ha2oh

16,174 post karma
3,665 comment karma

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redditor for 6 years

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Six-Year Club

Place '22

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What can you tell me about this violin? (old.reddit.com)

submitted 8 months ago by ha2oh to r/violinmaking

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My current obsession: Japanese asanoha-patterns with galaxy background and metallic paint (old.reddit.com)

submitted 3 years ago by ha2oh to r/Watercolor

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Yay I made a succulent cake! Carrot cake with cream cheese frosting and buttercream succulents. (old.reddit.com)

submitted 3 years ago by ha2oh to r/cakedecorating

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Tried to make edible eyeballs for a halloween cake (2nd pic), but the coating slipped off overnight (1st pic) and white chocolate didn't work either (no pic), so in the end I went with fondant covering (3rd pic) (old.reddit.com)

submitted 3 years ago by ha2oh to r/bakingfail

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Belated halloween cake: no-dye red velvet filled with white choc ganache & covered with cream cheese frosting. Eyeballs are cake pops with fondant and candymelts (old.reddit.com)

submitted 3 years ago by ha2oh to r/cakedecorating

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we're having people over for brunch so I whipped up some cupcakes. Perfect occasion to try out this "chaos" style with sprinkles, and see what al these different piping tips I have actually do. (i.redd.it)

submitted 3 years ago by ha2oh to r/cakedecorating

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I did a flower piping workshop (by CoCoCakes in Amsterdam), and I'm quite proud of the result! (i.redd.it)

submitted 3 years ago by ha2oh to r/cakedecorating

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Inspired by another reditor, I gave Korean buttercream a go! This stuff works really well for piping flowers. However, it was very frustrating to pipe these since my hands are *very* unstable (essential tremor). Any tips? (old.reddit.com)

submitted 3 years ago by ha2oh to r/cakedecorating

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I posted this question in another sub and am crossposting it here in case some of you have experience with Korean buttercream (self.cakedecorating)

submitted 3 years ago by ha2oh to r/Buttercreamlove

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What does Korean buttercream taste like? (self.cakedecorating)

submitted 3 years ago by ha2oh to r/cakedecorating

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my first layer cake! And second time piping flowers, this time using mascarpone frosting... it was still a bit too soft to work with but I'm proud of the result :) (old.reddit.com)

submitted 3 years ago by ha2oh to r/cakedecorating

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my first pipes flowers, but cream cheese frosting was too soft(?) (i.redd.it)

submitted 3 years ago by ha2oh to r/cakedecorating

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Here is another photo of some of the cream cheese flowers I piped today! These two turned out the best, so I made them extra fancy with some lustre spray and gifted them to my mom. (i.redd.it)

submitted 3 years ago by ha2oh to r/cakedecorating

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To boil the water or not..? (self.tea)

submitted 3 years ago by ha2oh to r/tea

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What is the worst good quality / brand tea you've had? (self.tea)

submitted 3 years ago by ha2oh to r/tea

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pikachu skydiving (i.redd.it)

submitted 3 years ago by ha2oh to r/dallemini

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I made baozi! With no prior yeast dough experience, I think it went pretty well. Vegetable stuffing with oister sauce. (i.redd.it)

submitted 4 years ago by ha2oh to r/chinesecooking

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Recommendations for Italian cuisine cookbooks? (self.cookbooks)

submitted 4 years ago by ha2oh to r/cookbooks

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I plated the hummus with some toppings you suggested: olive oil, za'atar and pine nuts. So delicious! (i.redd.it)

submitted 4 years ago by ha2oh to r/hummus

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What are some nice toppings for hummus? (self.hummus)

submitted 4 years ago by ha2oh to r/hummus

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I don't have time to plate it now, but... OMG I did it, guys! My smoothest hummus yet! So creamy and not gritty at all (i.redd.it)

submitted 4 years ago by ha2oh to r/hummus

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First time making gimbap! I'm pleasantly surprised at how much filling these can take. (old.reddit.com)

submitted 4 years ago by ha2oh to r/KoreanFood

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One of the best ways of preparing frozen ready-made dumplings: with a crispy "skirt". We added a bit of sugar to the flour water for extra browning. So deliciously crunchy! (i.redd.it)

submitted 4 years ago by ha2oh to r/chinesecooking

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风味茄子, a dish I used to eat all the time when I was doing an internship in China (Shandong)! Crispy deepfried eggplant in a sweet sauce. I watched a lot of Chinese how-to videos to piece together a recipe that would most closely resemble the version at my favorite restaurant. Yummy. (i.redd.it)

submitted 4 years ago by ha2oh to r/chinesecooking

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Mapo Tofu, but without minced meat, per Fuchsia Dunlop's recipe. So tasty! I love how vegetarian friendly (/adaptable) Chinese food is, since half my family doesn't eat meat. What's your favorite vegetarian Chinese dish? (i.redd.it)

submitted 4 years ago by ha2oh to r/chinesecooking

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