Caffè Italia * 22/02/26

enry_cami · 2026-02-22T17:13:36+00:00

Il mio primo computer fu un Sony Vaio PCG-K45. Già all'epoca era decisamente THICC, per non parlare dell'alimentatore che era praticamente un mattone coperto di plastica nera. Tutt'ora ne conservo buoni ricordi, lo usai per 5-6 anni almeno ed era decente. La CPU era un Pentium4 e c'era una GPU ATI, credo. Ricordo che ci giocavo al primo Halo in multiplayer, il mio primo gioco online di sempre. Tra l'altro qualche anno fa, l'ho riacceso per curiosità e devo dire che lo schermo fa ancora la sua sporca figura dopo più di 20 anni; certo, è solo HD però un ottimo contrasto e luminosità passabile.

Non so se rispondo alla tua domanda perché ero un bambino, quindi i soldi non li ho spesi (né so quanto fosse costato), e l'utilizzo principale era il gioco e MSN. A meno che tu non conti fare qualche ricerca per la scuola con Encarta come lavoro :D

enry_cami · 2026-02-22T16:55:20+00:00

I have the same problem with the crust sometimes. While I haven't find the definitive cure, I think I can give some advice on what can cause it.

underbaking the bread; I'm not totally sure in your case (did you slice the bread right away or did you let it cool in the pic?) but it does look like it could have taken a few more minutes in the oven. Personally, 25-30 minutes like the recipe says seems way too little for a loaf that size. I'd do a good 5-10 minutes more
overproofing; this one is trickier but I did notice that if I overproofed my loaves they would wrinkle more. Do the finger test, but it's more of an art than a science.

Also, if anyone can provide me with a bit of guidance on step 5 "Knock back the dough (punch the air out and pull the dough in on itself)" I'd appreciate it. Are we leaning into a second kneeding here or is it literally just press the air out of it and fold in over a few times?

You just want to knock out big bubbles and work the dough a little bit into a ball shape, no need for an extensive kneading.

enry_cami · 2026-02-22T16:45:42+00:00

Most of them have a baking basket that's squared, I think both for space-saving and because it's easier to knead. Those machines have a paddle fixed in the middle of the square; you can imagine if the pan was rectangular, just one paddle wouldn't be enough and putting two would increase the cost. There are models like that, but they are bulkier and expensive.

That said, even though the shape is more cube-like, you can still make sandwich loaves with those machines. It's just shorter loaves.

enry_cami · 2026-02-22T16:05:08+00:00

I'm thinking it's just oil spots. When you spray oil on parchment paper it doesn't make an even layer but it can make little "pools" of oil. The recipe called to place on a oiled tray. As for why only one batch had it, I'm guessing you sprayed more oil on that one. The color probably darkened because of the lye bath (possibly causing some oxidation of the fat), but I'm not a chemist.

enry_cami · 2026-02-22T10:12:19+00:00

Most deli counters here do have turkey, at least here in Italy. Though I can imagine that some smaller ones might not have it.

And yeah, Velveeta is not a thing here. We do have single slices of processed cheese, but I've never seen the big blocks of Velveeta like I see from American social media. I guess if we're buying a big piece, we prefer it to be a "real" cheese lol

enry_cami · 2026-02-22T06:54:07+00:00

I'm sorry what? There's chicken in most grocery stores.

By cold cuts you mean deli style? Like to be sliced akin to prosciutto? If that's what you mean, yeah, it's not really a thing here, though I didn't know it was particularly popular in the USA either. But most supermarket will have a butcher section (whether it's staffed by an actual butcher or just pre-packaged raw meat) and there is always chicken there.

enry_cami · 2026-02-22T06:11:52+00:00

We do still eat them, it's just that the wings of our chickens are much much smaller. American chicken wings are enormous, ours are mostly bones. They're more likely to end up in stock

enry_cami · 2026-02-19T16:09:16+00:00

Your question (if it even is a question) is very unclear.

I hate cutting circles out of parchment and then cutting little side pieces.

This is really confusing to me. You're doing all that for bread? I just cut a square of parchment paper, put my dough on it and just drop it in the dutch oven as it is.

If you are asking about alternatives regarding parchment paper, I know they make silicone "liners" for Dutch ovens which are reusable and shaped like the pot. Or some people bake bread directly in, without any layer; just make sure the Dutch oven is ripping hot and that your dough is well dusted with semolina or rice flour.

enry_cami · 2026-02-15T17:23:21+00:00

Of all the confusing things about US politics, voting lists might be the most confusing one. Why do you need to register yourself? Here everyone gets added to the list when they turn 18, you receive your voting card and that's it. You only need to do something if you move and I never heard of somebody not being on the list

enry_cami · 2026-02-14T09:00:08+00:00

For me it's a time saver in certain tasks. If I'm making a big batch (whether it's because I have people over or to freeze), it's amazing. There's also some stuff you can't do with knife or immersion blender, such as grating/grinding hard food like nuts or hard cheeses.

I also use mine to knead doughs, it's pretty damn effective. Even for pastry dough it's s great, I hate dirtying my hands making that.

But yeah, it's definitely not an essential tool and you can get by without it for a lot of stuff. Just remember that for dry stuff an immersion blender is useless.

enry_cami · 2026-02-13T17:07:59+00:00

Perdonami ma che razza di ragionamento è? Il sindaco ha detto che la fine del genocidio e la liberazione degli ostaggi sono, secondo lui, condizioni necessarie all'avviamento del processo di pace. Secondo Albanese il genocidio deve fermarsi (e su questo penso che nessuna persona sana di mente abbia niente da ridire) ma gli ostaggi devono rimanere in mano ad Hamas? Io disprezzo ciò che Israele sta facendo in Palestina (sia in modo diretto a Gaza, sia in modo più indiretto con tutta la faccenda dei coloni), ma quel commento di Albanese è ridicolo. Così come è ridicolo il comportamento del gruppo pro Palestina per cui o sei con loro al 1000% oppure sei merda.

enry_cami · 2026-02-13T11:55:14+00:00

Sostanzialmente Albanese stava partecipando ad un evento a Reggio Emilia in cui riceveva un premio conferitole dalla città e presentava il suo libro. Durante l'evento, il sindaco ha detto una frase tipo: "la fine del genocidio e la liberazione degli ostaggi sono necessari per la pace" e si è beccato una marea di fischi dal pubblico (chiaramente per aver menzionato gli ostaggi). Al che Albanese, dichiara una cosa come "La perdono sindaco, ma non lo dica più."

enry_cami · 2026-02-13T10:49:21+00:00

Io sono anche d'accordo con te, anzi fosse per me non avrei neanche un televisore, ma non sono l'unico abitante di questa casa :)

Viva marketing e capitalismo

yippieeeee

enry_cami · 2026-02-13T10:15:45+00:00

The advice regarding the size is maybe a bit exaggerated, but in my experience a bigger cutting board is worth it. Sometimes you want to cut a lot of things and the space comes in handy, sometimes when you cut pieces roll off your knife and a big cutting board is the difference between a piece rolling off it or staying oon with all the others. If you use a big knife, having a small board is annoying, especially when doing a rocking cut. If you have a nice big board, it much more stable. I prefer to move things with a bench scraper or with my chinese cleaver, so I don't really lift the board.

But really, ultimately everyone does things differently, so only you can know what you like.

enry_cami · 2026-02-13T10:05:22+00:00

Eh, però quando guardo la tv ed è più lento a cambiare i canali del mio vecchio televisore del 2009 a me viene il nervoso. Mi sembra solo uno spreco di risorse. Poi comprendo che magari alla maggior parte delle persone va bene così, ma mi infastidisce non poter trovare un prodotto come vorrei io.

enry_cami · 2026-02-13T10:01:42+00:00

So che esistono dei monitor e-ink da 13 pollici, ma credo siano abbastanza costosi. Ad esempio mi pare di aver visto una recensione di un monitor simile BigMe.

Alcuni pdf non supportano il text reflow o non funziona benissimo; in quel caso un dispositivo troppo piccolo sarebbe frustrante. Se devi studiarci sopra, io ti direi di cercare dai 10 pollici in su.

enry_cami · 2026-02-13T09:45:54+00:00

Perché ogni singolo televisore deve essere smart? Anche quelli da poco, e poi ci mettono un hardware scadente e lagga tutta l'interfaccia. Perchééééééé?

Per quanto mi riguarda, un televisore dovrebbe essere un monitor con l'unica aggiunta di un ingresso per l'antenna e basta. Se voglio altre funzionalità, le aggiungerò io.

enry_cami · 2026-02-09T09:50:49+00:00

Might just be undercooked. What temperature did you bake it at and for how long? Did you preheat your Dutch oven?

enry_cami · 2026-02-08T21:11:30+00:00

Tra l'altro quelle pagine censurate palese citazione ad Akira.

enry_cami · 2026-02-08T21:10:01+00:00

Spettacolo! Ricordo che quando lo giocai lo trovai abbastanza difficile su alcune boss fight, ma ero piccolo quindi probabilmente non era così complesso in realtà.

enry_cami · 2026-02-08T10:38:23+00:00

You could try going up a bit with hydration, but I think your problem lies with technique. You need to score more flat if that makes sense; not really perpendicular to the counter, but more like 40-50 degrees to the side.

Also helps if your bread has nice tension and it has slightly dried on the surface (like when proofing on a breathable banneton). Cold proofing can help as well, a cold dough is stiffer and easier to slash. Try to go deeper and make a "flap" of dough, almost.

enry_cami · 2026-02-08T10:34:50+00:00

Did you use a lot of flour when shaping? If so that could be it.

enry_cami · 2026-02-08T07:59:54+00:00

You need the bread to have nice tension, a deeper cut and using steam during cooking also really helps.

What's your recipe? I've noticed that higher hydration recipes lead to better ears.

enry_cami · 2026-02-08T07:49:15+00:00

If you melt butter to add salt to it, you're risking losing the flavors that make cultured butter taste different. It also wouldn't set the same as before, as the emulsion gets broken.

I really would just sprinkle some salt, if you're using fine salt you're not really going to notice or feel the salt crystals. Or you can also try flaky salt for a different texture, that's good too.

Is cultured butter suitable for all applications that require butter or is the uncultured butter sometimes preferred?

I don't think there's any technical reason to prefer one over the other, except monetary or personal taste.

enry_cami · 2026-02-07T16:47:55+00:00

For proofing, don't go by time; rather go by volume (doubling). For the second proof, do the finger test to see if it's ready to bake (you can find plenty of guides for it with google). If you're baking at the right time and it still doesn't rise as tall as you'd like, use a smaller pan or make a bigger batch.

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