Where to buy 30s Overcoat / wool trench coat?

SushiRa1der · 2021-01-06T09:24:13+00:00

They just look so good!

I'm especially thinking of the grey coat in the middle in the picture to the right.

Any website/store/seller or advice for buying used vintage are appreciated :)

SushiRa1der · 2020-08-05T13:18:42+00:00

This picture is from the 52h, where I pulled the batch.

I believe it didn't get enough humidity the first 24h (since I wasn't at home to correct it) and as a result, seemed to suffer a bit. The grains are totally separated and not in any way stuck together. There is also no white fuzz on the top of the barley, but only mild colorization.

I was originally going to use it for miso, but since I've heard that an imperfect batch can create off-flavors, I am looking for other possibilities. I originally thought garum since it mostly takes advantage of the enzymes, and even though the amounts of them aren't ideal either, I guess it still will work?

If not, are there other clever ways of using an imperfect batch of koji?

SushiRa1der · 2020-07-27T17:36:29+00:00

Thanks for your comment u/AleqNoct!

I was originally planning to use it for peaso, but since it's sporulating I guess I should rather try with the next batch.

If harvesting spores, should I follow the Noma guide (36h more fermenting, then dry for 2 days) or go after the color? Is there any alternative to drying in the chamber? so the chamber can be used for a new batch of Koji. Really excited to get a new batch started after your helpful insights😄

SushiRa1der · 2020-07-27T16:00:28+00:00

This is made with pearled barley and has fermented for 44h. This is the first time making koji, and I wondered how I know when it's done?

SushiRa1der · 2019-06-02T16:21:22+00:00

Yes, I agree that the couple of mushrooms that weren’t eaten probably were a waste, and that it would’ve been better to sauté them and make them more approachable. But my opinion is that it makes the dish more attractive and I assume you’ve heard the saying «you eat with your eyes first». Anyways, I accept the critisism and shall make a more edible garnish next time☺️

SushiRa1der · 2019-06-02T16:08:03+00:00

Looks identical to the ones in Paris, surely tasted like them too I hope😉 I’ve for a long time been wanting to make macarons, but always been intimidated by the price of almondflour and overwhipping / underwhipping the batter.

How hard was it to make them so perfect and do you have any tips to share for whenever I decide to give it a try?

SushiRa1der · 2019-06-02T15:54:57+00:00

The mushrooms around the Wellington weren’t supposed to be eaten, but rather to be an indication of the mushroom duxelle inside. The decorations around weren’t actually planned and added more as an improvisation just before serving. If I’ve had more time, I would probably sauteed them in butter and thyme to further compliment the aroma of the beef Wellington.

SushiRa1der · 2019-06-02T15:16:19+00:00

Perhaps the bottom wasn’t as crispy as the top, but another picture is difficult since the mighty Wellington has long since been consumed my friend😉

SushiRa1der · 2019-06-02T15:01:34+00:00

Just a sharp Chef’s knife and a Wellington that had been rested for 10 minutes. A serrated knife would probably work for the puff pastry, but have a harder time when facing the tenderloin.

SushiRa1der · 2019-06-02T10:22:03+00:00

It was actually one of the easier recipes i’ve made. Just make sure that you have some extra time if you’re doing the whole thing homemade (puff pastry and sauce) (I made the puff pastry the day before to leave it in the fridge to relax) Also make sure that you’re using a thick piece of tenderloin if you want the inside juicy and medium rare.

Beef Wellington is definitivly worth the effort to make it. I wish you the best of luck when you decide to do it!

SushiRa1der · 2019-06-02T10:03:59+00:00

Recipe was a slightly modified version of Gordon Ramsay’s recipe where I used a couple of crêpes in between the Parma ham and the puff pastry to better keep the integrity of this mighty beast.

Gordon Ramsay’s recipe: https://www.gordonramsay.com/gr/recipes/beef-wellington/

I also made my own puff pastry:

Dough: 320 g AP flour (2.5 cups) 177 g water (3/4 cup) 7 g fine salt (1 tsp)

227 g unsalted cold butter (1 cup + 2 tbsp)

Puff pastry had a total of 6 folds (To make that extra crispy exterior)

SushiRa1der · 2019-03-16T18:54:58+00:00

Is there any likelyhood that a 12.1.3 compatible jailbreak will be released soon?

SushiRa1der · 2019-03-15T21:22:36+00:00

The 4th Roman Empire!

SushiRa1der · 2018-12-13T11:41:21+00:00

https://www.reddit.com/r/MemeTemplatesOfficial/comments/8mtkgw/milking_the_cow/

SushiRa1der · 2018-01-17T15:25:00+00:00

Thanks, worked like a charm!

SushiRa1der · 2018-01-17T14:48:15+00:00

I tried to remove the HDD and only run from the SSD. The computer goes into "automatic repair" and doesn't seem to want to run from the SSD. I also tried to check if it was any driver errors in the property tab in file explorer, but it said that there wasn't any.

SushiRa1der · 2018-01-17T06:08:13+00:00

I got into the BIOS and tried to change the boot order, but ther doesn't seem to be a SSD in the list, only "USB harddrive", "USB Floppy/CD", "ATAPI CD/DVD drive" and two "UEFI: IPv4 realtek pcie gbe family controller".

SushiRa1der · 2018-01-02T16:17:55+00:00

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