May 3, 2015
jusdechatte I do and I love you for that 😘😘
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jusdechatte I do and I love you for that 😘😘
jusdechatte replied to your photoset: Malakai is so affectionate and cuddly. I love this...
I am SO jealous
I wish you could come to Australia and then we could all cuddle and it would be wonderful!
jusdechatte replied to your post “you guys have no idea how good i look today im sorry”
You're depriving us
junglemean replied to your post “you guys have no idea how good i look today im sorry”
Selfieeesss
i took so many selfies earlier it’s ridiculous. i’ll post one later though i know it’s kiiiiilling you /scarcasm
jusdechatte replied to your photo:good morn
I’m in the same position with a cup of coffee too, we’re sharing a moment
there's no one else i'd rather share this moment with! <3
jusdechatte replied to your post:Ok what the FUCK. I go to change back to my old...
Happened to me with bootieking :(
I just checked and bootieking seems available?? Change back now if you want to! :O
jusdechatte replied to your post:Hey guys wanna see something ridiculous? Check out...
Uuuuuggghh. This is also why I’m skeptical as all hell whenever some dude calls himself a feminist.
Yep I'm very wary of that. If you care so much about women stop making money off of us ffs. It's infuriating.
Happy birthday you beautiful peach!! I hope your day is lovely. ❤️
Thank you beautiful :)
jusdechatte said: Does the Vegg at least taste good?
I thought it tasted pretty good (but I'm not super picky about taste as a person, plus I never compare vegan products to animal products).
Sean said it smells way more sulphur-y than normal eggs (he's a vegetarian).
punchdrunkprincess said: dill is the beeest
ISN'T IT THOUGH. I know too many people who don't know the joys of dill.
jessijordan said: WAIT WHAT?! How do you do that! I must know!
A lot of experimentation still needs to be done (unless we just look up a recipe lol) but Sean added some mori-nu (silken) tofu and cornstarch to try and get it to bind more.
The second attempt at the Vegg in a Basket was more successful thanks to the cornstarch. (Baking soda and tapioca flour can also work; probably too guar gum and just any other binder.) Gotta grind it up really fine so it isn't lumpy though.
Just food chemistry and lots of testing in the kitchen really.