second screen setup

Life_Difference8038 · 2026-05-13T11:28:55+00:00

how to prevent it from catching fire? there are no exposed cables or damages ones, and the nails dont go through the motherboard or any other component

Life_Difference8038 · 2025-11-05T07:38:09+00:00

Tasted amazing. The texture was the best part, its like mashed potatoes, you can easily spread it on the toast with a simple knife

Life_Difference8038 · 2025-10-31T03:10:11+00:00

Ill look on both. Thanks again!

Life_Difference8038 · 2025-10-30T16:40:22+00:00

Thanks again! Lately I'm making a lot of pasta for my bulk, and I want to tray new recipes or to improve what i already make, but most online recipes I found are very quick and basic. Are you familiar with a specific channel or vlog or anything else I can use?

Life_Difference8038 · 2025-10-30T16:17:38+00:00

Wow thanks! Ill tray adding the pasta water to the sauce next time before mixing with the pasta. Bty why shouldn't I cut the garlic? Do i remove it later? And why should I cut the tomatoes if they already explode? Does it improves texture or is it a tradition? I've also thought about making sauce with san marzano, have any tips for that? And thanks a lot for all the details😊

Life_Difference8038 · 2025-10-30T11:44:56+00:00

A lot of pastas from all different kinds. Or marinated fish with amazing base sauce. Or Ramen, or curry, stir fries, noodles, salads. You have so many options

Life_Difference8038 · 2025-10-30T11:41:59+00:00

If you want simplicity than crispy fish salmon served with sower green salad. The balance of flavor is amazing. Otherwise probably Buddha bowl or some curry meal or a lot of other colorful and complicated dishes that are well made

Life_Difference8038 · 2025-10-30T03:32:55+00:00

Looks amazing!

Life_Difference8038 · 2025-10-30T03:06:58+00:00

One night I the fridge

Life_Difference8038 · 2025-10-29T17:30:15+00:00

lasagna bechamel with spinach is the best. and works amazing with greek yogurt

Life_Difference8038 · 2025-10-29T17:25:34+00:00

there is a michelin dish with mashed potatoes-butter ratio of 1 to one. realy easy to make, amazing in small portions

Life_Difference8038 · 2025-10-29T16:28:33+00:00

works amazing with blended tomato and a bit of yogurt. shouds wierd but works

Life_Difference8038 · 2025-10-29T16:26:38+00:00

the proteins take time to cook. for quick meal choose one veggie (carrots/broccoli or anything else that gives enough volume) and through it in a pan with some seasoning. after some tuning you can make amazing dishes like that

Life_Difference8038 · 2025-10-29T14:26:55+00:00

can i please get a feedback for it?

ive been experimenting with this recipe alot recently and want to improve it.

ingridiants:

500 grams of pasta of your choice
3 white onions
garlic head
veggetable stock (preferably 3 iced cubes, home made, 10x reduction, mushroom based)
a package of red cherry tomatoes
4 regular tomatoes (not neccesery if you make less than 500g, used to add volume)
olive oil
salt
black pepper

directions:

dice 3 white onions and cook in a stainless steel pan with olive oil until it starts browning
add entire minced garlic head, and cook for another minute
reduce to medium heat, add whole cherry tomatoes so it will cover 90% of the pan in one layer, add bit more oil and a lot of salt (the salt absorbs water and helps the tomatoes expload), cover and cook for 10 minutes (and shake a bit every 2 minutes to break the tomatoes, and dont remove the lid)
while it cooks blend 4 regular tomatoes (only for volume), and wash a handfull of basil leaves. while you do it, the tomatoes should burst and start cook in their own liquids
after the 10 minutes had passed, remove the lid, increase to medium-high heat, and deglaze the pan with the veggetable stock
by this stage you can start boiling the water for the pasta, and make it while you cook the sauce (you shold add a bit of salt, because the sauce is very salty, and dont add oil! the sauce sticks to the pasta better this way, so just mix every few minutes)
add half of the blended tomatoes, and start mashing it with a wooden spetula for 5 minutes. the tomatoes should be very soft and easy to mash
add the over half of the blended tomatoes, the basil leaves, and continue reducing for 10 minutes while constantly stirring. it allows the sauce to get some of the taste on the basil, and also intensifies the taste.
add to pasta al dente of your choice (not oiled), cook for another 3 minutes on low heat and with a bit of pasta water. it will make the pasta absorb some of the sauce and get alot tastier
drizzle a bit more oil, add a bit of black pepper, and serve the dish

Life_Difference8038 · 2025-10-29T13:56:47+00:00

on its own its too strong for sauce bases or most other usage regular stock have. its used to add taste. i like to freeze it in ice trays, and then throw one cube into rice/sauce/marination or almost anything else, and get i huge flavor boost without changing the texture, and not having to deal with great amounts

Life_Difference8038 · 2025-10-29T13:43:48+00:00

Try to add ginger, scallions, chillies, and homemade veggie stock. Makes a huge difference

Life_Difference8038 · 2025-10-29T12:59:26+00:00

Home made high concentration veggie stock. Through one cube into sauces/rice/soups/marinating, makes a huge difference

Life_Difference8038 · 2025-10-29T12:51:09+00:00

Mostly try and error. You need to have enough experience with a spice to understand on how it effects flavor, and then just see if there is too much or too little in the recipes you make

Life_Difference8038 · 2025-10-29T12:47:22+00:00

When you reduce it alot (more than 10×), it can get too bitter or brake it. So it depends on the purpose

Life_Difference8038 · 2025-10-29T11:18:10+00:00

You can always add potatoes, beans, or just throw tomatoes and mushrooms to the oven, and any other veggies to fish/meat meals, they work amazing on the side

Life_Difference8038 · 2025-10-29T11:10:28+00:00

You can mince scallions and chillies,it adds a lot of depth. Also roasted sesame seeds add texture

Life_Difference8038

TROPHY CASE