|
I got the arizer solo about 2 years ago. Still cranking along. I don't smoke weed anymore because of the massive panic attacks. The misso is well into it though
|
#
?
Apr 29, 2020 11:13
|
|
|
|
| # ? May 28, 2024 21:21 |
|
|
I tried to use vapes many times but tbh it felt like it didn't even touch the sides compared to a bongrip. I just smoked it and thought about how it was worse than a bong and felt like a waste of weed that could be bongripped.
|
|
#
?
Apr 29, 2020 11:55
|
|
|
I made an Anzac cheesecake half a week late but it's grouse despite being vegan in a house with no actual vegans
|
|
#
?
Apr 29, 2020 12:33
|
|
|
i am imagining a vegan anzac cheesecake being an anzac biscuit base filled with vegemite
Tokamak fucked around with this message at 12:50 on Apr 29, 2020 |
|
#
?
Apr 29, 2020 12:41
|
|
|
Caesar Saladin posted:I tried to use vapes many times but tbh it felt like it didn't even touch the sides compared to a bongrip. I just smoked it and thought about how it was worse than a bong and felt like a waste of weed that could be bongripped. It's a diff high that's for sure. On a related note I've smoked so much weed the past two weeks it doesn't actually do anything any more. I even made some real good edibles and I'm getting nothing out of it.
|
|
#
?
Apr 29, 2020 13:08
|
|
|
Caesar Saladin posted:I tried to use vapes many times but tbh it felt like it didn't even touch the sides compared to a bongrip. I just smoked it and thought about how it was worse than a bong and felt like a waste of weed that could be bongripped. Did you rip cones with tobacco in them?
|
|
#
?
Apr 29, 2020 13:19
|
|
|
Schneider Inside Her posted:Did you rip cones with tobacco in them? I absolutely did. Honestly I think it ruined pure weed for me forever. I need to stop thinking about cones, its making my sober brain go crazy.
|
|
#
?
Apr 29, 2020 13:21
|
|
|
https://discord.gg/HDMWkBp NOW A PROUD AFFILIATED MEMBER OF THE GOON DISCORD NETWORK come say hi
|
|
#
?
Apr 29, 2020 13:26
|
|
|
iRend posted:https://discord.gg/HDMWkBp where did all the channels go? why am I a pubby now? why is my name Darryl? This is all very confusing...
|
|
#
?
Apr 29, 2020 13:40
|
|
|
there are so many channels i can't figure out the main chat one
|
|
#
?
Apr 29, 2020 13:49
|
|
|
Bill Posters posted:where did all the channels go? why am I a pubby now? why is my name Darryl? This is all very confusing... YOU MIGHT HAVE BEEN CAREDRESSER Caesar Saladin posted:there are so many channels i can't figure out the main chat one DID YOU SAY HI AS PER THE INSTRUCTIONS
|
|
#
?
Apr 29, 2020 14:01
|
|
|
Wake up thread, its snowing.
|
|
#
?
Apr 30, 2020 08:21
|
|
|
Not at my place it isn’t but it is cold as a motherfucker
|
|
#
?
Apr 30, 2020 08:31
|
|
|
Busting out some old explorers to pair with my stubbies
|
|
#
?
Apr 30, 2020 08:48
|
|
|
So, bread recipe currently Cup of starter Dash of syrup 300 ml of water Combine and whisk till smooth Add 250g of flour and combine untill fully wet Add further 250g of flour and 5g salt Combine untill wet dough forms Place in lined baking tin and proof for 12-18 hours Cook for 45 minutes at 180c gas oven No frills bread, enough for a sandwich or Vegemite toast in the morning. Currently trying how a two day proof impacts things. I have a theory that more rise time will be a slightly nicer loaf. I'm really trying not to add steps, I only want to get my hands doughy once, and bake at my leisure
|
|
#
?
Apr 30, 2020 13:35
|
|
|
Jestery posted:So, bread recipe currently Folds and keeping it at a nice warm temp helped mine. Also if you fold with wet hands the dough won’t stick. What syrup is that? What does it do?
|
|
#
?
Apr 30, 2020 14:03
|
|
|
I just made up a 2L batch of dark chocolate ice cream Creme Anglaise base: 400ml full cream milk 1L cream 8 egg yolks 200g sugar Normally it says to do like hot milk into a sugar and egg yolk mix or some bullshit but I'm using the galaxy brain, everything into a bowl that you can use over a double boiler and whisk to combine, then heat it to anywhere between 70-83C slowly on the double boiler. I reckon 75-76 is the golden temp Add whatever you want to add as appropriate, if it's chocolate, roasted nuts or fruits, add them in while it's still hot, if it's a stir through do it while it's churning or as it's freezing, for a straciatella melt chocolate and keep it as cool as possible without solidifying, then slowly stream it in while the ice cream is churning in the machine or get it to the point of almost frozen if you don't have one then fold it in vigorously. I used 300g of 70% cocoa chocolate and it's bang on Previously I did about 200g of toasted pecans and 600g of figs that were borderline burnt in the oven, and steeped them in the hot creme Anglaise (blended the figs in with some creme and then threw the chopped nuts in after and chilled it) A double batch fills a 2l container perfectly
|
|
#
?
Apr 30, 2020 14:23
|
|
|
Jestery posted:So, bread recipe currently Kenji did a no knead bread that looks fairly simple. You would need to adjust stuff if you are using starter and not dried yeast, but I don't think you can get much easier.
|
|
#
?
Apr 30, 2020 16:08
|
|
|
McSpergin posted:I just made up a 2L batch of dark chocolate ice cream The reason you go with hot milk and cream into the eggs is you’re supposed to get the eggs and sugar combined first and cooked a little before adding the liquid. It helps to speed the process up a little. It’s also worth pushing the temp of the mix a little further but definitely not over 83 because at that temperature the egg yolks start to solidify and you get scrambled eggs instead of a really nice anglaise
|
|
#
?
Apr 30, 2020 21:24
|
|
|
Granite Octopus posted:Folds and keeping it at a nice warm temp helped mine. Also if you fold with wet hands the dough won’t stick. Just a little sugar in the leven, I find it helps it rise a bit NPR Journalizard posted:https://youtu.be/uWbl3Sr2y1Y Thank
|
|
#
?
Apr 30, 2020 22:42
|
|
|
Dr. Garbanzo posted:The reason you go with hot milk and cream into the eggs is you’re supposed to get the eggs and sugar combined first and cooked a little before adding the liquid. It helps to speed the process up a little. Yeah normally I push toward the higher 70s but this just being such a big batch and a cold night struggled to get up there I'm lazy and just whisk everything together for a minute or so and it is essentially foolproof and repeatable, I am not known for my ability to add hot things to eggs and not gently caress it up (read: hollandaise sauce lol)
|
|
#
?
May 1, 2020 00:37
|
|
|
NPR Journalizard posted:https://youtu.be/uWbl3Sr2y1Y I have kenji's book, it's pretty good
|
|
#
?
May 1, 2020 00:38
|
|
|
McSpergin posted:Yeah normally I push toward the higher 70s but this just being such a big batch and a cold night struggled to get up there I normally get the eggs to the point their setting slightly before I add the butter into a hollandaise because that’s how I was taught to do it. We used to make batches of anglaise for ice cream that involved 4 liters of liquid, 1kg of sugar and 5 dozen eggs. That was a 30 minute stirring job over the stove between services normally.
|
|
#
?
May 1, 2020 00:56
|
|
|
NPR Journalizard posted:https://youtu.be/uWbl3Sr2y1Y My daughter in-law has a no-knead recipe for dough which you can keep in the fridge for a couple of weeks and just break some off when you want to cook bread
|
|
#
?
May 1, 2020 01:50
|
|
|
i'm wearing a flanno, a hoodie and a shirt and warm pajama pants at 11.30 am on a sunny day in QLD, this loving rules. Gonna do some middle of the day mowing I think.
Jezza of OZPOS fucked around with this message at 02:32 on May 1, 2020 |
|
#
?
May 1, 2020 02:27
|
|
|
Lolie posted:My daughter in-law has a no-knead recipe for dough which you can keep in the fridge for a couple of weeks and just break some off when you want to cook bread Can you ask her for it? That sounds dope.
|
|
#
?
May 1, 2020 02:36
|
|
|
Outrail posted:Can you ask her for it? That sounds dope. It's an American recipe so tablespoons and cups are both American. https://leitesculinaria.com/93789/recipes-5-minute-artisan-bread.html?fbclid=IwAR0mBRVkn_SglcJt1kcuOeLFCgVpcw5ZrwUWZzdds_qyrNfjf40GIUUnDdU
|
|
#
?
May 1, 2020 02:47
|
|
|
Lolie posted:It's an American recipe so tablespoons and cups are both American. Also worth mentioning a cup is actually 240ml not 250ml Most of the gram conversions are straightforward too, iirc flour is about 130g a cup. Baking is better done with weights vs. volumes for dry ingredients because the weight of a cup can vary by how dense you've packed it
|
|
#
?
May 1, 2020 04:27
|
|
|
Wtf is this Melbourne weather. It's almost as cold as spring back home in Canada.
|
|
|
#
?
May 1, 2020 04:35
|
|
|
UnfortunateSexFart posted:Wtf is this Melbourne weather. It's almost as cold as spring back home in Canada. It's not just Melbourne being affected. We're expecting 7C the next couple of nights.
|
|
#
?
May 1, 2020 04:56
|
|
|
McSpergin posted:Also worth mentioning a cup is actually 240ml not 250ml Nah, just eyeball it.
|
|
#
?
May 1, 2020 05:21
|
|
|
Lolie posted:It's not just Melbourne being affected. We're expecting 7C the next couple of nights. Our high is 7 today. And tomorrow. Rumors are we will see the sun on Sunday.
|
|
#
?
May 1, 2020 05:46
|
|
|
had someone running through the halls telling all and sundry it was snowing outside here in Adelaide yesterday, thought I caught a glimpse of it for a moment myself but I think it must have just been rain getting caught up in the wind or something
|
|
#
?
May 1, 2020 07:33
|
|
Lolie posted:It's not just Melbourne being affected. We're expecting 7C the next couple of nights. I'm just glad I moved here in early 2019 and experienced some sun 'cause this Vancouver-like weather in 2020 would have really bummed me out after all that effort.
|
|
|
#
?
May 1, 2020 08:26
|
|
|
Gonna sit infront of the heater wrapped in blankets breaking in a new bong this weekend, so stoked.
|
|
#
?
May 1, 2020 08:40
|
|
|
It's attempting to snow in the mountains. We keep getting icy rain but nothing more solid just yet. I also braved a haircut so I hope I don't get the rona but I left my beanie at home which was a bad idea
|
|
#
?
May 1, 2020 08:47
|
|
|
i don't think my barber is gonna be open for ages and i don't trust anyone else with these luscious locks so i'm using one of my mum's little hair clips to keep the hair out of my eyes
|
|
#
?
May 1, 2020 08:59
|
|
|
Caesar Saladin posted:i don't think my barber is gonna be open for ages and i don't trust anyone else with these luscious locks so i'm using one of my mum's little hair clips to keep the hair out of my eyes I only went in because a balding man with mostly long hair is not a good look and the psycho clipper guy was busy with someone else. I thought it worth the risk despite my head now being cold
|
|
#
?
May 1, 2020 09:13
|
|
|
New ones out! https://www.youtube.com/watch?v=3UWVym41dew
|
|
#
?
May 1, 2020 14:25
|
|
|
|
| # ? May 28, 2024 21:21 |
|
|
The neighbours dead pine trees decided to get blown over into our yard today. That sort of took the shine off a cruisy Friday, luckily it didn't hit the house.
|
|
#
?
May 1, 2020 14:45
|
|
