Anonymous said: The only black beans I could find were dry ones so now I have this huge package of dry beans, how can I actually use them? Do I just cook them to get "normal"? Any help?
Read here. c:
The guide leaves off an important point: Don’t salt the beans until AFTER they’re soft! If you salt them at the beginning of the cooking process they never go properly soft.
milk fat bothers me. unfortunately there’s only one good way to find out :(
I never would, but I’m sensitive.I asked a family member that’s also allergic, and we decided it’s a terrible idea to try it. I’m going to listen to reason (instead of chocolate cravings) and stick to products I know for sure are safe.
If you’re allergic to casein and a product contains milk fat, is the product safe to eat?
I wanted to buy Ghirardelli semi-sweet chocolate chips, but didn’t when I saw they contained milk fat. The allergen labeling only says “may contain milk”, which I guess reflects content of milk fat only and not unaltered milk.
Googling tells me that most of the casein should be removed when manufacturing milk fat, but I didn’t want to find out the hard way.
I found new cookies at Publix and had to try them for science.
They’re pretty tasty! Nice and chewy. They aren’t as chewy as Enjoy Life soft cookies, but it’s a nice texture. They’re a little grainy, but we expect this. The non-dairy chocolate chips are also good, and melt slightly on your fingers.
I’ll be slowly making my way through the bag until they’re gone.
For your tasty chocolate needs, while I play today’s exciting game of did-my-dairy-tolerance-decrease-or-was-that-lunchmeat-spoiled.
Anonymous said: Have you forgotten that chocolate contains milk?
Dairy free chocolates, for your reference and mine.
(The Chocolate Dream chips weren’t very good when I tried them, but I might’ve gotten a bad bag?)
One of the most common questions dairy free people get is “But what about calcium?!?!”
I think this video does a good job of addressing these comments. Neither the video nor I are saying that milk is HORRIBLE DEVIL JUICE,* just that you don’t need it (once you’re weaned) to keep your bones and other bits healthy, no matter how much money the dairy industry puts into advertising.
The even links its sources in the description, which I love. Science is my day job, and I am very particular about reputable sources.
* Some people do feel this way and I respect that, but I’m not going to get into a fight about the ethical issues with milk. I’m dairy free either way due to an allergy to casein, so *shrug*.
one chickpea flour wrap based on this:
1.5tsp ground flax seed
Combine and let sit for 5min.
1/4c chickpea & fava flour*
1/4tsp garlic powder
dash of black pepper
Combine the above with the flax mixture, slowly adding water until the batter is about pancake batter consistency. Cook in a nonstick skillet sprayed with some olive oil over medium high heat until side 1 is crisped and lets go of the skillet. Spray with more olive oil, flip and finish cooking.
I put the batter in the skillet before it was hot and spread the batter around so it’d be even and thin. If the batter’s thin enough to spread on its own then the inside stays mushy when the outside is crisp.
* I can’t find plain chickpea flour, but it’d probably work too.