Alder Burns wrote:To any and all vegans who seem to struggle with finding filling, savory, "solid", protein packed food, I have one word. Tempeh! This fermented soy food (which can also be made with other beans and grains) is so nutritious and yummy and cheap (if you make it yourself) that I make and eat it frequently, and I'm not even vegetarian! It takes a starter culture and a controlled warm-temperature incubation, similar to making yogurt or yeast bread, for about 48 hours at ~85F. A warm spot by the stove can work, or in a cooler with a pot of hot water, or an oven with pilot light....my current answer is a small electric brooder heater in a cardboard box.
Marco Banks wrote:The amount of work that this represents is pretty crazy. They must have dug those using a machine of some sort, yes? If those were hand dug, that's crazy.
Even with an excavator, I can't imagine how many years it took to dig all those "craters".
vineyards on Lanzarote date from the mid-18th century, following six years of volcanic eruptions that blanketed the island in black ash.
Farmers on the arid island began to hollow out pits in the volcanic ash …
Respectfully, a thumbs-down doesn't equate with a wrong answer. The pop-up label on the button indicates that it means that someone found the post less-than helpful.
F Agricola wrote:
Judith Browning wrote:I think it's something to help remove tight jar lids?
It even looks like there is a space for smaller lids...
I want one
Someone please give the lady an Apple!
Yep, I use it regularly - it's probably the best low-tech device in the kitchen.