I love how paprika will extract the ingredients and cooking instructions from a recipe site so I don’t have to hunt through a page that’s a mile long!
I love how paprika will extract the ingredients and cooking instructions from a recipe site so I don’t have to hunt through a page that’s a mile long!
Good point!
Interesting! I wonder if other countries will follow suit and if alcohol packaging will eventually go the way of tobacco labels. I also wonder if it will have less of an effect than tobacco labelling – so often you get a drink at a restaurant or bar where the consumer wouldn’t see the labels, compared to a cigarette that’s almost always purchased as a back by the smoker.
Great point!
Wow, it’s finally approved. I feel like I’ve been hearing about lab-grown meat forever and I wasn’t sure it would ever come to market. Then in the meantime Beyond/Impossible came onto the scene with their technology. To be honest their products are such close imitations of meat, I wonder how much better this lab grown meat could be. I also wonder about the cost.
You can make pizza dough with sourdough starter and get the protein through toppings. Here is a recipe by Paul Hollywood for sourdough pizza, with a little yeast thrown in to help it rise. “Strong white bread flour” is the same as bread flour, in case the “strong” throws you off.
This is pretty out of the box. It’s just something we’ve wanted to do for awhile and we’re using the 4th of July as an opportunity:
DIY nacho bar: everyone gets a cookie sheet, there’s a table with various chips, cheeses, and toppings, and you take turns under the broiler
DIY sundae bar: same thing, but ice cream (and no broiler!)