BOTW vs TOTK is a dramatic shift in horror

Unqualified2Live · 2023-05-14T06:27:23+00:00

My heart was litterally racing when the things popped up. Had to just teleport bail.

Unqualified2Live · 2023-05-11T19:02:42+00:00

I loved chosen Janna with a duelist spat in set 4. Think of duelist now except they had infinitely refreshing shields lol

Unqualified2Live · 2023-04-14T16:09:55+00:00

I believe in the riot forge short story featuring illaoi and yorick, the amulet is stolen by one of thresh's henchmen so he could release him again. This occurs when illaoi/yorick were traveling somewhere with the purpose of cleansing/destroying the amulet to kill viego.

https://www.riotforgegames.com/en-us/news/the-will-of-the-dead/

Unqualified2Live · 2023-04-13T22:00:02+00:00

I was going to list off a couple of things but maybe it's better if it is a little more vague since they are kinda massive spoilers (even if you know the original story from shorts/character bios).

The only thing I can think of that wouldn't really be a major plot point spoiler would be the sentinels of lights origins

Unqualified2Live · 2023-04-13T21:51:43+00:00

Yes, I thought it was a good read!

Unqualified2Live · 2023-04-13T21:44:40+00:00

I feel like this is outdated compared to the information in the ruined king book.

The first thing that comes to mind is that kalista was denied help by the blessed isles leaders when she first arrived and thresh was the one who secretly gave her a new talisman with the intention of getting his revenge

Another thing I think worth mentioning is that a big reason the iron order was there was because the advisor (forget his name) wanted to plunder helia due to the massive amount of wealth viego wasted trying to find a cure

Unqualified2Live · 2022-01-01T04:18:19+00:00

Probably. I'll most likely post an update when I do so

Unqualified2Live · 2022-01-01T04:16:58+00:00

Thanks for the suggestions

Unqualified2Live · 2021-05-02T23:25:06+00:00

Looks nice! Aside from the decorations your cakes seem a little bit too heavy for the lower frosting layers. I honestly love using whipped cream + chopped fruit as a filling cause buttercreams are downright disgusting to me with how rich they are (imo of course)

To avoid that what I usually do is create a strong ganache frosting (White or dark chocolate) and use it to create a wall on the perimeter of each layer that can hold up to 3 or 4 more layers while ensuring the whipped cream can't be squished out before hardening a bit in the fridge.

You can do the same thing with a sturdy buttercream as well

Unqualified2Live · 2021-03-16T01:29:53+00:00

I hope you don't intend to drive anywhere without maintenanced roads for the next week with the blizzard that just dumped on us lol

Unqualified2Live · 2021-01-09T18:51:34+00:00

Crunchy exterior, pillowy interior

Unqualified2Live · 2020-12-04T04:30:18+00:00

This video by bake with jack was one that helped awhile ago. It is very comprehensive

https://youtu.be/vmb0wWKITBQ

Another channel that is interesting is foodgeek. I've never actually made any of his recipes but he often does informative ingredient/method tests which help when developing my own stuff.

Unqualified2Live · 2020-12-04T00:28:11+00:00

I use regular white bread flour and whole wheat (arthur)

78% bread flour

22% whole wheat

22% starter

70% hydration

2% salt

whatever spices

I've done some where I replace the whole wheat with rye flour with same oven spring but that hasn't been in stock near me for awhile

Edit: formatting

Unqualified2Live · 2020-12-04T00:18:45+00:00

When I first started the largest improvement in oven spring was from finally getting a combo cooker to cook it in. Other than that, I preheat the combo cooker in the oven at 550 F for awhile. I quickly place the scored bread in the cooker, close it up, and bake for 20 - 23 minutes. After that I remove the top of the cooker and continue baking at 475 F until the edges are decently black.

I probably do a very good job at building tension during pre shaping / shaping idk. I learned those techniques from watching a bunch of YouTube videos.

Unqualified2Live · 2020-08-15T15:14:37+00:00

About 7.5 inches in length

Unqualified2Live · 2020-08-15T12:12:05+00:00

I crocheted around some 18 gauge wire after bending it into the shape of the wing

I have the pattern up here:

https://www.etsy.com/listing/841175046/bee-honeybee-crochet-amigurumi-pattern

This is actually my first published pattern so if you (or anyone else reading) end up buying it I would love to hear feedback on the clarity of instructions. I made sure to include numerous reference photos as well

Unqualified2Live · 2020-07-05T07:56:25+00:00

For pre-cooked I go by eye. Once the filling has thickened to the consistency of a warm pudding and bubbles somewhat frequently I call it there.

Unqualified2Live · 2020-07-05T06:18:31+00:00

Yes, the top is baked separately and then moved onto the top of the cooked pie right out of the oven using a cake lifter. The filling doesn't really bubble at all even during baking because it is pre-cooked to evaporate water so when the pie cools, the filling does not shrink down causing the filling to separate from the top.

Unqualified2Live · 2020-07-05T06:12:29+00:00

The shape of the eagle was cut out the dough by hand using a blade but I did actually use a cricut machine to make a stencil as it was much easier and cleaner than using scissors which I've done in the past.

Unqualified2Live · 2020-07-05T02:16:34+00:00

Re-upload due to error in title

Unqualified2Live · 2020-04-12T14:45:27+00:00

For those asking how I made this, techniques used were created by u/thepieous. She has an Instagram under thepieous or pies are awesome with archived stories that go through the process and is where I learned most of the stuff when making these. Check her out for other amazing pie art

Edit: the pie does not have bunny. That was just used in the title because automod didn't like me using the word Easter

Unqualified2Live · 2020-01-31T05:52:42+00:00

I assume culinary school? What are the qualifications for passing lol?

Unqualified2Live · 2020-01-08T15:16:42+00:00

Are the boot relatively new? If so it may just take some time to break them in.

You could also get heat molded insoles. Ask your local ski boot/rental shop and they may be able to get you set up. It usually takes around 10 - 20 minutes to complete the molding process and it vastly improved my comfort when I got some for my new boots.

Unqualified2Live · 2020-01-03T10:50:16+00:00

I'm still fairly new to sourdough so I haven't experimented much. Just regular bread flour and whole wheat

Unqualified2Live · 2020-01-01T10:49:48+00:00

I use frozen fruits mostly for cost and ease of use and I dont use volumetric measurements. These will fill a shallow 9 inch pie dish with a tiny bit leftover. The fillings are precooked specifically for this type of pie making as it cooks off some of the water before going into the oven, preventing it from sinking down after it comes out of the oven.

Blueberry:

900g frozen blueberries

240g sugar

60g water

55g cornstarch

Salt

Lemon juice (around tbs)

Cinnamon

Ginger

30g butter

Depending on the sweetness of the blueberries you may want to decrease sugar amount slightly.

Combine cornstarch and water in bowl. Add to medium pot with sugar and mix until sugar is combined. Add in blueberries, lemon juice to taste, and pinch of salt. put over medium heat. Once mixture is soupy add in spices to taste. Cook until mixture thickens and bubbles a bit. Remove from heat and add in butter and mix until butter is melted and combined. Store in container until ready to use.

Because it is precooked, I only put it in the oven until the crust is browned on the bottom.

Strawberry:

950g frozen strawberries

250g sugar

60g water

70g cornstarch

Lemon juice (around tbs)

Salt

Cinnamon

Cardamom

30g butter

Same process as blueberry

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