Unripe pears
Unripe pears
I just tried it on a Firefox fork and it works fine.
Just go to the link in OP, then enable Desktop Mode in Firefox. That will let you install it.
Very nicely explained. I would also add that autolyse really helps with slower absorbing flours, whole wheat or oat for example.
Did you look in about:config ? Maybe the flag for Pocket is there but turned off.
I’m on mobile now otherwise I’d check
I just got a notification from Obtanium. Should be a few days yet for F-Droid
It has some of the proprietary stuff and telemetry removed
It is. This seems to be an article about the study, which I think is in pre-print.
Sorry, I was unclear there. By ferment I was referring to letting the dough have a long time to ferment.
You can of course ferment garlic, like you do in kimchi.
You can use fresh garlic, but only up to a point.
When I do it I’m going to use a long cold ferment. A few days long.
If you want to use it fresh you can peel and blanch it, or leave it in its skin and and put it in a hot dry pan like you do for some Mexican salsas. It will change the flavor though, you won’t have that garlic bite.
You can also try slicing it, since that breaks fewer cells.
This isn’t a Firefox issue.
I don’t use Brave search, but usually search engine preferences are stored in a local cookie. Are you deleting cookies on quit by any chance?
I forgot that one, thanks
Isn’t this a map of alluvial soil and population density?
Poor Dinaric Alps. am I a joke to you?
When I freeze mine I use rice flour for dusting them. When I used wheat flour I sometimes found (especially in high humidity) that some of the dusting flour would stick to the pasta andbe difficult to remove without getting gummy. With rice flour it just settles to the bottom of the pot.
OP did not elaborate on their issues. You said it creates a whole slew of issues, I asked what they were.
No need for a strawman here. What are the issues?
What are the issues? Both my browsers have it disabled.
Because it’s a privacy and security risk? Because it reduces fingerprinting?
Usually when things curdle it is because of acid, I don’t see any very acidic ingredients in your list. The mayonnaise will also helps keep the sauce together, as will the flour. As the other poster said, Bechamel