Who knew Salad Fingers is a member of a spacefaring civilization
picnicolas
joined 1 year ago
Step 4: shit your pants
information _super_highway
Europe is so much better than we are at the commons. Existing in public without needing to spend money! Oh it’s lovely and I miss it.
There are 2.5 million franchises of Monolith Burger in Space Quest lore! https://spacequest.fandom.com/wiki/Monolith_Burger
I probably wouldn’t. He said he wants to see what his life is like without it.
A friend of mine in his 60s has been on a prescribed benzodiazapine since he was a child. He is tapering a microgram per day and struggling with the withdrawal symptoms. It’s going to take him several years at this rate but when he lowers by more it’s debilitating.
Great, it’s been frustrating to have a surge with no vaccines available. So many friends have had it recently. My family has still never had COVID and I’d love to keep the streak going as long as possible.
I absolutely adore reading about ancient humans migrating around the planet and dreaming into what their existence may have been like. Thanks for sharing.
Not much, u?
Long European radishes are mild, the round American ones are quite spicy, like mustard or horse_radish_.
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
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For $40 more I agree. I got the 64gb version when it came out and upgraded the SSD immediately. A 1tb 2230 SSD is $75.