Sam Richard
@Snugug
BBQ lead, ChromeOS DevRel. Mostly food, sometimes design and development, especially for the web. 7008px tall. He/him.
An archive of my Twitter timeline up until I moved to Mastodon. You can find me there at @[email protected]
@stevenmerrill @ModernistPantry My understanding is the LC is there to help keep the emulsion of fat and coffee, the PS is for a creamy texture. The allulose is for sweetness and to help prevent crystalization like sucrose would.