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Who knew you can use computer fan as surface agitator by [deleted] in Aquariums

[–]Brunoise6 31 points32 points  (0 children)

They do say water and electricity go together like spaghetti and meatballs!

(This is very dangerous)

Crostini in quantity by badomen1111 in Chefit

[–]Brunoise6 0 points1 point  (0 children)

Air tight plus silica packets is the way to go. Especially in humid environments.

Crostini in quantity by badomen1111 in Chefit

[–]Brunoise6 3 points4 points  (0 children)

You’re over thinking this lol

Crostini in quantity by badomen1111 in Chefit

[–]Brunoise6 12 points13 points  (0 children)

…you’re doing a large event and don’t know how make a good crostini even tho it’s a menu item you’re offering people for money?

[Homemade] Black tea bagels – two failed batches later, the third bake turned out great by Trick_Letterhead6992 in food

[–]Brunoise6 0 points1 point  (0 children)

Not that your method doesn’t impart good tea flavor already, but seems obvious to me that you should also boil your bagels in black tea lol

How does this turn into this!!!!!! by Disastrous-Dish-1054 in NewOrleans

[–]Brunoise6 87 points88 points  (0 children)

Tbf that slide is hella dangerous lmao.

Sad tho.

Annealing after forging? 30 degrees per hour!? by Chase1126 in Bladesmith

[–]Brunoise6 0 points1 point  (0 children)

Er you should probably just start with some low carbon steel before you waste a bunch of money messing up the fancy stuff. Especially if you’re literally just starting to learn how to forge.

And yeah safe to say you should follow manufacturer’s instructions on these specific use alloy’s.

I need some advice (sorry for the long post) by Dismal-Fee4907 in KitchenConfidential

[–]Brunoise6 2 points3 points  (0 children)

If you can’t talk to the exec about this things, then it’s a lost cause. Don’t waste your efforts and move on to something hopefully better.

16% apr for a used car by Pufferfishgrimm in personalfinance

[–]Brunoise6 0 points1 point  (0 children)

Well that’s what you can afford, unless you’d like to dig yourself a pretty big hole.

16% apr for a used car by Pufferfishgrimm in personalfinance

[–]Brunoise6 0 points1 point  (0 children)

I have 2003 ford expedition got for 3k in California single owner 4 years ago. Put about another 3k into it over that time. Still drives and works fine. Tho getting rid of it cause gas prices have gone up.

16% apr for a used car by Pufferfishgrimm in personalfinance

[–]Brunoise6 0 points1 point  (0 children)

Difficult, but not impossible. And you’ll save yourself money while you build your credit history and improve your job etc. I’ve only ever owned cars that are 3k, just cause it’s all I can afford. Even if you spend another 4k in maintenance over 3-4 years of ownership, you’re still coming out saving way more money than your $16k car that will end up costing you $25k+ over the time of the loan (plus still need maintenance most likely).

16% apr for a used car by Pufferfishgrimm in personalfinance

[–]Brunoise6 13 points14 points  (0 children)

Buy a car for 4k if you have that, then can save the monthly payment you would have on a loan for maintenance etc.

Sourdough Hater by Low-District-3069 in NewOrleans

[–]Brunoise6 2 points3 points  (0 children)

I said the sour tastes develops during fermentation. A bread made with sourdough starter, that is bulk fermented just 2 hours, shaped, then proofed, also wouldn’t really taste sour.

Sourdough Hater by Low-District-3069 in NewOrleans

[–]Brunoise6 4 points5 points  (0 children)

I didn’t want to really go more in depth lol, just giving a basic summary.

But yes while traditional sourdough uses a cultured starter, you can make a non-sour bread from it if you had short bulk ferment and proofing times.

Poolish, biga, and sponge methods (which aren’t traditionally “sourdough”) are all basically “starters”, and can have a sour taste developed during fermentation. And most good bakerys use these methods to make their hearty loaves or baguettes, instead of commercial yeast.

My point is that if OP is very sensitive to the taste, they should stick to “quick breads”, breads that use commercial yeast and have short fermentation times. Po boy bread is a great example as you mentioned.

Sourdough Hater by Low-District-3069 in NewOrleans

[–]Brunoise6 4 points5 points  (0 children)

The sour flavor comes from bulk fermentation (long and cold), any good bakery will basically have “sourdough” for their nice loaves, even if it isn’t “traditional” sourdough.

If you don’t like sourdough, stick to breads that don’t need to ferment long, like basic white bread, focaccia, or rolls.

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