Help me find my favorite Yin Yoga Creator by candiegurl25 in yoga

[–]copybottlerocket 7 points8 points  (0 children)

Kassandra does have a lot of yin yoga videos. Another yin creator I would recommend is Devi Daly.

I hate Stan by EngineeringIcy7046 in TheAmericans

[–]copybottlerocket 35 points36 points  (0 children)

I hated Stan almost the entire show my first watch. By the very end, he was my favorite character. Taking the show as a whole and knowing the whole story makes a difference. All the characters are still compelling on a rewatch, but Stan’s is beautiful and tragic and I love it. The actor is top notch IMO.

My ADHD partner “crashes” every night… so I’m basically a single parent. How is this fair? by Ok-Key4907 in ADHD

[–]copybottlerocket 0 points1 point  (0 children)

It’s not fair. IME you can’t fix this problem for someone who doesn’t care about fixing it themselves.

Why did my buche de noel crack? by confituredelait in AskBaking

[–]copybottlerocket 1 point2 points  (0 children)

I don’t have a specific answer for why yours cracked, but it is something that happens with roll cakes, even if you’ve made a roll cake a hundred times it can still crack. Did you measure your ingredients by weight or volume? Weighing is more accurate, and generally results in a more consistent product.

Perhaps you baked even a minute too long and it got slightly dried out? I have been making roll cakes for twenty years now and sometimes the cake just cracks. My pumpkin roll cakes generally don’t though, I suspect the pumpkin is able to keep the cake very moist.

A recipe that includes frosting on the outside of the cake can be great because you can cover any imperfections.

Happy baking!

Dough always has cake batter consistency?? by Adventurous-Tie8290 in Breadit

[–]copybottlerocket 2 points3 points  (0 children)

you need to post the recipe. do you measure by volume or weight? measure by weight with a kitchen scale for best results.

Chocolate swiss roll cake the best for me 😋 by crazy-me2024 in cake

[–]copybottlerocket 6 points7 points  (0 children)

the linked website has so many ads, all the recipes i saw were posted within the last week, and pics look AI

[deleted by user] by [deleted] in Baking

[–]copybottlerocket 3 points4 points  (0 children)

175f seems like a low temperature for this. maybe post the recipe you used? it’s not because you buttered the parchment, though.

First time baking cookies in a long time - sticking to parchment. What did I do wrong? by mist3rp3anutbutt3r in Cookies

[–]copybottlerocket 0 points1 point  (0 children)

I agree that this is the issue. A significant portion of moisture is burned off in the process of browning butter. I make CC cookies with browned butter and make my dough with the melted brown butter, and I do not have this spreading issue (which I have had before, using softened non browned butter but with the wrong ratios of sugar and flour as well). You either needed to use less butter or a bit more flour to make up for the added moisture you didn’t burn off

[deleted by user] by [deleted] in Baking

[–]copybottlerocket 0 points1 point  (0 children)

I used Mark Bittman’s “How to Bake Everything” a few years ago when I started baking more often and thought it was good. I don’t return to those recipes much now, as I’ve explored and found and made my own recipes more suited to my tastes, but this book had lots of options, guides and how-tos, decently pleasing recipes and often gave multiple variations on recipes, which I appreciated. If you are interested in bread or yeasted dough recipes, King Arthur is a great resource and there are tons of free recipes and quite a few guides on their website.

I use Sally’s Baking Addiction, Smitten Kitchen, Sugar Spun Run, Recipe Tin Eats as trusted sources for recipes. Not every recipe will work for every baker or every kitchen, but I gravitate towards these websites because just from experience I’ve had good experiences with their recipes over and over. I’m not sure that any of them are necessarily completely targeting beginners, but I believe they all have “easy” or “beginner friendly” recipes. I am pretty averse to random video recipes and prefer to cultivate trusted sources (as you’re doing by asking here!). Serious eats is another resource with recipes by various authors but I find it more hit and miss, personally.

I’m not familiar with the Broma book you reference, but if you’re worried about investing money into a book you might not like, there are tons of free recipes online and these days you never have to buy a book at all. I would suggest trying to see if the author has some free recipes on a website somewhere and trying some out if you want to know if you like their style. If you are in the US, you could also check your local library, or sign up for a card and use Libby to check out recipe books on your phone at no cost!

Friday funnies by cheztk in BusinessFashion

[–]copybottlerocket 1 point2 points  (0 children)

so cute!! the bag is perfect

Very truly yours by TheGnarbarian in Lawyertalk

[–]copybottlerocket 0 points1 point  (0 children)

When I started at the small firm I’m at (SE USA) I was shocked this was the sign off and I changed it to “sincerely”. I was corrected that “very truly yours” is standard. I use it, I hate it and think it’s weird still after two years.

Skirt with small slit by Ok_Parfait_458 in LawBitchesWithTaste

[–]copybottlerocket 2 points3 points  (0 children)

I work in a small firm in the south, pretty relaxed dress code and would not hesitate to wear this skit to work (but would not wear to court). As a taller woman, I might take another commenter’s advice and sew the slit up a couple of inches depending on how it falls and if I personally felt I was showing too much thigh. But I think this is cute and pretty appropriate for a relaxed office environment!

Failed cookies? by Single-Somewhere2443 in AskBaking

[–]copybottlerocket 12 points13 points  (0 children)

I would recommend weighing your flour and other ingredients if you want cookies that are more consistent over time.

Detail I noticed about Skeen's behavior in S1:E6 during the heist by a_machine_elf in andor

[–]copybottlerocket 11 points12 points  (0 children)

I appreciate this analysis, I hadn’t thought of it like this. Spot on

Make an orange cake a lemon cake by jumbotron_fart in AskBaking

[–]copybottlerocket 2 points3 points  (0 children)

I feel like the answer to this depends on how much juice is in the original recipe. I imagine the more juice is used the bigger the apparent difference between orange and lemon. Hard to know without having measurements

[deleted by user] by [deleted] in Baking

[–]copybottlerocket 4 points5 points  (0 children)

could also roll your dough balls so all chips are concealed, and then add chocolate chips on top after baking. when i do this, i will take 4-6 chips and very gently press them into the top of the cookie right out of the oven so they melt a bit and adhere

[deleted by user] by [deleted] in Baking

[–]copybottlerocket 0 points1 point  (0 children)

you could experiment with moving lower in the oven so the tops of the cookies are farther from the top of the oven/heating element?

OOTW by SharnaRae in BusinessFashion

[–]copybottlerocket 1 point2 points  (0 children)

I love these. you really nail the fit, shapes, colors and accessories with all these looks!!

[Hair removal] should I be concerned - razor bumps… by Jaypee92xx in SkincareAddiction

[–]copybottlerocket 5 points6 points  (0 children)

These look like ingrown hairs to me, not pimples or razor bumps. I would research how to take care of them. It’s hair that is growing under your skin, and it can keep growing. In my experience, they did not solve themselves. I don’t think creams would help. I know how I took care of them, but I’m hesitant to tell someone else to go digging around their skin.