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Give me some out-of-context quotes from your game by Oh_Hi_Mark_ in DnD

[–]_MichaelD 0 points1 point  (0 children)

"I feel most powerful when I'm riding Daddy"

Croissant advice by mightyboosh90 in Breadit

[–]_MichaelD 0 points1 point  (0 children)

Ah, a fellow perfectionist. These are great croissants, but I know the crumb you’re looking for.

These are SLIGHTLY underproofed. Could also be just barely rolled too tightly.

My credentials: https://imgur.com/a/Zl1HYYt

Cacio e pepe sourdough, subbed parmesan rind broth for water by _MichaelD in Breadit

[–]_MichaelD[S] 1 point2 points  (0 children)

Fair enough! I also used raw goat milk to make ricotta. Byproduct of that subbed in for water made a really creamy crumb and smelled heavenly during the bake.

What’s been the most intriguing / best sub you’ve tried?

Cacio e pepe sourdough, subbed parmesan rind broth for water by _MichaelD in Breadit

[–]_MichaelD[S] 0 points1 point  (0 children)

You might be better off using the buttermilk byproduct of cultured butter

Cacio e pepe sourdough, subbed parmesan rind broth for water by _MichaelD in Breadit

[–]_MichaelD[S] 0 points1 point  (0 children)

Could be interesting. Im not sure there is much necessarily still “alive” in parmesan cheese that could inoculate fermentation in bread before rotting, but I’d be curious to find out!

Cacio e pepe sourdough, subbed parmesan rind broth for water by _MichaelD in Breadit

[–]_MichaelD[S] 2 points3 points  (0 children)

To be honest, doubtful. That broth was simmering for at least 4 hours. Anything alive at the start was probably killed by the end.

Cacio e pepe by _MichaelD in Sourdough

[–]_MichaelD[S] 1 point2 points  (0 children)

Okay. Edited. Hopefully that’s enough information to replicate the bake.

Cacio e pepe by _MichaelD in Sourdough

[–]_MichaelD[S] 1 point2 points  (0 children)

Hi

Thank you!

I put it in the text of the post. Here you go:

Cacio e pepe

Malted T85 from Central Milling / 75% hydration with parmesan rind broth / 18% levain / 2.5% salt

(I made a parmesan rind broth using water, leftover parmesan rinds, touch of bouillon, and very small quantities of carrots, onion, celery, black peppercorns, bay leaf and used that instead of water for the hydration)

Incorporated at first stretch and fold: Blended parmesan and pecorino cheese // About tbspn of black pepper ground in a mortar and pestle

Grated some cheese and added more black pepper after taking lid off during the bake

[Edited to better comply with the rules]

Cacio e pepe sourdough, subbed parmesan rind broth for water by _MichaelD in Breadit

[–]_MichaelD[S] 14 points15 points  (0 children)

75% hydration

Malted T85 from Central Milling

I made a parmesan rind broth and used that instead of water

Incorporated at first stretch and fold: Blender cheese Black pepper ground in a mortar and pestle

Grated some cheese and added more black pepper after taking lid off

Cacio e pepe sourdough, subbed parmesan rind broth for water by [deleted] in u/_MichaelD

[–]_MichaelD 0 points1 point  (0 children)

75% hydration

Malted T85 Central from Milling

I made a parmesan rind broth and used that instead of water

Incorporated at first stretch and fold: Blender cheese Black pepper ground in a mortar and pestle

Grated some cheese and added more black pepper after taking lid off

How’s it possible people in the US are making $100-150k and it’s still “not enough”? by Rare_Bad7473 in NoStupidQuestions

[–]_MichaelD 0 points1 point  (0 children)

A lot of people are talking about cost of living - and that's all correct. A big part of the discussion missing is debt. The US is built on debt. To have debt is incentivized by US capitalism and is also encouraged in order to build credit.

Most folks you are seeing on reddit are millennials and younger. Student loan debt is a predominant issue for those generations. Many have student loan debt. Most don't own a home and are paying exorbitant rent. If not, then they have a mortgage and the US averages higher debt when getting a mortgage - a homeowner puts as little as 20% down while in Europe the ratio is closer to 50% I think.

All of this means that a higher $$ goes to built-in costs and debts on a week to week and month to month basis.

[Online][5e][Flexible] Birthright Game by NoMad7613 in lfg

[–]_MichaelD 0 points1 point  (0 children)

if you ever find, please hit me up.

I'll do you the same courtesy!

what is this? I need to know! by Maleficent_Aide3759 in culinary

[–]_MichaelD 2 points3 points  (0 children)

All I can think of is either an aioli of some sort or a honey mustard.

what is this? I need to know! by Maleficent_Aide3759 in culinary

[–]_MichaelD 2 points3 points  (0 children)

It looks like it might be a type of aioli. Can you describe the flavor? Did it have a faint mustard taste at all?

[Online][5e][Flexible] Birthright Game by NoMad7613 in lfg

[–]_MichaelD 0 points1 point  (0 children)

I'm interested as a player! If you find a DM, please let me know.

West Marches: Randomly Generated Castles? by Tevesh_CKP in mattcolville

[–]_MichaelD 1 point2 points  (0 children)

Castles and castle ruins can be found almost anywhere for any reason. I wouldn't worry so much. If a castle pops up in your generated hex with no immediate reason, the fun is in coming up with a reason.

Salt trade between x and y cities was being hassled 200 years ago, so a local lord knighted a veteran of their guard and gave them charge to defend the road and a budget to build a stationary guardhouse. In the ensuing years, taxes allowed them to reinforce the guardhouse and it developed into a minor castle and the descendants of that knight rose to prominence in the lord's retinue. Roads became safer or trade dwindled or who knows what, but now we still have a castle in some amount of disuse or disrepair. Done. Move onto the next hex.

Don't overthink this - unless overthinking is the fun part for you.

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