anarchoplayworker

joined 1 year ago
[–] [email protected] 10 points 1 year ago (10 children)

Also there’s now a DuckDuckGo browser!

[–] [email protected] 2 points 1 year ago

Fair enough, yeah. I only noticed because I have a baking sheet that I only use in the oven, and frying pans that I basically only use on the stove. So I can see the difference pretty clearly.

[–] [email protected] 3 points 1 year ago

Also I tried regular back and racer back and just happened to find the latter more comfortable. I think it’s just about what fits your body the best. I don’t have a lot of experience though. Probably others would have better advice.

[–] [email protected] 4 points 1 year ago (2 children)

The exact ones I got seem to be out of stock right now (https://a.co/d/cBeQUL2) but I found that they have space in them for inserts and I got a multi pack of padded inserts (like these: https://a.co/d/iKFhtq3) also and just put several in each, and that worked well enough for me. I don’t pass at all so it was mostly just for myself so it may not work for you, I don’t know. But that’s what I have done in the past.

[–] [email protected] 1 points 1 year ago
[–] [email protected] 2 points 1 year ago

Never heard it called that! I like it!

[–] [email protected] 2 points 1 year ago

Yeah actually! I did the thing with the 30 degree angle (hold the blade 30 degrees up from the surface the dough is sitting on, rather than straight up), slightly but not too far off center. And I sliced over the same line a few times to make it deep enough.

 

That’s all, just was excited and thought I’d share. 😊

 
 
[–] [email protected] 2 points 1 year ago

Yeah! I’ll do that. Good call. I think I need to do it from somewhere that isn’t Memmy though. I didn’t see a way to do it from the app.

[–] [email protected] 3 points 1 year ago (2 children)

Forgot to include the text in the post for screen readers. Sorry! Here it is:

So utopian are we that we go the length of believing that the revolution can and ought to assure shelter, food and clothes to all – an idea extremely displeasing to middle-class citizens, whatever their party colour, for they are quite alive to the fact that it is not easy to keep the upper hand of a people whose hunger is satisfied.

 

The Conquest of Bread Quotes by Pyotr Kropotkin - Goodreads:

"So utopian are we that we go to the length of believing that the revolution can and ought to assure shelter, good and clothes to all - an idea extremely displeasing to middle-class citizens, whatever their party colour, for they are quite alive to the fact that it is not easy to keep the upper hand of a people whose hunger is satisfied."

 

Hey fermenters. So, I recently started a batch of pickles (the salt water and dill+ kind - lactofermented? Right?), and I transferred them to the fridge too early, before they were pickled enough. Can I just take them out of the fridge (a few days later) and let them get back to room temperature and keep doing their thing? Or is that a recipe for spoilage? Or would it just not keep fermenting?

I guess I have nothing to lose so I might as well try but I was wondering if y’all had thoughts about my chances of success.

Thanks!

[–] [email protected] 121 points 1 year ago (5 children)

This is why ethical non monogamy was invented.

[–] [email protected] 3 points 1 year ago
[–] [email protected] 3 points 1 year ago
 

We’ll see soon if I added enough rosemary to make it count as a rosemary loaf.

 

Also, is there a good app for iPhone for it? I tried out Vernissage and it’s nice in some ways and confusing in others.

 

This occurred to me the other day and I feel like it’s so crazy that it maybe could happen. Is it too late for him to run in the upcoming election?

 

I’ve often wondered this. I have a few possible answers, but I’m curious what you all think.

 
 

So, I want to play with making a levain, which I’ve never done before, and I’m drawn to this recipe: https://www.kingarthurbaking.com/recipes/pain-au-levain-recipe mostly because I have used other King Arthur recipes with a lot of success. The thing is, it calls for pumpernickel flour and my spouse isn’t a fan. So can I just replace it with the same amount of… Whole wheat flour? Or just white all purpose flour? Or does that not really work and I need to find a new recipe?

Thanks!

 
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