Cheradenine

@Cheradenine@sh.itjust.works

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Cheradenine,

Though access is limited, they do have the tech thanks to their friends to the north. I can’t find the link, but they have their own Great Firewall implementation

Cheradenine,

It was from making fresh cheese. Milk taken to a simmer, held for 10 minutes, then added white vinegar and herbs (thyme, marjoram, oregano). Turn off heat, let come to room temperature, drain in a sieve for an hour, take the solids and refrigerate until needed. Mix your flour, with yeast in this case, add the acid whey.

It adds a lot of flavor. I don’t know what the challenge is, but I often see that you ‘can’t add X amount’ (often 25-30%) acid whey and make bread. You really can, just takes a bit longer since your yeast or sourdough needs to adapt to what is a pretty hostile and unfamiliar environment.

Cheradenine,

Wow! Thanks so much for your kind words, I really enjoy your numerous OC posts to this sub.

An amazing video by J. Kenji Lopez-Alt where he explains how to shop for Japanese groceries plus Bonus Gyudon! (youtu.be)

Kenji did a great video walking around Uwajimaya explaining the different varieties of common Japanese ingredients and what he recommends getting. I’d say anyone looking to dip their toes or season experts of Japanese cooking will find some good info here.

Cheradenine,

From the comments

‘Foods and timestamps 0:39 Kombucha squash 0:59 Matsutake mushrooms 1:19 Pomelo fruit 1:44 Japanese eggplant 2:25 Ginger, onion, scallions 3:00 Thinly shaved beef 3:26 Arabiki pork sausages 3:40 Kurobuta (black pig) 4:05 Tarako (salted pollock roe) 5:25 Shokupan (milk bread) 7:03 Onigiri (seaweed/nori wrapped rice ball) 8:00 Beni shoga (red pickled ginger, not the light pink one for sushi) 8:35 Golden curry 9:05 Calpis/calpico yogurt drink 9:35 Furikake rice topping 10:15 Seaweed types (nori, wakame, kelp, hijiki) and katsuobushi (bonito flakes) 12:45 Gohan (Rice) Tomaki gold koshihikari (short grain) 13:29 Suyu concentrated soup base 14:05 Ramen and instant noodles 14:57 Shoyu/soy sauce types, tamari (wheat-free) 16:15 Mirin (watch out for the ingredients) 16:50 Snacks: Senbei and arare (rice crackers), pocky 18:26 make your own snacks and candy, popincookin, yoshoku (foreign-influenced cooking) 19:18 Making gyudon’

Edit: sorry about the formatting. Even in this edit it looks correct, one line for each timestamp and item. Posted from Voyager

Cheradenine,

I have posted here, and the top comments were from people who only commented (and contribute no OC) that it looked bad despite the posts being about technique/ ingredients. If everything needs to be Foodporn I’m out.

Cheradenine,

Chowhound used to have a Dish of the Month which was fun. Lemmy has 52 weeks of baking but I think a week is too short, it doesn’t have much traction. For me most of their topics are not interesting either, I think the current one is ‘Piping’.

Cheradenine,
Cheradenine,

It is for dough, but as you know it works well for a lot of things. I use it when I make fresh sausage. It’s great for things like Falafel too.

Cheradenine,

Motherboard did an extensive series of articles about this, they even got an an0m phone.

vice.com/…/anom-fbi-andrew-young-encryption-honey…

Cheradenine,

If you are not already using it, github.com/ImranR98/Obtainium, it’s updated and improved frequently

‘Get Android App Updates Directly From the Source.’

Currently supported App sources:

Open Source - General: GitHub GitLab Codeberg F-Droid Third Party F-Droid Repos IzzyOnDroid SourceForge SourceHut Other - General: APKPure Aptoide Uptodown APKMirror (Track-Only) Huawei AppGallery Jenkins Jobs Open Source - App-Specific: Mullvad Signal VLC Other - App-Specific: Telegram App Steam Mobile Apps Neutron Code “HTML” (Fallback): Any other URL that returns an HTML page with links to APK files

Cheradenine,

The Corsican version of Casu Marzu, sheeps milk cheese with fly larvae. It’s delicious.

Maple sap, direct from the bucket. The flavor is quite complex compared to syrup since the volatiles haven’t been boiled off.

Prahok, fermented fish paste. Used as an ingredient, condiment, and main. It isn’t terrible, it’s just not very good. I expected I would love it, but meh.

Cheradenine,

Well, since it was audited quite awhile ago you could probably check it out now.

simplex.chat/blog/20221108-simplex-chat-v4.2-security-audit-new-website.html

Cheradenine,

Grandma Helen is offended, as it was her goto in the summer.

Agreed, I don’t remember touching on that one though.

It can be really good though, don’t cook the pasta for three hours, don’t use that McCormick Dill you got as a wedding gift in 1946, etc.

Fresh herbs, aioli, slightly less than al dente pasta.

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