Text 15034, 41 rader
Skriven 2014-07-22 10:19:00 av MICHAEL LOO (1:123/140)
Ärende: mylks 700
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Steve has become interested in making nut mylks; the
homemade products being wholesome and "you know where
they've been"; the rich texture from carrageenan and
gums isn't there, but you get a feeling of something
honest and no-nonsense in your mouth.

The basic procedure is simple: you grind your raw
material, soak it in warm water, and then extract
as much liquid as you can, ending by twisting the
leavings in a cheesecloth or the equivalent. You
can vary by temperature of water, proportion of
source material to water, etc.; then you can sweeten
or flavor the product as you wish. The leavings can
be dried and used as a fiber supplement, packing
material, or whatever you like.

The almond was an unqualified success, I thought.

One of the H Mart treasures was a white coconut. I
thought it might have been a young coconut, with that
odd jelly flesh inside, but it turned out actually to
be an albino coconut and coconutty in all the normal
ways. Its water was refreshing. Steve made mylk with
the flesh; it was pretty normal but I thought a little
on the thin side.

Desserts at the picnic.

I didn't pay a whole lot of attention to sweets, no
offense intended to anyone, but notable to mention
was an amazing berry trifle that the Hafflys made
using an angel-type cake and, wonder of wonders, a
really quite delicious dairy-free custard that used
the almond mylk. I could almost have kissed somebody.

I think Gail made a nice blueberry pie, but that has
been totally erased from my memory. It also could be
totally fictional.
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