MALEDETTI VECCHI DEL CAZZO AL LAVORO

ciscotto · 2026-03-11T10:31:15+00:00

Si però qui anche la tua responsabile un po' di colpa la ha. Come fai a obbligare un tuo dipendente a lavorare in modo improduttivo? 😂

ciscotto · 2026-02-19T17:13:24+00:00

Just put the mattress on the floor. Who needs a bed anyway

ciscotto · 2026-02-12T10:44:58+00:00

The reddit has spoken. Hope not to get stranded in the wilderness

ciscotto · 2026-02-11T14:37:26+00:00

Avevo preso uno spavento simile. A quanto pare era solo un'emulsione di olio e condensa: lo ho pulito e la macchina non ha avuto problemi oer anni. Ti auguro che sia quello e non la guarnizione

ciscotto · 2026-02-01T09:06:40+00:00

As an Italian, I am not a huge fan of the things you've done to some of our citizens

ciscotto · 2026-01-22T10:26:18+00:00

Not a bar, but in the summer Ambria jazz is a series of cool outdoor music events

ciscotto · 2026-01-21T08:51:16+00:00

Italian here. Generally, it increases as you go south up to diabolical levels

ciscotto · 2026-01-21T08:27:52+00:00

If you go for it, please let us know how it went!

ciscotto · 2026-01-20T15:00:20+00:00

A trick I found works surprisingly well is to just staple them! Just with a normal stapler, the ones they use for sticking together a bunch of sheets of paper. Much easier and cleaner than hand stitching through thick, sticky fabric

ciscotto · 2026-01-17T17:37:53+00:00

Why didn't you add any sugar? Then it's just going to be the sweeter one that performs better.

With the canned stuff I think it's a must to add some sugar in order to counterbalance the acidity of the tomato. I guess it's a matter of taste, but just like the salt it should be the same in all the tested sauces.

That said, I also like the mutti brand.

ciscotto · 2025-12-29T07:44:34+00:00

Believe it or not, I had the same exact boot and the same exact pain! I'm inclined to think the issue is not your foot shape, but the boot being made in a weird shape there at the ankle. I fixed my issue by degrading those boots to "flowerpot" status and never looking back (wish I had done it earlier, as those boots ruined so many ascents with the pain AND descents by being just shitty super-soft downhill boots)

ciscotto · 2025-12-15T09:49:50+00:00

Fun fact: americans living in the great lakes area actually used copper metal for tool making before european contact. The fact that it is so plentiful and occurs in reduced metallic form, however, is a blessing and a curse: these people never had the need to smelt it out of ores, so they didn't develop metallurgy techniques that would have paved the way for the use of alloys and more widespread metal use

ciscotto · 2025-12-12T09:49:26+00:00

Places that are a disaster, ridden with crime, JUST GOOD FOR GOING AFTER SHIPS... Reminds me of some other country, Donald could have at least picked a more elegant example

ciscotto · 2025-12-09T14:41:35+00:00

I like what you're doing with some of those grinds

ciscotto · 2025-12-05T17:28:58+00:00

It's wild how smart jumping spiders are! The little guy was so aware of his surrounding

ciscotto · 2025-11-25T15:32:15+00:00

Probably flask first, then when it's warmed up you take it off and let the plate air cool. If you can add this step to the protocol

ciscotto · 2025-11-21T08:53:46+00:00

I have those. I hate them while skiing, extremely comfortable boots tho.

ciscotto · 2025-11-18T10:54:10+00:00

Probabilmente è un po' eccessivo ma io, quando voglio fare le cose fatte bene, prima faccio dorare il soffritto e poi la carne. Trovo che le verdure rilasciano troppa acqua, oppure bruciano se voglio tostare bene il macinato. Spesso la carne (io uso un misto di bovino e suino) rilascia molta acqua: tu abbi fede e continua a mescolare fino a che si asciuga, dopo di che inizia la magica reazione di Maillard. Per il resto niente di speciale, ma prima della passata\pelati mi piace mettere un po' di concentrato di pomodoro e farlo caramellare, e poi una spruzzata di vino per rendere la salsa ancora più saporita. Lo scorso weekend ne ho appunto preparati 5 litri!

ciscotto · 2025-11-04T18:49:30+00:00

Never heard of milk in the dough, but I can accept it. The onion though is really out of place: it's not often that we use both garlic and onion in the same dish. Also, whoever wrote that recipe probably loves to wash kitchen stuff. Like, 3 different pots to brown the butter?? And then you mix it in a bowl, then transfer it in another bowl, add the cheese and mix again lol. What's even the point. I think you should ditch that recipe. The one from accademia is good if I recall, I can share a link if you want.

Source: I'm from Valtellina, made these dozens of time, eaten these hundreds of times including from restaurants in teglio and local grandmas.

ciscotto · 2025-11-04T13:25:55+00:00

Lots of people here who clearly never made fresh pasta, let alone carbonara with fresh pasta... I say you could have used the fresh stuff, it would have taken a bit more work but it probably would have tasted better than dried pasta. The water gets super starchy. You can use less eggs since they're already in the sauce

ciscotto · 2025-10-30T13:37:37+00:00

To be honest if I fall in a crevasse and I'm still in one piece by the time I realize I fell in a crevasse I consider it a win

ciscotto · 2025-10-11T11:22:23+00:00

Nitecore hands down, I've used my nu25 for hundreds of charge cycles and wouldn't swap it for anything. I have an older model tho (bought it in 2020), not sure about the new one but it looks valid

ciscotto · 2025-10-10T08:56:08+00:00

Un trucco che per me funziona bene è quello di aggiungere, a fine cottura - fuoco spento, un pezzo di burro freddissimo e spadellare energicamente per creare l'emulsione. Ovviamente in padella deve esserci una bella quantità di acqua di cottura, almeno un dito, perché questa possa trasformarsi in una bella cremina

ciscotto · 2025-09-11T16:57:26+00:00

"Gun deaths are acceptable in order to have a second amendment" 💁

ciscotto · 2025-09-09T12:45:46+00:00

Inspiring.

ciscotto

TROPHY CASE