You are so missing out on the wonder that is Sam Kirk.
SNW has a lot delightful surprises, but adding the insouciance of Sam Kirk, but having brothers Kirk spar when Jim shows up on occasion, is truly inspired writing.
Not to mention he really gets under Spock’s skin.
That’s a mostly rice and starch blend. Can work for pastry and cakes etc.
Rice flour negatives:
Tends to make things that go stale super quickly
Depending on where grown, rice takes up arsenic from the soil which is a seriously toxic metal
Depending where grown, under what conditions and how it’s stored and processed, rice can have a microorganism that produces a serious toxic chemical called aflatoxin which cannot be mitigated by cooking.
The EU is studying these risks in populations that eat diets high in rice. In the US, there have been academic studies. You can get a good lay summary of the issues on the Lundberg Farms website. They do their best to minimize these toxins in the rice products they sell but when you buy rice flour you have no idea of where or how that rice was grown or processed.
For bread you will need different recipes. Suggest looking for ones that don’t call for a commercial flour mix and that include psyllium.
I was surprised too.
King Arthur’s uses ‘cleaned’ wheat starch, supposed to be <20 ppm gluten.
This isn’t ok for many with wheat allergy or gluten intolerance that is not celiac.
Stay away from rice flour and starch heavy GF breads, as they will be drier and go stale quickly.
GF alternative flours tend to have higher hydration requirements than wheat and it seems few GF bread manufacturers have a clue about this. PhD inorganic chemist and cookbook author Katerina Cermelj has a lot to say about that in her book ‘Baked to Perfection.’
There are decent recipes out there, especially ones that include psyllium, which makes it possible to make a gel that can give better texture and hold moisture.
As much as I like to see elements from the Relaunch novels brought to screen, in this case I pretty much knew where the chase was leading, based on the final Voyager Full Circle novel, and that took away some the wow factor of the contact with the 10C.
Just to say the way the role is presented kn television doesn’t highlight the sensitive roles such as being the senior NCO responsible for oversight of enlisted personnel performance evaluations or communications with command.
It would be very senior AO role on a capital ship, but she mainly comes by to get the captain to sign stuff.
It absolutely is confusing.
Roddenberry gave conflicting direction on this. By the time TNG rolled out, his position was that most of the crew were officers.
But it was a long and confusing evolution. After intervention by the network after the TOS pilot, turned Janice Rand’s yeoman role, which is one of the most senior NCO roles on a naval ship, into what seemed to be a personal secretary. NBC was no more ready for a senior NCO who was a woman than they had been to have a female first officer Number One.
Discovery makes things murkier by mixing in ‘Chiefs’ as a title for department heads but never actually saying who is chief medical officer or chief engineer.
Lower Decks seems to have ensigns being hazed with junior enlisted tasks. However, Prodigy has introduced warrant officers as another career pathway outside the Academy.
Startide Rising is the best of them all.
Sundiver is quite good too.
The later books were deeply marred by Brin’s giving into pressure from his editors to centre them on a group of adolescent males of diverse species because his publisher was of the view that the average scientific fiction reader was a 14 year old male. Brin has written about this and how difficult it was for him to write outside his natural quite adult style. His fantastic characters from Startide Rising are pushed into the background and only get to step forward and shine again at the very end.
Here’s the review from Cinemablend.
Not sure I agree that season 4 was the best. I’m in the camp that felt the pacing was off. But then I really liked seasons 1 & 3, and ran hot and cold on season 2, which pretty much makes me an outlier among Discovery fans.
This one was very, very well done.
If I have a quibble it’s that it reminded me that Asian women haven’t had as strong representation in the franchise as they might. But it also made me glad that Christina Chong is in a main role in SNW.
From the webpage for King Arthur’s GF Bread Flour:
I’m not in the US, and hadn’t been aware of the distinction between their bread flour (which does have wheat starch) and their 1:1.
So agree on that, and appreciate the clarification.
I keep on getting social media recommendations for recipes made with King Arthur and for an EU analogue that uses ‘cleaned’ wheat starch. It makes me concerned that these are so heavily promoted without any cautions.
But the King Arthur 1:1 is a rice and starch mix, not ideal given the risks of a high rice diet (arsenic & aflatoxins) which we can’t mitigate as consumers when we have no idea where the rice is grown or how harvested, dried or processed. And rice heavy mixes produce dry baked goods as a rule, that go stale quickly. Can’t recommend it.
I’m going to respectfully argue back that it’s not helpful for the community when name brands with market power like King Arthur’s take up so much of the supermarket GF shelf space with problematic mixes. In doing so, they crowd out space that might let be given to newer GF producers with better products that eliminate gluten and other allergens for a larger group of consumers. I’ve been baking GF for about 25 years and have seen availability actually go down as some of the major brands have rolled into the segment. So, can’t really send kudos for that.
I feel strongly about Bob’s Red Mill in this regard as well by the way. We don’t know what the second generation management will do, but up to now Bob’s has dominated shelf space while refusing to separate its lines to eliminate other major allergens like milk, soy or tree nuts.
Prior to the FDA requirements on top allergen labeling going up in the US, we regularly saw our Canadian Food Inspection Agency pulling Bob’s products from shelves here based on lab findings of undeclared allergens. So, stores were wary to rely on Bob’s, but more recently Bob’s has displaced a number of better smaller mills on supermarket shelves.
As it happens, King Arthur’s flour isn’t available for sale in Canada while most other GF brands from the US are. King Arthur wheat flour was my favourite brand in the US when I was a student there many years ago, so I’ve been curious to see what they did for GF. Was pretty shocked when I looked it up to see a wheat-derived bread flour hitting the mass market under a GF label.