Transphobic attitudes contradict the good feminism does everyday

[Blamonge]

Why is there such a large portion of the feminist movement so against trans culture. Trans people have been some of the biggest advocates for supporting allegedly oppressed groups. Why is it suddenly okay to for feminists (a formally oppressed group) to oppress trans people (currently oppressed group) why?

I can't write it again.

All blamonge/creme caramel/slime based puddings are worse than WBH. You should not be eating slime based foodstuff unless you are a character in the apocalyptic section of the Matrix movies.

@ByGrabtharsHammerWhatASavings
Oatly barista is a really good milk substitute, It's very creamy and tastes great

Exciting to find out women are 'formally' oppressed, when did that change? Must be recently?

No, Floral, there is nothing that's worse than WBH, ever. I wish she could come back here to defend her choice because I cannot.

Ooh, I love semolina! And tapioca, and the skin on home made rice pudding. Rice pudding skin is massively misunderstood.

You can still buy semolina, either packets to cook yourself or in tins.

Sophie Grigson has a great "polenta" recipe using sage, garlic and parmesan but uses semolina rather than parmesan.

The first time I was served semolina with jam at school I was a rather dramatic goth teenager and was all, this is a bowl of sperm with blood in, visually speaking, what the hell?

That was tapioca, or possibly sago, not semolina. Semolina has the same texture as polenta.

When I was a kid, to make the most of having the oven on, my Mum used to do Cottage Pie (yay!) always followed by Rice Pudding (Boo!).

I also remember the semolina/ tapioca for school puddings with the blob of industrial jam in the middle (not envy)

60s school semolina was nothing like any polenta I've ever had.
I just ate the jam, carefully.

I've heard of blancmange but never actually seen it in the flesh, as it were.

I don’t think it’s been seen in the wild since the 70s.

A few years ago I worked in a school with an Australian teacher. One of the children mentioned semolina to her and she corrected her thinking she meant salmonella. She’d never heard of it and refused to believe it existed. Someone had to bring in a tin of it for her.

Semolina is very smooth from what I remember. Tapioca is like frogspawn and gives me the serious boak.

I'm actually having body memories of the lovely semolina from school... I wonder if semolina is an essential purchase

Yes I used to love semolina at school. Tapioca looked terrifying.

I have a packet of semolina. I use it in shortbread.

I remember being served something in school called semolina, but yes, it was in fact tapioca or sago. But semolina was definitely what the dinner ladies called it. Strange.

It was semolina and rosehip syrup when I was at school. Can you still buy rosehip syrup?

@FloralBunting slime based desserts

Thinking about it, tapioca, semolina, sago and rice pudding were all basically the same thing weren’t they.

It's the texture of the grain which is similar. You can swap semolina into a recipe which uses polenta. The Sophie Grigson works with either.

Oh, and I will go to the mat on the slime

Semolina is smooth? No way. It is rough and makes excellent porridge and cakes. Is it supposed to be smooth? Like custard smooth?

I am learning something here.

I have a packet of semolina. I use it in shortbread

I use semolina or polenta as an alternative to breadcrumbs for coating home made fishcakes. It gives a nice, crispy coating.

I remember it being smooth... Or smoothish? Not lumpy like tapioca

Like custard smooth?

No- it has a texture.

It is also good to coat chips and potatoes to make them crunchy

What's WBH?

Can you still buy rosehip syrup?

Looks like it's all expensive stuff or recipes from river cottage or Hugh fernly whatshisname now. It used to come from Boots, as a source of vitamin C - orange juice was a luxury. We drank it mixed with PLJ.