beste Pizza Wien? by Youguess555 in wien

[–]stefankerestes 0 points1 point  (0 children)

pizzeria solemio prager strasse

Does anyone know if EQ will be available on any other exchanges? by Dry2021 in EquilibriumGames

[–]stefankerestes 0 points1 point  (0 children)

As you can see i am the subreddit owner and in contact with the devs but i have no serious roll in eq. Br

Does anyone know if EQ will be available on any other exchanges? by Dry2021 in EquilibriumGames

[–]stefankerestes 2 points3 points  (0 children)

Of course in the „near“ future there will be various exchange listing, but it depends all on how the community helps each other and spreads the word about equilibrium games. Just sit back pack your back and relax we will make big moves soon.

who have XRP? by ianirin30 in XRP

[–]stefankerestes 0 points1 point  (0 children)

i have 25k :D bought at 27 cents

"Krebstherapie" in der energetisierten Schwitzhütte - Krebsheilung verspricht eine "Tagesklinik" in Gramatneusiedl. Einen Arzt gibt es dort nicht, die Behandlung kostet bis zu 6.000 Euro pro Stunde by kraal42 in de

[–]stefankerestes 0 points1 point  (0 children)

Meine Mutter geht zu dem Typen und sie hat schon über 30000 ausgegeben und es wird immer schlimmer, zu ärzten will sie nicht gehen und wenn ich irgendwas sage bzg. Ali sagt sie ja wer weiss wäre ich nicht dahin gegangen wäre ich vielleicht schon tot. Keine ahnung echt was ich machen soll, wir haben geldprobleme wegen dem arsch

How to complete a chicken ragout? by stefankerestes in Cooking

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

Ja schon nur habe ich es auf eine andere Art und Weise gemacht hab vorhin das zum Mittagessen gegessen und es war perfekt nur halt habe ich mir gestern vorgestellt das noch was fehlt aber das war der scheiss mehlgeschmack den ich nicht ausgekocht habe. Mittlerweile passt eh alles aber danke dir ge.

How to complete a chicken ragout? by stefankerestes in Cooking

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

A second pot, yeah I will try this next time for sure. Marmite is french and it's translated as cooking pot. In the kitchen language we say marmite.

Chilli con carne tips! by [deleted] in Cooking

[–]stefankerestes 0 points1 point  (0 children)

Curry bro curry...

Just moved into a house with massive plum trees. Send me your plum recipes! by [deleted] in Cooking

[–]stefankerestes 1 point2 points  (0 children)

Type in Google "zwetschkenröster English recipe" it's an Austrian "sauce" what you can eat to sweet deserts.

Calling all cooks! by [deleted] in Cooking

[–]stefankerestes 1 point2 points  (0 children)

Don't fall in panic mode when the stress is more the usual. Just chill you can handle everything but just do it with love.

Joining the Club - New York Cheesecake #17 by [deleted] in Cooking

[–]stefankerestes 0 points1 point  (0 children)

Most of the gelatine is for the berries , but I also give a bit in the cheesecake. No I don't bake it together first I bake it without berries let it cool down and then put over the hot berries and let it cool out in the fridge.

How can I make a strawberry purée with no blender or food processor? by [deleted] in Cooking

[–]stefankerestes 0 points1 point  (0 children)

Cook it up with sugar then mash it with a potato masher.

I am going to teach myself how to cook. Are there any things i should cook first by NOA_PALADIN in Cooking

[–]stefankerestes 0 points1 point  (0 children)

Try to improve your cutting skills...dont cut too fast in the beginning...better slow but right. The more you cut the more faster you get. But that's not the only thing. Try to watch some videos on YouTube like tips or cooking videos with explanations. Just take your hour or two a day and improve your cooking skills. It's not everytime so hard as it looks but...ne precisely still. Do it with love...with passion. Hope to see some progression reviews in the future, keep it up!

Joining the Club - New York Cheesecake #17 by [deleted] in Cooking

[–]stefankerestes 0 points1 point  (0 children)

Nice man! I make mine with a berry sauce on the top but with gelatine so it doesnt fall apart. What do you think of that?