https://www.allrecipes.com/article/how-to-cook-wild-rice/
45min until the grains start to open up. Lid on.
Slatlun
joined 4 years ago
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.
It is functioning as mulch. Lets water in but slows evaporation. Allows air transfer to soil but blocks direct sunlight (to keep the actual soil cooler and help prevent weed establishment). Also usually light color stone is used. That will reflect some heat away during the day.
The large flowered collomia (Collomia grandiflora) is just starting to bloom around me. They are annual and have cool blue pollen (typically pollen is yellow). You can see the pollen on the anthers at the center of each flower.
I am going to keep tossing these out into the ether unless I hear differently from the group. I have been doing flowers just because their showy, but if anyone has requests let me know (eg trees, sedges, garden plants). Also, I have been avoiding having pollinators in the photos on the assumption that any animal makes most people ignore plant. Any thoughts on that?
This one is meadow-foam (Limnanthes douglasii). It's annual that is native to prairies of the west coast of North America. Smells great, looks cool, and bugs like it. Comercially, similar plants are grown for the oil from their seeds. The seeds off this one will just fall where they want to sprout up in spring of '22.
For me it is my phacelia (Phacelia tanacetifolia) blooming. I throw some seed down wherever I don't have other plans because the bugs love the flowers? What have you got going?
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?