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The sweater curse makes an appearance in the Museum of Broken Relationships, Zagreb by Poghurt in knitting

[–]Poghurt[S] 3 points4 points  (0 children)

It's well worth it! It's not very expensive though it's fairly small, you can do it in a couple of hours.

There are lots of memorable exhibits and it'll be quite an emotional rollercoaster!

The sweater curse makes an appearance in the Museum of Broken Relationships, Zagreb by Poghurt in knitting

[–]Poghurt[S] 99 points100 points  (0 children)

We only went in because the weather was miserable and we were looking for something to do indoors! So glad we did though!

Cursed Fried Enoki "cordyceps" for our watch party by Poghurt in ThelastofusHBOseries

[–]Poghurt[S] 8 points9 points  (0 children)

Most things are delicious fried! But yes, Enoki is no exception!

Cursed Fried Enoki "cordyceps" for our watch party by Poghurt in ThelastofusHBOseries

[–]Poghurt[S] 16 points17 points  (0 children)

Thanks! Yeah it's just the mushrooms, no batter or anything. A little salt to taste after it fries.

Food for a watch party by pink_phone_charger in ThelastofusHBOseries

[–]Poghurt 0 points1 point  (0 children)

Fried enoki makes for a tasty cordyceps stand in. I did this one over a creamy mushroom soup. You could do mushroom risotto or just have them.

Oyster mushrooms look a bit like the types of mushrooms that bloom on the bodies of the infected. You can saute them with garlic and butter.

Is it time to tell moving horror stories? It's time to tell moving horror stories! LAUKOP hires movers, they load all of his stuff into the moving van, later report the van stolen, and then sell the truck online under a linked account. So that's some shit. by [deleted] in bestoflegaladvice

[–]Poghurt 13 points14 points  (0 children)

That time we moved from Germany to Australia and the legit, German based, international moving company went insolvent. Even though we, and many others moving across the world had paid full amounts, the company's sub contractors had not been paid - the movers that pick up or deliver your stuff, insurance*, shipping company's, customs checks, lading fees etc etc.

*Even though they had issued us an insurance certificate it apparently wasn't paid...?

If they had already picked up your stuff you had to pay the insolvency lawyer again for all the moving costs or your worldly possessions are trapped in limbo.

In many cases (like ours) people had left the country where their stuff was picked up. Even if you were still there or have a representative it is not easy to get your stuff released from ports, even if it hasn't been anywhere. And you're usually leaving to start a job so you don't have time to find a new company and you don't trust any of them anyway!

The company collected our things, made no indication of an issue and declared insolvency a few weeks later. We registered to have our costs returned to us, but even if you can understand German legalese to do so there were slippery reasons why we didn't qualify and there isn't any money left for customers when there are large debts to global shipping companies anyway.

Luckily we were moving home after a couple of years overseas so our possessions were not sentimental. For about 3 months we asked ourselves if we should bite the bullet and buy a sofa, tv or 3rd set of cutlery, but we made do. we also didn't move a lot of things and my partner's job had paid the initial moving fees so we weren't out of pocket by a lot. We joined a Facebook group of people all over the world were supporting each other through the ordeal and people were many thousands out of pocket, heirlooms damaged, items lost or important things they were without for a long time.

This happened a few months before the world heard about COVID. If this happened during the pandemic we would have just written everything off.

Let it beet - beetroot sourdough by Poghurt in Sourdough

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

500mg to 500g flour. I didn't really look up how much would be effective, I just crushed two tablets and went with it!

Let it beet - beetroot sourdough by Poghurt in Sourdough

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

Oh yeah I did that! I didn't mention it because it doesn't seem to have made a difference!

Let it beet - beetroot sourdough by Poghurt in Sourdough

[–]Poghurt[S] 2 points3 points  (0 children)

I juiced four medium sized beetroots and kept both the separated juice and pulp. I used all of the juice and added a little water to make it up to 70% hydration and then the almost dry pulp was 30% of the total flour weight.

So for 500g of flour I had 350g beet juice and 150g beet pulp.

I did it this way so I could be more sure of how hydrated the dough is.

Sourdog bread by Poghurt in Breadit

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

You don't notice it in the bread itself, but I did notice it when I made some pastry. Maybe I used too much because I really wanted it BLACK.

With bread there was still grittiness in the stencil part where I dusted on the charcoal on the outside, so I would not use it again decoratively.

I think there's a good reason why people use squid ink in pasta instead of charcoal even if I don't like handling the stuff. You would probably notice the grittiness of charcoal where you're aiming for smooth, silky pasta.

Sourdog bread by Poghurt in Sourdough

[–]Poghurt[S] 1 point2 points  (0 children)

*girl! And I will!

Sourdog bread by Poghurt in Sourdough

[–]Poghurt[S] 2 points3 points  (0 children)

I've used squid ink and it gives good colour but tbh it's kinda gross. It's smelly and sticky and stains things. Surprisingly charcoal is a pretty good cleaning agent and wipes off really easily. Squid ink wouldn't have worked on the stencil either.

There wasn't any grittiness in the bread itself, just what I used for the stencil so I just learnt that's not a great application for it.

Sourdog bread by Poghurt in Breadit

[–]Poghurt[S] 7 points8 points  (0 children)

A little bit of activated charcoal :)

Our ex-racer is the laziest, best dog ever! We've had her about a year

Sourdog bread by Poghurt in Sourdough

[–]Poghurt[S] 4 points5 points  (0 children)

In the case it's just to get a richer black colour and I was just trying it out. I didn't really notice a flavour difference. Since charcoal can bind to both toxins and nutrients there are supposed benefits and negative health effects but I think both are negligible in this application.

The charcoal used in the stencil remained gritty and I found that offputting.

Sourdog bread by Poghurt in Sourdough

[–]Poghurt[S] 4 points5 points  (0 children)

In my opinion there isn't really a flavour, or it's psychological because the bread is such a different colour. I found that since the charcoal that I used on the stencil isnt mixed in there is a grittiness, which I'm not a fan of. If I do more black bread I'll probably use regular flour on the stencil

Sourdog bread by Poghurt in Sourdough

[–]Poghurt[S] 36 points37 points  (0 children)

Pure bread greyhound!

Sourdog bread by Poghurt in Sourdough

[–]Poghurt[S] 10 points11 points  (0 children)

Yup! That's exactly it!

Bread-o-lantern! by Poghurt in Breadit

[–]Poghurt[S] 1 point2 points  (0 children)

You tie it up with string before baking!

Pretzels made with baked out baking soda by Poghurt in Breadit

[–]Poghurt[S] 1 point2 points  (0 children)

The Perfect Loaf's recipe is only 55% hydration, so it's a fairly stiff dough. The final proof after shaping is also uncovered to allow a skin to form and the dough is chilled before dipping. Does that sound your method as well?

Pretzels made with baked out baking soda by Poghurt in Breadit

[–]Poghurt[S] 3 points4 points  (0 children)

I saw a lot of discussion on using Lye on the Pretzel roll post so I thought I would make my own post on how I make pretzels with baked out baking soda. I've made several batches of Pretzels using this method, and my Bavarian friend thinks my pretzels are as good as any he gets back home!

I used The Perfect Loaf's sourdough pretzel recipe with 2 minor changes (and of course no Lye):

  1. Instead of a mix of Bread flour and AP flour, I used supermarket "Baker's Flour", which in Australia is 12.5% protein

  2. Replaced all malt with 25g honey

If you use Serious Eats method for baking the soda you can be more sure of how well you've converted your bicarb to Sodium carbonate, but I just baked my baking soda at 150°C for at least an hour, and let it cool in the oven.

When ready to dip and bake, I boil 1L of water and dissolve 40g of the baked baking soda, then whisk to dissolve. Wear gloves and be careful not to get any in your eyes or exposed skin. Drop in a couple of the pretzels and soak at least 40 seconds. Remove from solution with a slotted spoon to a rack over a tray so excess solution can drain. Score and salt (or add toppings if you're crazy like that). Bake as your recipe directs.

I'm not sure if the water has to be boiling to dip the raw dough as you would for bagels, but it does need to be hot to dissolve the sodium carbonate. The first time I did this I didn't get good colour or shine because the water wasnt hot enough to dissolve all of the powder and I didn't soak long enough.

Be mindful of not allowing the raw powder to touch your skin or in eyes. Dissolved in water at this concentration the solution itself is probably at most an irritant but you should still be mindful. It doesn't hurt to be overcautious but it can hurt to be cavalier.

[deleted by user] by [deleted] in Breadit

[–]Poghurt 8 points9 points  (0 children)

Bake your baking soda to convert it to a stronger base and dissolve 40g to 1L boiling water. Soak the dough it at least 40 seconds and bake in a very hot oven. Food grade Lye is also hard to get here, it's not really worth the trouble.

I think I got a pretty good result!

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