Asklemmy Trabic • 2 weeks ago • 100%

Half-tide doesn't sound right to me, slack-tide is something else entirely, my google-fu has failed me.

For the Rèmy, Jaime hard at work.

It don't cost very much, but it lasts a long while. Just some nip, a new box and a sunbeam.

cats Trabic • 6 months ago • 99%

[Then moomps](https://i.imgur.com/uAvrQgO.jpeg)

Food and Cooking Trabic • 6 months ago • 100%

Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up. Left is with onions and herb de province, right is artichokes and dill, both were tasty.

PocketKNIFE Trabic • 1 year ago • 100%

Please excuse it's dirty, dull, and scratched state. It doesn't look like much, but the unique opening motion where you [push and pull the right scale ](https://imgur.com/a/v0cgkgN)will stump your friends. Not pocket EDC for me, it's really heavy, and the jimping is too sharp. Also, I hated the pocket clip, it rides too high for my taste, cut up my jeans, and the opening got caught on everything I walked near. It makes a great car knife though. Easy to open with gloves on, big enough to be easy to find in the cup holder, and great to fidget with.

Cats Trabic • 1 year ago • 100%

Both directly under the ceiling fan though.

Food and Cooking Trabic • 1 year ago • 100%

(optional)Toss tofu cubes in corn starch and spices, fry, set aside. In a large pan, Stir fry vegetables (carrots, onions, bell pepper, bamboo shoots, zucchini, chili to taste,) and some green (or red or something else, I'm not the boss of you) curry paste until they get a little wok hay. Add some water and soy sauce to deglaze, then add one can of coconut milk, one can of pumpkin puree, one glob of creamy peanut butter and some more curry paste, simmer until vegetables are almost done. Add tofu cubes (pro-tip put the block of tofu on a cutting board in the sink, put another cutting board on top, then put a couple of cans on top of that. Let drain for at least 15 minutes.) and simmer to warm through. Serve over rice. En guete!

HistoryMemes Trabic • 1 year ago • 100%

Pay your mercenaries malchicki I dvotchki

Mass Effect Trabic • 1 year ago • 100%

So I recently started re-watching Babylon5 while listening to a couple of podcasts "Babylon 5 for the first time" and "Grey 17." Some of the hosts seem to be big fans of Mass Effect and see lots of similarities and parallels between the two series, which piqued my interest. The last time I seriously gamed was Diablo 2, Sid Meier's Pirates, Quake era, figure 20 some-odd years ago. My assets are, a halfway decent laptop, a bunch of desktops of varying levels with nice monitors but nothing special for the graphics cards, and a willingness to spend a few bucks for a good experience. How fancy of a computer do I need? I'd prefer not to get a console, but if that would be better I'm open to it. Will I be able to play with keyboard and mouse, or do I need a joystick or gamepad or something? What is the best way to obtain a copy? Steam? Ebay? I'd prefer to not be spoiled too much, but is there anything I should know before I start? Thanks!

Food and Cooking Trabic • 1 year ago • 100%

1st generation leftovers. Leftover ribs fried rice- cooked and cooled rice, diced pork, frozen vegetables thawed, basil, sambal badjek, pineapple chunks, fish sauce, 2 eggs beaten, soy sauce, other ingredients to taste. Fry. 2nd generation leftovers. Nasi Goreng a la Bule - put fried rice in bowl, add a splash of water, crack eggs on top of rice, cover, microwave using the reheat 5 setting in my microwave plus one minute on 100% for a beautifully runny yolk. Top with fish sauce and hot sauce of choice, shown with Pick-a-Peppa because "someone" used the last of the sambal in the fried rice.

Food and Cooking Trabic • 1 year ago • 100%

So my wife is a vegetarian, and as a wise man once said >that pretty much makes me a vegetarian too> But, on this particular occasion, she had gone to Hagerstown, (on purpose,) so I was left to my own devices. Pork spareribs, overnight marinade (homemade mustard, horseradish, LS soy sauce, rice wine vinegar, sechuan peppercorns, probably some other stuff) 22 minutes in pressure cooker (natural release), reduce marinade with some dark brown sugar, brush ribs with sauce, whack under broiler until done. The baguette had an over night poolish and yudane (which I can never figure out how to mix properly into the dough), 75% hydration, 2.2% salt, and about a gram of instant yeast. 2 and 1/2 or 3 hour bulk with two folds in the first hour, proof while the oven and steel heat 45 minutes to an hour. I'm ashamed to admit that I couldn't finish the ribs, but I had plans for the leftovers.

aviation Trabic • 1 year ago • 100%

DAE miss their weekly cloudberg?

I'm sorry if this is the wrong place to post this, but one of the things I'm going to miss about the old place is the weekly cloudberg posts on catastrophicfailure. I don't think she would mind if we linked from here too.

Still need shaping and slashing work. Fresh out of the oven I'll post crumb and recipe later.

Since the recipe comes to us from the ancestors using volume measurements, I offered to try to translate it to using weights instead of volumes. [https://onlineconversion.com/cooking.htm](https://onlineconversion.com/cooking.htm) says 6 cups of flour is, near as makes no difference, 750 grams, and 2.25 cups of oats is 225g. The 3 cups of water is tricksy though, at 710grams the recipe looks like 95%ish hydration based on the flour weight, but oats are going to soak up a lot of that. There are a lot of pictures here, if you prefer the album: [https://imgur.com/a/APf30qp](https://imgur.com/a/APf30qp) Plan A Originally, I planned to make it pretty close to the original recipe (halved to fit in one pan,) but since the original recipe has all the water being added to the oats, I wanted to see how much H2O was free to combine with the flour. So, I soaked the oats alone, with the intention of draining them and weighing the soaking liquid. I guess I left the soak a little longer than Great-Aunt Beatrice intended. [https://imgur.com/1n4cgIH](https://imgur.com/1n4cgIH) Plan B Having gone from a theoretically 95% hydration to a potential 1% hydration, I changed the plan. With apologies to Grandma Mabel, I decided to mix her ingredients with a fairly standard no knead loaf. 600g bread flour, 70% hydration (nice,) mix by hand, autolyze 20 minutes [https://imgur.com/lao9esN](https://imgur.com/lao9esN) 15g salt, 3.5g instant yeast, 2 heaping tablespoons dark brown sugar which I weighed but forgot to write down, 1.5 tablespoons canola oil, and all the soaked oats (115g pre-soak) and the reserved soaking liquid (almost a whole tablespoon!) just dumped on top during autolyze. [https://imgur.com/crH04X1](https://imgur.com/crH04X1) Fold [https://imgur.com/ynAIzrd](https://imgur.com/ynAIzrd) and pincer [https://imgur.com/1fZHHPl](https://imgur.com/1fZHHPl) and fold some more [https://imgur.com/jpHoyIm](https://imgur.com/jpHoyIm) Then rest a bit. [https://imgur.com/WTi8mhf](https://imgur.com/WTi8mhf) I gave it two more folds in the first hour of bulk and ended up pretty bready [https://imgur.com/HCxfVI3](https://imgur.com/HCxfVI3) Exactly three hours and fourteen minutes after the mix, I’m willing to call it doubled. [https://imgur.com/6OhGQwP](https://imgur.com/6OhGQwP) Lightly floured surface [https://imgur.com/k2yDCog](https://imgur.com/k2yDCog) Still pretty slack [https://imgur.com/teh8aSN](https://imgur.com/teh8aSN) Took a shaping fold pretty well [https://imgur.com/eVXjbTn](https://imgur.com/eVXjbTn) And rolled up [https://imgur.com/3XomvHP](https://imgur.com/3XomvHP) I didn’t get a good picture of tensioning, but it tightened up a bit and got into the pan eventually [https://imgur.com/NagVD2w](https://imgur.com/NagVD2w) Gave it a pat with a wet hand, cover and proof 1 hour while preheating oven to 450f [https://imgur.com/ohsOU7s](https://imgur.com/ohsOU7s) One more little pat with water, and into the hot box, added about a cup of boiling water to a preheated skillet on the bottom. [https://imgur.com/OJx3kIp](https://imgur.com/OJx3kIp) 25 minutes later, rotate, reduce to 425, pretty happy with the spring. [https://imgur.com/SGKSDDG](https://imgur.com/SGKSDDG) 25 minutes after that, getting a little dark [https://imgur.com/UK2Zjth](https://imgur.com/UK2Zjth) It tapped ok, I still gave it 5 more minutes with the oven off [https://imgur.com/zRDpUf4](https://imgur.com/zRDpUf4) a little dark, but I don’t mind [https://imgur.com/2N61h6r](https://imgur.com/2N61h6r) it even has an ear [https://imgur.com/64fenjV](https://imgur.com/64fenjV) Cooled overnight, Cat Tax [https://imgur.com/sDSTVW0](https://imgur.com/sDSTVW0) The crumb was nice and moist, and sliced well [https://imgur.com/0lm5vDp](https://imgur.com/0lm5vDp) There was a little bit of doughiness on the bottom, I put it down to a cold kitchen during proof. [https://imgur.com/4G5Efdr](https://imgur.com/4G5Efdr) Next time, I’ll try to stick closer to Goody Prudence's recipe, but it came out well. If I was to make this again, I would: Add %15-%20 whole wheat/rye/spelt or something for flavor, sprinkle oats on top before it goes in the oven for flavor and crunch, and to cover any shaping sins, and maybe do the second half of the bake a bit cooler. Any ideas, tips or things I am missing? Thanks and en guete!

Cranberry Orange Pecan Ingredients: 75% KAF Bread 25% Janie's Mill Light Rye 75% H2O (\~1/3 each - plain, orange juice, and soaking liquid from the cranberries) 2% NaCl 0.5% Instant Yeast 20% Dried Cranberries 15% Roughly Chopped Pecans Herbal Tea (Sonnentor Preiselbeer Genuss (Cranberry delight?) cranberries, rosehips, hibiskus, orangepeel) Method blatantly adapted (stolen) from Forkish's Raisin Walnut in Evolutions in Bread: Soak cranberries in herbal tea at least 1 hour, drain well reserving liquid. Mix flours and liquids just until wet and shaggy \~15 mins autolyze. Add salt, yeast, and berries Fold/pincer until well mixed. Rest 5 minutes, then fold in the pecans 3 hours bulk with 2 folds in the first 90 minutes. Shape. 1 hour proof 30 minutes in 450f Dutch with lid 30 minutes at 420f no lid. \-Notes As made, the dough was very sticky and hard to shape, but I was being impatient because I started late. Underproofed? The orange flavor was very subtle, maybe a different tea or more juice? [Crumb](https://i.imgur.com/YeYqUul.jpg)