https://www.allrecipes.com/article/how-to-cook-wild-rice/
45min until the grains start to open up. Lid on.
https://www.allrecipes.com/article/how-to-cook-wild-rice/
45min until the grains start to open up. Lid on.
For anyone wondering DIMBY is Daycares in my back yard
As long as the anglosphere doesn't include the USA. Most people here would be able to guess what a sausage roll is but most wouldn't have seen one.
What is a "leftover fries"?
Rock juice. I didn't make that up
Reminded me of this 3 min "nature documentary" about the ibis/bin chicken https://www.youtube.com/watch?v=w4dYWhkSbTU
It is common, some chess celebs don't like it, but not because it is bad strategy.
It is the London opening. People like to hate it.
Yes, kind of, specific proteins (eg casein) in the milk react with rennet (or acid) and coagulate. That leaves other proteins (eg lactoglobulin) in a water solution that we call whey. It isn't that the rennet or acid is used up, it is that the proteins that will coagulate under those conditions have all coagulated and separated from the whey.
Sorry, I have to do it - Whey is the part of milk that is (mostly) not in cheese. It is the byproduct of cheese making.
Background soil levels are almost for sure above their lower threshold. Source control is the only way to stop the accumulation.
279mg or 12%rdv of salt. It is about half of what is considered a "high sodium food." Also about twice "low sodium" but not crazy. Are you thinking of salt packed instead of in oil?