I’m still seeing this as an active posting, linked on other UN pages e.g.,
https://dppa.un.org/en/gazas-new-terror-booby-trapped-cans-of-food-unwary
However, a similar claim in January was found to be false by fact checking news orgs.
I’m still seeing this as an active posting, linked on other UN pages e.g.,
https://dppa.un.org/en/gazas-new-terror-booby-trapped-cans-of-food-unwary
However, a similar claim in January was found to be false by fact checking news orgs.
Looks interesting, and an interesting way to work with nuts. Always looking for other GF options and I do use almond flour in a lot of recipes.
That said, while can understand not tolerating gluten free grains such as millet, teff, sorghum, rice or corn, I’m not sure why there aren’t other flours and starches you can work with.
I’m having a hard time understanding why an intolerance would also extend to tubers (potato flour & starch; manioc - cassava flour & tapioca flour; sweet potato flour; arrowroot starch); flower seeds (buckwheat/sarrasin flour) or legumes (Romano, fava or chickpea flour) but not nuts.
I was thinking through what would happen should the OP follow the advice by another user which recommended baking the mortar and pestle.
Since it has a heavy film of fats,my thought is that baking at a low temp would create a finish similar to that on seasoned cast iron. I’m not thinking that would be a plus but others might think otherwise.
Baking it won’t eliminate the oils or old spices, more would give you your cast iron frying pan effect.
We use a super neutral dish detergent that washes or at least soaks out in rinse water. Not one of the national name brands.
Even were this cast iron, sometimes you get to the point that you have to clean and restart to build the finish.
But others may feel differently.
We may be heathens but we always just hand washed ours with a good grease cutting liquid detergent to get the rancid oils and spices out.
I’ve recently become aware of mulesing, an appalling practice used on Merino sheep in Australia and NZ due to a specific fly problem. The problem is that most merino wool is from those countries.
Also, most fabric generically labeled ‘wool’ is mostly merino from mulesinged sheep.
Ethics conscious knitters, crocheters and weavers are aware, and merino yarns certified as mulesing-free are on the market now.
Knowing country of origin and wool type is another reliable way to avoid endorsing this practice, but again most manufactured clothing or even fabrics will not give the necessary information.
There are some communities that feel garlic or regular onions are too strong, and substitute the white of leeks. It does affect the resulting taste, but if your wife tolerates them, it’s an option.
My own suggestions for recipes would include some classic Slavic dishes where onions aren’t essential. These do exist, 😁 particularly ones that mix sweet, sour and savoury flavours. e.g., Crepes/nalasnyky filled with farmers’ cheese and butter or cream, traditionally served with sour cherry or strawberry preserves on top, are a favourite. For a savoury version, try these nalasnyky with dill in the cheese filling.
Thanks for this. I’d wondered if there was some kind of verification going on.
This is also raising questions of foreign interference/influence in democratic process.
In Canada, the federal Elections Commissioner has been called on to investigate the source of bot campaigns for the leading opposition party: Online bot campaign backing Pierre Pollievre prompts call for probe.