I was hoping when I saw the caption that they'd have used 暇, as in "we have free time"
I don't know how much that's a "today" thing. I have a microwave that's lasted twenty years, all the other appliances I got then were shit and died soon.
It's been the case for a very long time that most appliances are built to function until the warranty expires. Air friers are a fairly new fad, so it's tougher to know what would be bifl.
Next thing you know they'll be allowing high fructose corn syrup and caffeine as food additives
Hmm I am dubious about them being called healthy, but the reviews are pretty glowing. I'll see if I can track these down, thanks!
Seymour's your frieeeeend!
The article is science journalism at its worst. As a person with a background in biochemistry I can't tell you what they mean from the article. A plant based source of casein is likely to be a homolog, not the same thing, and there's no way they're actually making something "molecularly identical" to cheese. What they mean, I think, is that a plant-based casein source should be able to make cheese-like foods behave more like cheese in terms of mouth feel and melting properties. Then because they're writing sensationally they have to say bullshit like "nolecularly identical" for some reason.
I don't know what the crossreactivity would be for plant based caseins. If you have a serious CMP allergy you might want to get help from an allergist before trying this stuff.
I didn't realize cubes could be mini. I'll have to check that out
Hi there! I have a ghost pepper and a habanero pepper, but neither of them produce fruit in my cold climate. They're just ornamental plants that my cats avoid.
Instead I buy piles and piles of peppers and ferment them in a giant crock.
Finally got this thing to work! You're going to be hearing a lot more from me now.
So, I refuse to pick just one, but I'll give you two.
If we're talking "hot sauces you can find in a grocery story", I think Valentina is the GOAT. It's flavourful, versatile, and delicious, and nowadays I can find it anywhere. Though the flavour is mainly mexican, it's able to fit with many other food types.
If we're talking "hot sauces nobody else here is going to find", one of the first hot sauces I made was a fermented leek and ghost pepper sauce that I have never been able to completely recreate. I dream about it sometimes. I miss you, Pandora's Bottle.
Also, I have a favourite sauce from a local sauce maker but it's a small enough company that if I name it, I'll doxx myself. DM me for more info.
I'd say they probably succeeded in making memories!
Thanks! I'll give something like that a try.
Yeah if it's pretty bad you'll want the specialist. If it's not life threatening (some cmp allergies are more on the lines of terrible stomach problems) another option can be to rub it on the gums and see if they react, but I wouldn't risk that for anaphylaxis.