Random questions to which you seek an answer
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The photo is of Johnny, who is Thai and a Buddhist…..
It's not up to me or @Alex to censor things that are important to others….
The symbol is used a lot by native American Indians (if I am actually allowed to call them that in the Woke world we live in), and I wouldn't dream of telling them to buff it out of their silver jewellery because it offended my privileged white sensibilities.....
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I think, given that the other tattoos are traditional Buddhist symbols and Thai flag etc., the tattoo is clearly also a symbol for Buddhism. You see them everywhere in temples in Thailand and other SE Asian countries.
I totally understand people’s aversion to that particular symbol. However, the thought of a Buddhist or Thai person not being able to proudly display their ancient symbol of their religion/country feels wrong. Especially considering the symbol was appropriated by racist white Europeans. As a white European, I’d never consider it my place to go around telling a Buddhist to cover or remove that symbol to protect my sensitivity to that symbol. I completely understand the need to take that symbol back. Anyway, just my 2cents.
Well said mate!
Sent from my iPhone using Tapatalk
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Well said @jerkules and @Giles
The swastika appears in many forms of geometric patterns in many countries in contemporary contexts. Lately, it has appeared intertwined into intricate tattoo designs in parts of Europe and Asia.
I find it to be a visually beautiful symbol in the right contexts, not just the rigid, angular version that we sometimes recognize as a symbol of Nazism. It is a shame those bozos couldn't be creative enough to make up their own symbol.
Here are some images I would like to share:
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No guys this is not what it looks like
Something I always wanted to know is why the water at first soak turns yellow/ orange . Normally I would expect it to become blue. This time it is very intensiv. Soaked my new IHSH- 33 ind .
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and if it's yellow, it's most likely corn derived as opposed to rice or tapioca.
Here's a recent starch cook up demo I did at work (there is a yellowish hue to the corn version). waxy corn starch (higher amylopectin) on the left, and various rice and tapioca starches on the right.
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Ah ok
Thank you Giles !
Do you have internet on Pilgrim?@jordanscollected
Now that’s interesting, never thought they use that for starch
And the drink in the back ? Whiskey Cola starch
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that info on starch colors is very cool @jordanscollected
!Wonder whether the different sources of starch give different ‘sizing agent’ characteristics too, beyond color.
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@Daniel San the drink in the back is cold brew coffee! Corn and rice, i believe followed by tapioca are the most popular starches used in the food industry. Corn is the least expensive, but it's getting harder to source because most corn is grown in the US, and then shipped to the east to be processed into starch. with shipping costs increasing worldwide, its sending starch prices through the roof.
@motojobobo There may be differences in the fabric with what starch is used (of course I don't know what they are using, and we have to account for the indigo to be effecting the water color too. In food, there a massive difference in what starch is used. One quick example is rice starch, the particulates are much smaller than corn starch, and they provide a much better velvety mouthfeel in soups and sauces.
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That's interesting @jordanscollected what were you doing with the different kinds of starch?
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I'm learning way too much on the forum
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@Nkwkfld We're trying to help our customers who are currently struggling to find sources for starch, locate viable replacements. These starches are used in many food manufacturing camps, and they can be heated up to 285 degrees in an aseptic environment (soups, bagged sauces, etc.), made in to frozen cubes (like a cheese sauce cube dropped into a bag of broccoli to be steamed to reheat), or anything in-between.
Replacing a starch that works in the system with one that might work has the potential to be a huge waste of money. We're doing the front end work where we cook it up and pouch it, and evaluate it over time in different states to see how it acts on the bench. then if we think we are close, we will send a larger quantity to the customer where they run it through the pilot plant for testing.
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Thanks @jordanscollected thats interesting. Do you think starches could or should be used in more home cooking? If so how?
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