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Joined 3 years ago
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Cake day: June 9th, 2023

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  • Gee, I don’t know about the water claim. I’ve worked on a soy protein extraction site, and our water treatment plant processed enough water for a town of 30 thousand. Produced around 100 metric tons of soy protein powder per day. Most of the water became waste water (full of indigestible oligosaccharides) and the rest evaporated to form the powder.

    Soy milk and soy-based shakes/ice cream were among the final uses.

    In contrast to oat, I imagine you just soak the flour and filter or centrifuge the solids out. The water used mostly becomes the product.











  • There are two major kinds of avocado. The internet lost its shit about palta, famous for its use in Mexican guacamole. It’s about the size of a pear, with bumpy skin. Best served as part of savory dish (seasoned with salt).

    The other one is bigger, rounder, and has smooth, shiny skin. Known as aguacate or abacate. Best served as a sweet dish. A banana+abacate+milk smoothie with a bit of sugar is delicious. Also eaten with a sprinkle of sugar and a squeeze of lime.

    Using the “wrong” kind of avocado is possible, but requires adaptation and even then the results are sub par.