Not that it’s difficult to figure out or that you owe me anything, but I read this post assuming you would offer some tips on whipping cream cheese.

I recall the pure-sugar stuff mostly because I couldn’t believe they existed; still tried them.

It stays sticky for a week.

I like that flavour in addition to liking strawberries so I think it stands alone. I like it almost as much as I like machines.

Just curious why custardy things got singled out.

Stillwater Runs Deep!

Coconut milk is perfectly serviceable, just don’t buy watered-down crap.

Sometimes my home soy milk starts to turn in the fridge and it’s an accidental treat. Produced cleanly and stored for too long can thicken like kefir with an interesting tang, but it’s only luck because it goes down the bad path just as frequently; a whiff of sulpher/ammonia and it’s down the drain.

No experience on this beyond what I imagine this moment.

Hmmm, best idea yet.

Will keep this in mind if a good end use comes to me. I just read baking yeast is a good starter for fruits.

You’re confusing me with rich folk. I fix my pot passers cuz I kint afferd newuns.

I’m reaching the garbage conclusion, but it smells good. I’ll give it a month in the freezer then toss ballast. Maybe I should unbutton it and leave it in the freezer as a deoderant.

Understood, but marmalade is low-hanging fruit.

What can I do with orange pith?

A lotta truth down here but I find the real bias problem is the shift towards smart phone apps, independent of payment method.

The worst I ever cringed at was some undercooked scampi. Seemed like a treat until I hit a grindy patch and I just swallowed to be polite. I said I’ll eat most anything but I’m just not Sméagol. When I see online videos of people chomping still-squirming things, I’m sure I couldn’t do that.

Yllehs mentioned pescatarian. I didn’t know the air versus water thing had a title.

Noted, but I don’t know the rationale. Just an anecdote.

I won’t guess this time.