ourob

joined 1 year ago
[–] ourob@discuss.tchncs.de 4 points 1 week ago

FYI Tylenol PM does have acetaminophen. It’s Tylenol + Benadryl.

You should consider trying an equivalent dose of just Benadryl at night to give your liver a break, especially if you also take regular Tylenol during the day or drink alcohol.

[–] ourob@discuss.tchncs.de 71 points 1 month ago (1 children)

“In October 2021, Governor Greg Abbott hosted the lobbying group Texas Blockchain Council at the governor’s mansion. The group insisted that their industry would help the state’s overtaxed energy grid; that during energy crises, miners would be one of the few energy customers able to shut off upon request, provided that they were paid in exchange.”

Incredible. Driving up energy needs to make their fake currency will help the state’s energy grid, because we can then hold the grid hostage until we’re paid.

[–] ourob@discuss.tchncs.de 20 points 1 month ago (1 children)

"Remain wary of the frailty of men. Their wills are weak, minds young. Were it not for fear, death would go unlamented."

"Seek the old blood."

"Let us pray, let us wish... to partake in communion. Let us partake in communion... and feast upon the old blood. Our thirst for blood satiates us, soothes our fears."

"Seek the old blood."

"But beware the frailty of men. Their wills are weak, minds young. The foul beasts will dangle nectar and lure the meek into the depths."

"Remain wary of the frailty of men..."

[–] ourob@discuss.tchncs.de 1 points 2 months ago (1 children)

I use this recipe to make 2 thick crust pan pizzas:

  • Flour: 420 g (3 1⁄2 cups)
  • Water: 285 g (2 1⁄4 cups)
  • Yeast: 4g (1 1⁄2 tsp)
  • Salt: 8g (1 1⁄2 tsp)
  • Olive Oil: 16 g (1 1⁄4 tbsp)

It works for thin crust too, just reduce the quantities by 25-50%.

Homemade pizza dough (and lean bread in general) is really easy to make at home by hand. The day before you want pizza, just mix everything together into a rough sticky dough ball, let it rest a few minutes, then knead until it’s smooth. Then stick it in the fridge overnight or up to 5 days or so. More time in the fridge means more fermentation and more flavor. After 5 days, it’ll start taking on slight sourdough qualities (though if you want an actual sourdough crust, you’ll need a sourdough starter).

 

First time braiding dough and making challah.

 

Filet mignon in cast iron and ribeye in carbon steel. Dry brined for one day, cooked in avocado oil, basted in ghee and garlic, and finished with a little cracked pepper.

[–] ourob@discuss.tchncs.de 0 points 9 months ago (1 children)

If you think he did something illegal, report him to the police or sue him. If not, then this is freedom of speech.

…and? People also have freedom of association, and people can choose not to associate with an organization that employs someone with morally awful beliefs - especially when they make those beliefs very public.

[–] ourob@discuss.tchncs.de 1 points 10 months ago (1 children)

Oh they are fully aware. More criminals means more prisoners, which means more money for the prison industrial complex and super cheap (basically slave) labor.

 

Homemade pizza dough and sauce in my Lodge double Dutch oven lid and Darto carbon steel pan. The dough was cold fermented in the fridge then proofed in buttered pans. I cooked the dough on the stove top briefly to help it firm up before adding sauce and toppings.

For a crispier bottom, an alternative is to preheat the pans then add oil and (carefully) spread the proofed dough into the pan before adding toppings and cooking.

Cast iron result

Carbon steel result

Final result

Easy cleanup

1
“Opa!” (discuss.tchncs.de)
submitted 10 months ago* (last edited 10 months ago) by ourob@discuss.tchncs.de to c/castiron@lemmy.world
 

First time making saganaki. Halloumi cheese pan-fried in ghee, finished with a squeeze of lemon while in the pan.

1
Pesto loaf (discuss.tchncs.de)
submitted 11 months ago* (last edited 11 months ago) by ourob@discuss.tchncs.de to c/castiron@lemmy.world
 

Experimenting with making a pesto loaf, and it came out pretty good using the Lodge loaf pan. The dough is actually made from a pizza dough recipe that I like to make pan pizza with and had extra of. For one loaf (or pizza):

  • 200g bread flour
  • 25g whole wheat flour
  • 158g warm water
  • 4g salt
  • 2g instant yeast
  • 9g olive oil

Mix until all the dry bits are absorbed into a sticky dough ball, and let rest for a few minutes. Then stretch it out and fold it in half once from each side (top to bottom, right to left, bottom to top, left to right) and tuck it into a ball. It should be stronger, smoother, and feel less sticky afterwards. If it still feels like a weak shaggy mess, let it rest for another 10-20 minutes then repeat the folds. Then put the dough ball in a covered container that’s twice as big as the ball and put it in the fridge overnight (it’s good for probably up to 5 days to a week, and it will actually develop more flavor that way).

Pull the dough out about 1.5 hours before you want to bake. Roll the dough out with a rolling pin to a rectangle that’s as wide as the loaf pan is long, and make the dough as long as you can roll it out without too much trouble. Spread the pesto over the flattened dough, leaving a bit of a margin along the edges, with a bigger margin at the bottom. Roll the dough from the top down into a cylinder that will fit nicely in the pan and pinch all the seams along the loaf and at the ends to seal it up.

Grease the pan with softened butter, place the loaf in the pan, and cover with plastic wrap (or whatever). Let it rise until it’s at least 1.5 times larger (probably 1-1.5 hours). When it’s close to the right size, preheat the oven to 350°F. When the loaf is risen, uncover and brush the top with melted butter. Bake for 40-45 minutes until the inside is 190-200°F. Take the loaf out of the pan and cool on a wire rack for at least 45 minutes, then slice and enjoy.

1
submitted 11 months ago* (last edited 11 months ago) by ourob@discuss.tchncs.de to c/bean@lemmy.world
 

The comment editor doesn’t seem to account for the formatting bar, because the bar obscures text being typed at the bottom when it is longer than the size of the editor. This is on iOS and v1.06.

This doesn’t appear to be a problem in the post editor, as I don’t see the same behavior while making this post.

[–] ourob@discuss.tchncs.de 1 points 1 year ago

Plain butter has a low smoke point because the milk solids burn easily. Clarifying the butter removes those solids, leaving behind just the butter fat (and some water), which has a smoke point around 480°F. It also gives the butter a much longer shelf life, as those solids are what go rancid more quickly. To clarify butter, you just heat it up until the solids settle to the bottom, then skim off the foam and pour the fat off the top (a fine mesh sieve makes this easier).

Alternatively, you can continue to heat the butter for long enough to boil all the water off. Doing so will brown the milk solids sitting at the bottom, which imparts a nutty flavor to the butter, even though you will filter out the browned solids. This is ghee and is what I make and use.

It is my go-to cooking fat anytime I use my cast iron or carbon steel. It’s nice to be able to get a bit of buttery flavor when searing at high heat.

2
Making ghee (discuss.tchncs.de)
submitted 1 year ago* (last edited 1 year ago) by ourob@discuss.tchncs.de to c/castiron@lemmy.world
 

Ghee has been the MVP in my kitchen. It’s a type of clarified butter, where the water is boiled off and the milk solids are toasted before being strained out. This gives ghee a slightly nutty flavor and greatly raises the smoke point, making it suitable for high heat cooking. It’s easy - if a little tedious - to make at home, and it’s great for cooking (and seasoning, IMO) with cast iron.