I seriously don't think there's a better method for basmati or brown rice than this. I might have to buy a miniature oven just for doing this.

I've started doing it again, this time with four process changes: Adding more chillies to the nukadoko, keeping it in the fridge, always using unchlorinated water to hydrate it, and mixing it with chopsticks most of the time instead of using my hands despite what the obaas say.
Delicious so far.

I started having apple simmered in five spice on this and it's insane.

Current recipe: glutinous rice flour, equal part of ceres organic fiber mix, water. Fridge for a while so that the psillium can unspool. Roll flat on floured board then boil for 3 minutes. Slice into strips, bake for 15 minutes at 195C.

Further refinements expected though.

Recently discovered that you can simmer diced apple with cinnamon [nutmeg, ginger] and it rules. Goes well on oats. I've also found oats to be really satiating.

Hmm, the bag of shishamo I bought from japanmart in new zealand says it's from china.
Is it that they're endemic in the wild in japan, though china might be farming them? Or maybe they were just sent to china to be processed.

I was a little worried about declining stocks, but apparently these ones come from china?? so I would guess my decisions aren't correlated with the bulk of the market... but also there are shishamo farms now.

Less fun fact: Regular sized fish are so high in heavy metals that once you control for demographic confounds, eating fish is net negative to health.

Oh, actually they're australian...

When I discovered monkfruit extract, I was then able to make a delicious sweet milk drink without sugar, and I said, "ahah, now I will face no consequences for skulling a litre of this stuff a day", and then I shat chalk

(the page ods.od.nih.gov/factsheets/V...)

So at this point... why should we even maintain this concept of "vitamin D" given that it doesn't get us much closer to knowing how to measure or control the part of the phenomenon that we actually care about.

That said I *would* add yellow coloring to my banana milk to make it extra yellow if I had any (also egg farmers please add more carotene (orange) to your chicken feed to make your egg yolks more orange, it's important to me), and I *will* be adding guar gum to make it extra thick.

I guess there's something unique about about McDonalds's combination of cheese and sweet pickle flavor that they've perhaps deliberately replicated here.

I'm going to hope there's some deeper reason we like that flavor rather than just everybody wanting mcdonalds.