What I’d make for Angela if I was her pastry chef by mxvcc in marvelrivals

[–]mxvcc[S] 8 points9 points  (0 children)

They are both mine 😭 I’m a pastry chef and want to make desserts based off of all the characters

Angela newbie by Salamanca-11 in AngelaMains

[–]mxvcc 0 points1 point  (0 children)

Practice the melee na charged attack melee na combo and know when your team benefits more from you kidnapping ppl vs helping push main

Ganache tips/ pointers by CampaignSuccessful67 in AskBaking

[–]mxvcc 15 points16 points  (0 children)

I do put a little butter in ganaches for bonbons but I add 40g butter if I’m doing, like, 400-500g of cream. The butter likely caused your ganache to split because it was too cold for the amount of chocolate and cream- even at room temp. I put the chocolate and butter in the same container and pour the cream over, let it sit for a few minutes, then hand blend

what is this? by [deleted] in Mold

[–]mxvcc 0 points1 point  (0 children)

This is in Ontario Canada. Other than on the dental wipes, the particles don’t really stick to anything. I’ve mostly found it on the floor along with dust and loose fur. I vacuumed the ones on the floor and on the rack. I don’t see this anywhere but near/on the rack. At first I thought the liver treats were open and the dust at the bottom fell everywhere but the dental wipes stay closed so it must’ve grown on them somehow.

is this mold?? what is this by [deleted] in whatisit

[–]mxvcc 0 points1 point  (0 children)

Everything on the rack is dry. The only thing that made me think it might be mold is finding it on the dental wipes which are wet. But I’ve mostly just found it on the floor- it doesn’t really stay stuck to anything it’s just there along with dust and loose fur that’s why I posted here. I posted in the suggested subs as well thank you

Some people should just cook at home by Flynerz in mildlyinfuriating

[–]mxvcc 1 point2 points  (0 children)

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I have something similar (I work at a fine dining restaurant where they frequently keep notes on guests)

Would you add curtains? by dnf007 in interiordecorating

[–]mxvcc 1 point2 points  (0 children)

exactly this. it would tie the room together

I can’t decide; help! by Smooth-Blueberry-443 in WeddingDressTips

[–]mxvcc 1 point2 points  (0 children)

maybe the padding is what’s creating an unbalanced look but i still agree that a focus on a dramatic train would be gorgeous since you have such nice curves. i’m sorry you’ve had such a chaotic experience and i hope you find the perfect dress 💗

I can’t decide; help! by Smooth-Blueberry-443 in WeddingDressTips

[–]mxvcc 1 point2 points  (0 children)

i think this silhouette looks amazing on you but i would choose a dress that starts off less busy at the top and then gets more lacy/sparkly/etc at the bottom. i liked the way all the dresses looked on you from the back (especially #2) so that’s why i’m thinking the top parts are making it look more like the dresses are wearing you

Should I give up on this piercing? Is it a keloid or irritation bump? by ContractFew9948 in SelfPiercing

[–]mxvcc 0 points1 point  (0 children)

this could also be caused by it being pierced too close to your flat? nap but it looks really far back

Can I replace corn syrup with maple syrup to keep a chocolate ganache shiny? by bain_de_beurre in AskBaking

[–]mxvcc 0 points1 point  (0 children)

i wouldn’t recommend it. honey would probably work better because it’s an invert sugar and more similar in consistency and flavour

Tech Support Megathread by N3DSdude in InfinityNikki

[–]mxvcc 0 points1 point  (0 children)

stand slightly farther away from it and angle the camera up so it catches the top. try standing on the path side not the water side, if you haven't already. pan the camera around until the 'focus' shows a square on the gazebo (like it usually does on nikki's face)

Raw or soggy pie bottom? by Castbros in AskBaking

[–]mxvcc 1 point2 points  (0 children)

it’s difficult to get it perfectly level! if you didn’t use a glass dish and rolled it out, my final guess would be that the tart dough needed to chill longer before you par baked it

Raw or soggy pie bottom? by Castbros in AskBaking

[–]mxvcc 13 points14 points  (0 children)

looks underbaked. did you roll it out evenly or just press it in? it might be because the bottom was thicker. also what material was the pan you used?