u/CityRuinsRoL

Whether it’s chocolate cake, brownies, or ganache. What dark chocolate should I use?

A lot of recipes mention to she deke chocolate but don’t specify the percentage of cocoa.. I’m partial to semisweet but I’ve always used 70% bittersweet for richer flavor.. is it okay to use semisweet chocolate (50%-60%)?

Barnyard is the only game that I experience slowdowns, I downloaded PCSX2 via EmuDeck… i know I can play the game via dolphin gamecube but I prefer PCSX2.. is the game notorious for slowdowns? Any ideas? I’ve done everything I can to solve it with no resolution

Making chocolate cake and it calls for blooming cocoa with boiling water or coffee, after pouring the hot liquid over the batter and mixing, do I bake right away or wait for 5 minutes to let the flavor compounds bloom and open up?

Any ideas if so, I’m talking about white New 3DS system specifically, should I get a hard case instead?

Any ideas if so, I’m talking about white New 3DS system specifically, should I get a hard case instead?

It’s on sale and I’m thinking of getting it! Is online still active all the time?

What’s the main difference in texture when it comes to both methods?

I heard that cutting butter into flour yields a crumblier more delicate dough, I might be wrong

What about creaming butter with sugar the adding flour? How does it differ?

I don’t get the point of making shortbread by pressing butter with the flour & sugar when you can pour melted butter, rub it all in and it will coat the flour.

Any ideas?

Im tired of th lens constantly becoming bad, is softmodding to play games off of a flash drive better in the long run?

I’ve searched high & low to no avail as most don’t respond to phone calls. I have a stray cat that i care for after it got hit by a car until it recovered now, I don’t have a place for it now & the family doesn’t approve of it staying with me.

Any ideas on where I could get help for it? Any adoption centers or anything

I’m n reverse creaming, you typically beat butter with the dry ingredients til you get a sandy texture, then add the liquid ingredients, but what to do when you also have oil in the recipe? Do you beat it along with the butter (both are fats)? Or add it after beating the butter with the dry ingredients?