u/ShortCardiol0gist

Somehow failed, but still delicious. Man got to learn.

It created a little shitstorm on r/brisket 😆

This is after 8h @250-260f. Why it’s not smooth like others I saw? Was it not trimmed properly?

Aquariums used to be one of my biggest hobbies. I had small tanks, but also a 500L Malawi cichlid tank. I absolutely loved it, but had to give it up when I left for university.
Now I’m 40 and decided to set up a small aquarium in my bedroom. It’s nothing big, but it feels really nice to get back into the hobby after all these years.
For now, I’m planning to start with some guppies and Bloody Mary shrimp.
The tank is currently cycling, so now comes the hardest part: waiting 😂
It’s good to be back.

Czyli jagnięcy z oscypkiem.

🥞 🥞🥞🥞 🥞🥞🥞 🥞🥞

Druga partia ciasta w nowym piecu. Tym razem inny przepis. Poolish 70% dojrzewający w sumie 60h.

..tost francuski z hummusem, pastą cukiniową, tzatzikami, gniecionymi pomidorami i cebulką.

Washing machine did something nasty.

Is it reparable? What would be the cost? It’s a 360 zipper, 180x200 cover.

My 2nd batch of dough in new Unold Enzo oven.

This time poolish, 70%hydration. Caputo Nuvola, 12h poolish room temp plus 48h ct. Flavorwise it turned out great, but it burned little bit too much for my liking. Oven was set 500c too 425c bottom and time of bake was 120s.

I’m wondering what to tweak next time? Shorten time? Stretch crust more to push out the bubbles? Maybe lower temperature? What you think?

What are your cookbooks that don’t just give you recipes but present with techniques and new tastes that simply make you better and more versatile home chef?

I could list here:
Techniques of Cooking — Jacques Pépin
Appetites: A Cookbook — Anthony Bourdain
A Family Meal: Home Cooking with Ferran Adrià — Ferran Adrià
The Science of Cooking — Dr. Stuart Farrimond

Hi,
I’m looking for a pair of fall/winter boots for general everyday use. I live in the countryside, so I’d use them for shoveling snow, going shopping, walking in the woods, and occasional short hikes.
I’m based in the EU and would prefer something made in Europe.

Any recommendations?

I got these online for 60euro. It’s a Goodyear welt but I know nothing else.

What is this leather to your eye?
Why do I got here?

Testing new oven. 100% biga, 24h fermentation at room temperature, 70% hydration. The dough got a tear on the bottom and burned a little, but apart from that, I’m really happy with it. Can’t wait for the next bake!

100% biga, 24h fermentation at room temperature, 70% hydration. The dough got a tear on the bottom and burned a little, but apart from that, I’m really happy with it. Can’t wait for the next bake!

Nice 700g steak on openfire, medium taken off at 58c.