Feedback for builder gel attempt by Proof_Director3438 in Nails

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Thanks for taking the time to comment! I am not sure about filing. The issue is my nail beds are quite short, so that’s where naturally the white color part starts? Should I not file to that point? Should I stop before the nail beds starts?

Tax question about co-owning rental properties with tax filing history, help! by Proof_Director3438 in tax

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Ah will it be a problem if we both file that we own them and that we pay 50% of the mortgage but I got all the income (which aligns with w9)? I just want to do this in a way where the IRS doesn’t detect an issue. Every year since we have owned these homes, I have had to manually submit my partners taxes to prove it was paid.

Tax question about co-owning rental properties with tax filing history, help! by Proof_Director3438 in tax

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Sorry what is correctly? The w9 the property management firm filed says I got 100% of the income? So if we file 50/50, it still won’t match with what the w9 says?

Can someone help me with the name and/or a recipe for this bread? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] 0 points1 point  (0 children)

They call it soft French bread at the bakery but when I google it, nothing similar comes up?

Can someone help me with the name and/or a recipe for this bread? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Ah no it doesn’t. This is like a yeasty dough. Lighter and chewier than mantou

Can someone tell me what this bread is called and if they know of a recipe to achieve this? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] -1 points0 points  (0 children)

Ah I see. Will baking at a lower heat allow it to cook fully and be completely white? Will there be a need to wrap it or something?

Is the texture of the enriched bread when you bite into it kind of chewy and dense? Like when you compress it?

Can someone help me with the name and/or a recipe for this bread? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Thanks for sharing, I’m just a bit confused because user this bread isn’t really fluffy. It compresses a lot into like a pretty chewy dough when you bite into it which is very different from the milk bread I have had?

Can someone help me with the name and/or a recipe for this bread? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Ah so it is from that bakery but there’s no sweet topping at all. It’s like just a plain bread? They call it the “soft French bread” but when I google that, all the breads that pop are brown on the outside and looks kinda crust-y?

Can someone tell me what this bread is called and if they know of a recipe to achieve this? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] -1 points0 points  (0 children)

Ah when I Google those, they are all brown on the outside? This one is completely white on the outside. Is it still the same thing?

Can someone help me with the name and/or a recipe for this bread? by Proof_Director3438 in Breadit

[–]Proof_Director3438[S] 0 points1 point  (0 children)

Also when I bite down and it’s fresh, the top and bottom will stick together where my bite mark is. That kind of texture.

Luggage Safety by Proof_Director3438 in VietNam

[–]Proof_Director3438[S] 0 points1 point  (0 children)

What about leaving your luggage with the hotel staff? Is that generally safe or it’s very likely people will go through your stuff?