Posts Tagged ‘smg’
Trying the Frozen Gummy Bear Recipe Hack (so you don’t have to 😬) #gummybear #gummies #recipe – YouTube
February 19, 2026Microsoft Word – Seven.new.doc
February 15, 2026https://condor.depaul.edu/ppereira/sym/Notes/Seven.pdf
7 frieze pattern
Watch “let’s make a heart-shaped jelly ❤️❤️❤️ #dessert #satisfying #jelly #sweet #cake #jelly cake” on YouTube
February 15, 2026Chocolate Lamp! 💡 Can you believe it actually works? #amauryguichon #chocolate – YouTube
February 13, 2026Frieze group – Wikipedia
January 31, 2026math video
January 11, 20263Blue1Brown. (2020, August 19). Group theory, abstraction, and the 196,883-dimensional monster [Video]. YouTube.
https://www.youtube.com/watch?v=mH0oCDa74tE
The Key to Crunchy Coleslaw? Salting the Cabbage. Here’s How. | The Kitchn
December 23, 2025https://www.thekitchn.com/salt-cabbage-for-crunchy-coleslaw-23545684 QT{{”
How to Salt Cabbage for Crunchy Coleslaw
Salt the cabbage. Toss 1 head of prepared cabbage with 1 tablespoon kosher salt. Let it sit. Place salted cabbage in a colander over a bowl for 1 to 2 hours. The salt pulls moisture out of the cabbage, seasons it, and leaves you with a super-crunchy texture that isn’t raw or
tough-tasting.
Rinse! Rinse well to purge the salt.
Get rid of the excess water. Squeeze cabbage dry with paper towels or take it for a spin in a salad spinner to remove the excess water. “}}
The Simple Pantry Fix That Makes Every Salad Taste Better
December 23, 2025https://www.seriouseats.com/salad-vinaigrette-technique-11786636
mustard emulsifier
sourdough as a balance between yeast making gas and bacteria making acid – Google Search
December 23, 2025QT:{{”
Sourdough relies on a balance between yeast and lactic acid bacteria (LAB) for its rise and flavor. Yeast ferments sugars to produce carbon dioxide gas, which leavens the dough, while LAB produces lactic and acetic acids, which provide the sour flavor and lower the pH, preventing spoilage. This symbiotic relationship is crucial: the yeast creates gas, and the bacteria create the signature tang and acidic environment.
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