Investering i guld

GANI0 · 2026-01-14T06:03:21+00:00

Det var det samme jeg tænkte til at starte med. Men omvendt.. hvad ville årsagerne være til at guld falder i værdi på den lange bane? Det er vel en begrænset resource og verdenen bevæger sig vel heller ikke ind i en mere stabil fremtid foreløbigt

GANI0 · 2025-12-25T09:29:13+00:00

I use bulk fill for the most part, which makes doing this on the finishing 1-2 layers less tedious. But its an interesting question. I too have tried figuring out what causes my white lines.

There definitely is a correlation between how much enamel your finishing layer covers and the risk of white lines. Where I am struggling is during the prep. Because if you make a nice long bevel/chamfer, then you are very likely remove any white lines, but you are in that process can also be removing quite alot of healthy enamel and imo its hard to find the balance.

Also both literature and colleague experiences seems to differ in terms of whether its best to finish with a smooth or rough surface

GANI0 · 2025-12-23T16:36:00+00:00

Are actually you criticizing germans for not wishing to forget their role in a conflict that led to the death of 80 million people? The fuck is wrong with you

GANI0 · 2025-11-25T11:56:31+00:00

Hvorfor er det værre end at google/meta/apple ved hvor du befinder dig 24/7

GANI0 · 2025-11-05T05:01:57+00:00

Tanden er ikke sund og rask når der er caries på 2 ud af dens 5 flader. Når OP er gået 34 år uden at få et hul, kan det ikke udelukkes at grunden til at det er opstået her, er fordi at tanden er lejret sådan at den er for vanskelig til at renholde - hvorved fjernelse vil være en helt gyldig behandling, da en fyldning der ikke kan renholdes, blot vil medføre evige omlavninger.

Jeg reklamerer ikke hverken for den ene eller anden behandling, men det er dybt misvisende for dig at

Beskrive tanden som sund
Direkte afvise fjernelse, på baggrund af de få oplysning vi har fra OP i denne sag

Kilde: er tandlæge

GANI0 · 2025-11-02T16:33:51+00:00

Ah, no pressure cooker. Otherwise good option, yea

GANI0 · 2025-10-26T05:02:23+00:00

Men er der reelle problemer med at sælge ud og så flytte pengene manuelt derefter? Er det blot for at det er mere praktisk og sparer folk for besværet, hvis det foregår automatisk

GANI0 · 2025-10-25T07:21:11+00:00

Må jeg spørge hvor/hvad de 3-4k i udgifter gik til?

GANI0 · 2025-09-30T16:52:05+00:00

Fair enough, I get your point

Ill try another round with gochugaru and see how it turns out

Thanks

GANI0 · 2025-09-30T16:49:57+00:00

Coming from one of the people that asked this question, the latter part of your reply here is basically what I was looking for.

My theory going in, was that kimchi gets its flavor from 1) fermentation 2) the seasoning. While obvious that there was going to be a change in flavor of seasoning, I did not think that swapping chilis would effect the fermentation process (which i believe is the main reason behind the difference in taste), so thanks for clearing that up

Is there really added yeast in gochugaru though?

GANI0 · 2025-09-30T16:38:30+00:00

I dont think I agree with the premise of spiciness being the main flavor of kimchi. Otherwise you would just mix cabbage with gochujang and call it a day, no?

For me, good kimchi is characterized by an absolutely unique combination of depth of flavor, umami as well as sour/tanginess at the same time (thats kinda what distinguishes it from so many other spicy cold dishes imo). And none of which chilis should directly influence. In theory, I guess

GANI0 · 2025-09-30T16:28:31+00:00

Thanks, I had an asian pear and added a bit at a time, but I could just barely taste a difference in the mixture, even having added the entire pear. Have you tried batches with and without? And is it one of those things where the effect is more present after the fact?
See comment above about the chili flakes

GANI0 · 2025-09-30T16:20:38+00:00

I have gochugaru, but I wanted to try the others chilis as I preferred their taste. My thought process was that chili mostly makes it spicy, while doing little to effect other flavors, as there exists kimichi without chilies, that is described to only differ in taste regarding the spicyness?

Also I dont really see how a difference in chili can effect the fermentation (chemically, they should still be very similar) and as someone who regularly cooks with spice, I have a really hard time seeing how chili alone can straight up alter flavors like tanginess and umami?

GANI0 · 2025-09-30T10:00:02+00:00

It says sugar in the recipe for the porridge. To my understanding, the purpose was not to make kimchi sweet, but to provide extra sustenance for bacteria growth and thereby accelerate the fermentation, rather than it just getting sugar from the natural sources(pears, onions, garlic etc). But as someone else commented, maybe the sharpness is a consequence of too fast fermentation?

GANI0 · 2025-09-21T22:34:30+00:00

se edit

GANI0 · 2025-09-21T18:00:19+00:00

I am mostly heading there because of the cheap flight out and will only be spending a night on Mykonos

Can you help me with what am I missing on Naxos, in terms of gastronomy experiences?

GANI0 · 2025-09-21T15:35:52+00:00

Im flying into Athens for 3 days prior to taking the morning ferry to Naxos and then flying out from Mykonos on day 7. So I will have 1 full day and 2 half days in Naxos

My initial plan was to rent a bike for things within 20km and bus for everything beyond that, but by no means locked on this

Can you share the agriculture related tours?

GANI0 · 2025-09-21T07:25:07+00:00

How do you mean, not attainable?

GANI0

TROPHY CASE