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wiki-user: underscores

  • 5 Posts
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Joined 2 years ago
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Cake day: June 11th, 2023

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  • Recycling rates are low, but I wouldn’t quite call it a myth. There’s a lot of materials that get lumped together as ‘plastic’, that each have to be handled differently.

    Some are relatively non-toxic and easily recycled. More can be, but aren’t profitable without incentives. Some are very toxic, and recycling those are difficult. Then there’s a lot of rarer types that make it hard to collect and sort. There’s also mixed materials, where it’s hard to separate the plastic to recycle.

    Generally everyone should be minimizing plastics, but check how they’re handled locally so you know what’s recylable.



  • I haven’t made it in years, but the powder (vital wheat gluten) is basically flour with the starch removed. There’s a lot of recipes out there, but the idea is to make a flavored dough out of it, then simmer it in a broth for at least half an hour. The tricky part is you don’t want it to fully boil, or the texture will be off. You need keep checking on it to keep it at a low simmer.

    I should mention that while it does have a lot of protein, it’s the same type of protein as the pasta. It doesn’t really matter for a single meal, but it’s not a complete protein. Long term you need other sources to get all your amino acids. There’s a reason a lot of staple meals have a combination of grains and legumes.









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