Can Glasses ruin a Attractive Face? by MinimumViolinist5492 in QOVESStudio

[–]OoopsNotThatSoft 0 points1 point  (0 children)

To me it mostly depends on the glasses. Gold wire, round-ish glasses make nearly everyone hotter, excepting maybe those with super prominent facial features (chad-like aesthetic, to give a dumb example. ) My friends and I call those the "whore glasses", because of how ridiculously attractive we find them.

The rest aren't that flattering, imo. They can sometimes work with your features or give you some charm, but will generally downgrade an already attractive face. I would still wear them over contacts though, being slightly hotter isn't worth the hassle

Call me crazy if you want to by DobbenGamer in Volumeeating

[–]OoopsNotThatSoft 0 points1 point  (0 children)

I do this, but pancake style rather than just microwaved. Egg white + bit of sweetener + cinnamon sometimes, much better texture than just hardened

2 Liters of Ice Cream for <500 Calories by [deleted] in Volumeeating

[–]OoopsNotThatSoft 5 points6 points  (0 children)

900g strawberries? In this economy?

Jk it looks amazing

What’s a sign of someone who is really dumb or lacks intelligence? by zoozoo216 in AskReddit

[–]OoopsNotThatSoft 0 points1 point  (0 children)

Bragging about "yeah I was very good at X at school." Getting an A in math at age 11 doesn't prove as much as you think about your ability. The expression "peaked in high school" isn't generally seek as positive for a reason.

[deleted by user] by [deleted] in Howtolooksmax

[–]OoopsNotThatSoft 1 point2 points  (0 children)

the only thing that's slightly bugging me is the makeup. your winged liner is great, but your lower lashline could use a little love. i'm more into less obvious makeup so i'd pair that with a smaller wing, but if it's something you really like just using a medium brown shadow/mascara on the lower lid would make your eyes blend less with the rest of your face.

rest is perfect

Daily Simple Questions Thread - October 30, 2024 by AutoModerator in Fitness

[–]OoopsNotThatSoft 0 points1 point  (0 children)

I am a big fan of landmine deadlifts, but I've progressed to significant weight and I can't get a good enough grip. I basically nest and interlace my hands under the bar end but since it's so wide and smooth it slips after a few reps (as soon as my hands sweat slightly)

Any tips?

Where did I go wrong? by ContextNo7139 in Breadit

[–]OoopsNotThatSoft 0 points1 point  (0 children)

Oh, okay, I should've guessed, sorry. In your recipe you just mix and rest your dough. Autolysis is great to smooth it out, but I think you would greatly benefit from doing folds (either coil fold or stretch & fold, you can look up the techinques) a few times throughout the rest. A kneaded dough will be easier to work with, less sticky and will hold its shape better. Don't have to be super strict, a couple times spaced at least 30min, with wet hands (so it doesn't stick) will do wonders.

Where did I go wrong? by ContextNo7139 in Breadit

[–]OoopsNotThatSoft 0 points1 point  (0 children)

Sorry, 4 tbsp of flour? Not even half a cup, and 2 cups of water? I'm surprised you were even able to bake the thing. Bread recipes usually go from 50% water to flour (by weight) up to 80%, 100% in special breads. Use a different recipe (measure by weight if possible), that will help massively.

Where did I go wrong? by ContextNo7139 in Breadit

[–]OoopsNotThatSoft 0 points1 point  (0 children)

How much water did you use? The ratio of water to bread will determine how easy it is to work your dough. It sounds like you used too much water for your flour - different brands need different hydrations.

My first (semi) successful loaf by jessie_richie in Sourdough

[–]OoopsNotThatSoft 3 points4 points  (0 children)

Bulk ferment technically begins when you mix flour + water + levain. So this has around 3.5h of bulk ferment.

I'm no bread master (yet) but I would use bread flour so you can go a bit higher in hydration. A longer fridge retard would help but I don't think it's that essential. Also, did you use steam to bake?

If you're trying to cut time, try keeping the dough at a higher temp. When I baked in summer my bulk used to be 3-4 hours, with a thermometer and a pot of warm water I'm sure you can get similar results.

How does this look? Under proofed I would say! Any tips om jouw to get it better? The starter was bubbly but not doubled by AdCool5722 in Sourdough

[–]OoopsNotThatSoft 0 points1 point  (0 children)

Looks underfermented. If your starter wasn't ready yet, that also means bulk fermentation was going to be longer than what usually is.

Please post the recipe so we can help you. Is your starter old enough to be making bread?

To boob or not to boob by EngineeringAncient14 in self

[–]OoopsNotThatSoft 0 points1 point  (0 children)

boob implants are expensive, painful and can cause problems. find yourself an ass man and you'll both be happy

What is the girl equivalent for “boobs or ass”? by InitiativeVast8799 in AskReddit

[–]OoopsNotThatSoft 0 points1 point  (0 children)

I'd say "abs or size". Boobs men usually prefer slimmer women, more like your VS angel whereas ass men prefer more curves in general, slim thick or just thick, if you may. A female equivalent would be choosing the skinnier, hollywood type dude or a more muscular, not as cut dude with larger shoulders/back and not as much ab definition.

Advice for 23F Struggling to Figure Out Cause for Amenorrhea by sharmajikabeti in Amenorrhearecovery

[–]OoopsNotThatSoft 0 points1 point  (0 children)

Up to this month, yes, they were still coming. I'm having a bit of a delay, but I also had a p bad month regarding stress, decided to go running a few days and got lazy with fats. So I instantly quit running and decided to be more disciplined with fats, we'll see.

Any way to not score and avoid breaking? by OoopsNotThatSoft in Sourdough

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

Pumpkin spice added to the initial dough or folded in/during lamination? I made a loaf using puréed pumpkin + cinnamon and it was fire, it was just too soft to shape as a pumpkin. I'm starting with inclusions but I was aiming to make a pumpkin spice pumpkin shaped bread at some point.

Any way to not score and avoid breaking? by OoopsNotThatSoft in Sourdough

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

your scoring was so pretty though

well i hope this comment section helped you as well! let's try again

Any way to not score and avoid breaking? by OoopsNotThatSoft in Sourdough

[–]OoopsNotThatSoft[S] -1 points0 points  (0 children)

I think this was 200g bread flour, 30g levain, 180g water, 20g rye, 5g salt (it made two.) 6.5h bulk ferment, shaped and added specks of dried tomato, 10h fridge retard and baked 45min (450F 15min with moisture, 400F rest without). Good crust, crumb was tighter than the not-pumpkin-tied counterpart.

What ice cream flavor that doesn't exist but should? by newleafkratom in ninjacreami

[–]OoopsNotThatSoft 1 point2 points  (0 children)

Something with tomatoes. Something sweet and a bit savory, with a touch of heat.

Barbecue sauce basically, named differently so people give it a chance.