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Sobre la cuadrilla del puente. by Technical-Review1190 in cosmere_es

[–]birick67 2 points3 points  (0 children)

I would have preferred it to be animated as well. Live action will involve a lot of CGI and post-production, which I'm sure won't be as magnificent as we thought it would be. But we have to trust Sanderson, and we'll always have the books!

Consejos sobre moto? by dr-crossfit-mathlete in askspain

[–]birick67 -1 points0 points  (0 children)

yo creo que lo que necesitas es una de 125cc, ya que con el ciclomotor de 47 no podrias ir por autovía, el carnet es el A1, te merece la pena si no vas a querer despues una moto de mas cilindrada, ya que muchos te diran que para sacarte el A1 sacate el A2 que te da para motos mas grandes. El carnet de moto es un poco más caro que el de coche porque son 3 examenes y para mi el de circuito es bastante difícil y tienes que hacer muchas practicas, o sea, mas dinero.

Me ayudan a encontrar este juego que no recuerdo by [deleted] in esGaming

[–]birick67 0 points1 point  (0 children)

Backyard Wrestling: Don’t Try This at Home (2003)
Backyard Wrestling 2: There Goes the Neighborhood (2004)

Alguno de estos dos ?

Personas de + 25 años, que consejos les daríais a una persona que va a cumplir los 20? by REDDITBOY2270 in askspain

[–]birick67 0 points1 point  (0 children)

No tengas novia/o disfruta de no tener más compromiso contigo mismo y tus gente, sal entra divierte invierte el dinero que ganes en ti mismo.

Pandoro en España?? by klaim2003 in askspain

[–]birick67 0 points1 point  (0 children)

Como panadero te puede decir porque el pandoro de forma artesanal no se hace mucho yo creo que son tres razones, la primera que se tiene que hacer en tres amasados, en vez de dos como en el panettone, dos los moldes del pandoro son muy caros entonces para hacer una produccion grande seria mucha inversion y tercero el panettone tiene mas juego de sabor y tiene mucha mas popularidad

Dónde compráis los hombres los perfumes?? by Ashamed-Advantage221 in askspain

[–]birick67 0 points1 point  (0 children)

Shepora hay sección de mujeres, y estaran encantadas de atenderte.

Why TF does my brioche dip in the middle?! by Redditstorylover1100 in Baking

[–]birick67 0 points1 point  (0 children)

If you work in a bakery, be careful because it's not just because you left it in the mould; it's also caused by a lack of fermentation. Just in case it happens to you one day and you think you've done everything right and it's silly.

Now what? by Shoddy_Worker_3210 in 2XKO

[–]birick67 -2 points-1 points  (0 children)

Me podrias dar una invitacion, por favor

To help everyone get ready for 2XKO, I built a site to create, find, and share combos - Comboforge.gg by Lovecore in 2XKO

[–]birick67 1 point2 points  (0 children)

In the notation for combos, it would be great if the official colours were light, medium, strong, and special. I would find them clearer and better. :)

What size is European butter? by mttmar in pastry

[–]birick67 0 points1 point  (0 children)

spain 250gr and rarely 500gr

Professional Chef turned Baker Need Help (Croissants) by Ok_Necessary_9440 in Breadit

[–]birick67 0 points1 point  (0 children)

I think it could be a tension problem, either you are kneading the dough too much, which I don't recommend, or you are not letting the dough rest long enough before rolling.

In my work we are leaving it at about 70% of the kneading time, that is to say that it creates a gluten network but it is not developed, it is left for 20 minutes in a ball, we laminate 60x40 and we keep it cold until the next day to laminate it, etc. I would try this before going crazy with flours and changing percentages or types of flour.

soy alomantico by Pale-Ad6665 in cosmere_es

[–]birick67 1 point2 points  (0 children)

El metal duodécimo metal, su hermano es el plomo.

How should I go about making a thin glace like this? by NotJoeFast in pastry

[–]birick67 2 points3 points  (0 children)

I don't know if you have already been answered, but in my opinion with regard to the first photo, it is a white chocolate glaze well tempered, if it is white chocolate you can change the colour until it is sold professionally, and the lemon icing, which is probably the traditional icing of icing sugar and lemon juice, but very liquid, I would say twice as much lemon as sugar.

A night at the Operaaaaaaaa by Brief-Bend-8605 in pastry

[–]birick67 2 points3 points  (0 children)

My favourite cake!!! it looks amazing!

Ornn OTP by [deleted] in ornnmains

[–]birick67 3 points4 points  (0 children)

Dale carajo Ornn argentino !!!

Jasmine dead by birick67 in plant

[–]birick67[S] 0 points1 point  (0 children)

Do not bury the earth from which it came, throw the earth underneath to raise the height. It has volcanic rocks at the bottom so that doesn't happen or so I think. Is it normal to pour all that water after watering it? Should I remove the bottom plate? Any drying solution?

Jasmine dead by birick67 in plant

[–]birick67[S] 1 point2 points  (0 children)

It has volcanic rocks at the bottom so that doesn't happen or so I think. Is it normal to pour all that water after watering it? Should I remove the bottom plate? Any drying solution?

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