Timmah!

Adding to my collection. They make more than Swiss Army knives. Super sharp & keeps its edge. I like their chef's knife, too; though it must be used with a modicum of caution as it's prone to chipping due to the high carbon content.

Thanks for y'alls' efforts.

No, it's much more richly complex. Where yogurt has a few strains of bacteria fermenting the milk, Kefir has around 50 strains of bacteria & yeasts fermenting the milk, producing vastly more healthful products. The only similarity is they're both a fermented dairy product. You can purchase the Kefir grains online, or find someone near you to give you some grains and they will last you a lifetime. All you do is place them in milk for 24 hours & the grains turn the milk into kefir Then you simply strain the grains out & place them in a fresh batch of milk to repeat the process. Gotta keep the grains fed with milk, as they're a living coliny of bacteria & yeasts.

@Icequeen Here's a short video I made of the simple process of maintaining Kefir.

The longer you let it ferment, the higher the probiitic population & the more tart it will taste. Standard ferment time is 12-24 hours. After 12 hours, its a mildly tart, lightly fizzy-(due to the yeasts component of the kefir grains) -mildly sweet flavor, kinda like a drinkable yogurt. I like it really tangy, so I let it go 24-48 hours. At that point, the curds & whey have separated, I stir them back together & it tastes like a tangy mix of yogurt & sour cream. A few times a week, I mix it with fruit & let it sit for another 24 hours, which mellows the tart & tastes like a fruit smoothy. I also strain it through a cheesecloth to make a healthy cream cheese which I mix with some extra virgin olive oil & sea salt to spread on tosted onion bagels. I also let some strain overnight to make a nice, crumbly Kefir Feta cheese to put in salads, lasagna, chili, etc. 2 gallons of milk willl yield about 2 pounds of cheese; which makes it cheaper & healthier than store bought. On average, I drink 3 8 fl. Oz servings a day. Morning, Noonish, & evening. There's about 50 strains of bacteria & yeasts in the Kefir grains, & research has just begun to understand the myriad health benefits people have enjoyed for thousands of years. Immune boosting, tumor shrinking, anti-inflammatory, blood pressure, Irritable Bowel Syndrome healing, diabetes amelioration, antiviral, antibacterial, antioxidant.... These bacteria in your gut comprise 80% of your immune system, communicating & coordinating its operation.

Kefir 2nd ferment with fruit. Add some fruit to the Kefir after straining & let sit on the counter for 12-24 hours. The fruit sugars further feed the probiotic menagerie, adding flavor, and attenuating the tart taste. Also lets the probiotic population further grow & produces even more healthful vitamins, minerals, organic acids, antioxidants, exopolysaccharides, bioactive peptides, Et al. It's the most richly varied, concentrated superfood I've yet incorporated into my daily diet. I feel healthier, my skin is nicer, no more heartburn. Kefir also supports the immune system & reduces inflammation, among other healthful benefits. Truly amazing.

Right. I made these for other people who prefer semi sweet. I reserve the higher cacao for myself

Monitor size doesn't impact performance. My 65" tv doesn't tax the card any more than a 19" monitor, all other things being equal.

6 dozen

Fast, full recovery brother.

Arby's has 5 roast beef sammiches for $5 Just gotta order online.

Heynow!

That's it? No finished dish pics!?

Great bio, Lovyan.

Thanks

Just stick the probe right in the tater hole, & good times happen! It's cooking, so how hot & for how long makes the difference between undesirable & tasty. For a tater, between undercooked & tough, proper temperature fluffy, and a couple degrees too hot & gooey. Temperature of oven, too. Many people unknowingly cook at the wrong temperature in the oven, because they haven't checked the accuracy of the oven temperature setting/dial. Can be frustrating to put in the work & fail because the oven is lying to you. The infrared laser thermometer gun is high tech. First day it arrived, I walked around measuring the temperature of everything: The living room wall, down my pants, frying pan for best temp for burgers, eggs, etc....my cat's butthole (92F), oven back wall, components in my computer, etc. That, & a scale for measuring ingredients by weight instead of volume (especially flour for baking) makes a huge difference in quality of results.

Yeah, me too. The key trick is to pull it just below 212F. That way its nice & fluffy. 212F and above, the internal moisture boils & turns the innards gummy. I don't wrap in foil because I like a crispy skin. I pull it to oil & salt it when it's at an internal temp. of 205F, then put return to bake until 210F That way the oil crisps the skin instead of soaking into the tater & making the skin chewy when you apply it at the beginning.

...with some homemade chili

Don't worry Rupenstitsky, you look like you'll fit right in!

My condolences

https://images.app.goo.gl/eLNfDTGarm7fFpDZ7

Like taking cindy from a baby

Next wring to right: Don't use apostrophes in simple plurals.

I use my 4k 65" ROKU TV for gaming. Has a gaming mode with remarkably low input lag. It's about 6' away. I have it mounted on a stand with casters, so I turn it 90° to play at my desk & turn it back to plop in my bed & enjoy watching movies & YouTube. It's a TCL 65R625. They make a good product at a fair price point.