I just got some Carhartt “wool” socks for Christmas. They are pilling like crazy after 1-2 wears/washes. They’re less than half wool, so that might be the issue.
I do WFH and I don’t wear shoes in the house, but that’s literally why I wanted wool socks.
Centerba. It means hundred grasses in Italian. It tastes like grain alcohol infused with whatever they cut down in a field. Maybe a hint of mint too? It’s fluorescent green now because food coloring is cheaper than bright green glass apparently.
We mostly use them in beef stews and tomato sauces. We dice them up as fine as possible and add them. They seem to disintegrate into the sauces and just add nice umami.
Dungeon Crawl Stone Soup has a similar feel to it. It’s a lot more involved if you want way more variables to play with. There’s and Android port from PC that takes some getting used to, but is pretty fun to play over and over.
America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
I mainly just save my onion, carrot, celery, and garlic scraps. It’s a safe combination. I often add these to chicken bones but it’s not necessary if you’re doing a vegetable centric soup