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4 minutes ago, Larry of the Lake said:

Very proud of my friend and former bandmate Gabe, lead singer and guitar player here, killing it on Uruguay's got talent.  

 

Very good. Needs moar close harmonies, though definitely not from the panel members.

Edited by SuperHans
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My brother, my brother, don't ever change!  In email today: 

Quote

 I’ve also starting preparing to cut things and clean things up in preparation for winter.  I’ve prepared to snow blower and changed oil on the grass mower already ready for storage.  .... We put out the outside and inside Halloween decorations this week.

 

Edited by Zorral
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Ms. Teng bought some camellia-flavored simple syrup.  Instead of making a cocktail, she put it in our coffee.  It seems like an odd flavor combination, but it actually tasted pretty good.

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How is it 10C? I’m so cold. Do I put on another jumper? Do I make some tea and drink it in 10 minutes so it stays warm? Do I let one of the dogs in so we can keep each other warm like in medieval times? Or do I build a terracotta pot and tea light heater in the middle of the room? :idea:

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Didn’t we use to have a baking thread or something along the lines? I’m just dumping my baking failure here. 

Well… I tried to make candied ginger today because it’s an ingredient in the pie I want to make. Yes I cut the slices too thick, yes overheated the leftover syrup so it became hard candy rather than syrup, no I wasn’t patient enough to wait for it dry to properly before coating it in sugar. Seriously… It absorbed the sugar then it started to sweat it off, the thing wouldn’t dry out for its life. Then again, I threw it out after  4 hours and probably should have waited at least overnight. Stupid bloody ginger… I might go to the mall tomorrow and see if there’s a store bought version available, but honestly, I won’t be mad if there isn’t, because I always make pies entirely from scratch and that’s how I like it. Anyway, I need to sleep on this highly traumatic experience and decide if I even want candied ginger in my pie after all. I could just do a spice mix… stupid ginger. I’m upset. 

Edited by RhaenysBee
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Pro Tip.

Cooking is sorta art, means you have a bit more freedom with the receipe and ingredients (a bit more or less doesn't spoil anything), and how you use and prepare them. Means you can be a bit sloppy with the execution and still more or less get the dish you wanted to make.

Baking in contrast is more of science. You really, really should stick to the receipe rather slavishly. You rarely can fix any screw ups.

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9 hours ago, A Horse Named Stranger said:

Pro Tip.

Cooking is sorta art, means you have a bit more freedom with the receipe and ingredients (a bit more or less doesn't spoil anything), and how you use and prepare them. Means you can be a bit sloppy with the execution and still more or less get the dish you wanted to make.

Baking in contrast is more of science. You really, really should stick to the receipe rather slavishly. You rarely can fix any screw ups.

Yep. If a recipe says 250 gm of flour, that's how much I use, not 1 gram more or less. 

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1 hour ago, BigFatCoward said:

Yep. If a recipe says 250 gm of flour, that's how much I use, not 1 gram more or less. 

Not 1 g but different proportions do screw up baking. Looking at it the wrong way screws up baking. Or fine, let’s admit it, I’m a shit baker :lol: 

Anyway, I’m physically incapable of admitting defeat so I bought more ginger to have another more educated go at this.

 

 

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