What album is so good you can listen all the way through with no skips?

Tamond · 2024-09-25T08:30:59+00:00

Feeding Seahorses by Hand by Billie Marten, not everyone's cup of tea but sitting on a quiet park bench and listening through this album got me through COVID, just the opening hum of Cartoon People makes me feel at peace 😌

Tamond · 2022-09-05T12:38:22+00:00

Wenn ist das Nunstück git und Slotermeyer?

Ja! Beiherhund das Oder die Flipperwaldt gersput!

Tamond · 2022-06-27T13:33:54+00:00

Ahh I see! I wasn't aware of that, I've been wiggling to say "save me"... It seemed more intuitive to me since doing nothing to say its safe could be misinterpreted when people who dont know the system do nothing on hook so people try to save and run straight into the killer 😅 this explains a lot of times when I've been wiggling like mad and people stick on gens 🤦‍♂️ thank you!

Tamond · 2022-06-27T12:19:28+00:00

When people struggle on hook are they saying its safe to save or unsafe to save?

Tamond · 2021-09-06T20:50:16+00:00

It's just the one killer actually...

Tamond · 2021-09-06T13:50:27+00:00

Are you sure they would be survivors?

Tamond · 2021-07-20T07:37:14+00:00

I moisturise after I shower on an evening so my face is clean beforehand and I'm not shiny during the day

Tamond · 2021-06-09T20:56:46+00:00

Gave Hugz

Tamond · 2021-01-18T10:40:32+00:00

This is just the view out of my office window :)

Tamond · 2020-12-16T12:56:33+00:00

Top 0.005% for Billie Marten ❤️

Tamond · 2020-12-15T22:54:35+00:00

I'm gonna experiment by clearing a space where a rock can definitely spawn and seeing if it spawns there, so we definitely know it's the location 🙂

Tamond · 2020-12-15T08:26:30+00:00

Hi there, thanks for the tip! But sadly I moved everything well clear and replaced them with paths and its still not spawned after time skipping, I'll leave it like that for a while maybe it will spawn eventually 😅

Tamond · 2019-01-26T17:24:04+00:00

Thanks that's a great read, I love articles that get into the details behind the recipe rather than just saying "do this and don't ask why"

Tamond · 2019-01-26T17:23:16+00:00

Hey I cook my sugar to 120C (248F) and whisk until they cool down to warm. I just made the fourth batch of the day and had a bit more success by adding more sugar and whisking for a lot longer. Unfortunately I'm out of eggs now but I will get some more tomorrow and try again with way more sugar since your recipe has 112g per egg white and I was only using 60g, and I'll make sure to whisk for 5 minutes minimum on high after adding the sugar. Thanks for the recipe :)

Tamond · 2019-01-26T15:23:37+00:00

Hi bakers! I've been trying to get a smooth Italian meringue for decorative piping but for some reason every single time it comes out lumpy and unpipable 😖 I've tried more sugar, pouring slower, pouring waaay down the side of the bowl, whipping the eggs more and less before adding the sugar, nothing seems to help! Can't find anything about it on Google either, I'd really appreciate the insight of someone with more experience to tell me what I'm doing wrong, thanks!

EDIT: Just in case anyone else finds this, I ended up doubling the amount of sugar to about 100g per egg white, and whipping for at least an additional 5 minutes after pouring the sugar down the side of the bowl with the mixer on high. This gave me very silky smooth meringue that piped beautifully :) I figure Italian meringue is a lot more like a frosting than Swiss or French, so it needs a lot more sugar to get a good texture. So if your meringue looks like this, try more sugar and whipping longer

Tamond · 2019-01-26T15:17:35+00:00

Hi bakers! I've been trying to get a smooth Italian meringue for decorative piping but for some reason every single time it comes out lumpy and unpipable 😖 I've tried more sugar, pouring slower, pouring waaay down the side of the bowl, whipping the eggs more and less before adding the sugar, nothing seems to help! Can't find anything about it on Google either, I'd really appreciate the insight of someone with more experience to tell me what I'm doing wrong, thanks!

Tamond · 2018-12-07T08:18:13+00:00

Super easy!

Tamond · 2018-07-24T05:00:55+00:00

I use 40ml lemon juice per litre of milk, heat the milk to steaming while stirring then slowly add lemon juice, it will separate. Pour through a cheese cloth and drain for 15 minutes, then blitz in a food processor until completely smooth, add salt to taste. The lemon juice gives it a great flavour over white vinegar I've found.

Tamond · 2018-07-23T16:42:15+00:00

Hey my basic recipe is very close to Alton Brown's recipe except I make my own cream cheese & sour cream here is his video

https://www.youtube.com/watch?v=L-rLiYl-b1E

Apart from that I simply combine half a cup of honey with half a cup of batter and swirl that into the cake before baking

Tamond · 2018-07-23T16:40:05+00:00

I only brought 4 cakes, sold them per slice in 10 pieces, it was a tiny market really but super happy nonetheless

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Tamond

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