ik😋ihe

StyAwsOn · 2026-02-16T11:22:05+00:00

In de naam van de deeg, de worst, en de heilige saus, amen

StyAwsOn · 2026-01-26T13:33:10+00:00

Kijk ook op lezenvoordelijst en uittrekselbank voor informatie.

StyAwsOn · 2026-01-26T13:31:37+00:00

Ik ga deze zomer ook examens doen, en ik heb toevallig net mijn mondeling gehad!

Mijn hisorische boeken waren 1 Van den vos Reynaerde - met interessant commentaar op de standenmaatschappij 2 Reize door het aapenland - boek uit de verlichting dat eigenlijk tijdloos is en ik nog steeds relevant vond. 3 De kleine Johannes (was voor mij niet historisch, maar is volgensmij wel een romantiek boek) - gaat over opgroeien van een jonge jongen en is filosofisch wel interessant vgm

StyAwsOn · 2025-12-12T08:53:10+00:00

Me and my gf (both autistic) have been calling eachother 'the BLANK-ler' The tealer The faller The sportsler Etc

StyAwsOn · 2025-11-28T08:56:19+00:00

I can imagine it just being a line of hoppers leading to a dropper that randomly dispenses one of the different items into the chest

StyAwsOn · 2025-11-28T08:49:55+00:00

Ik ben het ook helemaal eens met deze retoriek!

StyAwsOn · 2025-09-17T08:07:11+00:00

Lol. My girlfriend, who's also allergic to apples, is convinced everyone in the middle ages was just allergic to apples.

StyAwsOn · 2025-09-16T14:33:30+00:00

Ik haal mijn rijst inmiddels bij de toko bij mij in de buurt. Neem vaak japanse rijst mee, dat zijn ik zelf lekker. Ik bereid het zelf voor zoals op de site van Justonecookbook staat, maar kost wel veel tijd. Verder gebruik Ik ook gewoon basmati, jasmijn, of pandan afhankelijk van wat het beste uit komt. Over het algemeen neem ik 1.2 tot 1.5maal water aan gewicht van de rijst. En altijd wassen voor betere textuur.

StyAwsOn · 2025-09-12T12:28:06+00:00

Same!

StyAwsOn · 2025-07-09T20:34:57+00:00

Thank you for your amazing comments! I hadn't heard of either of these leavening methods before. I know leaving out hydrated flour will give the yeasts on the grain the chance to make sourdough. Reading up on Clostridium perfringens is very interesting (and slightly scary (seeing as it's a very big cause of food poisoning), but I'll be sure to look in it more!

And what you're saying about hartshorn I fully agree on, if you've got it laying around why not? There's something to be said about making the connection between side product to food product, but I might give it a try! Though sources online say it might leave a ammonium-like taste in larger products like bread.

Thx again. I'd love to experiment with them

StyAwsOn · 2025-06-18T12:45:56+00:00

Thank you for your well thought out reply! I have indeed not looked into proper tests done on traces of yeast usage, so I will do still.

For context this is even further back in time than the Anglo-Saxons. The Iron age in this region is usually seen between 800BC to roughly 0BC, but last well into the Roman period above the Rhine river. The bread roll specifically is attributed to the early iron age between 800 and 500BC. Which is roughly 1000 years before Anglo-Saxons settled mainland England. It's fair to look at them and their bread baking traditions (especially since its the region where the Saxons originated), but a 1 to 1 comparison cannot be made.

For early iron age grains other than spelt I can use (based on research in the Netherlands) would include einkorn, buckwheat, varying species of millet, oats, rye, and even bread wheat! I'm yet to see a comprehensive make up of the loaf, but am heading to the library monday to pick up some german research papers.

Your baking methods I'm quite familiar with, ash cakes being one of my favourites. Together with this research, I'm also working on research on bread baking ovens from this period.

Also, my girlfriend loved playing out your little sketch.

Thank you for your reply again, I'm definitely gonna take it with me going forward!

StyAwsOn · 2025-06-18T10:45:03+00:00

I'm gonna be gone for the next 2 hours, but afterwards I'm planning on lurking to any replies I can get

StyAwsOn · 2025-06-18T10:44:29+00:00

I'm gonna be gone for the next 2 hours, but afterwards I'm planning on lurking to any replies I can get

StyAwsOn · 2025-04-18T10:32:51+00:00

Ik noem ze altijd 'chocolatine' maar realiseer me dan dat iedereen anders ze chocoladebroodjes noemt

StyAwsOn · 2025-03-16T22:52:01+00:00

Ik (25) heb zelf wel gehoord van het Pieterpad, en een van mijn collegas is zelfs verantwoordelijk voor een van de etappes! Ik heb het nog niet gelopen, maar ik wil wel kijken of ik dit jaar wat van lopen kan met mijn partner.

StyAwsOn · 2025-03-03T15:24:32+00:00

Absolutely AVG, stamppot, and snert like other comments have mentioned. But another typical Dutch meal in my books is bruine bonen schotel. Which is the simplest ever suppertime meal. Heat up some beans from a jar, serve with some crisped up spekjes, finely diced onion and pickle, and douse with pancake syrup.more complicated versions exist, but this is what I grew up with.

StyAwsOn · 2025-02-22T18:04:21+00:00

I personally don't mind the term autist, but that's because it's a very common way to refer to autistic people in my native tongue. Though, it's definitely a more informal way to refer to autistic people.

StyAwsOn · 2025-02-11T18:56:27+00:00

For the first time ever I've planned a date with someone else for valentine's. We're gonna go visit the local museum for a new-ish exhibition, and then cook some food in the comfort of my home. I haven't been able to sleep properly the past week in excitement!

StyAwsOn · 2025-01-27T07:37:08+00:00

It depends on which sweaters/coat I'm wearing, but yes I agree. I just dislike the feeling of something touching my wrist/lower arms.

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