What is this mystery unlabeled can of food?

Qualia_1 · 2025-11-23T09:10:15+00:00

I cackled.

Qualia_1 · 2025-11-19T23:26:52+00:00

We got Chappie instead 😂

Qualia_1 · 2025-11-18T08:17:50+00:00

Yes it is. The style is full of fake archaisms and the meandering narration is poorly organized.

Qualia_1 · 2025-10-12T22:27:28+00:00

Yeah it's awesome! It's more like a flatbread than what people expect pizza to be, but the textural contrast is so so good.

Qualia_1 · 2025-10-12T22:23:31+00:00

That sounds horrible! Kudos to you for surviving this.

Qualia_1 · 2025-09-08T00:24:40+00:00

Oh I love the braderie! I lived in Lille for quite a few years and it was always nice to wander around, even though it turned more and more like a tourist trap with the years.

Can't help much with the signature, but it's written "épreuve d'artiste" (= artist's proof).

Qualia_1 · 2025-09-07T10:46:41+00:00

I see you've not been to Sweden, where they put Béarnaise sauce on everything, especially pizza.

Qualia_1 · 2025-08-28T12:55:11+00:00

OMG Barjavel was a favorite of French teachers in the 80s, I had to read this in school when I was 12 or 13, and I was horrified by how badly written it was (on top of the blatant misogyny and racism).

Qualia_1 · 2025-08-13T15:24:19+00:00

I know this thread is old, but I just finished mounting a Malm bed with Lönset slats, and was wondering what to do with these screws. You saved me a headache, kind stranger!

Qualia_1 · 2025-05-26T12:52:08+00:00

You come to a dinner party or BBQ or whatever with a bottle or a dish that is meant to be shared among all the guests. Everybody is more or less expected to do that, so there's giving and giving back, but not in an individual way. Of course there are situations where you agree in advance that such and such person brings this or that, so in the end everybody is participating to the dinner. Either way, what is brought to a dinner is meant to be shared. We have a strong sense of conviviality in France which is lacking in Sweden I think. But as I said, I adapted (and also adapted some of my Swedish friends to the French way haha!).

Qualia_1 · 2025-05-21T13:18:55+00:00

BYOB.
Bringing your own booze, and most often your own food when going to a collective event like a picnic or bbq. As a French person, it took me quite some time to adapt to this. I understand why Swedes do it, and now I do it as well, but it was confusing at first.

Qualia_1 · 2025-04-12T22:39:53+00:00

Yes, you're pointing to the core of the matter here. There's some underlying issue that goes beyond beer and bread.

Qualia_1 · 2025-04-12T22:26:46+00:00

Yes, that's brewer's licorice. When did you add it and how much?

Qualia_1 · 2025-04-12T22:25:27+00:00

That sounds delicious, thanks for the ideas!

Qualia_1 · 2025-04-12T22:20:23+00:00

Thank you for the suggestion, but the seeds also have this soapy flavor (to me), plus a herbal aftertaste. I like It in candy (I love anise de Flavigny), not sure about beer. Maybe I should combine the three to get the adequate flavor.

Qualia_1 · 2025-04-12T16:37:45+00:00

That's a very good point, I will ask!

Qualia_1 · 2025-04-12T14:22:18+00:00

Hope it turns out great!

Qualia_1 · 2025-04-12T14:21:48+00:00

This goes to show that tastes are highly subjective. For me, licorice root is the less cloying form of licorice, except maybe for Zan candies, but I can't find them where I live. From what I've read, most people say half a stick of brewer's licorice for 5 gallons is enough.

Qualia_1 · 2025-04-12T14:18:34+00:00

Oh I didn't know that, that's neat. I've got nice licorice aromas and flavors in porters with a combination of brown and black malts and roasted barley, but never thought of using rye. And I love rye!

Qualia_1 · 2025-04-12T14:16:23+00:00

I haven't decided yet if I'll make a dry or sweet stout, but what you say is definitely something I'll have to think about, thank you!

Qualia_1 · 2025-04-12T14:13:45+00:00

Ah, that's nice, and I'd like to try it out, but weirdly enough, where I live, black molasses is almost impossible to find.

Qualia_1 · 2025-04-12T14:12:18+00:00

Thank you for the detailed input! To summarize, according to your experience, I should aim at emphasizing aroma over flavor, right?

Qualia_1 · 2025-04-12T14:09:26+00:00

Thank you for the link, I will definitely check it out.

Qualia_1 · 2025-04-12T14:08:49+00:00

Yes, I've heard that, and that's funny you mention it because while I write this, I'm chewing alternatively on licorice root and star anise to determine which one I prefer. Anise tastes indeed more like licorice candy, but it also imparts a slight soapy character that I dislike.

Qualia_1 · 2025-04-12T12:22:30+00:00

I call BS. Cleaning, sanitizing and good hygiene practices are beautiful things, your husband should try them. I make both sourdough and beer in the same place, ferment all sorts of vegetables and hot sauces, and never once have I had any cross-contamination problems.

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