I wasted half my life not knowing cilantro. A bowl of good black bean soup still seems off without a sprig, but with Mexican cilantro is the one ring to rule them all.

But, how to thin margarine in general?

Will it blend up at fridge or room temperature, or is that exactly why you use a food processor, to apply overwhelming force? I’ve never tried it but my first instinct was to warm it a little and use a whisk, which I’d gladly avoid.

I’m going to start checking labels for pure soybean oil if it’s fifty degrees prouder than canola.

I’m working my way through a jug of Rooster brand in Canada and it claims “Canola Oil And/or Soybean Oil.”

Please suggest what you feel is an authoritative reference for smoke point temperatures.

Please interpret; is that FDA writ from 1977?

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.