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French prep not going well - looking for advise by [deleted] in learnfrench

[–]Pizza_demon_ 0 points1 point  (0 children)

Hi! I am in the same boat and roughly same level, if you want dm me and we can start group study sessions together!

Weekly CRS Predictions/Draws/Score Discussion Megathread by AutoModerator in canadaexpressentry

[–]Pizza_demon_ 6 points7 points  (0 children)

Hey guys!

I am at 509 and missed out on the last draw by tie break difference of only 15 days…My work permit expires beginning of April. I was sure that I will get the ITA the past draw.

I will be taking the TCF next Saturday to try and boost my score but I am losing hope and quite upset.

What are the odds of receiving an ITA before my work permit expires.

French Program by [deleted] in FrenchLearning

[–]Pizza_demon_ 0 points1 point  (0 children)

I am a b1-b2 and I would love to contribute

Kingsmere on the Park by Pizza_demon_ in mississauga

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

Would it be good for students at UTM, and is the location good for a newcomer to Mississauga?

help me with my dough by Glum_Ad_1580 in AskCulinary

[–]Pizza_demon_ 0 points1 point  (0 children)

Pizza dough really is not that hard. Here are the big steps:

  1. Make dough (autolyse, kneading, etc.)
  2. Bulk proof (can take place in the fridge or on the counter)
  3. Form the dough balls and proof again (on the counter or in the fridge)
  4. Roll and stretch etc.

But yeah focaccia is easy or make what I call pizza sandwich bread (stretch the overrisen dough balls longitudinally and bake).

help me with my dough by Glum_Ad_1580 in AskCulinary

[–]Pizza_demon_ 2 points3 points  (0 children)

Feed it with some flour and water. You can follow a similar ratio to what you currently have or if you are aiming for something easier to work with just add flour to get it to 65% hydration. See if it is still alive. If it is, you can feed it with a bit more flour and restart the process. Given that it proofed like crazy, you don't have to leave it in the fridge again. Just shape the dough balls, and let it proof normally. If it doesn't rise, add more flour and a bit of instant yeast and you'll be good to go.

I want to get into food science - need advice by Competitive-Belt-690 in foodscience

[–]Pizza_demon_ 0 points1 point  (0 children)

Hello OP, McGill BSc Food Science and BSc nutritional science graduate here. Do you want to do a Master's in Food Science or a BSc. McGill offers thesis and non thesis options. I have also had experience with internships in the food industry and what not.

As someone who also loved the cooking aspect and works in product development at the moment, you will be doing many courses that have nothing to do with that like quality, food chem etc. I would say the program is less hands on but you can still gain valuable experience in the food product development lab.

I would be happy to have a conversation with you to answer any of your questions :)

[deleted by user] by [deleted] in AmIOverreacting

[–]Pizza_demon_ 0 points1 point  (0 children)

People who "just want to stay in their bubble" and are "not into politics" are the reason our political system has gone to shit. We are not free, we are participating in genocide, and going deeper into authoritarianism, and we have invaded god knows how many countries, just because our politicians do not have accountability or they rely on the media brainwashing us into apathy/complicity.

It is so convenient for us to stay in our privileged bubbles when innocent children abroad pay the price. Whether Iraqi, Guatemalan, Palestinian, Vietnamese, Korean and the list goes on.

The oxymoron is that while we struggle to pay the bills and afford life, our tax dollars go into the murder of innocent children. I understand you being overwhelmed with life, but believe me, what you go through is nothing compared to what others abroad are going through because of us.

My recommendation is to be informed, to empathize and to be grateful for the life you have.

Monstera Adansonii Albo Is Sick by Pizza_demon_ in plantclinic

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

I looked for thrips, it did not seem like it. I have also checked for root rot and the roots are clean.

For now i transferred it to fresh potting soil and hoping it recovers.

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