Making a Delicious Milkshake - My Secret Recipe!

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The discussion begins with a query about the absence of Unicode characters for musical notes, such as whole, half, quarter, and eighth notes, suggesting a general lack of musical knowledge among the public. The conversation shifts to a personal anecdote about making a milkshake, detailing ingredients like chocolate ice cream, Hershey's chocolate sauce, nonfat milk, and ice, while humorously noting the secret proportions. The participant expresses excitement about the milkshake, reflecting on its enjoyment and the messiness of preparation. A concern is raised about leftover low-viscosity liquid in the milkshake, with a suggestion to use skim milk for better consistency. The dialogue blends music-related thoughts with a light-hearted discussion on milkshake preparation.
Mk
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I was just thinking, why isn't there any whole note, half note, quarter, and eighth note unicode characters?

Anyway, I am going to make a milkshake in my blender with the following ingredients:
Chocolate ice cream
Hershey's chocolate flavoured sauce
Nonfat cow's milk (i was going to rant but I won't)
Ice Ih

That's all you need! I can't tell you the proportions because its my secret recipe :smile:

or because I don't know them.

I haven't made one for several months, it will be good!

:-p Ready! I'll tell you how it goes.
 
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And here I thought you were talking about your ta -ta's.
 
"My milkshake brings all the boys to the yard..."
 
Mk said:
I was just thinking, why isn't there any whole note, half note, quarter, and eighth note unicode characters?
Because so few people actually know anything about music, perhapse?
 
Meaning you don't know anything about music
 
go hump a cactus.
 
http://www.usmma.edu/parents/sheet%20music%203.gif
 
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Yes, it is sheet music... I was going to ask what is your point, but what is the point in that?

My milkshake was very good! I LOOOVE my milkshakes the best, and they're cheap. Messy though, if you buy ones, they're not as messy, you don't have to clean everything afterwards!

The only thing I can't do, is this:
There always seems to be some low-viscosity liquid (probably the milk and melted ice cream and melted ice) left at the beginning and the end of the milkshake! How do I eliminate this part? I want a milkshake with even density!
 
try using skim milk instead of the low fat cow's milk :smile:
 

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