KhunLA

Only thing worse you could do to that flavorless white fish, is deep fry it.

I read their 'financials' one time, and IMHO, thought their administrative cost alone were way OTT

Sugar will enhance the Maillard reaction in baking and all cooking. Also why onions brown & caramelize. It will also make the bread softer & wetter, as sugar, since dissolves in water is sometimes considered a wet ingredient, as it will add volume to the water. "Here are some ways sugar affects baking: Sweetness: Sugar is primarily used to sweeten baked goods, providing a desirable taste that balances other flavors in the recipe. Flavor Enhancement: Sugar enhances the flavor of baked goods by adding a subtle caramelized or “browned” flavor during baking. This is particularly true for recipes where sugar is heated, such as in cookies or caramelized toppings. Texture and Moisture: Sugar helps create a tender and moist texture in baked goods. It absorbs moisture and helps to retain it during baking, resulting in a soft and moist crumb. Browning and Caramelization: Sugar aids in the browning and caramelization process during baking. The Maillard reaction, which occurs when sugar combines with proteins in the presence of heat, leads to the desirable golden-brown color and the development of complex flavors in baked goods. Structure and Volume: Sugar contributes to the structure and volume of baked goods. When sugar is beaten with fats or eggs, it incorporates air, creating a light and fluffy texture. Sugar also helps tenderize gluten, resulting in a more delicate crumb. Moisture Retention: Sugar has hygroscopic properties, meaning it attracts and retains moisture. In baked goods, sugar helps to keep them moist and fresh for a longer time. Shelf Life: Sugar acts as a natural preservative in baked goods. Its ability to absorb moisture and reduce water activity helps inhibit the growth of microorganisms, extending the shelf life of certain baked products. Yeast Activation: In yeast-based baking, sugar acts as a food source for the yeast. It helps activate and feed the yeast, allowing it to ferment and produce carbon dioxide, which contributes to the rise and texture of yeast-leavened breads and other baked goods. It’s important to note that reducing or omitting sugar in baking can affect the overall taste, texture, and structure of the final product. The specific amount of sugar used in a recipe should be carefully considered to achieve the desired results."

3 thoughts: ... why did I even bother ... people (men & women) are all the same ... women lie just as much as men

Depends what address you have given SS. If a USA address, they wouldn't know where you live. And simply assume you are in the USA.

Just rechecked the site I peeked at for ones I listed, and all ICE, though did have a 911 turbo @ 2.6 seconds ???? Still slower than the fast EV out there, but 2.6, that's damn impressive.

Doubtful. There were a few more 911s listed on the site, quicker, but that was the query, and don't know if they EVs either. Surely if a 911 EV, it would be faster than the Volvo.

Yes I know, you stated faster than a Porsche 911, he asked, which one ... more than a few ????

Then it fails miserably IMHO

2023 Porsche 911 Carrera 0-60 Time: 4.0 seconds 2023 Porsche 911 Carrera T 0-60 Time: 4.3 seconds 2023 Porsche 911 Carrera Cabriolet 0-60 Time: 4.2 seconds 2023 Porsche 911 Carrera 4 0-60 Time: 4.0 seconds 2023 Porsche 911 Carrera 4 Cabriolet 0-60 Time: 4.2 second 2023 Porsche 911 Targa 4 0-60 Time: 4.2 seconds

Brekkie today ... an excellent Chicken Massaman. Guess I'm having cereal for dinner ????

Yea ... at my age, if I don't know what's good or bad to eat by now, I don't think drastic changes would make much difference. Most adjustments have simply come with age. More about activity level & metabolism, and realizing, eating and drinking as much as I did up to 50 yrs old, just isn't going work in these later years. TBH, very little has changed, some minor tweaks on types of, but most around volume of, overall, and moderation of the less healthy eating habits. In the past, I'd eat half an apple pie, washed down with a liter of whole milk. Now a slice with a Cappuccino. ????????

????

Am I suppose to list every website and or vid I watched about sugar ? Over my adult lifetime. Did I read a study, research paper ... NO, as those results end up satisfying the folks that funded the research. Then someone will fund another research study a year later, and counter the previous one. We've all seen that over & over. I did post a most informative vid about sugar, and if anyone watched that, that pretty much explains most things. I even noted many would probably want to skip through to the more pertinent stuff that might interest them. Explains all types of sugars and how used, and with that info, you can make an informed decision to eat, or not. If watched ... Explains why I pretty much stick to good ol' white table sugar. Most foods we eat are home cooked from scratch, so we get to control all the ingredients. 'L' follows (trolls) me enough to know that.

And ...SA paid a premium price: https://www.aljazeera.com/news/2023/9/6/south-africa-held-to-ransom-by-big-pharma-overcharged-for-covid-vaccines

How this is a surprise to anyone, is the amazing part. Remember, so "Safe & Effective", the big pharm, companies, CDC/FDA got the definition of vaccine changed. In the USA anyway ... the "vaccines", basically a pre-exposure prophylaxis” or “PrEP”, re-classed as a vaccine, which falls under a different set of rules (liability/compensation) and in a different court, where settlements are quick, and big pharm not held 'liable'. Why I never Q'd up for the silliness, of experimental PrEP s. Vaccines every 3-6 months, that's some funny sh!t right there. Maybe in 50 yrs, you'll be able to read all the drug trial info ... they are trying so hard not to release ... ???? DISCLAIMER: These thoughts are IMHO and IMHO only. Your opinion may differ.

@Old car dealer agree with bignok, if lady coming just to see you, then pop down to see her instead, and take in Phatthalung. Experience a different TH if haven't already. Unless she's just heading to Patts to work, then as stated by other, no airport at Phatthalung, so she'll need to plan accordingly.

Actually .. I apparently eat fairly healthy, now, relative to others. Never was a deep fried food eater. Olive & peanut oil when indulging. Sugar wise, most eaten is good ol' white table sugar, or brown if cookies or brownies, and actually the best sugar, even low in calories, if one counts those. I'd rather eat a beef or pork tenderloin, giving up a bit of fat flavor, for tenderness, so a leaner, healthier cut of meat. Prefer seafood over land critters, sometime healthier. All in moderation. My weak area, since in TH, is veggies, so take a multi vit to supplement that. Pre-TH, it was the amount of food I ate compared to now, that amazes me, looking back. Still fairly healthy, though more dining out...a lot more. But burned it off also working & playing hard. Almost no alcohol, past 15 yrs, and apparently a major difference to most other expats, or so implied from reading forum. Never was a buffet fan, though did my share of, and pigged out when did, so avoid, unless extreme quality, and luckily, that's rare or expensive.

Doesn't the same happen in Thailand? With the non-chinese expats that use agents simply but can't afford to take over since they barely exist here on their pittance of their retirement that they can't even make the financials for visa.

China

Pence is not stranger to telling porkies himself, especially during covid:

Reading comprehension of my post would avoid you asking for research. Obviously many, most don't read or watch what I link, and I'm not going to waste time repeating myself. Re-read what I've posted slowly & carefully, as I don't think I need to add any more to be understood. I'll do me, which seems to work just fine, you do you ... ENJOY

Geez, would you all just leave already. That would be a big improvement in you life ... or not.

Again, you keep repeating the same false spin. They could service them, no problem, but unfortunately, needed to quite often.