From a recent vacation:

I enjoy trying limited time flavors (of various brands and product types) and mystery flavors are no exception. My wife likes to as well so we’ll usually buy a single bottle to share and try. Despite liking the novelty it is pretty rare for me to leave the experience thinking, “I need to clear out the shelves before this goes away.”

That is my preferred breakfast. I prepare it the night before in a glass to allow the bottom layer tons of time to soften like you say but then I mix it all just before eating. I tend to use kefir since if I want fil I’ve gotta make it myself but as you say anything similar gets the job done.

Thankfully no kids in the mix. I can imagine how that complicates things.

Yes. I became an atheist after we’d been married for several years. It made for a bit of a rough time until we settled into the new status quo.

If I was writing a fanfic sequel to the old testament I would call it the new testament and say that Judas was paid 30 silver.

It makes me think of how Mormons will point to such connections between the Book of Mormon and the Bible as proof. You’d expect such connections both if it was what the faithful narrative claims it to be or if it was a creation pulled from a hat that was attempting to reference what came before.

Just wanted to give you a bit of an update since I’ve finally got around to making some filmjolk. I’m still trying to nail down the fermentation time but I’d say that yes, I do notice a difference between it and the kefir I was making. It does have have a buttery note I mentioned, which I like, and I’d say it is a touch less sour. At some point I’ll get around to trying a viili culture and get to play with it’s interesting texture and note any flavor differences.

I like the taste of Malta fine but I find it super sweet. I imagine adding sweetened condensed milk doesn’t help that at all.

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With something like viili there will be a noticeable texture difference from what I’ve seen of people making it. Most places selling cultures will have some notes about what sets it apart (e.g. I see filmjolk called distinctively buttery on multiple sites). I don’t know how subtle those differences actually are until I get around to trying them and I imagine someone selling yogurt cultures for a living is probably more tuned into such things. I imagine plenty of people would just go, “It tastes like yogurt to me.”

Edit: I can say the kefir-like I’m making lately has more of a fresh milk taste compared to thermophilic yogurt I’m familiar with. Though that could easily be differences of preparation showing themselves rather than anything to do with the culture specifically.

I bought them from here since I used them back in the day when I was doing the thermophilic culture thing and so I went back to them for the mesophilic cultures. It is part of why I’m doing a kefir simulate culture rather than grains as they don’t offer grains. If you look around online you’ll see other businesses offering mesophilic cultures as well.

A complaint filed with the Federal Election Commission alleges Donald Trump’s 2024 White House campaign and its related political committees engaged in a scheme to conceal who is being paid for much of the former president’s legal work in a possible violation of federal law.

Legal payments as in payments to lawyers not legal payments as in payments in accordance with the law.

Ternary plots (aka Triangle plots) have three axes rotated and layered on top of each other. So when you get a point like this:

You read it as 50% of the way up the clay direction:

30% of the way up the sand direction:

20% of the way up the silt direction:

So it is 50% clay, 30% sand, and 20% silt.

BUT I have read in the past that it has some smelling problem which the manufacturer were not able to get rid of.

I know this is quite a bit of a long time to come back to a thread (someone posted a new comment so it has pulled me back) but I find there is a bit of a coffee odor retained even after washing. Nothing rancid or anything but you can tell it gets used as a coffee mug. I find the main culprit is the gasket on the lid. but I’ve found that if I want to make the effort a soak in baking soda water eliminates it but I find when it is full of coffee any new coffee scents aren’t being harmed by the lingering coffee smell. I may just not be very sensitive to such things though.

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Much easier to walk into my department store and physically compare.

Yep. I know I’m much rather go try on shoes rather then play the ship and return it game over the course of multiple days. This also applies to things like furniture, appliances, cars, or other items where physical interaction communicates information that can’t or isn’t communicated in a product description.

Honestly, I don’t. Because I make them better.

That is the situation in my household. My wife is one of those people who goes overboard on the primary filling and throws the proportions off. It isn’t Katz’s deli levels but it is noticeable.

I assume this playlist was put together for all the unionsexuals out there.

Oh, I agree. If I use a recipe regularly I’ll often convert it or if I’m creating one from scratch I’ll usually just have everything by weight from get go.

P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.

You’re welcome. A nice resource for a bunch of other ingredients for baking is this one from King Arthur Flour.