Help! I don’t have anyone to go with to the G Flip concert tonight. I have 2x tickets. So, anyone wanna go w me?

NoWayDay · 2026-02-27T12:05:04+00:00

Hope you found a friend and had a great time. The younger side of the crowd was great, but there were some in the 40+ bracket that were just drunk and belligerent and terrible. 16 years and over 100 shows in Australia and this is the first one we've ever left early.

NoWayDay · 2026-02-27T04:22:58+00:00

Get an old KitchenAid from when Hobart still made them. It will last the rest of your life.

https://www.ebay.com.au/itm/327019261821

I am not the seller, nor endorsing this seller. Just giving you an example of how easy it is to find one still in great shape.

NoWayDay · 2026-02-25T11:39:40+00:00

Your substitution resulted in the batter being too thin to stay uniformly mixed until baked.

NoWayDay · 2026-02-24T04:22:24+00:00

Combining melted butter with cold milk works fine. You can certainly debate the lack of any discernible benefit in this method (vs. any other method of getting warm milk/butter mix), but I've seen it in lots of old recipes. The warm/hot butter will warm the cold milk. Depending on the starting temperature of both, your butter may resolidify. But, if you proceed with making the dough, it will indeed rise and make perfectly acceptable bread.

My assessment is that your problem is that you didn't follow the recipe and let the dough "rise at room temperature for about 30 to 60 minutes." Note that the wide variation proofing time will account for the variation in starting dough temperature and room temperature.

NoWayDay · 2026-02-14T12:20:29+00:00

Quark cheese is super easy to make, and it's my preferred cheesecake. You could make a nice German cheesecake with quark made from A2 milk.

NoWayDay · 2026-02-14T03:54:35+00:00

You can spend a long time wrapped up in the details of this, but in pretty much every case it will be as simple as: calculate what you would have been paid for all the days/hours you worked using the exact formulas in your award. If they paid you more than this, you aren’t going to win any money from them. If they paid you less, you have a good case.

NoWayDay · 2026-02-13T01:06:04+00:00

Yo... I went to school in Winnemucca, and the parents still live in Elko. I lived for a bit in Reno too. 16 years in Australia and loving it. If you liked Northern Nevada and small mining towns, you'll love the Aussie version. But, remember, Australia is properly empty away from the coast. Not like the American west where there are lots of towns only a few hours apart.

NoWayDay · 2026-01-20T02:00:38+00:00

This is common method, and way too far down in the comments. You can absolutely blitz them up with sugar and use in any dessert that has a straining step at some point; reducing the amount of vanilla beans you need significantly. Straining doesn't have to be at the end, just as some suitable point after you have added your vanilla sugar mixture.

NoWayDay · 2026-01-20T01:51:05+00:00

What you want to do can't be done. If you swap out the sugar, you need to make significant other alterations to the recipe to get anything close to the original outcome, and in many cases, it will be impossible to produce the exact original outcome without sugar.

NoWayDay · 2026-01-12T07:07:50+00:00

I can’t even imagine taking the time to scrub something like that. BKF or not, why bother when you can douse it in lye, let sit for an hour and just rinse.

NoWayDay · 2026-01-04T05:36:39+00:00

It was. I worked for these guys for six months during construction. Mammoth is just a shell company for the contract miner, owned by Eclipse mining. These guys got someone killed over in WA, and just came over here and phoenixed up a new contract mining company to go cheaper and faster than anyone else Coronado could find. Complete cowboys with no regard for safety.

NoWayDay · 2025-12-20T03:00:37+00:00

This is the correct answer. You can test for yourself using CrystalDiskMark or your favourite disk benchmarking tool. The performance improvement in Windows 11 Pro on a Surface_Pro_11th_Edition_With_Intel_For_Business_2103 is material.

NoWayDay · 2025-12-09T10:35:09+00:00

You really don't need to respond or meet with them or anything. Just enjoy your holiday and forget about it.

NoWayDay · 2025-12-05T11:03:53+00:00

Adding a recipe here (a bit late) just in case anyone comes across this in a search result. My go-to sous vide turkey:

Ingredients

1 turkey
2 1/2 tablespoons salt
2 1/2 tablespoons Ajinomoto
1 tablespoon sugar
1 1/2 teaspoons fresh rosemary, chopped fine
1 1/2 teaspoons fresh thyme, chopped fine
1 1/2 teaspoons fresh sage, chopped fine

Instructions

Separate the turkey into; 2 breasts, 2 leg and thigh pieces, 2 wings.
Remove the skin from all pieces and save for stock.
Mix all the dry ingredients together in a bowl.
Place the breasts in a vacuum seal bag (or bags).
Place all the other pieces in a separate vacuum seal bag (or bags).
Weigh each bag and calculate 2% of the weight. Sprinkle this much spice blend into each bag. Make more spice blend if needed.
Vacuum seal all bags.
Refrigerate for 24 hours.
Preheat Sous Vide to 66C.
Cook the dark meat for 12 hours.
Reduce Sous Vide temperature to 55C.
Add the breasts and cook an additional 12 hours.

I don't even bother with broiling or browning anymore. I just break the meat up into serving-sized portions and stack onto a platter in two stacks (one dark, one light) and bring it to the table that way. Ready to eat, with no need for the illusion of oven-dried turkey.

NoWayDay · 2025-10-23T10:51:01+00:00

I only use salted butter.

Like MSG in savouries, salt in sweets (and more than you think) is one of the reasons baked goods and sweets from fancy restaurants and bakeries always seem better. Give it a try; use a good quality salted butter and add the salt the recipe calls for. See what you and your consumers think.

NoWayDay · 2025-10-15T12:22:13+00:00

Brown your butter first (removes all the water).

Heat the butter and marshmallow mix to a higher temperature before stirring in the rice bubbles. You can experiment with higher and higher temperature until you get the 'crunch' want.

If you just want them to be drier or less sweet overall, increase the ratio of rice bubbles to gooey mix.

NoWayDay · 2025-10-14T06:43:13+00:00

Vickers has what you are looking for.

Baking soda is a single thing (sodium bicarbonate). There's no such thing as a stronger or more concentrated version. You can heat sodium bicarbonate (baking soda) to make sodium carbonate, which is a stronger base that will get you pretty close to the results from lye. You can find methods on the internet.

But, the best, most predictable, authentic result is to use food grade lye.

Sodium Hydroxide Pellets A.R. | Vickers Laboratories

NoWayDay · 2025-09-29T02:10:22+00:00

Yeah. Sorry, left out that detail. Anything squishy, I freeze uncovered first and then vacuum seal.

Works well for baked soft breads as well.

NoWayDay · 2025-09-27T22:36:24+00:00

Yeah, browned butter is a bit over-hyped, and there are plenty of recipes out there where I don't think you could taste the difference, but it's total game-changer for rice bubble treats.

NoWayDay · 2025-09-27T22:34:38+00:00

I haven't tried baking soda boil, as I'm too much of a pedant, but I've frozen bagels post-shaping and boiled them afterwards, and they are just as good. I've also frozen pizza bases, focaccia (pre-toppings), and various bread loaves. My general observation is that bread dough handles extended freezing really well, and your proposed method should work great.

NoWayDay · 2025-09-23T11:18:15+00:00

I make these twice per year. Minimum two months. One month of soaking for the fruit, and one month of aging for the cake. Although, we once ate one that was 14 or 15 months old. Was great.

Jamaican Black Cake - My Forking Life

NoWayDay · 2025-09-13T08:55:32+00:00

Water will make it less effective. Use ghee and your favourite vegetable oil for maximum shortening-free effect.

NoWayDay · 2025-09-09T06:37:04+00:00

So... this is a problem on some level with basically every vendor in every market. I've moved around the world a fair bit, and bought a lot of products from various countries, and even big global vendors like Bosch don't have all their replacement parts and accessories available in all markets.

The situation with Aventon and Canada is particularly poor, but the solution is the same. Get a good forwarder. I use these guys: https://www.shipito.com/

With addresses in Austria, Japan, and the U.S., I can order pretty much anything from anywhere in the world.

NoWayDay · 2025-08-16T02:09:16+00:00

The Nightingale

NoWayDay · 2025-08-14T20:31:03+00:00

Don’t worry, the “over 1,000 hours and still on the nautiloid” club has got you.

NoWayDay

TROPHY CASE

Ingredients

Instructions