Not really sure where to put this*, but I wanted to point out something that works great for flavoring soylent.
People are constantly talking about "extracts", which are crap in comparison by comparison, bug I dont think I've ever seen mention of baking emulsions.
Emulsions are an order of magnitude stronger & a bit more expensive, you can add a note CE bit of flavor to a pitcher of silent with a drop or two.
Your grocery store probably doesn't sell them, but specialty stores like michaels do & amazon of course. http://www.amazon.com/gp/aw/s/ref=is_s_ss_i_0_9?k=baking+emulsion&sprefix=baking+em. I've tried coconut lemon, & a cinnamon one (the ones I had) and all work great with a apoonfull of sugar & drop of emulsion when I mix the pitcher.
Fair warning, emulsions are wayyyyyyy stronger than extracts if you've ever had a pastery & wondered how they get such a strong flavor of x in it when you can barely taste extracts in your own attempt, the answer is an emulsion.
*Here's a good thread!
-Your friendly neighborhood moderator