <Azhi_Dahaka> Whiskey rango foxtrot [07:40] <Azhi_Dahaka> Tango... [07:40] <@Two-Bits> honestly, how deep does your hole go poutine? i have to work in 18 minutes [07:40] <ansimation> ok john wayne [07:41] * theMAD2 (~themad2@preludedsl.claranet.co.uk) has joined #php [07:41] <@Two-Bits> you dont boil butter to remove the water [07:41] <jbc> Two-Bits: look on the side of a butter packet. Ingredients: cream, salt. Do you see 'butter' in the list of ingredients? [07:41] <InitHello> rofl [07:41] <poutine> you do to make ghee [07:41] <@Two-Bits> jbc: oh do give me a true and complete list of engredients [07:41] <@Two-Bits> ingredients* [07:41] * theMAD2 (~themad2@preludedsl.claranet.co.uk) has left #php [07:42] <jbc> Two-Bits: if I reach into your chest and remove your still-beating heart, does that mean that your heart isn't an integral part of you? [07:42] <@Two-Bits> no, but if you take my pants off, i'm still me [07:42] <jbc> If I remove your heart from you, that must mean they're two separate things, by your argument [07:42] <poutine> your argument is elementary at best [07:43] <@Two-Bits> you can purchase bread with nuts. take the nuts out, and you still have bread. what are the ingredients listed on a packet of butter? [07:43] <poutine> nuts isn't an inherent property of bread [07:43] <@Two-Bits> cream and salt? if you take the salt away, what do you have? [07:43] <@Two-Bits> cream? [07:43] <@Two-Bits> is that butter? [07:43] <@Two-Bits> do you need the salt? [07:43] <@Two-Bits> listen to yourselves [07:43] <poutine> they have unsalted butter dipshit [07:44] <@Two-Bits> exactly.. and i hardly consider the ingredients list on the side of a packet of butter to be definitive [07:44] <poutine> Two-Bits, that last page I posted outlined the manufacturing process for butter [07:44] <@Two-Bits> the usage in everyday life no longer applies to the actuality [07:45] <@Two-Bits> it outlines the manufacturing process for making one form of a household product we commonly refer to as butter [07:45] <poutine> butter sans aqua is not butter, it is ghee [07:45] <poutine> butter can be frozen [07:45] <@Two-Bits> ghee is defined as clarified butter. [07:46] <poutine> ghee lacks h20 [07:46] <poutine> and is therefore not butter [07:46] <jbc> thus the name change [07:46] <@Two-Bits> what does clarify mean? hrm? [07:46] <jbc> to remove the protein [07:46] <@Two-Bits> so is it sans water or sans protein? [07:47] <Azhi_Dahaka> @butter [07:47] <jbc> both, actually [07:47] <mod_spox> Did not find any matches for butter [07:47] <mod_spox> Possible matches (best first): [07:47] <mod_spox> db2_execute, db2_stmt_error, dbx_query, debugger_on, ibase_query, maxdb_query, mb_output_handler, mb_strtolower, mb_strtoupper, mb_substr, newt_button, newt_button_bar, putenv, strtolower, strtoupper, substr, swfbutton, swfbutton.setover, swfbutton.setup, swfbutton_keypress [07:47] <jbc> it's just the oil [07:47] <Azhi_Dahaka> @udefine butter [07:47] <mod_spox> Definition for butter: [07:47] <mod_spox> Particularly attractive woman. Tastes so sweet. [07:47] <mod_spox> urbandictionary.com is mentioned in the film commentary. [07:47] <mod_spox> Example usages: [07:47] <mod_spox> "She's like but-ter..." - Ed, Shaun of the Dead [07:47] <mod_spox> Source: Comedy's Matt Lee and Dr Mark Cousens [07:47] <mod_spox> butter" target="_blank">http://www.urbandictionary.com/define?term=butter [07:47] <@Two-Bits> To make clear by removing impurities or solid matter, as by heating gently: clarify butter. [07:48] <@Two-Bits> REMOVING impurities.. to make pure. [07:48] <@Two-Bits> ghee is, apparently, pure butter [07:48] * Azhi_Dahaka looks at the name of the channel... [07:48] * mondster (~icechat5@58.69.75.110) has joined #php [07:48] <Azhi_Dahaka> What's the relation between php and butter? [07:49] <@Two-Bits> you can't freeze php either [07:49] <poutine> IT LACKS h20 [07:49] <poutine> it is NOT butter [07:49] <poutine> butter by definition has h20 [07:49] <evulish> everything. [07:49] <Azhi_Dahaka> Well... my php code is frozen... [07:49] <Azhi_Dahaka> =( [07:49] <@Two-Bits> i see no definitive nor reliable source that says that poutine [07:49] <poutine> Two-Bits, see my last page I posted.... [07:49] <poutine> the manufacturing of butter page [07:50] <@Two-Bits> sigh [07:50] <@Two-Bits> and i can find plenty of sites that say "salt" is used to make butter [07:50] <@Two-Bits> yet we have unsalted butter too [07:50] <poutine> salt is optional [07:50] <poutine> still called salted butter [07:50] <@Two-Bits> so is water [07:51] <poutine> unsalted butter [07:51] <poutine> nope [07:51] <@Two-Bits> sure it is [07:51] <poutine> butter sans h20 is ghee [07:51] <poutine> not ghee butter [07:51] * ^WahJai^ (~alex@219.93.199.217) has joined #php [07:51] <poutine> but ghee [07:51] <@Two-Bits> ghee is just a word used to describe waterless butter [07:51] <evulish> you're ghee, you fag [07:51] <@Two-Bits> tis butter none the less [07:51] <poutine> I'd slap your mother if I were you [07:52] <@Two-Bits> and you stick a lump of butter in the freezer, only the water droplets (existing only as part of an emulssion sp?) would freeze. the rest would not [07:53] * ^WahJai^ (~alex@219.93.199.217) has left #php [07:53] <@Two-Bits> get it down to your precious -40 degrees and it's still not frozen [07:53] <@Two-Bits> take it down even further.. wont be solid [07:53] <@Two-Bits> period [07:53] <@Two-Bits> cannot be frozen. thank you , come again [07:54] <poutine> http://www.foodsci.uoguelph.ca/dairyedu/chem.html [07:54] <poutine> very scientific [07:54] <poutine> in your face [07:56] <ansimation> Butter can be frozen, but it must be wrapped in an extra layer of foil or placed in a plastic freezer bag. If it is well wrapped, it can be stored up to six months, after which it can start to lose its flavour or absorb odors from the freezer. Freezing can intensify the salty flavour of salted butter. [07:56] <poutine> ansimation, I know it's ridiculous [07:56] <@Two-Bits> did a "find in" for butter. didn't find anything useful in the resource, sorry [07:56] <poutine> you're an idiot Two-Bits [07:57] <poutine> the same can be said about milk as for butter [07:57] <@Two-Bits> ansimation: you're a day late, a dollar short, and a braincell shy of being relavent in this conversation [07:57] <@Two-Bits> poutine: are you saying milk IS butter? [07:57] <ansimation> i'm the one that started this conversation. kthnx. [07:57] <@Two-Bits> ansimation: which is even MORE disappointing [07:58] <ansimation> you're the one arguing about it TB [07:58] * mondster (~icechat5@58.69.75.110) has left #php [07:59] <poutine> Two-Bits, no [07:59] <poutine> lactose can be frozen [07:59] <@Two-Bits> i just said that i can't be frozen. culinary recommendations for the process of "putting stuff in a freezer" does not constitute an accurate physical account of the freezibility of a substance [08:00] <poutine> I've pasted 2 sites now that back up my claim [08:00] <poutine> you have yet to show one [08:00] <@Two-Bits> lactose is a sugar.. what's the relavence? [08:01] <poutine> are you really this daft?

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