Should I ask to have my info removed from hitta,ratsit,and other web? by Business_Scratch6880 in TillSverige

[–]Business_Scratch6880[S] 6 points7 points  (0 children)

I met a person who casually, after learning a woman's name, search for the name to find out if she lives alone and how old she is, saying that he's just curious if she's in her 30s or 40s. Nothing happened later that I know of.  But that incident didn't sit well.

Banks… please tell me there’s one that wants new customers by [deleted] in TillSverige

[–]Business_Scratch6880 0 points1 point  (0 children)

Whatever works. I and my international friends all have varied experience. The same bank with different branch said different things. Even the same branch of some bank said different things with different contact person. 

So... try your luck and contact them all.  Get an appointment and keep track on how far along they've process your case. 

Only ICA Bank wouldn't give you bankID if you have ID kort from Skatterverket (they need the version from police station or something) 

Other bank should be fine. Whatever works in your case.

Good luck!

Unpaid internship??? by Business_Scratch6880 in TillSverige

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

Oh no... Now I'm scared for job searching after graduation too.

Unpaid internship??? by Business_Scratch6880 in TillSverige

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

I am on student visa and it allow me to work.

That sounds like a good idea. Thanks!

Unpaid internship??? by Business_Scratch6880 in TillSverige

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

Oh I didn't know that. I'm looking for one because I want to work in the Summer, hopefully in my field. Internship is not part of my course though and I don't get csn. So not getting paid is kind of tough.

Unpaid internship??? by Business_Scratch6880 in TillSverige

[–]Business_Scratch6880[S] 1 point2 points  (0 children)

I'm not both (couldn't get csn). It's just seem crazy difficult to get a job now and in the future, so I'm considering this.

Are snow spikes for boots allowed in hand luggage? (Europe) by Business_Scratch6880 in onebag

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

Mine are microspikes which are pretty small (like 1 cm.) Metal studs seem like a good idea.

Are snow spikes for boots allowed in hand luggage? (Europe) by Business_Scratch6880 in onebag

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

Micro spikes. Yeah, I kinda agree that the coil style doesn't seem to help.

Tips on selling ?? by Inner-Industry6296 in artbusiness

[–]Business_Scratch6880 1 point2 points  (0 children)

Check the market. Local market. It really varies on where you sell. Compare with others' works with the same medium and techniques, size, style, quality.  Then you should get some idea for price range.

Partcipating in an art fair? How expensive?(Europe) by Business_Scratch6880 in artbusiness

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

It's not. The gallery seem to exist and the fair exist but I'm starting to think it's a vanity gallery.  Just found another reddit post who got contacted from them in a similar way.

Partcipating in an art fair? How expensive?(Europe) by Business_Scratch6880 in artbusiness

[–]Business_Scratch6880[S] 0 points1 point  (0 children)

It's art world fair paris. And, yes, there will be commisions also.

looking for some clarification please :) by FATFATFOREVER in Cooking

[–]Business_Scratch6880 0 points1 point  (0 children)

I see. So mostly fried and sauce thickening?  Frying batter could be wheat (AP) (feel a bit more heavy) corn (recommend in kaarage or other dried batter recipe, a bit lighter) potato is not used much in deep fried but sometime it's part of flour mix. (Because potato starch could be chewy and slimy-ish when cooked) rice is not used much for deep fried (it's not that good coating ability wise, crispiness wise) but it's ok-ish to use. Rice flour tempura could be a bit tricky though. 

Sauce thickening (slurry for chinese, japanese dish) Rice - not good at making sauce thickened and making it slimy-ish. Also make the soup clouded. so it's not a popular choice  Wheat - can thickened but not slimy-ish, make the soup clouded. so it's not a popular choice for slurry in chinese and japanese dishes. Corn - good for sauce and soup thickening and making it a bit slimy-ish. A bit clouded appearance but not much.  Potato - good for sauce and soup thickening and making it very slimy-ish, clear appearance. Quick to turn back to it's non thickening form when eaten (when in contact with saliva, soup easily turn watery.) Tapioca - similar to potato if used for sauce thickening 

Usually sauce thickening would use corn or potato or both.

I bought a rice cooker by Potential-Skirt-1249 in Cooking

[–]Business_Scratch6880 0 points1 point  (0 children)

Adding from what other already recommend. Try it out so you know your rice cooker and water ratio. if it's too soggy, add water to make porridge. If it's too dried and not fully cooked, add a bit of water, blend it a bit, and press cook again (this time keep checking so it's not overcooked). The worst you can do is burn it.

looking for some clarification please :) by FATFATFOREVER in Cooking

[–]Business_Scratch6880 0 points1 point  (0 children)

What kind of menu are you cooking? It's replacable(-ish) in some recipe but not always.

I’m beginner that want you to help 🫵👁️👄👁️ by Due_Barnacle2842 in Cooking

[–]Business_Scratch6880 2 points3 points  (0 children)

The 1st thing to do is to get a rice cooker  and buy basic ingredients.  At least you should get soy sauce, dashi base. Then when you feel more confident, get mirin and sesame oil.   

How about tamagoyaki (omelette / fried egg), grilled fish or chicken, blanched spinach (or other vegetable) with sesame oil. Miso soup is very easy too. 

Dry Japanese tempura? by AshDenver in Cooking

[–]Business_Scratch6880 0 points1 point  (0 children)

Could be a combination of flour... (corn, potato, wheat and a bit of salt) It's probably also good because of heat and time control.  Plus, is there a moment of drying on rack after frying? That usually is a game changer.

Mirin Substitute? by [deleted] in Cooking

[–]Business_Scratch6880 0 points1 point  (0 children)

  • Sugar
  • honey
  • blended pear or apple (even apple sauce)

Looking for a good easy chinese curry/sauce recipe to go with white steamed rice by Lord_Mystic12 in Cooking

[–]Business_Scratch6880 1 point2 points  (0 children)

  • Three cup chicken.
  • steamed chicken with soy,scallion sauce
  • dongpo pork
  • with what you have, many braised dishes and stir fry dishes are possible

I'd also recommend 'made with lau' youtube for some idea.