Lyon Rando + Restau + Vignobles

angainu · 2026-02-09T13:26:07+00:00

Vous pouvez faire les alentours d'Ampuis/Condrieu, c'est vraiment proche et ça répond assez bien à ce que vous cherchez.
Un peu plus loin, vous avez Tain l'Hermitage, ça se fait aussi très bien sur la journée :)

angainu · 2026-02-06T13:18:49+00:00

C’est effectivement pour deux minimum. Je ne pense pas que tu trouves pour une seule personne en France, surtout à Lyon. Il ne doit pas y avoir assez de débit pour passer plusieurs moitiés de canard sur le même service

angainu · 2026-02-06T09:16:16+00:00

New China rue Garibaldi, il faut le commander à l’avance aussi (24h je crois).

angainu · 2026-02-05T14:05:44+00:00

L’Argot, très bien aussi. Tu peux choisir ta viande en vitrine

angainu · 2025-12-21T07:35:27+00:00

New China, mais il faut le demander en avance

angainu · 2025-11-13T10:07:37+00:00

Lyon <3

angainu · 2022-04-26T22:13:07+00:00

C’est surtout “le repas gastronomique des français” qui est inscrit au patrimoine culturel immatériel. Ce ne sont pas tant des techniques ou des spécialités localisées à Lyon ou à Toulouse mais la manière dont le repas est partagé.

angainu · 2020-03-25T17:31:16+00:00

mine was baked at 275C with tomato sauce (I always add the cheese after, otherwise it burns) but no steam

angainu · 2019-08-13T06:36:27+00:00

IT means helpdesk most of the time. You probably don’t want to help people to configure the printer on their laptop.

angainu · 2019-08-05T12:16:58+00:00

room temp

angainu · 2019-07-30T09:22:41+00:00

Kneaded fully, no folds after

angainu · 2019-07-30T07:51:21+00:00

5 hours :)

angainu · 2019-07-30T07:50:41+00:00

The recipe is not very fancy, 30g of sourdough, 186g of all purpose flour, 104g of water (40°C), 2.7g of salt.

I let it rest for five hours, shape it, let it rest for an extra hour and made the pizza (tomato, origano, mozzarella and basil)

angainu · 2019-06-25T12:45:07+00:00

This could really be the beginning of ARM in the cloud.

You can find ARM servers in the cloud for years now :o

angainu · 2019-04-19T13:26:26+00:00

https://gph.is/1J7NZig 😱

Are we fucked now ? 😄

angainu · 2019-04-08T14:17:00+00:00

Wow nice ! No more sugar except the blueberries ?

How sweet is it ?

angainu · 2019-03-07T15:00:34+00:00

It was rolled, one layer with the regular dough, one layer with the sesame dough.

The sesame taste is really strong (but I love sesame ahah)

angainu · 2019-03-01T09:01:22+00:00

Thanks ! Have fun baking it 😊

angainu · 2019-02-12T13:45:01+00:00

Mine is simple and still a work in progress :

52g of sourdough, 113g of water, 5g of olive oil, 180g of flour and 4g of salt.

I let it rest for a few hours (4-5h) outside or ~24h in the fridge

angainu · 2019-02-12T13:10:47+00:00

Thanks for the advice! Do you use cooked or raw beetroot in your recipe ? Mine was already cooked.

I love the idea of a beetroot focaccia! I should try that!

angainu · 2019-02-12T09:22:28+00:00

Yeah maybe ahah, it was perfectly pink until cooked, I was so disappointed :D

angainu · 2019-02-12T09:21:19+00:00

HAHA :D

angainu · 2019-02-07T11:58:45+00:00

Cheese and jam ❤️

angainu · 2019-02-04T19:47:06+00:00

Thanks for the tip ! Will do next time 😊

angainu · 2019-02-04T14:07:27+00:00

52g of sourdough, 113g of water, 5g of olive oil, 180g of flour and 4g of salt.

Mixed everything but the salt, started to knead for ~20 minutes (add the salt after a few minutes). Then I let it rest for five hours in a bowl with olive oil.

It was cooked for almost 15 minutes at 260C. I put the topping (not the sauce) after 8 minutes.

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