Food and Cooking Trabic • 3 days ago • 100%

Crust, mix 200g flour (I used 50/50 spelt and ap,) and 1 tsp salt, smoosh in 75g cold butter, then add 1dl ice cold water and mix until just combined. Form into disk and refrigerate at least 30 minutes. Roll out to pan size and dock with a fork. Back in fridge. Guss, 2dl milk, 100g Greek yogurt (or quark if you can get it, cream works too), 2 eggs, 1 tsp vanilla sugar, beat until well combined. Split and stone 1kg Zwatchke (aka prunes or Italian plums. Or really any stone fruit apricots are particularly good). Cover the bottom of the crust with 2-3 tbsp ground nuts (I used hazelnuts,but almonds, walnuts or pecans all work,) arrange the fruit, and pour over the guss. Cook in a preheated 425f oven for 45 - 60 minutes, until the center jiggles. Let cool at least slightly, but it's good hot, warm, or cold. En guete!

Bready Trabic • 1 week ago • 100%

Used my standard Twig and Leaf sandwich recipe (adapted from Forkish's Evolutions) 70% (350g) KAF bread flour 30% (150g) KAF white whole wheat 30% (150g) Bob's Red Mill 5 grain hot cereal, soaked and drained, reserving the soaking liquid. 75% (375g) room temp water, use the soaking liquid for half the water. 3.5% (17.5g) salt. 3.5g instant yeast. 1 tbs (15-20g) honey. Mix flours and water, autolyze (rest) covered at least 15 minutes. With wet hands, fold in yeast and salt. Add all the oatmeal and honey on top, but don't mix in yet. Rest 15-30 minutes. Fold in the oat meal and honey. Bulk rise overnight in fridge, I gave it one more set of folds before bed. Form into loaf, proof rise 90 minutes. Preheat oven 450f at least 30 minutes with cast iron skillet for steam. Add c.500ml boiling water to the skillet when you put the loaf in the oven for steam. Bake 25 minutes, then rotate loaf, remove skillet, and turn oven down to 425f. Bake 25 minutes, it always needs 5 more minutes, usually even if it already had 5 more minutes. Remove to grid. Let cool at least 1 hour. En guete!

Comic Strips Trabic • 2 weeks ago • 87%

I've had this poem stuck in my head for years, happy Labor Day ya jerks.

birding Trabic • 4 weeks ago • 95%

Once I figure out how to not give it away

birding Trabic • 4 months ago • 99%

Cruising the cul de sac.

FoodPorn Trabic • 9 months ago • 100%

Celebrating GMT new years in EST with one of the best tasty to PITA ratios in my mom's cookbook. Preheat oven to 450f. Bring 1 cup water, one stick butter, and a heavy pinch of salt to a bare simmer. Remove from heat, add 1 cup flour all at once and stir vigorously until it forms a ball. Add 4 eggs ONE AT A TIME, stirring until each egg is incorporated before adding the next. Allow to cool slightly, before spooning the batter onto a cookie sheet or two, leaving plenty of space to puff, I usually make 12. 450f oven for 15 minutes, then turn down to 350f for another 30 mins or so until golden brown and they look dry with no butter bubbles. Cool on rack and serve with vanilla ice cream and chocolate sauce. Cream puffs keep a day or three in tightly sealed containers. En Guete and Merry New Year

Food and Cooking Trabic • 9 months ago • 100%

Since my Nonna is long gone, I need a judgement: Ingredients: Leftover ham, diced Onion, diced Garlic, crushed Peas, frozen 3 eggs, scrambled Cheddar cheese, shredded Salt, pepper, and nutmeg, to taste Pasta, your choice Mustard, to taste Instructions: Dice the stuff that needs dicing. Start heating pasta water. Sweat the onions till translucent. Add pasta to pasta water. Add garlic to onions. Add ham to garlic and onions. Whisk eggs, cheese, salt, pepper, mustard, and nutmeg together in a large bowl. Add peas to garlic, onions, and jam. Add some of the pasta water to the garlic, onions, peas, and ham. Drain the pasta and immediately toss with the egg cheese mixture. Immediately add all of the ham, peas, garlic, and onion and toss. Serve immediately with more mustard in the side. En Guete!

PocketKNIFE Trabic • 10 months ago • 100%

It looks tiny, and at 35g it is, but a 3.5" handle is enough for even my meaty hands, and most of the time a 2.5" blade is plenty. In fact, it is about the same length as a [CRKT Pilar](https://i.imgur.com/bc6vg8m.jpeg) that weighs more than the Woodswalker and the sheath (55g) together. It's not what you would call "[heavy duty](https://i.imgur.com/hAQXHfk.jpeg)", that weight has to come from somewhere. You're not going to chop down trees or open paint cans with it, but it is great to have a paring knife for a picnic/cookout and other light tasks. It's easier to clean and sharpen than a folder, and you don't have to explain how a liner lock works to your friends. The [sheath](https://i.imgur.com/gDUCtcr.jpeg) is it's real party trick, fits perfectly in the back pocket of jeans or inside pocket of a jacket, with just enough handle sticking out to pull. They also make a kydex neck sheath, but this isn't c/neckknives. Like cameras, the knife you have with you is more useful than the one you left at home, and this little guy is in my pocket more days than not.

boardgames Trabic • 11 months ago • 97%

And bourbon...

Bready Trabic • 11 months ago • 95%

I've been experimenting on babys lately, so here is tonight's samhain version: Preheat oven and pan to 220c Ingredients: 4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg. Make baby batter: Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins Cook the baby: Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven. After about 10 minutes turn the oven down to 420 so you don't burn the baby. The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby! Happy Halloween!

FoodPorn Trabic • 11 months ago • 89%

But only if it's Dutch. I've been experimenting on babys lately, so here is tonight's samhain version: Preheat oven and pan to 220c Ingredients: 4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg. Make baby batter: Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins Cook the baby: Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven. After about 10 minutes turn the oven down to 420 so you don't burn the baby. The baby should be GBD about 20 minutes after that, it's better to be a little over than under, no one wants a soggy bottomed baby! Happy Halloween!

Bready Trabic • 11 months ago • 100%

[Crumb Shot](https://i.imgur.com/Y0GuQtf.jpeg) Ingredients: 70% Bread Flour. 20% Whole Wheat flour. 10% Buckwheat Flour. 20% chopped dates soaked in earl grey tea, drained well reserving liquid. 15% chopped pecans, lightly toasted. 2.5% NaCl. 0.7% instant yeast. 80% H2O, use the soaking liquid from the dates as half the water. Method: Mix all the flours and water, cover let rest/autolyze for 30 minutes. Fold/pincer in the yeast and salt. Cover and Rest 10-15 minutes. Fold in the dates and nuts. Cover Rest another 10-15 minutes, until the dough relaxes a bit. Fold one more time, then cold bulk for 8 hours. Shape and room temperature proof 1 hour. Preheat oven and Dutch oven 450f at least 30 minutes. Cook in Dutch oven 30 minutes covered. Uncover and turn oven down to 420f for 25-30 minutes. Let cool if you can. En Guete!

Behind the Bastards Trabic • 1 year ago • 100%

So I think I recognize one of the voices in the podcast that iHeart is humping" employees only" from some other podcasts, does anyone know how to find credits on iHearts terrible site? I think it's Jared Logan from some of the Glass Cannon pods, but I can't for the life of me find it.