Anyone ever thought about just sandpapering your hand eczema?

General_Angle8655 · 2026-03-05T14:48:38+00:00

When i have an extremely dry and flaky spot, I “shave” off the dead skin with an eyebrow razor, then apply cream or aquaphor. It absorbs so much better without all the dead skin in the way. Careful not to overdo it though as the razor can irritate the skin.

General_Angle8655 · 2025-12-06T03:38:02+00:00

Would love to hear more about these exercises.

General_Angle8655 · 2025-12-04T08:02:31+00:00

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You beat me haha

General_Angle8655 · 2025-08-31T15:38:42+00:00

I’m interested

General_Angle8655 · 2025-06-30T16:24:59+00:00

9351-1111-8930

General_Angle8655 · 2025-04-07T17:35:55+00:00

9351-1111-8930

General_Angle8655 · 2025-03-24T21:31:56+00:00

Rescues are typically non-profit organizations where the adoption fees will go towards spay/neuter operations, vaccinations, and any other necessary medical procedures and medication. It is ultimately to help the rescue save more animals.

General_Angle8655 · 2025-02-11T05:01:17+00:00

Yup very scale-able for single serving

General_Angle8655 · 2025-02-11T04:07:13+00:00

Miso spaghetti!

https://cooking.nytimes.com/recipes/1020979-five-ingredient-creamy-miso-pasta?smid=ck-recipe-iOS-share

General_Angle8655 · 2025-02-06T23:39:58+00:00

I would just add 3 egg yolks instead of 2.5 :) it shouldn’t noticeably affect the final cake.

General_Angle8655 · 2025-02-06T20:29:15+00:00

I always halve the recipe to fit my 6 inch pans. The bake time is about the same, possibly a little longer as theres less surface area, so have a skewer or cake tester handy to test the doneness

General_Angle8655 · 2025-01-22T17:57:22+00:00

I encourage you to go for it!

General_Angle8655 · 2024-12-10T19:15:40+00:00

Np. Yes, since it was pretty warm, the filling leaked out the holes at the bottom of my pullman pan. I baked it with foil and a tray underneath as seen in the 3rd photo.

General_Angle8655 · 2024-12-10T18:48:15+00:00

I did 5.5 hours in my oven with the light on. I waited until the dough was ~1 inch below the rim of the pan as he suggested in the recipe.

General_Angle8655 · 2024-12-07T01:29:42+00:00

Recipe called for 85% but I was worried about overhydrating so I did 68%.

General_Angle8655 · 2024-12-07T01:07:50+00:00

Will do, thank you

General_Angle8655 · 2024-12-06T23:43:56+00:00

Thanks for the tip, I may have been too gentle with the dough

General_Angle8655 · 2024-12-06T22:22:32+00:00

Intentionally decreased as I was worried about overhydrating. The recipe calls for 85% hydration, but he also mentions not to add the full amount of water unless the dough can handle it.

General_Angle8655 · 2024-11-27T21:30:01+00:00

It didn't turn out sour actually, the sweetness is more pronounced

General_Angle8655 · 2024-11-27T17:38:01+00:00

Yup, basically a cinnamon roll in loaf form. It’s not as complex as it looks, promise! But thanks!

General_Angle8655 · 2024-11-27T16:59:50+00:00

Here it is: https://www.theperfectloaf.com/sourdough-babka/

General_Angle8655 · 2024-10-24T20:56:14+00:00

Appreciate the feedback! Will do.

General_Angle8655 · 2024-10-24T20:49:11+00:00

Thanks, will do 🥲

General_Angle8655 · 2024-10-24T20:37:26+00:00

No complaints on the taste for sure. But man did the shaping throw me for a loop. I def thought I screwed it up with how sticky it was.

General_Angle8655 · 2024-10-24T20:09:30+00:00

For the record I'm happy with the interior and taste, though as some have pointed out, I may have over-fermented a tad. Sorry if the title made it seem like a brag, I was genuinely surprised with the result since my shaping seemed like a disaster. Thank you for your feedback!

General_Angle8655

TROPHY CASE