Cheradenine

Meh, went better than it did for Mr. Hands

Unless it's invasive it's pretty unlikely, pasta grows on trees in Switzerland

https://en.wikipedia.org/wiki/Lighthouse_and_naval_vessel_urban_legend

And? They sold to the Americans in the early 90's, I think the headquarters is still in Germany but they've been owned by companies outside the EU since forever and production has been in China for a long time

You could try posting this to an appropriate community

For how young they look, and being late in the war, they seem to be well equipped. Panzerfausts, stg44, looks like full kit on the bicycles, uniform and camo blouse etc.

I've never been in an H2. It really is just a standard chassis with a boxy body kit, I would think it would drive like the base vehicle.

If there's a camera, someone has access to it.

The H2 was everything the original was not. The original was based on the military vehicle, that idea was based on "wouldn't it be cool if our transport killed us less frequently than the enemy". Older Jeeps rolled over a lot .

So you got a wider wheelbase, and other things like higher driveline. That's why you had that huge transmission hump between driver and shotgun.

The H2 is just a GMC truck with a body kit. The original Meal Team Six vehicle.

Dammit, it was right in front of me the whole time.

I'm sticking with complify as the opposite of simplify though

*iffecting

Add the baking soda to the soaking water. If you are cooking your legumes and tomatoes (which are acidic) together the legumes will be tougher.

Cook the beans, peas, etc. Then add tomatoes and whatever other acidic ingredients you may be using.

Another source of tough legumes is if they are old, especially if they have been stored in a hot and humid place.

There is a very good Serious Eats article (archive link) Here

Edit: here are their suggestions, for anyone not wishing to read the article

3 tablespoons (36g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight 1 ¾ teaspoons (10g) baking soda 8 ½ cups (2L) water 1 pound (455g) dried beans, picked of any debris and rinsed