Wandering Adventure Party

It said milk protein, they were specifically talking about dairy milk, and not soy protien

I would hope so, but no dairy alternative has seemed to replicate milk protein properly. But I’m sure there will be q day to replicate it almost exactly as it is.

While neat, it still seems like poor stewardship. Rather than some easy cultivated fiber product you have to raise dairy cows and extract milk for a disposable plate. Seems like poor life cycle cost tally

Toasting…That reminds me I’m all out of marmalade

I used to slice the drier style and toast them. Yum

For beer and wine bottling I used to use Potassium Metabisulfite

toss it in the pit

How much soup are you making?

I don’t have one, I do a 2 to 1 ratio of water to rice. (For basmatti) Simmer on low, covered for 13 minutes, turn off heat ( leave covered ) for 30 minutes. Then fluff with fork. Perfect every time regardless of pot size.

I get what you are saying, because a lot of those recipes were magazine ads or from the package themselves, but name brand does sometimes help.

Trying to make some recipes from the UK in North America was a challenge, because self rising flour brand Y is different than self rising flour brand X.

And if you counter with “just make your own self rising flour” Then you have to check is it Canadian Flour or American Flour, because the Canadian Flour has much higher protein and absorbs more water. And the rising agents vary.

But those “recipes” fall apart if the brand changes internal ingredients.

They carry a huge variety too.

Your average grandma is only 45 years old or less? Wow, popping out kids quick in that family. Hate to see the low end of this average

The problem with that is that the size of the pot changes the volume of water with a linear finger measure.

Like for extremes if you had a test tube shaped pot with a foot of rice deep and only a finger depth of water is way different than a giant wide pot where grains area single layer and then a finger depth over top.