Apart from the hole, that could be chicken on a raft, an old Royal Navy dish.

I haven’t tried it myself yet, but you can get yeast improvers , a powdered ‘mother yeast’ that claims similar results to sourdough.

I have a starter in the fridge that I only use once every two or three weeks, and have not had any mould problems; perhaps you just have to be only a little less lazy to keep a viable one, and feed on that sort of a schedule?

I agree though, that making sourdough bread can be a nuisance time-management-wise until you find some sort of rhythm that suits you.

I can’t go on. I’ll go on.

(Samuel Beckett)

I think it’s a very good idea, and I can’t see any obvious disadvantages except, perhaps, the loss of posting and comment history from the currently existing communities.

Maybe also consider merging !foodporn@lemmy.world ? That one seems to be quite general too, and posts often become discussions of how to cook the showcased dish (plus I really dislike the name of the community).

Yes, it is a famously polarizing taste, but a small amount in something hefty like a ragout adds umami without adding too much of the marmite flavour. I’m vegetarian, and find it’s really handy for adding meatiness to such things.

If you try it and like it, do try marmite spaghetti.

Miso, Marmite, MSG, and Maggi are all good.

Not all at once, though.

These kinds of insults definitely exist here in the UK too, e.g., swot, spod, as well as geek, neek, nerd, etc. I don’t think these are imported from the US, as they’ve been around for a long time. Perhaps a manifestation of anglo-saxon anti-intellectualism?

It reminds me of Vermeer’s Milkmaid. Not Renaissance either, but a beautiful photograph never the less. Accidental Baroque?

A red Majohn A1 with a Pilot VP stub nib in place of the standard EF nib, Lamy Peridot ink.

Jonathan Swift’s Modest Proposal updated to the 21st century.

Thank you for this brilliant transcription. It’s as good as the image itself.