• halcyoncmdr@lemmy.world
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      21 days ago

      Beans on toast?

      Checks out. Especially for the crazy people that refer to all sliced bread as toast, whether it’s toasted or not.

  • abbiistabbii@lemmy.blahaj.zone
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    21 days ago

    You know, I was going to say “Do you think God stays in heaven because he too lives in fear of what he’s created” but know the fuck what? That’s proof there is no God.

  • Treczoks@lemmy.world
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    21 days ago

    Interesting take on baked beans. It will definitely make “beans on toast” less messy. Self-made or is that a real product?

          • Treczoks@lemmy.world
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            20 days ago

            Let me think… Heinz Beans are roughly half beans and half tomato sauce. You only need to thicken the tomato sauce, so you’ll need half the amount of gelatin that you would need to stabilize water or juice. They come in leaves here, six to stabilize 500ml liquid. A tin of beans is 415g, so it is about 210ml sauce, thus it would require 2-3 leaves of gelatin, or 7-10g of gelatin powder. I’d go to 3 leaves or 10g, just to get a nice stable product, as one has also consider to counteract the (hidden) acidity of the sauce, too.

            • remotelove@lemmy.ca
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              20 days ago

              Polyvinyl acetate would probably give a better texture and has been kid approved for decades.

              Still, I am super curious to see if actual gelatin would work, so thanks for computing the ratios for a (theoretically) stable product.

                • remotelove@lemmy.ca
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                  20 days ago

                  It’s all about presentation, my friend. If we are going to make our millions off of this product before it starts to roll off of people’s TikTok feeds, we need to move quick.

                  If we repackage PVA into a sales point for preschool nostalgia, we got it made.

  • M137@lemmy.world
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    20 days ago

    I need to know what the box says

    BA (?)
    BE (beans, probably)
    SL (slab, probably)