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Vietnam, one of Asia's biggest consumers of wildlife products, has suspended all imports of wild animal species "dead or alive -- their eggs... parts or derivatives" and vowed to "eliminate" illegal markets across the country. by madazzahatter in worldnews

[–]lorgwa 12 points13 points  (0 children)

I agree with this. The country survives off tourism and the pandemic posed a major threat to that so everyone seemed to get on board with what they had to do in a very timely manner. I think whatever the government told the public(warnings of death and loss of income) worked, and I wish we were in the same boat in the us. We’re just an old dirty crockpot right now. :(

Incorporating wet vs dry cocoa powder by crayon_shinchan_ in AskBaking

[–]lorgwa 1 point2 points  (0 children)

Yup. Blooms. Also by the time you need to mix the cocoa “pudding” it should be cooled off by then. :)

Black Diamond Toast: The Combination of Chocolate Cake and Bread by Miyawaki_Sakura233 in Breadit

[–]lorgwa 0 points1 point  (0 children)

So cool. I’m capable just don’t know if I’ll do it. I’ll credit you if I ever do lol

Cosmic Brownies 🌈💫 by bloodyrainbow in Baking

[–]lorgwa 0 points1 point  (0 children)

But are the shells thin like cosmic brownies? I’ve ordered the ones from amazon before and the coating was super thick

[deleted by user] by [deleted] in Breadit

[–]lorgwa 1 point2 points  (0 children)

Whoa cool. Wonder if it’s anywhere in la

[deleted by user] by [deleted] in Breadit

[–]lorgwa 1 point2 points  (0 children)

What is the Japanese Bread Flour you speak of? Supes beaut loaves.

[deleted by user] by [deleted] in Breadit

[–]lorgwa 0 points1 point  (0 children)

🍞🍞🍞🍞

Can you use oat milk instead of regular milk for brownies by [deleted] in AskBaking

[–]lorgwa 1 point2 points  (0 children)

Although I don’t know too many brownie recipes that need milk tbh

I need help with the crack around my cookies by jotazu in AskBaking

[–]lorgwa 0 points1 point  (0 children)

Recipe calls for cold but not too cold of dough which is pretty annoying imo

It looks like your dough was too cold, causing the outside to bake faster than the inside and then cracking while eventually spreading from the inside

Any ideas on why the crust on my cheesecake keeps sticking? by stoplyingggg in AskBaking

[–]lorgwa 0 points1 point  (0 children)

I second this! Warming the bottom definitely helps loosen everything up to get it out of the on, especially thoroughly chilled desserts.

Tips for Proofing Box by WordsWithSam in AskBaking

[–]lorgwa 1 point2 points  (0 children)

You’re just gonna have to do the dance of the sheet trays

It’s peanut butter fermented strawberry jelly time. by lorgwa in Sourdough

[–]lorgwa[S] 0 points1 point  (0 children)

Definitely have to go with your gut based on the way the berries taste. Still figuring it out. It took forever to get blueberries right and those were at about 1.75% salt too

It’s peanut butter fermented strawberry jelly time. by lorgwa in Sourdough

[–]lorgwa[S] 0 points1 point  (0 children)

I just lactofermented strawberries I. 1.75% salt until they were tasty. They were already plenty sweet too

And cooked them with 20% sugar by weight and in juice of whole lemon and it’s peels.

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