Here's my review of Soylent and a taskification of how I use it.

Pros:

• Much easier than cooking or even fast food, when transportation costs are taken into account
• Much more nutritionally complete than fast food or processed sugar-foods
• Relatively cheap
• Tastes neutral or slightly sweet

Cons:

• Sometimes sticks to the back of my throat
• Can give foul smelling gas
• Can cause headaches
• Can cause nausea
• Texture of high pulp orange juice
• Doesn't have the daily allowance of sodium

Preparation Process:

• Place Takeya pitcher on counter with top off
• Rip off top of Soylent bag
• Squeeze top of Soylent bag down to a circular shape that fits in the pitcher
• Place top of bag in pitcher and tilt
• Squeeze and press on bag until all powder is in pitcher
• Add 1/4 tsp to 1 tsp of salt, depending on taste and sodium cravings. I use Diamond Crystal Kosher Salt.
• Add warm water to pitcher to the edge of the container
• Put top on and shake vigorously
• Open top, careful not to drip remnants
• Add oil from oil jar and more warm water to edge of the container
• Put on top and shake vigorously
• Place pitcher in refrigerator

Consumption process:

• Pour Soylent into 8oz glass - I use Bermioli Rocco glasses recommended by TheWirecutter
• Alternatively, pour Soylent into 16oz Thermos, such as the Thermos Nissan
• If still warm, put in 1 ice cube
• Sip or chug as needed
• Consume lots of additional water
• Immediately upon finishing a glass, add a dash of water, swirl it around, drink remnants, and then rinse glass

Notes:

• Do not put water in pitcher before Soylent powder, as it's easy to put in too much water, and the Soylent won't fit.
• Warm water mixes more easily with the Soylent
• Soylent tastes better when chilled
• Soylent dries out into a very hard, crusty residue which is difficult to clean, so stray droplets are a nuisance