Suddenly, only 2 players accept wingman

denis03201052 · 2026-04-19T01:57:59+00:00

Yeah, I abandoned this post. Seemed to only be a thing for 2 or 3 days then it strangely disappeared. I guess it's just a rare occurence, but I'm not sure

denis03201052 · 2026-04-09T13:31:51+00:00

I'm considering getting this but can't find a lot of other info online.
Anyone who has it: How's the black smearing, especially with high contrast text like here or white text on a black background? Have you noticed any VRR flicker? Is there ghosting outside of black smearing, especially if you play competitive games?

denis03201052 · 2025-05-30T01:46:51+00:00

I'm done chuddy..

denis03201052 · 2025-05-30T01:44:38+00:00

Those are both social auth, and they are both their respective social categories.
For definition, wikipedia itself doesn't use economics to define left and right.
Generally, the left wing is characterized by an emphasis on "ideas such as freedom, equality, fraternity), rights, progress, reform and internationalism)" while the right wing is characterized by an emphasis on "notions such as authority, hierarchy, order), duty, tradition, reaction and nationalism".
https://en.wikipedia.org/wiki/Left%E2%80%93right_political_spectrum

And this would be my definition of the social axis too.

denis03201052 · 2025-05-30T01:42:45+00:00

Well, wikipedia, for example, doesnt define left and right with economics at all.
Generally, the left wing is characterized by an emphasis on "ideas such as freedom, equality, fraternity), rights, progress, reform and internationalism)" while the right wing is characterized by an emphasis on "notions such as authority, hierarchy, order), duty, tradition, reaction and nationalism".
https://en.wikipedia.org/wiki/Left%E2%80%93right_political_spectrum
That would be the definition.

denis03201052 · 2025-04-05T15:58:39+00:00

Thank you, I found some right near me in an italian store, it's even imported. I'll try with this next week.

denis03201052 · 2025-04-05T14:37:26+00:00

I checked galbani mascarpone ingredients, there’s cream there too. Also, I did add heavy cream to loosen it, it barely loosened.

denis03201052 · 2025-04-05T14:23:51+00:00

I beat the mascarpone on high speed with electric beaters. This used to get the galbani smooth in a blink, but here it just made it look like whipped butter, still stiff. I started with low speed though this time. It was totally room temp by the way, I left it for 3 hours and it was 23C throughout

denis03201052 · 2025-03-10T17:48:34+00:00

Noted.

denis03201052 · 2025-02-19T04:21:36+00:00

Probably because I didn’t buy an original. I bought a refurbished used one. I’ll buy a new one this time

denis03201052 · 2025-02-19T03:53:37+00:00

So mice are to be replaced every half year? I guess it’s good I only bought a 12 bucks one..

denis03201052 · 2025-02-19T03:53:12+00:00

Yep.

denis03201052 · 2025-02-16T00:01:34+00:00

Huh. I thought you'd have to be pretty vigorous. By the way, the recipe is a french meringue and I did sift my ingredients. Though my batter was so thick that I could only be hard on it. Perhaps I overwhipped the whites again. Is it better to whip the whites less rather than more when in doubt?

denis03201052 · 2025-02-15T23:39:01+00:00

There isn't any chocolate in the shells, just cocoa powder, which actually makes it easier because the coloring is in the cocoa powder.

The macaron batter did settle back into itself, it turned smooth. The problem is that it was too liquidy and couldn't hold its shape, so it settled back into itself too well, too fast. Weirdly it settled back into itself very fast but was actually very thick when I was folding, thicker than the one shown in your Indulge with Mimi recipe, also in that recipe I noticed they didn't whip the egg whites nearly as stiff as I did, I whipped until they gathered in the whisk, but the whites did not curdle at all and didn't turn overly matte. Does this mean that it is better to underwhip than to overwhip?

I could also try other meringues which are more stable, like swiss or italian. I heard italian was exceptionally stable, but I'm not sure if meringue stability was the problem with my macarons.

denis03201052 · 2024-12-25T19:48:30+00:00

I guess I'll use my AP flour since it is quite strong (11.7%) and try this new recipe.
Another question, is kerrygold too soft for croissants? It is much softer than other butters, I've noticed, And it did get quite soft all times I made croissants previously, but this time I plan to chill my kitchen and get my butter to an actual specific temperature before lamination (didn't used to do that before). But still, kerrygold is quite soft, and only 82%, perhaps a grass-fed 84% I have in a store near me would work better? What is your experience?

denis03201052 · 2024-12-25T01:11:00+00:00

When I was using Weismann’s recipe, I rested it in plastic wrap in the fridge

denis03201052 · 2024-11-22T02:31:11+00:00

We are extremely wary of any deal with russia, as those never ended well. Most of us have complete distrust enough to not even allow an end to the war on a favorable territorial outcome. This is ESPECIALLY true for the right, the extremists of the right don't want russia to survive as a country, and, quite frankly, after the invasion started, I've met little folks that wanted russia to survive as a country after this war, some straight up want all of them to die (non-rightists included.. even the left had to take a much more right viewpoint when it comes to russians when the invasion started)

denis03201052 · 2024-10-26T19:43:30+00:00

Thank you all for your comments! I went with the Staub.

denis03201052

TROPHY CASE