cuck out at my parents place and wait fpr it all to end
t. not enjoyer of things
What are you going to do over the christmas holidays/new years eve?
>what are your plans, OP?
I think I will drive to the alps and go on a mountain. I have never been on a mountain that was so high that you could go above the tree line. Spend a couple of days there, drive around, and sleep in my car.
I was also thinkgen of maybe just driving south to italy until it gets warmer. But that would probably require more planning and more courage on my part. Maybe in the summer.
For new years eve I will go on a hill were you can look over the whole city and look at the fireworks. I have been living in this city for only two years so I've never did that. Last year I just stayed at home and did nothing and kind of regretted that.
They "celebrate" Christmas here but it's a little different.
Basically they treat it like New Year's Eve - it's a big festival to get completely shit-faced drunk.
Last Christmas I found some gook sprawled out unconscious in my stairwell with dried up vomit all over his shirt. It's like he tried climbing the stairs, fell down, and then just gave up and decided it was a good place to sleep.
IMO there is nothing worse than a foreigner who speaks just enough of a language to be annoying.
I prefer you either speak it perfectly or not at all.
Some of the guys at the office have learned a little Chinese and it's like they expect all the locals to bow down and kiss their ass because they learned a few words. It's obnoxious and quite frankly they don't want to chat with you anyways.
Though I will say, as a native English speaker, it is extremely common for us to hear a foreigner butchering English, so maybe we are just used to it and the charm has worn off.
I can't imagine what it's like to be like a Latvian or something and then one day some foreigner shows up trying to speak broken Latvian. Maybe in a case such as that it is indeed still interesting and cute.
first year of uni I met a dude from Mongolia who was speaking broken Polish and it was kind of endearing, especially since he really wanted to learn; met him again couple of years later and he greatly improved; not many people want to learn languages other than English/German/French/Spanish as their second language so I guess that's where the novelty comes from
This is how English speakers perceive Germans who are speaking English.
They pronounce everything very deliberately and sharply.
I have heard Germans say it sounds the opposite when an English speaker uses German.
They say it sounds like we are speaking with a mouthful of marbles or something like that.
The amount of waste in the corporate world is staggering, especially when times are good.
>What do you do?
I work in the semiconductor industry.
> They say it sounds like we are speaking with a mouthful of marbles or something like that.
there's an old Polish movie where a woman reading public announcements takes mouthfuls of food to give herself an American accent YouTube: FrFMBIOZm-g
I spent a large portion of my life learning English with natives and such. I have a tough time actually understanding many different accents there are when people who aren't natives speak English.
It's kind of a weird position to be in, because everyone learns English to be able to communicate effortlessly with eachother, but I've come to realize that in order for you to understand every different foreign accent that many non-native English speakers have, you must try and learn English with foreigners instead of natives. Butchering English is what happens the grand majority of time with non-natives and I many times have a difficult time trying to figure out what is being said.
I think I shot myself on the foot by learning with natives exclusively, even though I managed to learn more or less what could be considered the correct way to speak English be it orally or through text, the downside is that I expect everyone to be able to not only speak without accents, but also manage to have a certain degree of mastery within the language itself where they are able to construct sentences that are easy to read.
It really shouldn't have been this way because the very reason to learn English is to be able to talk to a variety of different people, not only just being able to communicate well with natives.
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ingredients:
for the crust: 1.25 cups of flour, half a teaspoon of salt, 5 tablespoons of powdered sugar, 140g of cold butter (cut into small pieces)
for the curd: 1.5 cups of regular sugar, 3 whole eggs, 9 egg yolks, 1.5 cups of lemon juice (I needed 7 lemons), 110g of cold butter (cut into small pieces)
1. grease a baking dish and line with paper; I used a porcelain dish (25cm x 25cm) but you can use whatever you want as long as it won't react with acid from the lemons (same goes with pot you'll be using to make the curd)
2. combine flour, salt and powdered sugar in a bowl; add cold butter and use your fingers to work the butter into the dry ingredients; you're done when the dough is uniform and there are no dry pieces; work quickly so the butter doesn't melt; if it gets too sticky then put in the freezer for 5 minutes; put the dough into the baking dish so it forms an even layer; stick it into the fridge for 5 minutes; take it out and use a fork to make some holes so the steam can escape; bake for 25-30 minutes (or until golden) at 180 degrees
3. lower the temperature in the oven to 160 degrees
4. while the crust bakes combine sugar and eggs in a pot (use a bigger pot than you think you're going to need, the curd is going to increase in volume towards the end of cooking) and whisk them together until the mixture thickens and lightens in color (you can do this by hand or use an electric mixer, but it's way faster with a mixer); then slowly stream in lemon juice while constantly mixing; when it's done transfer the pot onto a stove; stir constantly while cooking on small heat until it thickens significantly; turn the heat off and add the butter, piece by piece, while constantly stirring (don't add another piece of butter if the previous one hasn't melted yet)
5. pour the hot curd into the baking dish, don't scrape the bottom of the pot because there's probably some burnt curd; you can pour through a sieve to catch solid bits of the curd but it's not necessary; smooth the surface of the curd and put the dish into the oven; bake for 25-30 minutes at 160 degrees
6. it's kind of hard to explain how it should look when it's done, but the surface should be a little puffed and lifted, and it should jiggle when moved (it'll properly set when cold) - it's better to take it out too early because it'll still cook from residual heat (and it won't crack)
7. take it out of the oven and let it cool for a few hours, then cover with plastic wrap or whatever (just not aluminum) and put into the fridge for another couple of hours
8. sprinkle with powdered sugar right before serving
9. mahlzeit
also, you can add less lemon juice if you're not a fan or sourness (just substitute with water so you're adding the same amount of liquids)
the recipe is from this video which is definitely more informative than my instructions, so watch it YouTube: 9MzkLFv3yAs
>atmospheric fog
>snow on a beautiful high mountain top in the background
>old little chapel
>some classy old statue of historical value
>fucking benches
>green grass
Dude, have you even been to Russia? Slovenia is amazing, I think I will visit some day, it's like Austria but little bit poorer and with sovl
too bad I don't know you irl cause I'd gladly give you some
used this recipe YouTube: VvJm4pQZ04s (there's also a link to the written recipe in the description; inb4 buzzfeed, I know it's the worst, but brownies are actually good); ingredients listed are for a 9x13" pan, my pan is a bit smaller but I didn't bother with recalculating things, so my brownies are a little higher (baked for 5 minutes longer just to be safe but it's not raw)
things I did that weren't mentioned in the recipe: mixed into the batter chopped roasted hazelnuts (eyeballed the amount, it was like 2 handfuls but you can add more, walnuts would also be nice or maybe salted peanuts) and leftover chocolate (I bought 300g of 70% chocolate and the recipe calls for ~220g) + added half a teaspoon of cinnamon and a tablespoon of powdered milk
what I would do differently: maybe add less sugar, because it's really sweet; also maybe use 90% chocolate instead of 70%; add a teaspoon of chili flakes because I did that last year and it was neat; oh, and when you cut it aim for smaller pieces (like 3x5cm) because you won't be able to eat more in one sitting unless you have an enormous sweet tooth
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well, converting ounces is pretty straightforward since they're used to measure weight (28.34g); but when it comes to cups what I do is use a whisk to stir and loosen flour in its container and then I take a big spoon and scoop into a measuring cup (standard cup is 236 ml, so you could use a scale and water to mark that volume in any dish you want); just don't compress it and you'll be fine; as for tablespoons I don't fuss much over them, I just use my normal spoons (if you need one tablespoon of something and you won't add that exact amount it's not going to ruin your cake); I do prefer recipes with weights but I haven't fucked those brownies up yet so it's fine
dutch processed cocoa powder is cocoa powder that's been treated with an alkaline solution to reduce its acidity, it's supposed to have richer/darker chocolate flavor; I checked on amazon and bensdorp (idk why I read that as Berndsdrop) is marketed as dutch cocoa, so it should be good; also look at pic rel - left is dutch processed and right is regular
>what I would do differently: maybe add less sugar, because it's really sweet; also maybe use 90% chocolate instead of 70%; add a teaspoon of chili flakes because I did that last year and it was neat; oh, and when you cut it aim for smaller pieces (like 3x5cm) because you won't be able to eat more in one sitting unless you have an enormous sweet tooth
What was the verdict of your mom on the brownies? Does she agree to those changes? It is not that I don't trust your opinion but I just greatly appreciate her input.
just for you I asked her what she'd do differently and she said she'd add more nuts and roast them longer; didn't complain about sugar, but when I asked about that she agreed that I could've added a bit less of it; as for the portion size, I originally cut it into ~6x6cm pieces and she suggested cutting it in half again
actually forgot to tell you that I also browned the butter instead of just melting it (just have to remember to weight it after to check how much water cooked off and then add it back (just don't pour it into hot butter because it won't end well, I think you know this already but wouldn't want you to accidentally get a burn))
Thank you for asking.
>actually forgot to tell you that I also browned the butter instead of just melting it (just have to remember to weight it after to check how much water cooked off and then add it back (just don't pour it into hot butter because it won't end well, I think you know this already but wouldn't want you to accidentally get a burn))
How did you came up with that? Are you some kind of baking genius or was the recipe just too easy for you?
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yes, I am a genius, thank you for acknowledging that
but to give you a serious answer - I had used browned butter in a different recipe (choc-chip cookies) and thought its nutty/caramely flavor would go well with brownies (and it did); browning the butter is actually pretty straightforward and takes like 5 extra minutes, you just have to keep an eye on it and stir it constantly so milk solids don't burn
look up some videos or pictures to know what to look for, but it basically melts, then starts boiling and foaming and then the foam subsides and you can see the milk solids slowly turning brown, like this https://www.simplyrecipes.com/recipes/how_to_brown_butter/; it's important to pour it to a different pot when it's done so residual heat doesn't burn the solids completely
- dough needs to be sticky af when you make it, if it's dry it will be no good
- use yolks (this is why it's yellow) and real yeast, not baking powder shit
- dough to fillings ratio should be ~1:1
- let it rise once, then make a roll with fillings, put it in mould and let it rise against (it should be half the final size when you put it in at first
- egg whites go on top for makings a nice crust
- bake on 180°C, put water into oven, at least an hours
there are many different fillings, most traditional ones are walnuts and raisins, tarragon cream eggs, poppy (the current one), or onion and bacon/pork rinds if you want a savoury one
and don't spare on rum when making fillings
Cleaned up the kitchen. Waiting for the oven.
I used 50g less sugar and like 15g more flour to compensate for it. Didn't buy espresso powder but I substituted the water lost by browning the butter with espresso. But it was only like 50ml so I don't know if this makes a difference.
Also forgot to add the chili flakes so I will sprinkle some on top along with the salt when I whack them.
The whacking did not seem to do much. My cooking vessel is about 10% larger than the one from the video so I think it had already baked too long or was too thin maybe. Now it is time to wait against.
I'm thinking of buying some silicon baking trays next. These seem to be really convenient because nothing sticks and it should be really easy to remove stuff from it. What is your expert opinion?
good job Bernd :3
I don't like silicone molds because they usually don't hold shape well and aren't as stable as metal ones, they also don't distribute heat evenly + you don't get crunchy bottom and sides of your cake; but they're certainly easier to clean; you could try a springform if you have trouble taking your cakes out, you just need to slide a knife around sides before unlocking it (they're mostly circular but I've got a rectangular one recently)
looks tasty, it that puff pastry?
Are you a university student? Do you have access to the 2021 edition of "Handbuch Literatur & Philosophie" (De Gruyter) by any chance? If so, could you upload it somewhere or share it here? I would very much like to read it, but it's not available freely (only a 2012 edition is on libgen) and I don't have access through university anymore, because I'm not enrolled anymore. It would be very much appreciated and you'd have my eternal thanks!
I don't have much experience with ceramic bakeware, as I've only ever used it for things like tarts and lemon bars and once upon a time a lasagne; I don't like that it's heavy and you have to be careful with it so it doesn't break or crack (also transferring it from fridge/freezer to hot oven is kind of scary, it's supposed to be shockproof but I'm always worried it'll just explode or something); so yeah, ceramic bakeware has its uses but I'm just way too used to metal pans
> It's a yeast dough. I assume it is a german variant of Potica with nuts.
I think they often sell something similar in bakeries here, but nuts are usually mixed in a chocolate paste
My current metal baking pan has some kind of non-stick coating which I damaged by cutting my lasagna right in the pan and now it flakes off.
I've just found something interesting called a baking frame. It can take any rectangular shape between 29-52cm x 20-34cm. This would be also interesting for lasagna because I can chose a shape that fits exactly to the size of the lasagna plates. Also made from stainless steel without any coating.
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oh boy I love those, they were my fav to grab from the bakery when I was a zoomer
>I assume it is a german variant of Potica with nuts.
If they're like the ones I'd get here, no. The filling is more nuts and less rum and raisins which are the key in getting the correct taste out. Also since its baked in one big roll instead of just one smol roll, it has a vastly different crust to core ratio.
In short we know both and don't consider them variants of each other.
Interesting. If I try to buy this in Germany it would be 5,99€ but it is 29,99PLN or 6,38€ on the polish version of the website. They have ripped you off.
Do you really think that making shortbreda is the optimal way to test it out? It will have a hard time leaking out of the bottom regardless of the form..
the plan is to first make something mostly solid and check the sides and corners for traces of escaping fat and if it's not too bad then I'll make more cakes with increasingly thinner batter; that's because I want to minimize the risk of ruining things; and I've been craving shortbreads since Monday
what's vegan butter?
You always told me how much of a laid back person you were. So I'm a little surprised of your uncompromising attitude towards butter.
Do you just like the taste of it or do you enjoy the thought of cows being genetically engineered to be milk machines that repeatedly get robbed of their babies in order to steal their udder juice for human consumption?
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what's the world come to, can't even joke around with my fren; maybe I should've ended my posts with /s or add a funny gif
I wasn't suggesting you should use butter, just that there might be better alternatives (coconut oil perhaps?); honestly I don't like margarine because when I was a kid it was marketed as a healthy replacement for butter when in reality it was anything but and it tasted like shit; I don't know, maybe it's better nowadays
anyways, I do like vegan food and when I eat out or order takeout I always pick vegan restaurants because I want them to stay open and expand their business
> Do you just like the taste of it or do you enjoy the thought of cows being genetically engineered to be milk machines that repeatedly get robbed of their babies in order to steal their udder juice for human consumption?
if you think about it then most of the things you use/consume every day were produced in morally dubious circumstances
You can always come here and joke around with me cutie. As I implied you could have also answered that you just like it for its taste. At least this is the case for me. But I also do appreciate funny gifs.
The margarine I've eaten so far tastes somewhat like butter when its cold but loses all its flavor when you use it for cooking/baking.
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> You can always come here and joke around with me cutie.
we both know the real cutie here is you
> As I implied you could have also answered that you just like it for its taste.
enjoying things that are a product of suffering makes me feel like an asshole; I try not to think about it because it gets depressing very fast and makes me want to leave this planet for good
let me know how the cookies turn out
The ikea one is just a flat piece of metal. The more expensive ones have rolled over sides so they should be more stable.
>would you like a pet cow?
No. Cows shit too much to be good pets.
I would really like to have a pet kot. But I can't let it free roam were I live and I work all day so I don't think this would be adequate for a kot. So I don't get one.
When I search for cat cafes in my area I only get to articles that the one here was closed because of regulations. I also don't quite know how to feel about them. It's like going to a whorehouse to get your love for kots out of your system with cheap working kots. Also the best feeling is to sleep with you kot which I wouldn't get from a cafe.
Did you go to your cat cafe? How did you like it?
Look how rectangular a cow looks. I doubt that they are very soft for a good cuddle experience.
Btw. I demand pictures of the finished shortbread and your verdict on the baking frame. You can't just leave me hanging like this.
those cats are actually rescues and the cafe finds them new homes; haven't been there yet because lots of school children with parents come there and I'm afraid not even cute animals would lessen my annoyance
cows are soft, or at least that fucked up cowhide rug I remember from my grandma's neighbor's house back in mid-90s was soft; and if they aren't then at least they're gentle and cute and just give me a cow to cuddle already
> You can't just leave me hanging like this.
can't I? I'll take pics tomorrow because I just poured chocolate on top and can't cut it into pieces until it firms up
so I unmoulded the shortbread and it seems like the baking frame performed well under this initial test, there was no escaping fat and it didn't change its shape in the oven; next time I'll try something with real batter leaking potential; but the frame itself is not very tall (4.5 cm) so I'll have to be careful about overflowing; any recipe suggestions? I was thinking sponge cake
as for the shortbread itself - I used this recipe YouTube: GWAY5i3CMpo but skipped the caramel because I don't like it; sugar hasn't completely dissolved and you can feel crunchy crystals in the finished product, so it looks like my melted butter wasn't hot enough; it tastes good (but not as good as the shortbread crust from the lemon bar recipe), it's very sweet and I probably should've used dark chocolate instead of milk one to balance it out; it's also hard to cut, it kind of cracks under knife's pressure so I'm not sure if I should've used a bread knife or something else; and it crumbs like crazy; so yeah, maybe that recipe isn't the best (but I probably should've known that after I watched this man prepare dough for pierogi with butter fyi you only need flour, salt and water)
I hope you're satisfied
since when pets are gay? is it also gay when your dad hugs you?
woah, careful there, you're almost suggesting they're people too
I'm still waiting for that recipe
looks delicious, now dip it in cold milk
Nussschnecken-Update
I put the rest of them into the fridge and ate two this morning for breakfast. Sadly they didn't hold up nearly as good as I was hoping for. While the fresh ones were 9/10 in the taste department they are more of a 5/10 at the next day. That means that if I decide to make this more often I have to bake them fresh everyday for maximum enjoyment.
I still have unbacked ones in the fridge that I will probably make on monday and see how it turns out.
you should put the raw ones in the freezer and pull them out a couple of hours before baking so they can rise, if you leave them in the fridge for several days they might over-ferment (unless you've done it before and it was fine, I'm not a yeast expert)
what did you use to make the filling (except nuts)?
>what did you use to make the filling (except nuts)?
<150 ml milk
<0.5 tsp cinnamon
<1 tsp vanilla extract
<50g sugar
<250g ground hazelnuts
Most recipes also call for 2 tablespoons of rum but I don't drink any alcohol anymore and I don't want to have ans whole bottle of rum here just for a couple of tablespoons and all the places I visited didn't have rum aroma.
I didn't have ground hazelnuts so I used whole roasted ones and put it into a mixer. Unfortunately, the mixture was so dense that it didn't fall into the blades itself and I had to continuously push it down into the blades with this plastic mixer stick which was a bit annoying. In the finished product the filling tasted very close to how I remember it.
I considered putting also marzipan in there maybe as a thin sheet between the dough and the filling but I didn't want to go totally crazy for my first time.
>in the fridge for several days they might over-ferment
we'll see. I often leave pizza dough in the fridge for almost a week and I can't taste a difference. But in this case I don't let the pizza dough ferment outside at all. I chose the good looking ones for baking and only put the uglies into the fridge. I think I can handle it if I lose them in exchange for knowing that I shouldn't try that again.
I doubt that the milk makes any difference to any other liquid in the filling. The hazelnuts already have plenty of fat, so the milk fat won't make much of a difference.
The dough has milk in it too though.
<250ml milk
<120g butter
<500g flour
<80g sugar
<salt
<1/2 cube of yeast
To my understanding the only benefit that milk has towards most other liquids is that it contains fat and you could always substitute that with adding butter. But you are more of a baking expert than me.
Regarding breakfasts I'm usually grumpy in the morning an not in the mood to eat so I'm not really a breakfast person. On the weekends I usually have scrambled eggs and during the week I have some meal replacement shake that I can drink while I'm working.
I'd say that milk has lactose and yeast can feed on it, but since there's sugar in the recipe it wouldn't make much difference if I used nut milk; we'll see, nussschnecke is now on my to-bake list
I'm similar in that regard, I don't eat breakfasts because I'm literally never hungry, but on days I'm not remote I need to eat something so my stomach doesn't make a cacophony of weird noises while I'm working; don't shakes make you fart though?
Bread or pizza don't have any sugar at all. Yeast does just fine on the starches.
>nussschnecke is now on my to-bake list
Nice. I can't wait on your mom's feedback :3
>don't shakes make you fart though?
I drink Huel. This is mostly composed of oat flour, and pea and rice protein to a lesser extend. Oats can give you diarrhea if your stomach is not used to eating them but when you eat oats already this shouldn't be a problem. So no. It does not make me fart.
Huel is somewhat expensive if you don't buy like 250€ of it. But it is one of the higher quality ones. There are also shakes that are basically just milk powder, whey, and some oil.
I spent the last ~5 hours making this huge ass lasagna with my newly acquired baking frame.
I thought it was ans good idea to make a big portion because it's excellent food to put in the freezer but making it does not scale well. Making a lasagna twice as big almost takes twice as much time.
I even went out of lasagna plates so I had to drive to the shoppe mid assembly. I tried to put the finished product on my kitchen scale but it showed error. But judging from the weight of ingredients it weights over 4kg.
Now I still have to wait for 40 minutes until I can finally have dinner.
I stepped on the scale with the whole baking tray after it was finished and it was 8.5kg. So the weight of the lasagna itself was more like 7.5kg.
I used 1.5 time the amount of Bechamel sauce than last time because I felt like I was too sparse but it turned out it is better when you don't use too much of it. Also I made the ground beef less chunky to be able to spread it more evenly but I think it is better more chunky. So everything I tried to improve from my last attempt didn't turn out that well. But I don't complain. It is still very tasty.
I mean
the rest is not the point of it
to answer what I did today:
throw diced fresh bacon on, let it fry in own grease
when it's mostly fried, add soy sauce & burn it on
put meat aside (you have an extra pot for that), keep the oil for frying veggies
cashews first, then garlic, ginger, carrot, broccoli, leek (needs to be in order so that the stuff that takes longer is on bottom), again add oy sauce
boil water & cook noodles ins
when done, put veggies out & fry noodles in same oil against
mix together, serve with chili in oil to taste
not that soft, they're quite chewy and the outside got a little too hard for my liking after cooling off; maybe I baked them too long or this recipe has too much sugar? I shall try Cookiebernd's recipe next time (although I still have half of the dough unbaked in the fridge)
as if I have any other kind of thoughts
two reasons for gloves: 1) I hate touching greasy things and 2) they prevent sticking