Ingredient Substitutions

It depends on how you are planning to use it. Microwaving the vinegar is not recommended, as vinegar is expensive; microwaving a cup of water and then wiping can remove dirt inside a microwave cheaply.

Moistening a cloth with vinegar and wiping the microwave may or may not work; vinegar works well on removing limescale, but that is an alkaline residue, so vinegar reacts with it. If I were you I would stick to recognised cleaning products or the cup of water method mentioned above.

Yes, they love eating it. It should be fed only as a supplement, like as a means to encourage them to eat a strange feed, or as part of a protein block. It shouldn't be fed straight like hay or grass since it is very rich to cattle and could cause them digestive problems like bloat or acidosis.

Saccharin

Ordinary vinegar - or a mixture of white wine and ordinary vinegar.

You can if you pick the right kind.

Try using rice milk, but less of it than the amount suggested for the yogurt - just enough to acieve the right consistancy.

The easiest option would actually be to find a recipe that does not involve yogurt, since there is not a really good non-dairy non-soy substitute. (Since dairy has certain properties; acidic, slightly fatty, etc... is it really suited to recipes in a way that is not matched by dairy alternatives. I've tried cooking with soy milk and the results just are not the same; goods come out far paler and do not rise as much.)

Well, fruit can be fermented into alcohol, which would burn in a lamp. I'm not sure if it's practical to use it for aircraft fuel.

I'm going to say 1. 1 very large boullion cube

Cedar wood oil was the standard of microscopic observations in the 1940s, but its numerous disadvantages including yellowing with age and potentially damaging acidity prompted scientists to find a better substitute. Today, synthetic oils are used during these observations.

As long as you crushed or ground the flakes so that you had close to the same volume.

Kirshwasser is a type of brandy, so you can substitute with any brandy or just leave it out, it is not an essential ingredient, just adds a bit of extra luxury and richness..

Milliliter is a measure of volume. Milligram is a measure of mass. 25 mL doesn't have a weight on its own - it depends on what you have 25 mL of.

A rusk is a biscuit such as Zwiebach made from sliced yeast bread, then baked until it is brown and dry. Rusk flour is pulverized rusk. Rusk flour is also a term used to describe browned bread crumbs and it is savory rather than sweet.

Yep, but shortening or lard will work better, if using oil reduce other liquids by about 1/2 the oil used. Results will be different than if using a "short" fat.

Both pure maple syrup and table syrups are predominantly sugar, however maple syrup is made simply by boiling down sap of maple trees. Pure maple syrup does not contain any thickening agents, artificial colors or flavors, or preservatives. In terms of nutrition, pure maple syrup does contain higher levels some nutrients, and some antioxidant compounds, and has a slightly lower caloric content than most table syrups.

Consider a slingshot design. Rubber surgical tubing with a leather sling or pouch to hold the egg. If you don't want the egg to break on landing, make sure the slingshot will accomodate a protective package for the egg. Or you could consider using a mouse trap and taping a spoon to it!!!!!!It worls Great!

sherry

Real butter can be used instead of imitation butter flavoring. Imitation butter flavoring is typically used instead of real butter when people have health issues that make the consumption of butter bad for them.

Yes, that is not a problem.

I bring big bags of protein powder that I mix with water on the airplane to make a protein shake. I travel about 5 times a year and it's never been a problem.

Vermont has the highest production of maple syrup in the U.S.

by mixing butter, olive oil and sugar in a bowl

nothing except lemon for vinegar would work. even then only if you use a little.

Although there's nothing quite like real fromage frais, low fat (not non-fat) cream cheese or a smooth blend of cottage cheese and yogurt will work in some recipes.

It depends on the size of the package.