Talk:Tamarindo (drink)

Reducing acidity with NaCl = bunk

Removed the part about neutralizing acidic solution with NaCl. This might work, but you would need a basic salt, not a neutral salt like NaCl, which would only make the mixture salty, or it has something to do with a physiological phenomenon of taste.

If anyone wants to edit and upload a picture of a particular brand of this...

...here's the one from the local pizzeria/taquería (if you're curious, a bunch of hispanic friends bought the local pizzeria and then sold Spanish food, too.)

http://s3.amazonaws.com/data.tumblr.com/U78OeItNlqqe8iwcN7V99vyRo1_1280.jpg?AWSAccessKeyId=0RYTHV9YYQ4W5Q3HQMG2&Expires=1249532113&Signature=nO6sKNnS%2FX5ze1u5N1kCeJ6P18I%3D //brian.recchia (talk) 04:17, 5 August 2009 (UTC)

I first sampled this drink as a kid in an Italian neighborhood on the South Side of Chicago in the 1960s. It was made by first gen american- italians (and one south american married to an italian, Mrs. de Fina) in the summer for all the neigborhood kids. It was sold in local stores in syrup or kool-aid form i think. It tasted like crap then and I'm sure it still does.Bidask (talk) 22:16, 13 October 2010 (UTC)

So I was curious as to the taste of the drink etc but this page is sounding more like a discussion of the plant itself, it's uses and production places. 136.56.11.131 (talk) 16:55, 27 May 2021 (UTC)

Envs

তেতুল গাছের ভূমিকা 2409:4061:8E3C:91DB:E70E:5578:6ED:F8E4 (talk) 11:54, 19 December 2023 (UTC)