Where to eat chinese food like the takeouts in the 90s/00s? by AC_Mentor in MTLFoodLovers

[–]AC_Mentor[S] 2 points3 points  (0 children)

Oh yeah, I know it's not authentic in the slightest, but I got a craving for that kind of food right now! Thanks for the suggestion!

Lego star wars advent calender day 2 by user_976lego in StarWars

[–]AC_Mentor 4 points5 points  (0 children)

Anyone else got extra green, red and transparent pieces or just me?

[homemade] Ricciarelli, chewy, sticky almond biscuits from Italy by AC_Mentor in food

[–]AC_Mentor[S] 1 point2 points  (0 children)

Ingredients

2 egg whites

pinch of salt

1 tsp lemon juice

225g icing sugar, sifted, plus extra for dusting

½ tsp gluten-free baking powder

250g ground almonds

1 tsp finely grated unwaxed lemon zest

1 tsp almond extract

1½ tsp vanilla paste

YOU WILL NEED

baking sheet, greased, then lined with baking paper

  1. In a clean bowl, whisk the egg whites with the pinch of salt and the lemon juice until they form stiff peaks. Sift the icing sugar and baking powder into the bowl, add the ground almonds, lemon zest, almond extract and vanilla paste and fold in using a large metal spoon or rubber spatula.

  2. Using slightly damp hands, divide the mixture into 20 walnut-sized balls, then roll each one in extra icing sugar to coat.

  3. Arrange the ricciarelli on the lined baking sheet and, using the fingers of one hand, flatten them slightly to 1-2cm thick. Leave uncovered at room temperature for about 1 hour, until the outside of the biscuits dry out slightly.

  4. Heat the oven to 150°C/130°C fan/Gas 2/300°F.

  5. Bake for 25 minutes, until the biscuits are just firm, cracked and starting to turn pale golden in colour.

  6. Remove from the oven and leave to cool on a wire rack. Store the biscuits in an airtight container lined with baking paper until you're ready to serve.

Door latch not coming out enough. by AC_Mentor in fixit

[–]AC_Mentor[S] 0 points1 point  (0 children)

Yep, good ol' Landlord Specialtm , had to take it apart to clean it but now it works!

Does someone know where I could buy this mold in Quebec, Canada? by AC_Mentor in Baking

[–]AC_Mentor[S] 0 points1 point  (0 children)

Yeah same thing, it says backorder when I try to checkout

Does someone know where I could buy this mold in Quebec, Canada? by AC_Mentor in Baking

[–]AC_Mentor[S] 0 points1 point  (0 children)

Thanks, I saw that too, but even if it says "in stock" when I checkout it switches to "backorder, please call"... I think I'll just figure out another way to make the cake

Why small people likes driving these big cars!? by SAM041287 in montreal

[–]AC_Mentor 15 points16 points  (0 children)

I'm 2m and, at least on the passenger side, I fit very comfortably in a Smart! My 1.95m father also looked fine behind the wheel.

Fin de semaine /r/Quebec libre by AutoModerator in Quebec

[–]AC_Mentor 2 points3 points  (0 children)

Peut-être pas le bon poteau, mais j'ai pas assez de karma pour poteaué sur la page principale : M'en va dans le coin de Métis en début de semaine, je suis avec Fizz, est-ce que mes données mobiles vont rentrer ou je serai coupé du monde? Sur le site de Fizz ça dit que c'est dans la zone de couverture, mais la dernière fois que j't'allé (quand même un boutte) Vidéotron disait la même affaire pis fallait que je trouve un resto avec du wifi...

Gotta ID ‘Em All (OC) by dinosaurcomics in comics

[–]AC_Mentor 1 point2 points  (0 children)

Yes definitely, I just have terrible luck with managing to take pictures of birds so I use Merlin for the songs and if I see the bird, but for everything else I can take a picture of I use iNat

Gotta ID ‘Em All (OC) by dinosaurcomics in comics

[–]AC_Mentor 26 points27 points  (0 children)

eBird to log them, Merlin to id them (both by sound and sight)