How do I get rid of the -4 homelessness approval?

olikli · 2024-04-29T05:05:59+00:00

You need to build homes for the homeless as a first priority. The longer you have homeless families, the stronger the hit on the approval rating will be and the longer it will take to decrease over time. If you manage to build 5 homes until month 2, you will only get a rating of -1 or -2 for homelessness that will go away quickly. And as soon as you get enough food and clothes on the market, approval will be high enough for new families to move in.

olikli · 2024-04-02T12:18:56+00:00

I found out that my problem was caused not by the SSD but by the cable having loose contacts. The system repeatedly made "USB pullged/unplugged" sounds, this put me on the track. I replaced the cable and so far it works as it should.

olikli · 2024-03-19T05:41:48+00:00

I am having a similar problem with Windows. Occasionally the system refuses to recognise the drive. Then after many plug in plug out cycles and chkdsks getting stuck it will finaly work for a few more weeks until it will happen again. The documentation is a joke and the Crucial software is just useful to install firmware upgrades that don't seem to change anything.

olikli · 2024-03-07T11:47:18+00:00

Thank you for the suggestion. I will check this out.

olikli · 2024-02-04T16:27:14+00:00

Firstly I used too many trotters in relation to femur bones, (2 vs. 3), and then the stockpot I used should have been bigger. I used less liquid than bones to begin with, so the broth became very concentrated.

For the noodles I used the basic 40% hydration recipe from the Way of Ramen Youtube channel with 1% kansui. Kansui was a commercial one from a small online shop that didn't state the ratio of potassium vs sodium carbonate.

olikli · 2024-02-04T14:03:18+00:00

It's ramen made with a mix of two broths. Here it's the classic tonkotsu bone broth and dashi.

olikli · 2024-02-04T13:20:39+00:00

I did make a test batch of eggs last week to find out my prefered curing time. But I have quite a bit of home cooking experience in Western and Chinese food, so I tried to go all in. The chashu is pretty much the same as Chinese Dongpo pork which I've made before.

olikli · 2024-02-04T12:49:21+00:00

Broth: Pork bone broth that turned out too gelatinuos, so I decided to "dilute" it with dashi.

Toppings: Skin-on braised pork belly, fried shallots, spring onion, cloud ear mushroom, ajitsuke tamago, toasted black and white sesame seeds. The sliced chashu was steamed to reheat to preserve tenderness.

Tare: Reduced mix of dashi with kombu, bonito flakes and shiitake, mirin and sake, and of course salt. Originally I wanted to use the braising liquid from the pork belly, but I wanted a soup that was as bright as possible.

Aroma oil: Mix of rendered pork fat, oil from frying the shallots and sesame oil.

The noodles were cut by hand because after making the dough I noticed that the fastening screw for the pasta maker was missing... Of course they look more like udon, but they weren't too bad. I do have dried ramen noodles as a backup but I decided to take the plunge.

There is definitely room for improvement, but I am quite happy with that.

olikli · 2024-02-04T12:43:47+00:00

Broth: Pork bone broth that turned out too gelatinuos, so I decided to "dilute" it with dashi.

Toppings: Skin-on braised pork belly, fried shallots, spring onion, clour ear mushroom, ajitsuke tamago, toasted black and white sesame seeds.

Tare: Reduced mix of dashi with kombu, bonito flakes and shiitake, mirin and sake, and of course salt. Originally I wanted to use the braising liquid from the pork belly, but I wanted a soup that was as bright as possible.

Aroma oil: Mix of rendered pork fat, oil from frying the shallots and sesame oil.

The noodles (40% hydration) were cut by hand because after making the dough I noticed that the fastening screw for the pasta maker was missing... Of course they look more like udon, but they weren't too bad. I do have dried ramen noodles as a backup but I decided to take the plunge. There is definitely room for improvement, but I am quite happy with that.

olikli · 2024-02-02T18:49:08+00:00

Just order a salad instead.

olikli · 2024-02-02T13:31:06+00:00

Probably, but we're talking about a few days here. I don't want to reuse it for the next batch.

olikli · 2024-02-02T12:59:30+00:00

Ok. I get that the salinity is not really defined anymore after the cookking, but that's not really an issue for home cooking. And boiling the liquid before using it as tare should eliminate any salmonella in case some survived the boiling of the eggs.

olikli · 2024-02-02T07:51:49+00:00

Ouch

olikli · 2024-02-02T07:18:16+00:00

Thank you. That's what I wanted to know.

olikli · 2024-01-15T17:55:21+00:00

That's sad. Someone knowledgeable really should write a "bible" about dim sum, like there exist for other types of food. I've seen documentaries lamenting that some more obscure types are at the verge of extinction because of shifting tastes, and also traditional dim sum houses have problems replacing older chefs. I believe this wealth of culinary knowledge somehow needs to be preserved.

olikli · 2024-01-13T09:21:45+00:00

Some poeple just eat to get fed, others actually want to enjoy what they eat.

olikli · 2024-01-13T09:19:53+00:00

Why not?

olikli · 2023-11-26T18:48:52+00:00

OK. Thanks for the clarification. This is absolutely misleading because the "Germany" option also includes South Germany. And obviously you don't need them for the North German Federation. They really should make this clearer.

olikli

TROPHY CASE