GET https://kbin.spritesserver.nl/m/mildlyinteresting@lemmy.world/t/30816/Cookie-experiments

Response
200 OK
IP
216.73.216.107
Profiled on
Token
ac6d0c

Security

Token

There is no security token.

Firewall

main Name
Security enabled
Stateless

Configuration

Key Value
provider security.user.provider.concrete.app_user_provider
context main
entry_point App\Security\KbinAuthenticator
user_checker App\Security\UserChecker
access_denied_handler (none)
access_denied_url (none)
authenticators 
[
  "two_factor"
  "remember_me"
  "App\Security\KbinAuthenticator"
  "App\Security\FacebookAuthenticator"
  "App\Security\GoogleAuthenticator"
  "App\Security\GithubAuthenticator"
  "App\Security\KeycloakAuthenticator"
]

Listeners

Listener Duration Response 
Symfony\Component\Security\Http\Firewall\ChannelListener {#723
  -map: Symfony\Component\Security\Http\AccessMap {#722 …}
  -logger: Monolog\Logger {#783 …}
  -httpPort: 80
  -httpsPort: 443
}
 0.00 ms (none) 
Symfony\Component\Security\Http\Firewall\ContextListener {#706
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …}
  -sessionKey: "_security_main"
  -logger: Monolog\Logger {#783 …}
  -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …}
  -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}
  -registered: false
  -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …}
  -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}
}
 0.68 ms (none) 
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584
  -authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}
}
 0.00 ms (none) 
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582
  -twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …}
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …}
  -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}
}
 0.03 ms (none) 
Symfony\Component\Security\Http\Firewall\AccessListener {#579
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …}
  -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …}
  -map: Symfony\Component\Security\Http\AccessMap {#722 …}
}
 0.00 ms (none) 
Symfony\Component\Security\Http\Firewall\LogoutListener {#786
  -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …}
  -options: [
    "csrf_parameter" => "_csrf_token"
    "csrf_token_id" => "logout"
    "logout_path" => "app_logout"
  ]
  -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …}
  -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …}
  -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}
}
 0.00 ms (none)

Authenticators

No authenticators have been recorded. Check previous profiles on your authentication endpoint.

Access Decision

affirmative Strategy
# Voter class
1 
"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4 
"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5 
"App\Security\Voter\EntryCommentVoter"
6 
"App\Security\Voter\EntryVoter"
7 
"App\Security\Voter\MagazineVoter"
8 
"App\Security\Voter\MessageThreadVoter"
9 
"App\Security\Voter\MessageVoter"
10 
"App\Security\Voter\NotificationVoter"
11 
"App\Security\Voter\OAuth2UserConsentVoter"
12 
"App\Security\Voter\PostCommentVoter"
13 
"App\Security\Voter\PostVoter"
14 
"App\Security\Voter\UserVoter"

Access decision log

# Result Attributes Object
1 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
2 DENIED moderate 
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1978 …}
  +magazine: App\Entity\Magazine {#264
    +icon: Proxies\__CG__\App\Entity\Image {#245 …}
    +name: "mildlyinteresting@lemmy.world"
    +title: "mildlyinteresting"
    +description: """
      This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
      \n
      This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
      \n
      Just post some stuff and don’t spam.
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 307
    +entryCommentCount: 6090
    +postCount: 0
    +postCommentCount: 0
    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729579416 {#274
      date: 2024-10-22 08:43:36.0 +02:00
    }
    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#236 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
    +entries: Doctrine\ORM\PersistentCollection {#179 …}
    +posts: Doctrine\ORM\PersistentCollection {#137 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
    +bans: Doctrine\ORM\PersistentCollection {#116 …}
    +reports: Doctrine\ORM\PersistentCollection {#102 …}
    +badges: Doctrine\ORM\PersistentCollection {#80 …}
    +logs: Doctrine\ORM\PersistentCollection {#70 …}
    +awards: Doctrine\ORM\PersistentCollection {#1360 …}
    +categories: Doctrine\ORM\PersistentCollection {#1792 …}
    -id: 20
    +apId: "mildlyinteresting@lemmy.world"
    +apProfileId: "https://lemmy.world/c/mildlyinteresting"
    +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
    +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "mildlyinteresting"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1729563669 {#268
      date: 2024-10-22 04:21:09.0 +02:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1689840443 {#270
      date: 2023-07-20 10:07:23.0 +02:00
    }
  }
  +image: Proxies\__CG__\App\Entity\Image {#1970 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Cookie-experiments"
  +title: "Cookie experiments"
  +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
  +body: null
  +type: "image"
  +lang: "en"
  +isOc: false
  +hasEmbed: true
  +commentCount: 40
  +favouriteCount: 282
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1727270083 {#2418
    date: 2024-09-25 15:14:43.0 +02:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1961 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
  +badges: Doctrine\ORM\PersistentCollection {#2436 …}
  +children: []
  -id: 30816
  -titleTs: "'cooki':1 'experi':2"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1705450364
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/10762778"
  +editedAt: null
  +createdAt: DateTimeImmutable @1705363964 {#1858
    date: 2024-01-16 01:12:44.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS DENIED 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
3 DENIED edit 
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1978 …}
  +magazine: App\Entity\Magazine {#264
    +icon: Proxies\__CG__\App\Entity\Image {#245 …}
    +name: "mildlyinteresting@lemmy.world"
    +title: "mildlyinteresting"
    +description: """
      This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
      \n
      This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
      \n
      Just post some stuff and don’t spam.
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 307
    +entryCommentCount: 6090
    +postCount: 0
    +postCommentCount: 0
    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729579416 {#274
      date: 2024-10-22 08:43:36.0 +02:00
    }
    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#236 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
    +entries: Doctrine\ORM\PersistentCollection {#179 …}
    +posts: Doctrine\ORM\PersistentCollection {#137 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
    +bans: Doctrine\ORM\PersistentCollection {#116 …}
    +reports: Doctrine\ORM\PersistentCollection {#102 …}
    +badges: Doctrine\ORM\PersistentCollection {#80 …}
    +logs: Doctrine\ORM\PersistentCollection {#70 …}
    +awards: Doctrine\ORM\PersistentCollection {#1360 …}
    +categories: Doctrine\ORM\PersistentCollection {#1792 …}
    -id: 20
    +apId: "mildlyinteresting@lemmy.world"
    +apProfileId: "https://lemmy.world/c/mildlyinteresting"
    +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
    +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "mildlyinteresting"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1729563669 {#268
      date: 2024-10-22 04:21:09.0 +02:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1689840443 {#270
      date: 2023-07-20 10:07:23.0 +02:00
    }
  }
  +image: Proxies\__CG__\App\Entity\Image {#1970 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Cookie-experiments"
  +title: "Cookie experiments"
  +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
  +body: null
  +type: "image"
  +lang: "en"
  +isOc: false
  +hasEmbed: true
  +commentCount: 40
  +favouriteCount: 282
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1727270083 {#2418
    date: 2024-09-25 15:14:43.0 +02:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1961 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
  +badges: Doctrine\ORM\PersistentCollection {#2436 …}
  +children: []
  -id: 30816
  -titleTs: "'cooki':1 'experi':2"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1705450364
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/10762778"
  +editedAt: null
  +createdAt: DateTimeImmutable @1705363964 {#1858
    date: 2024-01-16 01:12:44.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS DENIED 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
4 DENIED moderate 
App\Entity\Entry {#2412
  +user: Proxies\__CG__\App\Entity\User {#1978 …}
  +magazine: App\Entity\Magazine {#264
    +icon: Proxies\__CG__\App\Entity\Image {#245 …}
    +name: "mildlyinteresting@lemmy.world"
    +title: "mildlyinteresting"
    +description: """
      This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
      \n
      This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
      \n
      Just post some stuff and don’t spam.
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 307
    +entryCommentCount: 6090
    +postCount: 0
    +postCommentCount: 0
    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729579416 {#274
      date: 2024-10-22 08:43:36.0 +02:00
    }
    +markedForDeletionAt: null
    +tags: null
    +moderators: Doctrine\ORM\PersistentCollection {#236 …}
    +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
    +entries: Doctrine\ORM\PersistentCollection {#179 …}
    +posts: Doctrine\ORM\PersistentCollection {#137 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
    +bans: Doctrine\ORM\PersistentCollection {#116 …}
    +reports: Doctrine\ORM\PersistentCollection {#102 …}
    +badges: Doctrine\ORM\PersistentCollection {#80 …}
    +logs: Doctrine\ORM\PersistentCollection {#70 …}
    +awards: Doctrine\ORM\PersistentCollection {#1360 …}
    +categories: Doctrine\ORM\PersistentCollection {#1792 …}
    -id: 20
    +apId: "mildlyinteresting@lemmy.world"
    +apProfileId: "https://lemmy.world/c/mildlyinteresting"
    +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
    +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "mildlyinteresting"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1729563669 {#268
      date: 2024-10-22 04:21:09.0 +02:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1689840443 {#270
      date: 2023-07-20 10:07:23.0 +02:00
    }
  }
  +image: Proxies\__CG__\App\Entity\Image {#1970 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
  +slug: "Cookie-experiments"
  +title: "Cookie experiments"
  +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
  +body: null
  +type: "image"
  +lang: "en"
  +isOc: false
  +hasEmbed: true
  +commentCount: 40
  +favouriteCount: 282
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1727270083 {#2418
    date: 2024-09-25 15:14:43.0 +02:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1884 …}
  +votes: Doctrine\ORM\PersistentCollection {#1961 …}
  +reports: Doctrine\ORM\PersistentCollection {#1959 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
  +badges: Doctrine\ORM\PersistentCollection {#2436 …}
  +children: []
  -id: 30816
  -titleTs: "'cooki':1 'experi':2"
  -bodyTs: null
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1705450364
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/10762778"
  +editedAt: null
  +createdAt: DateTimeImmutable @1705363964 {#1858
    date: 2024-01-16 01:12:44.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS DENIED 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
5 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
6 DENIED moderate 
App\Entity\EntryComment {#4002
  +user: App\Entity\User {#3950 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
      +subscriptionsCount: 1
      +entryCount: 307
      +entryCommentCount: 6090
      +postCount: 0
      +postCommentCount: 0
      +isAdult: false
      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
      +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
      +bans: Doctrine\ORM\PersistentCollection {#116 …}
      +reports: Doctrine\ORM\PersistentCollection {#102 …}
      +badges: Doctrine\ORM\PersistentCollection {#80 …}
      +logs: Doctrine\ORM\PersistentCollection {#70 …}
      +awards: Doctrine\ORM\PersistentCollection {#1360 …}
      +categories: Doctrine\ORM\PersistentCollection {#1792 …}
      -id: 20
      +apId: "mildlyinteresting@lemmy.world"
      +apProfileId: "https://lemmy.world/c/mildlyinteresting"
      +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
      +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
      +apInboxUrl: "https://lemmy.world/inbox"
      +apDomain: "lemmy.world"
      +apPreferredUsername: "mildlyinteresting"
      +apDiscoverable: true
      +apManuallyApprovesFollowers: null
      +privateKey: null
      +publicKey: null
      +apFetchedAt: DateTime @1729563669 {#268
        date: 2024-10-22 04:21:09.0 +02:00
      }
      +apDeletedAt: null
      +apTimeoutAt: null
      +visibility: "visible             "
      +createdAt: DateTimeImmutable @1689840443 {#270
        date: 2023-07-20 10:07:23.0 +02:00
      }
    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
    +body: null
    +type: "image"
    +lang: "en"
    +isOc: false
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  }
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  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
7 DENIED edit 
App\Entity\EntryComment {#4002
  +user: App\Entity\User {#3950 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
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  }
  +magazine: App\Entity\Magazine {#264}
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
8 DENIED moderate 
App\Entity\EntryComment {#4002
  +user: App\Entity\User {#3950 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
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      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
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        date: 2023-07-20 10:07:23.0 +02:00
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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  }
  +magazine: App\Entity\Magazine {#264}
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    "@nifty@lemmy.world"
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
9 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
10 DENIED moderate 
App\Entity\EntryComment {#4039
  +user: App\Entity\User {#4022 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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        date: 2023-07-20 10:07:23.0 +02:00
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      date: 2024-01-16 01:12:44.0 +01:00
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  }
  +magazine: App\Entity\Magazine {#264}
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    date: 2024-01-16 05:25:35.0 +01:00
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    "@nifty@lemmy.world"
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  +children: Doctrine\ORM\PersistentCollection {#4037 …}
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    date: 2024-01-16 05:25:35.0 +01:00
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
11 DENIED edit 
App\Entity\EntryComment {#4039
  +user: App\Entity\User {#4022 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
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        \n
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
12 DENIED moderate 
App\Entity\EntryComment {#4039
  +user: App\Entity\User {#4022 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
13 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
14 DENIED moderate 
App\Entity\EntryComment {#4120
  +user: App\Entity\User {#4133 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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        date: 2024-10-22 08:43:36.0 +02:00
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    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
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  +body: """
    Dammit, I was looking for the meme cookie.\n
    \n
    I bet that one was eaten, it was probably tasty.
    """
  +lang: "en"
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    "@nifty@lemmy.world"
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  +children: Doctrine\ORM\PersistentCollection {#4121 …}
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
15 DENIED edit 
App\Entity\EntryComment {#4120
  +user: App\Entity\User {#4133 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
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        date: 2023-07-20 10:07:23.0 +02:00
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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    +ip: null
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    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: """
    Dammit, I was looking for the meme cookie.\n
    \n
    I bet that one was eaten, it was probably tasty.
    """
  +lang: "en"
  +isAdult: false
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  }
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  +mentions: [
    "@nifty@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4121 …}
  +nested: Doctrine\ORM\PersistentCollection {#4123 …}
  +votes: Doctrine\ORM\PersistentCollection {#4125 …}
  +reports: Doctrine\ORM\PersistentCollection {#4127 …}
  +favourites: Doctrine\ORM\PersistentCollection {#4129 …}
  +notifications: Doctrine\ORM\PersistentCollection {#4131 …}
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    date: 2024-01-16 04:12:41.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
16 DENIED moderate 
App\Entity\EntryComment {#4120
  +user: App\Entity\User {#4133 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
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        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
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      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
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      +bans: Doctrine\ORM\PersistentCollection {#116 …}
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      -id: 20
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        date: 2023-07-20 10:07:23.0 +02:00
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    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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    +title: "Cookie experiments"
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    +ip: null
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    +comments: Doctrine\ORM\PersistentCollection {#1884 …}
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    +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
    +badges: Doctrine\ORM\PersistentCollection {#2436 …}
    +children: []
    -id: 30816
    -titleTs: "'cooki':1 'experi':2"
    -bodyTs: null
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1705450364
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/10762778"
    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
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    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: """
    Dammit, I was looking for the meme cookie.\n
    \n
    I bet that one was eaten, it was probably tasty.
    """
  +lang: "en"
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    "@nifty@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4121 …}
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  -id: 312591
  -bodyTs: "'bet':10 'cooki':8 'dammit':1 'eaten':14 'look':4 'meme':7 'one':12 'probabl':17 'tasti':18"
  +ranking: 0
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  +downVotes: 0
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  +apId: "https://lemm.ee/comment/8316607"
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  +createdAt: DateTimeImmutable @1705374761 {#4116
    date: 2024-01-16 04:12:41.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
17 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
18 DENIED moderate 
App\Entity\EntryComment {#4193
  +user: App\Entity\User {#4206 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
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      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
      +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
      +bans: Doctrine\ORM\PersistentCollection {#116 …}
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      +badges: Doctrine\ORM\PersistentCollection {#80 …}
      +logs: Doctrine\ORM\PersistentCollection {#70 …}
      +awards: Doctrine\ORM\PersistentCollection {#1360 …}
      +categories: Doctrine\ORM\PersistentCollection {#1792 …}
      -id: 20
      +apId: "mildlyinteresting@lemmy.world"
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      +apManuallyApprovesFollowers: null
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        date: 2024-10-22 04:21:09.0 +02:00
      }
      +apDeletedAt: null
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      +visibility: "visible             "
      +createdAt: DateTimeImmutable @1689840443 {#270
        date: 2023-07-20 10:07:23.0 +02:00
      }
    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
    +body: null
    +type: "image"
    +lang: "en"
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    +hasEmbed: true
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    +score: 0
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    +lastActive: DateTime @1727270083 {#2418
      date: 2024-09-25 15:14:43.0 +02:00
    }
    +ip: null
    +adaAmount: 0
    +tags: null
    +mentions: null
    +comments: Doctrine\ORM\PersistentCollection {#1884 …}
    +votes: Doctrine\ORM\PersistentCollection {#1961 …}
    +reports: Doctrine\ORM\PersistentCollection {#1959 …}
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    +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
    +badges: Doctrine\ORM\PersistentCollection {#2436 …}
    +children: []
    -id: 30816
    -titleTs: "'cooki':1 'experi':2"
    -bodyTs: null
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1705450364
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/10762778"
    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: "15% more flour makes it stronger, refrigerating overnight fully hydrates the flour and prevents excessive spreading of melting butter, and all brown sugar brings flavor, and I suspect the extra flour would combat its tendency to get runny."
  +lang: "en"
  +isAdult: false
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    date: 2024-08-26 11:19:23.0 +02:00
  }
  +ip: null
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  +mentions: [
    "@nifty@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4194 …}
  +nested: Doctrine\ORM\PersistentCollection {#4196 …}
  +votes: Doctrine\ORM\PersistentCollection {#4198 …}
  +reports: Doctrine\ORM\PersistentCollection {#4200 …}
  +favourites: Doctrine\ORM\PersistentCollection {#4202 …}
  +notifications: Doctrine\ORM\PersistentCollection {#4204 …}
  -id: 312476
  -bodyTs: "'15':1 'bring':24 'brown':22 'butter':19 'combat':33 'excess':15 'extra':30 'flavor':25 'flour':3,12,31 'fulli':9 'get':37 'hydrat':10 'make':4 'melt':18 'overnight':8 'prevent':14 'refriger':7 'runni':38 'spread':16 'stronger':6 'sugar':23 'suspect':28 'tendenc':35 'would':32"
  +ranking: 0
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  +downVotes: 0
  +visibility: "visible             "
  +apId: "https://sopuli.xyz/comment/6173204"
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  +createdAt: DateTimeImmutable @1705370933 {#4189
    date: 2024-01-16 03:08:53.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
19 DENIED edit 
App\Entity\EntryComment {#4193
  +user: App\Entity\User {#4206 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
      +subscriptionsCount: 1
      +entryCount: 307
      +entryCommentCount: 6090
      +postCount: 0
      +postCommentCount: 0
      +isAdult: false
      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
      +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
      +bans: Doctrine\ORM\PersistentCollection {#116 …}
      +reports: Doctrine\ORM\PersistentCollection {#102 …}
      +badges: Doctrine\ORM\PersistentCollection {#80 …}
      +logs: Doctrine\ORM\PersistentCollection {#70 …}
      +awards: Doctrine\ORM\PersistentCollection {#1360 …}
      +categories: Doctrine\ORM\PersistentCollection {#1792 …}
      -id: 20
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      +apInboxUrl: "https://lemmy.world/inbox"
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      +apPreferredUsername: "mildlyinteresting"
      +apDiscoverable: true
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        date: 2024-10-22 04:21:09.0 +02:00
      }
      +apDeletedAt: null
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      +createdAt: DateTimeImmutable @1689840443 {#270
        date: 2023-07-20 10:07:23.0 +02:00
      }
    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
    +body: null
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    +lang: "en"
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    +hasEmbed: true
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    +lastActive: DateTime @1727270083 {#2418
      date: 2024-09-25 15:14:43.0 +02:00
    }
    +ip: null
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    +tags: null
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    +comments: Doctrine\ORM\PersistentCollection {#1884 …}
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    +reports: Doctrine\ORM\PersistentCollection {#1959 …}
    +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
    +badges: Doctrine\ORM\PersistentCollection {#2436 …}
    +children: []
    -id: 30816
    -titleTs: "'cooki':1 'experi':2"
    -bodyTs: null
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1705450364
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/10762778"
    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: "15% more flour makes it stronger, refrigerating overnight fully hydrates the flour and prevents excessive spreading of melting butter, and all brown sugar brings flavor, and I suspect the extra flour would combat its tendency to get runny."
  +lang: "en"
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    date: 2024-08-26 11:19:23.0 +02:00
  }
  +ip: null
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    "@nifty@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4194 …}
  +nested: Doctrine\ORM\PersistentCollection {#4196 …}
  +votes: Doctrine\ORM\PersistentCollection {#4198 …}
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  +notifications: Doctrine\ORM\PersistentCollection {#4204 …}
  -id: 312476
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  +ranking: 0
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  +createdAt: DateTimeImmutable @1705370933 {#4189
    date: 2024-01-16 03:08:53.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
20 DENIED moderate 
App\Entity\EntryComment {#4193
  +user: App\Entity\User {#4206 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN
Show voter details
21 DENIED ROLE_USER 
null
 
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 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
22 DENIED moderate 
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
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 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
23 DENIED edit 
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 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
24 DENIED moderate 
App\Entity\EntryComment {#5008
  +user: Proxies\__CG__\App\Entity\User {#5009 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
      +subscriptionsCount: 1
      +entryCount: 307
      +entryCommentCount: 6090
      +postCount: 0
      +postCommentCount: 0
      +isAdult: false
      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
      +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
      +bans: Doctrine\ORM\PersistentCollection {#116 …}
      +reports: Doctrine\ORM\PersistentCollection {#102 …}
      +badges: Doctrine\ORM\PersistentCollection {#80 …}
      +logs: Doctrine\ORM\PersistentCollection {#70 …}
      +awards: Doctrine\ORM\PersistentCollection {#1360 …}
      +categories: Doctrine\ORM\PersistentCollection {#1792 …}
      -id: 20
      +apId: "mildlyinteresting@lemmy.world"
      +apProfileId: "https://lemmy.world/c/mildlyinteresting"
      +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
      +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
      +apInboxUrl: "https://lemmy.world/inbox"
      +apDomain: "lemmy.world"
      +apPreferredUsername: "mildlyinteresting"
      +apDiscoverable: true
      +apManuallyApprovesFollowers: null
      +privateKey: null
      +publicKey: null
      +apFetchedAt: DateTime @1729563669 {#268
        date: 2024-10-22 04:21:09.0 +02:00
      }
      +apDeletedAt: null
      +apTimeoutAt: null
      +visibility: "visible             "
      +createdAt: DateTimeImmutable @1689840443 {#270
        date: 2023-07-20 10:07:23.0 +02:00
      }
    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
    +body: null
    +type: "image"
    +lang: "en"
    +isOc: false
    +hasEmbed: true
    +commentCount: 40
    +favouriteCount: 282
    +score: 0
    +isAdult: false
    +sticky: false
    +lastActive: DateTime @1727270083 {#2418
      date: 2024-09-25 15:14:43.0 +02:00
    }
    +ip: null
    +adaAmount: 0
    +tags: null
    +mentions: null
    +comments: Doctrine\ORM\PersistentCollection {#1884 …}
    +votes: Doctrine\ORM\PersistentCollection {#1961 …}
    +reports: Doctrine\ORM\PersistentCollection {#1959 …}
    +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
    +badges: Doctrine\ORM\PersistentCollection {#2436 …}
    +children: []
    -id: 30816
    -titleTs: "'cooki':1 'experi':2"
    -bodyTs: null
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1705450364
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/10762778"
    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: App\Entity\EntryComment {#4193
    +user: App\Entity\User {#4206 …}
    +entry: App\Entity\Entry {#2412}
    +magazine: App\Entity\Magazine {#264}
    +image: null
    +parent: null
    +root: null
    +body: "15% more flour makes it stronger, refrigerating overnight fully hydrates the flour and prevents excessive spreading of melting butter, and all brown sugar brings flavor, and I suspect the extra flour would combat its tendency to get runny."
    +lang: "en"
    +isAdult: false
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    +score: 0
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      date: 2024-08-26 11:19:23.0 +02:00
    }
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    +tags: null
    +mentions: [
      "@nifty@lemmy.world"
    ]
    +children: Doctrine\ORM\PersistentCollection {#4194 …}
    +nested: Doctrine\ORM\PersistentCollection {#4196 …}
    +votes: Doctrine\ORM\PersistentCollection {#4198 …}
    +reports: Doctrine\ORM\PersistentCollection {#4200 …}
    +favourites: Doctrine\ORM\PersistentCollection {#4202 …}
    +notifications: Doctrine\ORM\PersistentCollection {#4204 …}
    -id: 312476
    -bodyTs: "'15':1 'bring':24 'brown':22 'butter':19 'combat':33 'excess':15 'extra':30 'flavor':25 'flour':3,12,31 'fulli':9 'get':37 'hydrat':10 'make':4 'melt':18 'overnight':8 'prevent':14 'refriger':7 'runni':38 'spread':16 'stronger':6 'sugar':23 'suspect':28 'tendenc':35 'would':32"
    +ranking: 0
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    +downVotes: 0
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    +editedAt: null
    +createdAt: DateTimeImmutable @1705370933 {#4189
      date: 2024-01-16 03:08:53.0 +01:00
    }
  }
  +root: App\Entity\EntryComment {#4193}
  +body: "To much flour though, and then you’ve got shortbread instead of a chewy cookie"
  +lang: "en"
  +isAdult: false
  +favouriteCount: 0
  +score: 0
  +lastActive: DateTime @1705392420 {#5006
    date: 2024-01-16 09:07:00.0 +01:00
  }
  +ip: null
  +tags: null
  +mentions: [
    "@nifty@lemmy.world"
    "@deegeese@sopuli.xyz"
  ]
  +children: Doctrine\ORM\PersistentCollection {#5010 …}
  +nested: Doctrine\ORM\PersistentCollection {#5012 …}
  +votes: Doctrine\ORM\PersistentCollection {#5014 …}
  +reports: Doctrine\ORM\PersistentCollection {#5016 …}
  +favourites: Doctrine\ORM\PersistentCollection {#5018 …}
  +notifications: Doctrine\ORM\PersistentCollection {#5020 …}
  -id: 313044
  -bodyTs: "'chewi':14 'cooki':15 'flour':3 'got':9 'instead':11 'much':2 'shortbread':10 'though':4 've':8"
  +ranking: 0
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  +visibility: "visible             "
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  +editedAt: null
  +createdAt: DateTimeImmutable @1705392420 {#5007
    date: 2024-01-16 09:07:00.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
25 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
26 DENIED moderate 
App\Entity\EntryComment {#4266
  +user: App\Entity\User {#4279 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
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      +entryCommentCount: 6090
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      +isAdult: false
      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
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      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
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      +categories: Doctrine\ORM\PersistentCollection {#1792 …}
      -id: 20
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      +apDiscoverable: true
      +apManuallyApprovesFollowers: null
      +privateKey: null
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      +apFetchedAt: DateTime @1729563669 {#268
        date: 2024-10-22 04:21:09.0 +02:00
      }
      +apDeletedAt: null
      +apTimeoutAt: null
      +visibility: "visible             "
      +createdAt: DateTimeImmutable @1689840443 {#270
        date: 2023-07-20 10:07:23.0 +02:00
      }
    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
    +body: null
    +type: "image"
    +lang: "en"
    +isOc: false
    +hasEmbed: true
    +commentCount: 40
    +favouriteCount: 282
    +score: 0
    +isAdult: false
    +sticky: false
    +lastActive: DateTime @1727270083 {#2418
      date: 2024-09-25 15:14:43.0 +02:00
    }
    +ip: null
    +adaAmount: 0
    +tags: null
    +mentions: null
    +comments: Doctrine\ORM\PersistentCollection {#1884 …}
    +votes: Doctrine\ORM\PersistentCollection {#1961 …}
    +reports: Doctrine\ORM\PersistentCollection {#1959 …}
    +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
    +badges: Doctrine\ORM\PersistentCollection {#2436 …}
    +children: []
    -id: 30816
    -titleTs: "'cooki':1 'experi':2"
    -bodyTs: null
    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1705450364
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/10762778"
    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: "15% more flour looks like the best version to me."
  +lang: "en"
  +isAdult: false
  +favouriteCount: 2
  +score: 0
  +lastActive: DateTime @1705368488 {#4261
    date: 2024-01-16 02:28:08.0 +01:00
  }
  +ip: null
  +tags: null
  +mentions: [
    "@nifty@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4267 …}
  +nested: Doctrine\ORM\PersistentCollection {#4269 …}
  +votes: Doctrine\ORM\PersistentCollection {#4271 …}
  +reports: Doctrine\ORM\PersistentCollection {#4273 …}
  +favourites: Doctrine\ORM\PersistentCollection {#4275 …}
  +notifications: Doctrine\ORM\PersistentCollection {#4277 …}
  -id: 312405
  -bodyTs: "'15':1 'best':7 'flour':3 'like':5 'look':4 'version':8"
  +ranking: 0
  +commentCount: 0
  +upVotes: 0
  +downVotes: 0
  +visibility: "visible             "
  +apId: "https://lemmy.world/comment/6725686"
  +editedAt: null
  +createdAt: DateTimeImmutable @1705368488 {#4262
    date: 2024-01-16 02:28:08.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
27 DENIED edit 
App\Entity\EntryComment {#4266
  +user: App\Entity\User {#4279 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
      +subscriptionsCount: 1
      +entryCount: 307
      +entryCommentCount: 6090
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      +isAdult: false
      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
      +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
      +bans: Doctrine\ORM\PersistentCollection {#116 …}
      +reports: Doctrine\ORM\PersistentCollection {#102 …}
      +badges: Doctrine\ORM\PersistentCollection {#80 …}
      +logs: Doctrine\ORM\PersistentCollection {#70 …}
      +awards: Doctrine\ORM\PersistentCollection {#1360 …}
      +categories: Doctrine\ORM\PersistentCollection {#1792 …}
      -id: 20
      +apId: "mildlyinteresting@lemmy.world"
      +apProfileId: "https://lemmy.world/c/mildlyinteresting"
      +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
      +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
      +apInboxUrl: "https://lemmy.world/inbox"
      +apDomain: "lemmy.world"
      +apPreferredUsername: "mildlyinteresting"
      +apDiscoverable: true
      +apManuallyApprovesFollowers: null
      +privateKey: null
      +publicKey: null
      +apFetchedAt: DateTime @1729563669 {#268
        date: 2024-10-22 04:21:09.0 +02:00
      }
      +apDeletedAt: null
      +apTimeoutAt: null
      +visibility: "visible             "
      +createdAt: DateTimeImmutable @1689840443 {#270
        date: 2023-07-20 10:07:23.0 +02:00
      }
    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
    +body: null
    +type: "image"
    +lang: "en"
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    +hasEmbed: true
    +commentCount: 40
    +favouriteCount: 282
    +score: 0
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    +lastActive: DateTime @1727270083 {#2418
      date: 2024-09-25 15:14:43.0 +02:00
    }
    +ip: null
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    +tags: null
    +mentions: null
    +comments: Doctrine\ORM\PersistentCollection {#1884 …}
    +votes: Doctrine\ORM\PersistentCollection {#1961 …}
    +reports: Doctrine\ORM\PersistentCollection {#1959 …}
    +favourites: Doctrine\ORM\PersistentCollection {#1399 …}
    +notifications: Doctrine\ORM\PersistentCollection {#2440 …}
    +badges: Doctrine\ORM\PersistentCollection {#2436 …}
    +children: []
    -id: 30816
    -titleTs: "'cooki':1 'experi':2"
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    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1705450364
    +visibility: "visible             "
    +apId: "https://lemmy.world/post/10762778"
    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: "15% more flour looks like the best version to me."
  +lang: "en"
  +isAdult: false
  +favouriteCount: 2
  +score: 0
  +lastActive: DateTime @1705368488 {#4261
    date: 2024-01-16 02:28:08.0 +01:00
  }
  +ip: null
  +tags: null
  +mentions: [
    "@nifty@lemmy.world"
  ]
  +children: Doctrine\ORM\PersistentCollection {#4267 …}
  +nested: Doctrine\ORM\PersistentCollection {#4269 …}
  +votes: Doctrine\ORM\PersistentCollection {#4271 …}
  +reports: Doctrine\ORM\PersistentCollection {#4273 …}
  +favourites: Doctrine\ORM\PersistentCollection {#4275 …}
  +notifications: Doctrine\ORM\PersistentCollection {#4277 …}
  -id: 312405
  -bodyTs: "'15':1 'best':7 'flour':3 'like':5 'look':4 'version':8"
  +ranking: 0
  +commentCount: 0
  +upVotes: 0
  +downVotes: 0
  +visibility: "visible             "
  +apId: "https://lemmy.world/comment/6725686"
  +editedAt: null
  +createdAt: DateTimeImmutable @1705368488 {#4262
    date: 2024-01-16 02:28:08.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
28 DENIED moderate 
App\Entity\EntryComment {#4266
  +user: App\Entity\User {#4279 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
      +subscriptionsCount: 1
      +entryCount: 307
      +entryCommentCount: 6090
      +postCount: 0
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      +isAdult: false
      +customCss: null
      +lastActive: DateTime @1729579416 {#274
        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
      +posts: Doctrine\ORM\PersistentCollection {#137 …}
      +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
      +bans: Doctrine\ORM\PersistentCollection {#116 …}
      +reports: Doctrine\ORM\PersistentCollection {#102 …}
      +badges: Doctrine\ORM\PersistentCollection {#80 …}
      +logs: Doctrine\ORM\PersistentCollection {#70 …}
      +awards: Doctrine\ORM\PersistentCollection {#1360 …}
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
29 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
30 DENIED moderate 
App\Entity\EntryComment {#4339
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
31 DENIED edit 
App\Entity\EntryComment {#4339
  +user: App\Entity\User {#4352 …}
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
32 DENIED moderate 
App\Entity\EntryComment {#4339
  +user: App\Entity\User {#4352 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
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      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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    date: 2024-01-16 02:24:32.0 +01:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
33 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
34 DENIED moderate 
App\Entity\EntryComment {#4412
  +user: App\Entity\User {#4425 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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        date: 2024-10-22 08:43:36.0 +02:00
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    +title: "Cookie experiments"
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    "@nifty@lemmy.world"
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  +children: Doctrine\ORM\PersistentCollection {#4413 …}
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  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
35 DENIED edit 
App\Entity\EntryComment {#4412
  +user: App\Entity\User {#4425 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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        date: 2024-10-22 08:43:36.0 +02:00
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      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
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  }
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    "@nifty@lemmy.world"
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  +children: Doctrine\ORM\PersistentCollection {#4413 …}
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  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
36 DENIED moderate 
App\Entity\EntryComment {#4412
  +user: App\Entity\User {#4425 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
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        date: 2024-10-22 08:43:36.0 +02:00
      }
      +markedForDeletionAt: null
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      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
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        date: 2024-10-22 04:21:09.0 +02:00
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        date: 2023-07-20 10:07:23.0 +02:00
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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    -id: 30816
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  }
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    "@nifty@lemmy.world"
  ]
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
37 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
38 DENIED moderate 
App\Entity\EntryComment {#4488
  +user: App\Entity\User {#4501 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
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        date: 2024-10-22 08:43:36.0 +02:00
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      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
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    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: """
    Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
    \n
    I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
    \n
    Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
    \n
    Perfect Browned Butter Chocolate Chip Cookies\n
    \n
    INGREDIENTS\n
    \n
    - 1-3/4 cups (210g) unbleached all-purpose flour\n
    - 1/2 (3g) teaspoon baking soda\n
    - 14 tablespoons (197g) unsalted butter\n
    - 1/2 cup (99g) granulated sugar\n
    - 3/4 cups (160g) packed dark brown sugar\n
    - 1 teaspoon (9g) table salt\n
    - 2 teaspoons (11.2g) vanilla extract\n
    - 1 large egg\n
    - 1 large egg yolk\n
    - 1-1/4 cups (296mL) semisweet chocolate chips\n
    - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
    \n
    PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
    \n
    Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
    \n
    Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
    \n
    Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
    \n
    Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
    \n
    Transfer baking sheet to wire rack; cool cookies completely before serving.\n
    \n
    Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
    """
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  +editedAt: DateTimeImmutable @1725062136 {#4483
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    date: 2024-01-16 02:03:18.0 +01:00
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
39 DENIED edit 
App\Entity\EntryComment {#4488
  +user: App\Entity\User {#4501 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
      +rules: null
      +subscriptionsCount: 1
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      +entryCommentCount: 6090
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      +postCommentCount: 0
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      +customCss: null
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      +markedForDeletionAt: null
      +tags: null
      +moderators: Doctrine\ORM\PersistentCollection {#236 …}
      +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
      +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
      +entries: Doctrine\ORM\PersistentCollection {#179 …}
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    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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    +slug: "Cookie-experiments"
    +title: "Cookie experiments"
    +url: "https://i.pinimg.com/originals/2e/3f/a0/2e3fa0b81094b038a7373b43b634acc7.jpg"
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    -titleTs: "'cooki':1 'experi':2"
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    +editedAt: null
    +createdAt: DateTimeImmutable @1705363964 {#1858
      date: 2024-01-16 01:12:44.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#264}
  +image: null
  +parent: null
  +root: null
  +body: """
    Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
    \n
    I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
    \n
    Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
    \n
    Perfect Browned Butter Chocolate Chip Cookies\n
    \n
    INGREDIENTS\n
    \n
    - 1-3/4 cups (210g) unbleached all-purpose flour\n
    - 1/2 (3g) teaspoon baking soda\n
    - 14 tablespoons (197g) unsalted butter\n
    - 1/2 cup (99g) granulated sugar\n
    - 3/4 cups (160g) packed dark brown sugar\n
    - 1 teaspoon (9g) table salt\n
    - 2 teaspoons (11.2g) vanilla extract\n
    - 1 large egg\n
    - 1 large egg yolk\n
    - 1-1/4 cups (296mL) semisweet chocolate chips\n
    - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
    \n
    PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
    \n
    Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
    \n
    Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
    \n
    Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
    \n
    Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
    \n
    Transfer baking sheet to wire rack; cool cookies completely before serving.\n
    \n
    Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
    """
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  +ranking: 0
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  +editedAt: DateTimeImmutable @1725062136 {#4483
    date: 2024-08-31 01:55:36.0 +02:00
  }
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    date: 2024-01-16 02:03:18.0 +01:00
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
40 DENIED moderate 
App\Entity\EntryComment {#4488
  +user: App\Entity\User {#4501 …}
  +entry: App\Entity\Entry {#2412
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
    \n
    I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
    \n
    Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
    \n
    Perfect Browned Butter Chocolate Chip Cookies\n
    \n
    INGREDIENTS\n
    \n
    - 1-3/4 cups (210g) unbleached all-purpose flour\n
    - 1/2 (3g) teaspoon baking soda\n
    - 14 tablespoons (197g) unsalted butter\n
    - 1/2 cup (99g) granulated sugar\n
    - 3/4 cups (160g) packed dark brown sugar\n
    - 1 teaspoon (9g) table salt\n
    - 2 teaspoons (11.2g) vanilla extract\n
    - 1 large egg\n
    - 1 large egg yolk\n
    - 1-1/4 cups (296mL) semisweet chocolate chips\n
    - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
    \n
    PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
    \n
    Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
    \n
    Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
    \n
    Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
    \n
    Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
    \n
    Transfer baking sheet to wire rack; cool cookies completely before serving.\n
    \n
    Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
    """
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Show voter details
41 DENIED ROLE_USER 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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Show voter details
42 DENIED moderate 
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    +magazine: App\Entity\Magazine {#264
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      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    +entry: App\Entity\Entry {#2412}
    +magazine: App\Entity\Magazine {#264}
    +image: null
    +parent: null
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
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      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
43 DENIED edit 
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        \n
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        \n
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
44 DENIED moderate 
App\Entity\EntryComment {#4912
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        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
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      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
47 DENIED edit 
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        \n
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        \n
        Just post some stuff and don’t spam.
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    +entry: App\Entity\Entry {#2412}
    +magazine: App\Entity\Magazine {#264}
    +image: null
    +parent: null
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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  +root: App\Entity\EntryComment {#4488}
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
48 DENIED moderate 
App\Entity\EntryComment {#4928
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    +magazine: App\Entity\Magazine {#264}
    +image: null
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
49 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
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 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
50 DENIED moderate 
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        \n
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        \n
        Just post some stuff and don’t spam.
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    +magazine: App\Entity\Magazine {#264}
    +image: null
    +parent: null
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    +body: """
      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
51 DENIED edit 
App\Entity\EntryComment {#4944
  +user: Proxies\__CG__\App\Entity\User {#1978 …}
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    +user: Proxies\__CG__\App\Entity\User {#1978 …}
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      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
    +domain: Proxies\__CG__\App\Entity\Domain {#1915 …}
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    +title: "Cookie experiments"
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    +image: null
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
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"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
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"App\Security\Voter\PostVoter"
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"App\Security\Voter\UserVoter"
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Show voter details
52 DENIED moderate 
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
53 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
54 DENIED moderate 
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      +image: null
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        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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      +createdAt: DateTimeImmutable @1705366998 {#4484
        date: 2024-01-16 02:03:18.0 +01:00
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    }
    +root: App\Entity\EntryComment {#4488}
    +body: "I love you."
    +lang: "en"
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  }
  +root: App\Entity\EntryComment {#4488}
  +body: "Make sure you leave enough room for me to give that feller some of MY love too!"
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
55 DENIED edit 
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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      +image: null
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
56 DENIED moderate 
App\Entity\EntryComment {#5061
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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  +root: App\Entity\EntryComment {#4488}
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57 DENIED ROLE_USER 
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58 DENIED moderate 
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  +parent: App\Entity\EntryComment {#4488
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    +image: null
    +parent: null
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      date: 2024-08-31 01:55:36.0 +02:00
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  +root: App\Entity\EntryComment {#4488}
  +body: """
    Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.\n
    \n
    The recipe translated for the mentally sane:\n
    \n
    > Perfect Browned Butter Chocolate Chip Cookies\n
    > \n
    > INGREDIENTS\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">~150g unbleached all-purpose flour\n
    > </span><span style="color:#323232;">1/2 teaspoon baking soda\n
    > </span><span style="color:#323232;">200g unsalted butter\n
    > </span><span style="color:#323232;">100g granulated sugar\n
    > </span><span style="color:#323232;">150g packed dark brown sugar\n
    > </span><span style="color:#323232;">1 teaspoon table salt\n
    > </span><span style="color:#323232;">2 teaspoons vanilla extract\n
    > </span><span style="color:#323232;">1 large egg\n
    > </span><span style="color:#323232;">1 large egg yolk\n
    > </span><span style="color:#323232;">100g semisweet chocolate chips\n
    > </span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)\n
    > </span>\n
    > ```\n
    > \n
    > PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
    > \n
    > Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
    > \n
    > Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
    > \n
    > Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
    > \n
    > Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
    > \n
    > Transfer baking sheet to wire rack; cool cookies completely before serving.
    """
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 ACCESS ABSTAIN
Show voter details
59 DENIED edit 
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    +image: null
    +parent: null
    +root: null
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      date: 2024-08-31 01:55:36.0 +02:00
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      date: 2024-01-16 02:03:18.0 +01:00
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  +body: """
    Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.\n
    \n
    The recipe translated for the mentally sane:\n
    \n
    > Perfect Browned Butter Chocolate Chip Cookies\n
    > \n
    > INGREDIENTS\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">~150g unbleached all-purpose flour\n
    > </span><span style="color:#323232;">1/2 teaspoon baking soda\n
    > </span><span style="color:#323232;">200g unsalted butter\n
    > </span><span style="color:#323232;">100g granulated sugar\n
    > </span><span style="color:#323232;">150g packed dark brown sugar\n
    > </span><span style="color:#323232;">1 teaspoon table salt\n
    > </span><span style="color:#323232;">2 teaspoons vanilla extract\n
    > </span><span style="color:#323232;">1 large egg\n
    > </span><span style="color:#323232;">1 large egg yolk\n
    > </span><span style="color:#323232;">100g semisweet chocolate chips\n
    > </span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)\n
    > </span>\n
    > ```\n
    > \n
    > PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
    > \n
    > Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
    > \n
    > Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
    > \n
    > Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
    > \n
    > Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
    > \n
    > Transfer baking sheet to wire rack; cool cookies completely before serving.
    """
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60 DENIED moderate 
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
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        Just post some stuff and don’t spam.
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    +image: null
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    +body: """
      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      date: 2024-08-31 01:55:36.0 +02:00
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  +body: """
    Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.\n
    \n
    The recipe translated for the mentally sane:\n
    \n
    > Perfect Browned Butter Chocolate Chip Cookies\n
    > \n
    > INGREDIENTS\n
    > \n
    > ```\n
    > \n
    > <span style="color:#323232;">~150g unbleached all-purpose flour\n
    > </span><span style="color:#323232;">1/2 teaspoon baking soda\n
    > </span><span style="color:#323232;">200g unsalted butter\n
    > </span><span style="color:#323232;">100g granulated sugar\n
    > </span><span style="color:#323232;">150g packed dark brown sugar\n
    > </span><span style="color:#323232;">1 teaspoon table salt\n
    > </span><span style="color:#323232;">2 teaspoons vanilla extract\n
    > </span><span style="color:#323232;">1 large egg\n
    > </span><span style="color:#323232;">1 large egg yolk\n
    > </span><span style="color:#323232;">100g semisweet chocolate chips\n
    > </span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)\n
    > </span>\n
    > ```\n
    > \n
    > PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
    > \n
    > Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
    > \n
    > Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
    > \n
    > Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
    > \n
    > Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
    > \n
    > Transfer baking sheet to wire rack; cool cookies completely before serving.
    """
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  +parent: App\Entity\EntryComment {#4960
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      +image: null
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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        date: 2024-08-31 01:55:36.0 +02:00
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    +body: """
      Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.\n
      \n
      The recipe translated for the mentally sane:\n
      \n
      > Perfect Browned Butter Chocolate Chip Cookies\n
      > \n
      > INGREDIENTS\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">~150g unbleached all-purpose flour\n
      > </span><span style="color:#323232;">1/2 teaspoon baking soda\n
      > </span><span style="color:#323232;">200g unsalted butter\n
      > </span><span style="color:#323232;">100g granulated sugar\n
      > </span><span style="color:#323232;">150g packed dark brown sugar\n
      > </span><span style="color:#323232;">1 teaspoon table salt\n
      > </span><span style="color:#323232;">2 teaspoons vanilla extract\n
      > </span><span style="color:#323232;">1 large egg\n
      > </span><span style="color:#323232;">1 large egg yolk\n
      > </span><span style="color:#323232;">100g semisweet chocolate chips\n
      > </span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)\n
      > </span>\n
      > ```\n
      > \n
      > PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      > \n
      > Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      > \n
      > Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      > \n
      > Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      > \n
      > Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      > \n
      > Transfer baking sheet to wire rack; cool cookies completely before serving.
      """
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      date: 2024-08-28 10:52:39.0 +02:00
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  +body: "Thank you for translating this recipe from #USDefaultism to the rest of the world."
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63 DENIED edit 
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
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        Just post some stuff and don’t spam.
        """
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  +parent: App\Entity\EntryComment {#4960
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      +image: null
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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        date: 2024-08-31 01:55:36.0 +02:00
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    +body: """
      Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.\n
      \n
      The recipe translated for the mentally sane:\n
      \n
      > Perfect Browned Butter Chocolate Chip Cookies\n
      > \n
      > INGREDIENTS\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">~150g unbleached all-purpose flour\n
      > </span><span style="color:#323232;">1/2 teaspoon baking soda\n
      > </span><span style="color:#323232;">200g unsalted butter\n
      > </span><span style="color:#323232;">100g granulated sugar\n
      > </span><span style="color:#323232;">150g packed dark brown sugar\n
      > </span><span style="color:#323232;">1 teaspoon table salt\n
      > </span><span style="color:#323232;">2 teaspoons vanilla extract\n
      > </span><span style="color:#323232;">1 large egg\n
      > </span><span style="color:#323232;">1 large egg yolk\n
      > </span><span style="color:#323232;">100g semisweet chocolate chips\n
      > </span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)\n
      > </span>\n
      > ```\n
      > \n
      > PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      > \n
      > Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      > \n
      > Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      > \n
      > Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      > \n
      > Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      > \n
      > Transfer baking sheet to wire rack; cool cookies completely before serving.
      """
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  +body: "Thank you for translating this recipe from #USDefaultism to the rest of the world."
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64 DENIED moderate 
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        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
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        Just post some stuff and don’t spam.
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  +parent: App\Entity\EntryComment {#4960
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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        date: 2024-08-31 01:55:36.0 +02:00
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    +body: """
      Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.\n
      \n
      The recipe translated for the mentally sane:\n
      \n
      > Perfect Browned Butter Chocolate Chip Cookies\n
      > \n
      > INGREDIENTS\n
      > \n
      > ```\n
      > \n
      > <span style="color:#323232;">~150g unbleached all-purpose flour\n
      > </span><span style="color:#323232;">1/2 teaspoon baking soda\n
      > </span><span style="color:#323232;">200g unsalted butter\n
      > </span><span style="color:#323232;">100g granulated sugar\n
      > </span><span style="color:#323232;">150g packed dark brown sugar\n
      > </span><span style="color:#323232;">1 teaspoon table salt\n
      > </span><span style="color:#323232;">2 teaspoons vanilla extract\n
      > </span><span style="color:#323232;">1 large egg\n
      > </span><span style="color:#323232;">1 large egg yolk\n
      > </span><span style="color:#323232;">100g semisweet chocolate chips\n
      > </span><span style="color:#323232;">100g chopped pecans or chopped toasted walnuts (optional)\n
      > </span>\n
      > ```\n
      > \n
      > PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      > \n
      > Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      > \n
      > Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      > \n
      > Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      > \n
      > Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      > \n
      > Transfer baking sheet to wire rack; cool cookies completely before serving.
      """
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  +body: "Thank you for translating this recipe from #USDefaultism to the rest of the world."
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        \n
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        Just post some stuff and don’t spam.
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    +body: """
      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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    This comment is WILD.\n
    \n
    They convert to mass precisely because volume changes so much with density.\n
    \n
    my 100g of sugar will always be exactly the same as your 100g of sugar\n
    \n
    But my 1 cup of sugar is going to be different to your 1 cup of sugar depending on how densely packed it is.
    """
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"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
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Show voter details
67 DENIED edit 
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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    This comment is WILD.\n
    \n
    They convert to mass precisely because volume changes so much with density.\n
    \n
    my 100g of sugar will always be exactly the same as your 100g of sugar\n
    \n
    But my 1 cup of sugar is going to be different to your 1 cup of sugar depending on how densely packed it is.
    """
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"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
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Show voter details
68 DENIED moderate 
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      date: 2024-01-16 02:03:18.0 +01:00
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    This comment is WILD.\n
    \n
    They convert to mass precisely because volume changes so much with density.\n
    \n
    my 100g of sugar will always be exactly the same as your 100g of sugar\n
    \n
    But my 1 cup of sugar is going to be different to your 1 cup of sugar depending on how densely packed it is.
    """
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}
 
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69 DENIED ROLE_USER 
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        Just post some stuff and don’t spam.
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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Show voter details
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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Show voter details
72 DENIED moderate 
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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  +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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}
 
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74 DENIED moderate 
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        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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    +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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  +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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75 DENIED edit 
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        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
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        Just post some stuff and don’t spam.
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        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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    +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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  +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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76 DENIED moderate 
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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    +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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  +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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}
 
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77 DENIED ROLE_USER 
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Show voter details
78 DENIED moderate 
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        +image: null
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        +body: """
          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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          date: 2024-08-31 01:55:36.0 +02:00
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      +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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    +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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  +body: "So what are 14 tablespoons now? About 150 grams or over half a kilo? Because that’s a massive difference. If that isn’t vague, what is it?"
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79 DENIED edit 
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
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        Just post some stuff and don’t spam.
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          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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    +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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  +body: "So what are 14 tablespoons now? About 150 grams or over half a kilo? Because that’s a massive difference. If that isn’t vague, what is it?"
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80 DENIED moderate 
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          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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    +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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  +body: "So what are 14 tablespoons now? About 150 grams or over half a kilo? Because that’s a massive difference. If that isn’t vague, what is it?"
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          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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    +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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  +body: """
    A tablespoon as measurement for a non-fluid is extremely vague. How much mass do you pile onto it? There’s an extremely wide range of possibilities.\n
    \n
    Also, this entire discussion under a post about how much different amounts of ingredients affect the outcome is just rich. Your recipe could be all of the examples in OP’s picture, depending on how people interpret it. If you treat baking recipes as art, sure, your recipe is great. If you want reproducible outcomes across different people it’s useless.
    """
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        +body: """
          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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    +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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  +body: """
    A tablespoon as measurement for a non-fluid is extremely vague. How much mass do you pile onto it? There’s an extremely wide range of possibilities.\n
    \n
    Also, this entire discussion under a post about how much different amounts of ingredients affect the outcome is just rich. Your recipe could be all of the examples in OP’s picture, depending on how people interpret it. If you treat baking recipes as art, sure, your recipe is great. If you want reproducible outcomes across different people it’s useless.
    """
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          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity."
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    +body: "That’s why it’s just easier to work in the original units of the recipe instead of needlessly converting it for nor real benefit. We’re making a single batch of cookies, not bread for an army or drugs; SI units and excessive precision just don’t matter that much. The recipe isn’t vague, just your understanding. A tablespoon isn’t a vague measurement, you’re just trying to adapt it to a needlessly precise unit of measure and forgetting everything your maths and sciense teachers should have taught you about significant digits."
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    A tablespoon as measurement for a non-fluid is extremely vague. How much mass do you pile onto it? There’s an extremely wide range of possibilities.\n
    \n
    Also, this entire discussion under a post about how much different amounts of ingredients affect the outcome is just rich. Your recipe could be all of the examples in OP’s picture, depending on how people interpret it. If you treat baking recipes as art, sure, your recipe is great. If you want reproducible outcomes across different people it’s useless.
    """
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      date: 2024-08-31 01:55:36.0 +02:00
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  +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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    date: 2024-08-27 14:58:09.0 +02:00
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Show voter details
87 DENIED edit 
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
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        Just post some stuff and don’t spam.
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    +entry: App\Entity\Entry {#2412}
    +magazine: App\Entity\Magazine {#264}
    +image: null
    +parent: null
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    +body: """
      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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  +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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    date: 2024-08-27 14:58:09.0 +02:00
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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Show voter details
88 DENIED moderate 
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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  +image: null
  +parent: App\Entity\EntryComment {#4488
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    +entry: App\Entity\Entry {#2412}
    +magazine: App\Entity\Magazine {#264}
    +image: null
    +parent: null
    +root: null
    +body: """
      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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  +root: App\Entity\EntryComment {#4488}
  +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
89 DENIED ROLE_USER 
null
 
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 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
90 DENIED moderate 
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
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        """
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  +magazine: App\Entity\Magazine {#264}
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  +parent: App\Entity\EntryComment {#4977
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    +magazine: App\Entity\Magazine {#264}
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      +entry: App\Entity\Entry {#2412}
      +magazine: App\Entity\Magazine {#264}
      +image: null
      +parent: null
      +root: null
      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
      +lang: "en"
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        date: 2024-08-31 01:55:36.0 +02:00
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    +root: App\Entity\EntryComment {#4488}
    +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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  +body: """
    A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
    \n
    Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
    """
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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    +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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    A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
    \n
    Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
    """
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      +image: null
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      +body: """
        Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
        \n
        I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
        \n
        Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
        \n
        Perfect Browned Butter Chocolate Chip Cookies\n
        \n
        INGREDIENTS\n
        \n
        - 1-3/4 cups (210g) unbleached all-purpose flour\n
        - 1/2 (3g) teaspoon baking soda\n
        - 14 tablespoons (197g) unsalted butter\n
        - 1/2 cup (99g) granulated sugar\n
        - 3/4 cups (160g) packed dark brown sugar\n
        - 1 teaspoon (9g) table salt\n
        - 2 teaspoons (11.2g) vanilla extract\n
        - 1 large egg\n
        - 1 large egg yolk\n
        - 1-1/4 cups (296mL) semisweet chocolate chips\n
        - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
        \n
        PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
        \n
        Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
        \n
        Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
        \n
        Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
        \n
        Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
        \n
        Transfer baking sheet to wire rack; cool cookies completely before serving.\n
        \n
        Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
        """
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    +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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  +body: """
    A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
    \n
    Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
    """
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93 DENIED ROLE_USER 
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        +body: """
          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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          date: 2024-08-31 01:55:36.0 +02:00
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        +createdAt: DateTimeImmutable @1705366998 {#4484
          date: 2024-01-16 02:03:18.0 +01:00
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      +root: App\Entity\EntryComment {#4488}
      +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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        "@ElderWendigo@sh.itjust.works"
        "@nifty@lemmy.world"
        "@ElderWendigo@sh.itjust.works"
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      -id: 313092
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    +body: """
      A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
      \n
      Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
      """
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      date: 2024-08-27 21:10:36.0 +02:00
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  }
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  +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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Show voter details
95 DENIED edit 
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
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        +body: """
          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
      \n
      Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
      """
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  +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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    +body: """
      A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
      \n
      Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
      """
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  +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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          +body: """
            Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
            \n
            I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
            \n
            Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
            \n
            Perfect Browned Butter Chocolate Chip Cookies\n
            \n
            INGREDIENTS\n
            \n
            - 1-3/4 cups (210g) unbleached all-purpose flour\n
            - 1/2 (3g) teaspoon baking soda\n
            - 14 tablespoons (197g) unsalted butter\n
            - 1/2 cup (99g) granulated sugar\n
            - 3/4 cups (160g) packed dark brown sugar\n
            - 1 teaspoon (9g) table salt\n
            - 2 teaspoons (11.2g) vanilla extract\n
            - 1 large egg\n
            - 1 large egg yolk\n
            - 1-1/4 cups (296mL) semisweet chocolate chips\n
            - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
            \n
            PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
            \n
            Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
            \n
            Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
            \n
            Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
            \n
            Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
            \n
            Transfer baking sheet to wire rack; cool cookies completely before serving.\n
            \n
            Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
            """
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        +root: App\Entity\EntryComment {#4488}
        +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      +body: """
        A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
        \n
        Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
        """
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    +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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  +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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          +body: """
            Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
            \n
            I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
            \n
            Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
            \n
            Perfect Browned Butter Chocolate Chip Cookies\n
            \n
            INGREDIENTS\n
            \n
            - 1-3/4 cups (210g) unbleached all-purpose flour\n
            - 1/2 (3g) teaspoon baking soda\n
            - 14 tablespoons (197g) unsalted butter\n
            - 1/2 cup (99g) granulated sugar\n
            - 3/4 cups (160g) packed dark brown sugar\n
            - 1 teaspoon (9g) table salt\n
            - 2 teaspoons (11.2g) vanilla extract\n
            - 1 large egg\n
            - 1 large egg yolk\n
            - 1-1/4 cups (296mL) semisweet chocolate chips\n
            - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
            \n
            PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
            \n
            Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
            \n
            Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
            \n
            Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
            \n
            Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
            \n
            Transfer baking sheet to wire rack; cool cookies completely before serving.\n
            \n
            Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
            """
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        +root: App\Entity\EntryComment {#4488}
        +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      +body: """
        A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
        \n
        Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
        """
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    +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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  +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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100 DENIED moderate 
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          +body: """
            Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
            \n
            I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
            \n
            Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
            \n
            Perfect Browned Butter Chocolate Chip Cookies\n
            \n
            INGREDIENTS\n
            \n
            - 1-3/4 cups (210g) unbleached all-purpose flour\n
            - 1/2 (3g) teaspoon baking soda\n
            - 14 tablespoons (197g) unsalted butter\n
            - 1/2 cup (99g) granulated sugar\n
            - 3/4 cups (160g) packed dark brown sugar\n
            - 1 teaspoon (9g) table salt\n
            - 2 teaspoons (11.2g) vanilla extract\n
            - 1 large egg\n
            - 1 large egg yolk\n
            - 1-1/4 cups (296mL) semisweet chocolate chips\n
            - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
            \n
            PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
            \n
            Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
            \n
            Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
            \n
            Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
            \n
            Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
            \n
            Transfer baking sheet to wire rack; cool cookies completely before serving.\n
            \n
            Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
            """
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        +root: App\Entity\EntryComment {#4488}
        +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      +body: """
        A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
        \n
        Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
        """
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    +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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  +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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            +body: """
              Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
              \n
              I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
              \n
              Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
              \n
              Perfect Browned Butter Chocolate Chip Cookies\n
              \n
              INGREDIENTS\n
              \n
              - 1-3/4 cups (210g) unbleached all-purpose flour\n
              - 1/2 (3g) teaspoon baking soda\n
              - 14 tablespoons (197g) unsalted butter\n
              - 1/2 cup (99g) granulated sugar\n
              - 3/4 cups (160g) packed dark brown sugar\n
              - 1 teaspoon (9g) table salt\n
              - 2 teaspoons (11.2g) vanilla extract\n
              - 1 large egg\n
              - 1 large egg yolk\n
              - 1-1/4 cups (296mL) semisweet chocolate chips\n
              - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
              \n
              PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
              \n
              Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
              \n
              Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
              \n
              Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
              \n
              Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
              \n
              Transfer baking sheet to wire rack; cool cookies completely before serving.\n
              \n
              Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
              """
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          +root: App\Entity\EntryComment {#4488}
          +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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        +body: """
          A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
          \n
          Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
          """
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      +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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    +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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  +body: "Thank you again!"
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            +body: """
              Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
              \n
              I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
              \n
              Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
              \n
              Perfect Browned Butter Chocolate Chip Cookies\n
              \n
              INGREDIENTS\n
              \n
              - 1-3/4 cups (210g) unbleached all-purpose flour\n
              - 1/2 (3g) teaspoon baking soda\n
              - 14 tablespoons (197g) unsalted butter\n
              - 1/2 cup (99g) granulated sugar\n
              - 3/4 cups (160g) packed dark brown sugar\n
              - 1 teaspoon (9g) table salt\n
              - 2 teaspoons (11.2g) vanilla extract\n
              - 1 large egg\n
              - 1 large egg yolk\n
              - 1-1/4 cups (296mL) semisweet chocolate chips\n
              - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
              \n
              PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
              \n
              Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
              \n
              Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
              \n
              Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
              \n
              Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
              \n
              Transfer baking sheet to wire rack; cool cookies completely before serving.\n
              \n
              Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
              """
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          +root: App\Entity\EntryComment {#4488}
          +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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        +body: """
          A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
          \n
          Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
          """
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      +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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    +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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  +body: "Thank you again!"
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            +body: """
              Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
              \n
              I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
              \n
              Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
              \n
              Perfect Browned Butter Chocolate Chip Cookies\n
              \n
              INGREDIENTS\n
              \n
              - 1-3/4 cups (210g) unbleached all-purpose flour\n
              - 1/2 (3g) teaspoon baking soda\n
              - 14 tablespoons (197g) unsalted butter\n
              - 1/2 cup (99g) granulated sugar\n
              - 3/4 cups (160g) packed dark brown sugar\n
              - 1 teaspoon (9g) table salt\n
              - 2 teaspoons (11.2g) vanilla extract\n
              - 1 large egg\n
              - 1 large egg yolk\n
              - 1-1/4 cups (296mL) semisweet chocolate chips\n
              - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
              \n
              PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
              \n
              Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
              \n
              Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
              \n
              Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
              \n
              Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
              \n
              Transfer baking sheet to wire rack; cool cookies completely before serving.\n
              \n
              Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
              """
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          +root: App\Entity\EntryComment {#4488}
          +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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        +body: """
          A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
          \n
          Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
          """
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      +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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    +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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  +body: "Thank you again!"
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              +body: """
                Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
                \n
                I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
                \n
                Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
                \n
                Perfect Browned Butter Chocolate Chip Cookies\n
                \n
                INGREDIENTS\n
                \n
                - 1-3/4 cups (210g) unbleached all-purpose flour\n
                - 1/2 (3g) teaspoon baking soda\n
                - 14 tablespoons (197g) unsalted butter\n
                - 1/2 cup (99g) granulated sugar\n
                - 3/4 cups (160g) packed dark brown sugar\n
                - 1 teaspoon (9g) table salt\n
                - 2 teaspoons (11.2g) vanilla extract\n
                - 1 large egg\n
                - 1 large egg yolk\n
                - 1-1/4 cups (296mL) semisweet chocolate chips\n
                - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
                \n
                PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
                \n
                Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
                \n
                Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
                \n
                Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
                \n
                Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
                \n
                Transfer baking sheet to wire rack; cool cookies completely before serving.\n
                \n
                Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
                """
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            +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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          +body: """
            A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
            \n
            Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
            """
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        +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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      +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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                Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
                \n
                I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
                \n
                Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
                \n
                Perfect Browned Butter Chocolate Chip Cookies\n
                \n
                INGREDIENTS\n
                \n
                - 1-3/4 cups (210g) unbleached all-purpose flour\n
                - 1/2 (3g) teaspoon baking soda\n
                - 14 tablespoons (197g) unsalted butter\n
                - 1/2 cup (99g) granulated sugar\n
                - 3/4 cups (160g) packed dark brown sugar\n
                - 1 teaspoon (9g) table salt\n
                - 2 teaspoons (11.2g) vanilla extract\n
                - 1 large egg\n
                - 1 large egg yolk\n
                - 1-1/4 cups (296mL) semisweet chocolate chips\n
                - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
                \n
                PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
                \n
                Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
                \n
                Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
                \n
                Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
                \n
                Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
                \n
                Transfer baking sheet to wire rack; cool cookies completely before serving.\n
                \n
                Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
                """
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            +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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          +body: """
            A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
            \n
            Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
            """
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        +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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      +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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  +body: "You’re welcome. A nice resource for a bunch of other ingredients for baking is [this one](https://www.kingarthurbaking.com/learn/ingredient-weight-chart) from King Arthur Flour."
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              +body: """
                Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
                \n
                I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
                \n
                Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
                \n
                Perfect Browned Butter Chocolate Chip Cookies\n
                \n
                INGREDIENTS\n
                \n
                - 1-3/4 cups (210g) unbleached all-purpose flour\n
                - 1/2 (3g) teaspoon baking soda\n
                - 14 tablespoons (197g) unsalted butter\n
                - 1/2 cup (99g) granulated sugar\n
                - 3/4 cups (160g) packed dark brown sugar\n
                - 1 teaspoon (9g) table salt\n
                - 2 teaspoons (11.2g) vanilla extract\n
                - 1 large egg\n
                - 1 large egg yolk\n
                - 1-1/4 cups (296mL) semisweet chocolate chips\n
                - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
                \n
                PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
                \n
                Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
                \n
                Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
                \n
                Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
                \n
                Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
                \n
                Transfer baking sheet to wire rack; cool cookies completely before serving.\n
                \n
                Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
                """
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            +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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          +body: """
            A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
            \n
            Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
            """
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        +body: "Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?"
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      +body: "1 tablespoon of butter is ~14 g. For a more complete conversion (with respect to butter): 1 stick = 0.5 cup = 8 tablespoons = 24 teaspoons = 113 g."
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    +body: "Thank you again!"
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  +body: "You’re welcome. A nice resource for a bunch of other ingredients for baking is [this one](https://www.kingarthurbaking.com/learn/ingredient-weight-chart) from King Arthur Flour."
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}
 
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        +body: """
          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
      \n
      Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
      """
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  +body: "Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go."
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        +body: """
          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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      +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
      \n
      Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
      """
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  +body: "Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go."
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          Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
          \n
          I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
          \n
          Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
          \n
          Perfect Browned Butter Chocolate Chip Cookies\n
          \n
          INGREDIENTS\n
          \n
          - 1-3/4 cups (210g) unbleached all-purpose flour\n
          - 1/2 (3g) teaspoon baking soda\n
          - 14 tablespoons (197g) unsalted butter\n
          - 1/2 cup (99g) granulated sugar\n
          - 3/4 cups (160g) packed dark brown sugar\n
          - 1 teaspoon (9g) table salt\n
          - 2 teaspoons (11.2g) vanilla extract\n
          - 1 large egg\n
          - 1 large egg yolk\n
          - 1-1/4 cups (296mL) semisweet chocolate chips\n
          - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
          \n
          PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
          \n
          Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
          \n
          Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
          \n
          Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
          \n
          Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
          \n
          Transfer baking sheet to wire rack; cool cookies completely before serving.\n
          \n
          Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
          """
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          date: 2024-08-31 01:55:36.0 +02:00
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      +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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    +body: """
      A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
      \n
      Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
      """
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  +body: "Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go."
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          +body: """
            Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
            \n
            I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
            \n
            Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
            \n
            Perfect Browned Butter Chocolate Chip Cookies\n
            \n
            INGREDIENTS\n
            \n
            - 1-3/4 cups (210g) unbleached all-purpose flour\n
            - 1/2 (3g) teaspoon baking soda\n
            - 14 tablespoons (197g) unsalted butter\n
            - 1/2 cup (99g) granulated sugar\n
            - 3/4 cups (160g) packed dark brown sugar\n
            - 1 teaspoon (9g) table salt\n
            - 2 teaspoons (11.2g) vanilla extract\n
            - 1 large egg\n
            - 1 large egg yolk\n
            - 1-1/4 cups (296mL) semisweet chocolate chips\n
            - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
            \n
            PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
            \n
            Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
            \n
            Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
            \n
            Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
            \n
            Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
            \n
            Transfer baking sheet to wire rack; cool cookies completely before serving.\n
            \n
            Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
            """
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        +root: App\Entity\EntryComment {#4488}
        +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      +body: """
        A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
        \n
        Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
        """
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    +body: "Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go."
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  +body: """
    Oh, I agree. If I use a recipe regularly I’ll often convert it or if I’m creating one from scratch I’ll usually just have everything by weight from get go.\n
    \n
    P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.
    """
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          +body: """
            Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
            \n
            I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
            \n
            Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
            \n
            Perfect Browned Butter Chocolate Chip Cookies\n
            \n
            INGREDIENTS\n
            \n
            - 1-3/4 cups (210g) unbleached all-purpose flour\n
            - 1/2 (3g) teaspoon baking soda\n
            - 14 tablespoons (197g) unsalted butter\n
            - 1/2 cup (99g) granulated sugar\n
            - 3/4 cups (160g) packed dark brown sugar\n
            - 1 teaspoon (9g) table salt\n
            - 2 teaspoons (11.2g) vanilla extract\n
            - 1 large egg\n
            - 1 large egg yolk\n
            - 1-1/4 cups (296mL) semisweet chocolate chips\n
            - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
            \n
            PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
            \n
            Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
            \n
            Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
            \n
            Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
            \n
            Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
            \n
            Transfer baking sheet to wire rack; cool cookies completely before serving.\n
            \n
            Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
            """
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        +root: App\Entity\EntryComment {#4488}
        +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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      +body: """
        A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
        \n
        Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
        """
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    +body: "Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go."
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  +body: """
    Oh, I agree. If I use a recipe regularly I’ll often convert it or if I’m creating one from scratch I’ll usually just have everything by weight from get go.\n
    \n
    P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.
    """
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          +body: """
            Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
            \n
            I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
            \n
            Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
            \n
            Perfect Browned Butter Chocolate Chip Cookies\n
            \n
            INGREDIENTS\n
            \n
            - 1-3/4 cups (210g) unbleached all-purpose flour\n
            - 1/2 (3g) teaspoon baking soda\n
            - 14 tablespoons (197g) unsalted butter\n
            - 1/2 cup (99g) granulated sugar\n
            - 3/4 cups (160g) packed dark brown sugar\n
            - 1 teaspoon (9g) table salt\n
            - 2 teaspoons (11.2g) vanilla extract\n
            - 1 large egg\n
            - 1 large egg yolk\n
            - 1-1/4 cups (296mL) semisweet chocolate chips\n
            - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
            \n
            PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
            \n
            Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
            \n
            Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
            \n
            Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
            \n
            Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
            \n
            Transfer baking sheet to wire rack; cool cookies completely before serving.\n
            \n
            Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
            """
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            date: 2024-08-31 01:55:36.0 +02:00
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        +root: App\Entity\EntryComment {#4488}
        +body: "I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing."
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          date: 2024-08-27 14:58:09.0 +02:00
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      +root: App\Entity\EntryComment {#4488}
      +body: """
        A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.\n
        \n
        Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
        """
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    +body: "Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go."
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  +root: App\Entity\EntryComment {#4488}
  +body: """
    Oh, I agree. If I use a recipe regularly I’ll often convert it or if I’m creating one from scratch I’ll usually just have everything by weight from get go.\n
    \n
    P.S. Nothing makes me annoyed at a recipe faster than seeing something like 2.5 cups of chopped broccoli.
    """
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    +body: """
      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
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      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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  +body: "This is very close to the “perfect” recipe I use from Tasty. But they add in a little bit of espresso powder. It’s not enough to make the cookies taste like coffee, but it does make the chocolate flavor more intense. I really like this recipe, but now I want to try the ATK recipe and see which one is better because I swear by the Tasty recipe ever since I found it. Here it is if anyone’s curious: [tasty.co/…/tasty-101-ultimate-brown-butter-chocol…](https://tasty.co/recipe/tasty-101-ultimate-brown-butter-chocolate-chip-cookies)"
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      Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.\n
      \n
      I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.\n
      \n
      Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.\n
      \n
      Perfect Browned Butter Chocolate Chip Cookies\n
      \n
      INGREDIENTS\n
      \n
      - 1-3/4 cups (210g) unbleached all-purpose flour\n
      - 1/2 (3g) teaspoon baking soda\n
      - 14 tablespoons (197g) unsalted butter\n
      - 1/2 cup (99g) granulated sugar\n
      - 3/4 cups (160g) packed dark brown sugar\n
      - 1 teaspoon (9g) table salt\n
      - 2 teaspoons (11.2g) vanilla extract\n
      - 1 large egg\n
      - 1 large egg yolk\n
      - 1-1/4 cups (296mL) semisweet chocolate chips\n
      - 3/4 cup (177mL) chopped pecans or chopped toasted walnuts (optional)\n
      \n
      PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.\n
      \n
      Heat 10 tablespoons (140g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.\n
      \n
      Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.\n
      \n
      Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)\n
      \n
      Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.\n
      \n
      Transfer baking sheet to wire rack; cool cookies completely before serving.\n
      \n
      Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units. They got the conversion all wrong anyway.
      """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
124 DENIED moderate 
App\Entity\EntryComment {#4561
  +user: App\Entity\User {#4574 …}
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    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
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      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
125 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
126 DENIED moderate 
App\Entity\EntryComment {#4636
  +user: App\Entity\User {#4649 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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  }
  +magazine: App\Entity\Magazine {#264}
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
127 DENIED edit 
App\Entity\EntryComment {#4636
  +user: App\Entity\User {#4649 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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  }
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    date: 2024-01-16 01:29:24.0 +01:00
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
128 DENIED moderate 
App\Entity\EntryComment {#4636
  +user: App\Entity\User {#4649 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
      +title: "mildlyinteresting"
      +description: """
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"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
129 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
130 DENIED moderate 
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
131 DENIED edit 
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
132 DENIED moderate 
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
133 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
134 DENIED moderate 
App\Entity\EntryComment {#4709
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
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        \n
        Just post some stuff and don’t spam.
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
135 DENIED edit 
App\Entity\EntryComment {#4709
  +user: App\Entity\User {#4722 …}
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    +user: Proxies\__CG__\App\Entity\User {#1978 …}
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      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
136 DENIED moderate 
App\Entity\EntryComment {#4709
  +user: App\Entity\User {#4722 …}
  +entry: App\Entity\Entry {#2412
    +user: Proxies\__CG__\App\Entity\User {#1978 …}
    +magazine: App\Entity\Magazine {#264
      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
      +name: "mildlyinteresting@lemmy.world"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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        date: 2023-07-20 10:07:23.0 +02:00
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
137 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
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 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
138 DENIED moderate 
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
139 DENIED edit 
App\Entity\EntryComment {#4881
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
140 DENIED moderate 
App\Entity\EntryComment {#4881
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    I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
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    Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
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    I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
    \n
    Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
    """
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144 DENIED moderate 
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    I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
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    Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
    """
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Show voter details
145 DENIED ROLE_USER 
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Show voter details
146 DENIED moderate 
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      I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
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  +body: "Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert"
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN
Show voter details
147 DENIED edit 
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      I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
      \n
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}
 
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 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
148 DENIED moderate 
App\Entity\EntryComment {#5129
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      I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
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      Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
149 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
150 DENIED moderate 
App\Entity\EntryComment {#5220
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  +entry: App\Entity\Entry {#2412
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      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
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        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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        }
        +root: App\Entity\EntryComment {#4709}
        +body: "More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen."
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        }
      }
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      +body: """
        I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
        \n
        Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
        """
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        date: 2024-01-16 09:10:48.0 +01:00
      }
    }
    +root: App\Entity\EntryComment {#4709}
    +body: "Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert"
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      date: 2024-01-16 10:10:22.0 +01:00
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  }
  +root: App\Entity\EntryComment {#4709}
  +body: """
    I like to keep a jar of molasses since it’s so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc\n
    \n
    Whenever I kept brown sugar, it would always go hard on me.
    """
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    date: 2024-01-18 18:11:52.0 +01:00
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    "@Annoyed_Crabby@monyet.cc"
    "@altima_neo@lemmy.zip"
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
151 DENIED edit 
App\Entity\EntryComment {#5220
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      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    }
    +image: Proxies\__CG__\App\Entity\Image {#1970 …}
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        }
        +root: App\Entity\EntryComment {#4709}
        +body: "More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen."
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        }
      }
      +root: App\Entity\EntryComment {#4709}
      +body: """
        I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
        \n
        Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
        """
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    +root: App\Entity\EntryComment {#4709}
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      date: 2024-01-16 10:10:22.0 +01:00
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  }
  +root: App\Entity\EntryComment {#4709}
  +body: """
    I like to keep a jar of molasses since it’s so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc\n
    \n
    Whenever I kept brown sugar, it would always go hard on me.
    """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
152 DENIED moderate 
App\Entity\EntryComment {#5220
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      +icon: Proxies\__CG__\App\Entity\Image {#245 …}
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
        """
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    }
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    +slug: "Cookie-experiments"
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  }
  +magazine: App\Entity\Magazine {#264}
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  +parent: App\Entity\EntryComment {#5129
    +user: Proxies\__CG__\App\Entity\User {#4882 …}
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    +magazine: App\Entity\Magazine {#264}
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    +parent: App\Entity\EntryComment {#5025
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        }
        +root: App\Entity\EntryComment {#4709}
        +body: "More brown sugar to white sugar ratio i think, molasses helps with the chewyness of the cookie. I use 165g of brown sugar with 150g of white sugar and it still comes out chewy after the dough being frozen."
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        }
      }
      +root: App\Entity\EntryComment {#4709}
      +body: """
        I just skip the brown sugar entirely. I use all white sugar but with a tablespoon or so of molasses.\n
        \n
        Brown sugar is just white sugar with molasses mixed in. Seems redundant to keep a separate ingredient around when molasses does the trick!
        """
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    }
    +root: App\Entity\EntryComment {#4709}
    +body: "Yep! I only have jaggery and i don’t know how to measure those or molasses so i keep brown sugar for that case and jaggery for malaysian dessert"
    +lang: "en"
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  }
  +root: App\Entity\EntryComment {#4709}
  +body: """
    I like to keep a jar of molasses since it’s so handy. Oatmeal cookies, pumpkin or banana bread, ginger snaps, etc\n
    \n
    Whenever I kept brown sugar, it would always go hard on me.
    """
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}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
153 DENIED ROLE_USER 
null
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
154 DENIED moderate 
App\Entity\EntryComment {#5046
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      +title: "mildlyinteresting"
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        This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
        \n
        This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
        \n
        Just post some stuff and don’t spam.
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Show voter details
157 DENIED ROLE_USER 
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Show voter details
158 DENIED moderate 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN
Show voter details
159 DENIED edit 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN
Show voter details
160 DENIED moderate 
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 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN
Show voter details
161 DENIED ROLE_USER 
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 ACCESS ABSTAIN 
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Show voter details
162 DENIED moderate 
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 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN
Show voter details
163 DENIED edit 
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 ACCESS ABSTAIN 
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 ACCESS DENIED 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
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 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
164 DENIED moderate 
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  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS DENIED 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details
165 DENIED edit 
App\Entity\Magazine {#264
  +icon: Proxies\__CG__\App\Entity\Image {#245 …}
  +name: "mildlyinteresting@lemmy.world"
  +title: "mildlyinteresting"
  +description: """
    This is for strictly *mildly* interesting material. If it’s too interesting, it doesn’t belong. If it’s not interesting, it doesn’t belong.\n
    \n
    This is obviously an objective criteria, so the mods are always right. Or maybe mildly right? Ahh… what do we know?\n
    \n
    Just post some stuff and don’t spam.
    """
  +rules: null
  +subscriptionsCount: 1
  +entryCount: 307
  +entryCommentCount: 6090
  +postCount: 0
  +postCommentCount: 0
  +isAdult: false
  +customCss: null
  +lastActive: DateTime @1729579416 {#274
    date: 2024-10-22 08:43:36.0 +02:00
  }
  +markedForDeletionAt: null
  +tags: null
  +moderators: Doctrine\ORM\PersistentCollection {#236 …}
  +ownershipRequests: Doctrine\ORM\PersistentCollection {#232 …}
  +moderatorRequests: Doctrine\ORM\PersistentCollection {#221 …}
  +entries: Doctrine\ORM\PersistentCollection {#179 …}
  +posts: Doctrine\ORM\PersistentCollection {#137 …}
  +subscriptions: Doctrine\ORM\PersistentCollection {#199 …}
  +bans: Doctrine\ORM\PersistentCollection {#116 …}
  +reports: Doctrine\ORM\PersistentCollection {#102 …}
  +badges: Doctrine\ORM\PersistentCollection {#80 …}
  +logs: Doctrine\ORM\PersistentCollection {#70 …}
  +awards: Doctrine\ORM\PersistentCollection {#1360 …}
  +categories: Doctrine\ORM\PersistentCollection {#1792 …}
  -id: 20
  +apId: "mildlyinteresting@lemmy.world"
  +apProfileId: "https://lemmy.world/c/mildlyinteresting"
  +apPublicUrl: "https://lemmy.world/c/mildlyinteresting"
  +apFollowersUrl: "https://lemmy.world/c/mildlyinteresting/followers"
  +apInboxUrl: "https://lemmy.world/inbox"
  +apDomain: "lemmy.world"
  +apPreferredUsername: "mildlyinteresting"
  +apDiscoverable: true
  +apManuallyApprovesFollowers: null
  +privateKey: null
  +publicKey: null
  +apFetchedAt: DateTime @1729563669 {#268
    date: 2024-10-22 04:21:09.0 +02:00
  }
  +apDeletedAt: null
  +apTimeoutAt: null
  +visibility: "visible             "
  +createdAt: DateTimeImmutable @1689840443 {#270
    date: 2023-07-20 10:07:23.0 +02:00
  }
}
 
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\EntryVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MagazineVoter"
 ACCESS DENIED 
"App\Security\Voter\MessageThreadVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\MessageVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\NotificationVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\OAuth2UserConsentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostCommentVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\PostVoter"
 ACCESS ABSTAIN 
"App\Security\Voter\UserVoter"
 ACCESS ABSTAIN
Show voter details