What's your recipe/technique for this? Whenever I make it I can only ever succeed in clumping up the pecorino (although I have to use gluten free pasta which maybe contains less starch than regular pasta). Doesn't stop it from being very tasty but I want to be able to do it properly!
"If we're quick with a response, maybe no-one will have noticed - right chums?"
As others have said, lactose free milk! As another option, my local vegan cafe also offers things like oat milk and coconut milk - and while they don't quite give the same foam as regular milk, I reckon they make a much better tasting latte.
The risk of us being tarnished then as the nasty party again, I think, becomes very real.
I understand that this is more aimed at moderate conservatives but still... Isn't it just a wee bit late to be realising this?
Presses like Fitcarraldo, Charco, 404 etc. are responsible for introducing me to some of the best reads I've had in recent hears, from authors like Jon Fosse, Olga Tokarczuk, Helen McClory and Selva Almada. I was introduced to the women in translation month through these publishers and it's led to some of the most meaningful reads I've ever had. I therefore have a lot of love for many of these publishers and it's fantastic to see so many of them making such an impact.
As a Reddit user who's recently moved to Lemmy - that's a fair point, you fucking moron
Poor Dungeon Meshi getting called out here... However it's one of the best series' I've read for years and I would highly, highly recommend it - I love all the insane food it somehow invents. And in fact it somehow remains the focal part of the story, despite the ridiculous twists it takes.
You'll never leave!