I find self censorship offensive
picnicolas
joined 2 years ago
This was fun to read and think about. I’m Buddhist but my ancestors were all Catholic and I like to feel into what their beliefs may have been. Thanks for sharing!
I’m sure they can find one more hiding in there somewhere
I think people underestimate the mental health benefits of never thinking about whether number you can’t control or predict go up or down.
I’ve always loved the Middle Ages as a preferred setting and I found this game to be incredibly awesome. I installed the save game mod pretty quickly and got very far in the game. I found the combat a bit frustrating and mostly just cheesed it by spamming thrust, which worked ok until some big battles toward the end where I got stuck and gave up.
I would like to revisit and finish it before buying #2 when it goes on sale but I’ve tried a dozen times and can’t get past that battle. Any tips besides loading an earlier save and getting stronger? I might just watch a let’s play from that point but I would like to finish the game myself.
Fat Nuts
Oh shit, exogenous factors!
Downvoters should research autophagy and fasting.
Cuts paper, and the pork butt I tested it on today :)
I took a class at Stryker Forge in Port Townsend, WA, USA. Guy’s actual name is Stryker Gooch and he won an episode of Forged in Fire, which is how I found him.
My first time finding lobster mushrooms! A nice patch of them was on a path I walk several times a week. I picked the biggest ones and left some smaller ones that are still growing. I plan on checking back in a couple days.
I learned today that lobster mushrooms are actually a parasitic fungus!
Anyone have any recipe suggestions?
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
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There’s a great Burmese restaurant in Portland, OR: https://www.rangoonbistropdx.com/