It’s one of those movies that I put on for giggles one boring evening many moons ago, and spent the whole time going “what the fuck?”

If it took more than one shot, you weren’t using. Jakobs!

Gets my vote.

Funny enough, came to say the Garrett P.I. series.

Fascinating. I guess I’d be curious to know which brands those are.

And, for what it’s worth, I think I’d take mustard or cardboard over coconut oil. 😅

I’ll just take something that modestly melts and doesn’t taste so much of coconut oil. Since becoming near-instantly lactose intolerant in 2019, this has been my been my biggest gripe, as almost every vegan cheese maker uses the stuff and I think it makes the cheese taste awful.

For what it’s worth, they’ve had a “Neuro Fuzzy” rice cooker (https://www.zojirushi.com/app/product/nszcc) for years—ours is at least 10 years old at this point. And, I would bet this is a trivial extension of that—using some decision tables supplemented with heat feedback—with only the addition of a user feedback mechanism, rather than any, true “AI”.

We are in his debt. He showed great courage.

Not only that, but, I feel like dude there is over the 4’8”-5’2” height requirement for Minnie. Like, that’s hard to prove from a photo like this one. But, given his proportions in relation to the railing and other features in that photo, my first impression would not be to think him short enough.

Appreciate your taking the time to respond. Unfortunately, I’ve got plenty of those, and they’re sadly not a silver bullet… 😞

Appreciate your taking the time to respond. Unfortunately, while I know all this, it doesn’t quite line up with my experience. I’ve seen the difference between an aged cheese like 3-year cheddar and American. But, there’s still a reaction to the cheddar, even if slight. (And, yes, I’ve had the allergy tests…)

So, I’ve found it safest to go with vegan cheese, particularly when the cheese I really want is American (or, at least Gruyère). Unfortunately, I never could get into breakfast sandwiches or burgers with cheddar—the stuff just breaks too easily.

Ever since I’ve had to go dairy-free due to sudden lactose intolerance, I’ve had to learn the sad world of vegan cheese. And, the thing that I’ve learned is that almost all the makers have this obsession with coconut oil, the smallest amount of which I can taste—giving the cheese an “off” taste—and which gives me heartburn.

…surprise, the Amish build a prison camp around you during the night

Just a modest shed, really…