Eh. I knew many would disagree. I do like the Magnificent Ferenghi, though. I mean, it even has Iggy Pop. The one where Quark sells weapons is alright. And Little Green Men was good. Ok, maybe I like half the Ferenghi episodes.
I'm going to pull that off next for easier access to the undersink area to install the outlet, so that's a good call out. I definitely want to replace some parts of these cabinets with new treated plywood or something, so I'll add that to the list. It does not smell rotten or anything though. They really knew how to make plywood back in 941 CE.
There's a basement underneath, and I can say a lot about my basement, but I'm reasonably certain the floor joists all look good and are mold free and solid.
I have to disagree. He voted for exactly this and has no regrets. This helps to possibly send a message to the other idiots that they are supporting the villains.
I highly recommend purchasing a dehydrator and making one’s own beef (or other) jerky. You can get a good ehyrdeator for like $100 or so. The only downside is how expensive beef is, currently. That said, you’ll still save a massive amount of money per pound, and it’s amazing.
To be fair, at least currently (until the government fucks this up, too), to be legally called “ice cream”, it has to have minimum milkfat and butterfat percentages. Otherwise it has to be called “frozen dairy dessert,” or whatever.
Ice cream’s composition standards focus on dairy content, specifically minimum percentages of milkfat and total milk solids. The finished product must contain a minimum of 10% milkfat, also known as butterfat. This fat must be derived exclusively from milk; other fats are excluded, except for incidental amounts naturally present in flavorings.
The product must also contain at least 20% total milk solids, which is the combined weight of milkfat and nonfat milk solids. Nonfat milk solids, such as proteins, lactose, and minerals, must constitute at least 10% of the total weight. If a manufacturer exceeds the 10% milkfat minimum, the required nonfat milk solids percentage may be slightly reduced based on a defined inverse relationship.
The FDA allows for a reduction in these minimum percentages when bulky flavorings are added, such as fruits, nuts, or chocolate. In these cases, the milkfat content cannot fall below 8% of the finished weight, and the total milk solids must remain at or above 16%.
Seasoning recipe? Did you make the tortillas from scratch?