Hopin’ China’s reforesting tech proves sustainable. Also Prolekult/James Bell was mentioning hempcrete, which is another that I’d think would help a lot. Hopin’ for new sword technology. . .
Hopin’ China’s reforesting tech proves sustainable. Also Prolekult/James Bell was mentioning hempcrete, which is another that I’d think would help a lot. Hopin’ for new sword technology. . .
Very old cookbooks would tell you to cook food until it was done.
Old cookbooks would make assumptions about your skills and not explain what julienne was. Also a lot of volume measurements.
Modern cookbooks will frequently have instructions on the techniques they require, with images, and measure everything in mass units. It’s a smoother experience.
Seems like a waste for every single book to explain julienne. Like 20% of you shelf space will be repeated in each book.
Maybe I’m telling on myself here but most people don’t have so many cookbooks this is a problem, it’s better for people who’re trying to get into cooking