In addition, Florida traditionally grows juicing oranges, while California focused on eating oranges.

Based on the recipe posted, I think in English, it would just be called "potato salad". Maybe to distinguish from other forms of potato salad, it would be called "Swedish potato salad"

What many backpackers do for a quasi-BIFL approach is to just buy a non, waterproof bag that's durable, and use a garbage bag on the inside (typically bags designed for trash compactor or nylofume which are much more durable than normal bags).

The problem is no coatings last forever, so you might as well have your waterproof layer be a replaceable wear item.

If you do want something that doesnt require an extra bag, avoid anything that has a coating on the outside, because that is inherently sensitive to abrasion. This especially includes DWR, which mainly serves to shed water and prevent water from getting into the fibers, not preventing water from getting inside.

Also, avoid gore tex or similar. Those are good for on your body, because you are generating heat (and sweat) so it needs to be breathable, but a bag does not need to be.

I prefer coatings to be on the interior of the fabric for durability. Some people like it on the outside so water gets shed instead of getting the fabric wet (even though whatever is on the inside will be dry). Coatings like polyurethane are actually waterproof, though they will break down over time if they are kept hot and humid, so just make sure you take care of your gear.

Alternatively, a waxed cotton canvas may be the best bet for you since it can be retreated as necessary.

Theoretically, the surface texture is different, leading to different sauce stickage. The surface is different (more craggley, hence the color difference) due to the bronze sticking to the pasta more. I dont know if this actually makes a difference by itself. I know ethan chlebowski (and probably a million other people have done side by side tests).

Bronze cut pasta will allow more starch to dissolve into the cooking water, which is the real secret for getting sauce to stick, especially if you are using the pasta water in the sauce. The starch water helps stabilize emulsions, and adds viscosity to the sauce. You can enhance this by using less water to boil your pasta (saves time, fuel, and water, too). Alternatively, you can go completely rogue and just use a cornstarch (or flour, but corn probably works better) slurry to improve the sauce, and save the money on the pasta itself.

5 pours might be too many. Each time you pour, you remix the bed of grounds, letting fines settle into the filter more. In a perfect world, most of the filtering is done by the grounds themselves.

Darker roasts extract more easily. I would definitely try a lower temperature. I have the plastic V60, though, so my temperature doesnt get affected much. You could try preheating your v60 first. My lazy method of preheating is just putting the v60 on top of my kettle as it's warming up. You could do that without the lid on your kettle to really steam it to temp.

Darker roasts are lighter, so 15g of a darker roast are more beans that 15g of a lighter roast, so you could decrease dose, but you are probably fine there. I dont think having a too high dose should make it bitter.

In my (non-expert) experience doing something similar to that, I just used moss that I found outside in somewhere that was fairly heavily shaded because the place I was putting it in my house was shaded. I did it inside of a fish tank that happened to have cracked so it was no longer water tight. In the winter, I just had a lid over the top to hold in a bit more humidity, and I would occasionally spray it down with water.

He was a Nazi. He joined the SS way before the war, and contrary to popular belief Nazis wouldnt execute people for failing to commit atrocities. Anyone who didn't want to assist in atrocities would just be looked over for promotions. He wanted to build rockets, and being a nazi and using slave labor let him do that.

I've never made paneer, but I have made a lot of ricotta (well, this type of ricotta, there's also leftover whey ricotta, which I haven't made). I had no clue paneer was basically just pressed ricotta.

Do you ever salt it, or is that just not common with paneer?

My trouble is always ending up with too much leftover whey. Yeah, you can use it in bread, but unless you are baking like 4 kg of bread, you won't use it all. I've used it in soup, too.

Crazy to write an article asking why the FDA doesnt take other countries' approvals without mentioning thalidomide.

Every regulator learns that story and wants to make sure they would be like Frances Oldham kelsey in a similar situation. It's harder to have such a powerful case study on when things go the other way.

The main thing that disappoints me is how he handled the totenkopf thing. He claims not to know it was a nazi tattoo. I don't think he is, or ever was a nazi, but he absolutely has known what the tattoo was since the day he got it.

The truth is probably just that he was a dumb kid who just saw it as a symbol of an "elite" military unit and just general rebelliousness, like the punk musicians who adopted nazi imagery. 20 years ago, nazis didn't seem like a real threat; they seemed like history (to a lot of people). Like even though genghis khan committed a lot of atrocities, I wouldn't think someone with a genghis tattoo is some kind of apologist.

He should have taken the opportunity to actually explain himself, cause I think it's important to show that just because you were a dumbass doesn't mean you need to keep being one. Instead, I'm sure he listened to campaign strategists yelling him to pretend he didn't know what it was.