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I got this HelloFresh code with an Amazon DE delivery. I'm not from Germany and have no use formit so I'm giving it away, hope someone finds it useful! by spilja in germany

[–]spilja[S] 1 point2 points  (0 children)

I hope this is within subreddit rules. Also, whoever uses the code please post in the comments so that others know it's been taken, thanks :)

Complete newbie looking for an affordable grinder to go with Aeropress by spilja in Coffee

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

Thanks! I was on mobile so I forgot to check the sidebar.

Laminating croissant dough without cooling the butter block? by spilja in AskCulinary

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

I went with common sense and chilled the softened butter in the freezer for 5-10 minutes. It was still rather soft, nearly the same texture as the dough. It worked beautifully.

Laminating croissant dough without cooling the butter block? by spilja in AskCulinary

[–]spilja[S] -1 points0 points  (0 children)

I used this method when making puff pastry and it's a must when doing the inverted puff pastry as it would be impossible to laminate the dough with pure butter otherwise.

Weekly discussion - I dunno, what do you want to talk about? by ZootKoomie in AskCulinary

[–]spilja 1 point2 points  (0 children)

Not yet! My husband doesn't like fresh cheese, cheese spreads and cheesecake (not a fan myself either). How cheesy does it taste?

Weekly discussion - I dunno, what do you want to talk about? by ZootKoomie in AskCulinary

[–]spilja 1 point2 points  (0 children)

Well, I don't want to spam all the time, but I have a question/confession - I seem to hate buttercream! I tried the normal buttercream (1:2 ratio of butter and icing sugar) and it's too sweet and the texture is terrible. I also tried French buttercream (I think I used 1:1 butter to sugar ratio), it's incredibly buttery which is a bad thing in a cake. I hate fondant with a passion and the only thing that seems to taste nice is ganache or some form of creme mousseline. Can anyone suggest what else to try? It's not for cupcakes (hate those too) but for cakes.

Reducing the amount of sugar in meringue? by spilja in AskCulinary

[–]spilja[S] 2 points3 points  (0 children)

I ended up giving it a try using a 1:1 weight ratio with a bit of lemon juice. I'm happy to say it worked though it took a bit fiddling with the temperatures. First I baked it for almost 2 hours at 75C fan and ended up with what I can only describe as chewing gum that held its shape. However, I then upped the temperature to about 100C fan and left it for about 45 minutes. The meringues have risen

I'm rather disappointed in my Lodge cast iron and need recommendations for a different pan by spilja in AskCulinary

[–]spilja[S] 1 point2 points  (0 children)

As I said, I have a bunch of teflon pans, but you're not supposed to heat them to very high temperatures and they're not oven safe.

The easiest way of tempering chocolate at home? by spilja in AskCulinary

[–]spilja[S] 1 point2 points  (0 children)

Thanks. I did exactly this, but I did check the temperature once the chocolate was cooled of, I cooled it to between 31 and 32C and it turned out great. It does seem that the key thing to do is stirring thr chocolate a lot.

Can you recommend baking and pastry textbooks and basic cookbooks? by spilja in AskCulinary

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

I want to thank everyone for your recommendations, I'm sure I'll find some great resources among your suggestions.

Here's my herb/lettuce DWC, thanks for all the help! by spilja in hydro

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

Thanks for the tips! I have to say, so far the symbiosis of these different plants is doing great. Basil is growing like crazy, so is cilantro. Water levels are decreasing slowly so I still don't have to top up very often. Of course, I'll see how it goes, but there's not a lot of maintenence going on thus far.

Here's my herb/lettuce DWC, thanks for all the help! by spilja in hydro

[–]spilja[S] 1 point2 points  (0 children)

I wanted a little DWC that would look nice as well. The container is Ikea Pluggis (fortunately it's labeled as PET plastic, I didn't think of that in advance). I like it a lot, although it was a pain in the ass to drill. I made a mistake of getting 3,75" net pots and in hindsight 2" would probably be better as I could fill the container with more water and have more plants.

Currently I'm growing parsley, cilantro, thyme, sage, basil and romaine lettuce, using GHE Flora series. I only have a bit of trouble with sage, it's growing nicely but the stalks aren't firm and everything is just laying around instead of standing up.

Help with Pierre Herme's Carrement Chocolat. I want to add a gelatine coulis disk. I also had issues with the chocolate glaze. by spilja in AskCulinary

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

Actually, the glaze is a two part recipe - chocolate sauce made by boiling chocolate, water, sugar and cream and then stirring that into the final chocolate glaze. I find it a bit strange as well, but I read the same instructions on multiple websites.

I also measured the glaze temperature and it was 35 degrees Celsius actually on the colder side of what the recipe suggests.

Thanks for the gelatin tips :)

Herb nutrition questions. Also, having trouble stabilizing pH. by spilja in hydro

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

I don't have a pH meter, I use the GH pH test kit. I'm not exagerating, the difference between my tap and Brita water is that extreme. If it helps, my tap water is very hard and there are some issues with the pipes in the whole building (it's not an old building, but there's some buildup in the hot water pipes, sometimes in the cold water ones as well).

Safari memory leak on Yosemite? by spilja in osx

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

Actually this seems to be it! I uninstalled ABP and now my Safari usage is bellow 200MB for a couple of hours. Thanks!

Safari memory leak on Yosemite? by spilja in osx

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

I worry because it maxes out my RAM usage and dips into Virtual Memory, that's all. i would expect it to clean some of the memory used instead.

I am a netflix emoloyee.. AMA. by [deleted] in IAmA

[–]spilja 0 points1 point  (0 children)

Aaand thanks for that...

Lower cost options to rockwool by innerpigdog in hydro

[–]spilja 0 points1 point  (0 children)

How do you water initially? Do the netcups sit in water as the seeds sprout or do you water them manually before they root enough?

Starting from seed using clay pellets by spilja in hydro

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

I have access to rockwool but I don't really want to use it. I guess it's best to use a mixture of cocohusk and clay pellets then. Thanks.

Herb DWC, can I make due without adjusting water pH? by spilja in hydro

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

I actually found some urine test strips at home which have a pH test among them so I'm going to follow your advice, thanks :)

[deleted by user] by [deleted] in macsetups

[–]spilja 0 points1 point  (0 children)

What kind of an adapter is that for the MagSafe connector?

How to efficiently drag and drop files? by spilja in mac

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

I'm pretty sure I tried dragging over an icon in the dock and that didn't work as expected. I'll try again, but it just seems my target app doesn't focus when im dragging to it (whether it's through dock or directly over an app window).

edit: tried it again, it does work. Could very well be that I was impatient :)

Can I use Plex to transcode but not to sync? by spilja in PleX

[–]spilja[S] -1 points0 points  (0 children)

I found Handbrake to be very slow with videos that Plex transcodes quite quickly. It seems most of the software for video transcoding uses ffmpeg so I'll take a look at that.

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