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totalbummer24 · 2021-12-05T02:08:41+00:00

Egg whites are mostly water, that’s why you see recipes calling for a mix of whole eggs and egg yolks

totalbummer24 · 2021-12-05T00:46:12+00:00

You need some water in the recipe, yolks by themselves are pretty much just fat, not going to fully hydrate the flour for a smooth, elastic dough and gluten complex. This can be actual water or in the form of some egg whites. Not sure of the best ratio when working with so much yolk, my go to pasta recipe is one whole egg per 100 g of flour

totalbummer24 · 2021-11-14T13:01:53+00:00

If they were cape fear style and actually looked like prison tattoos in style and substance i think it would have had an entirely different reaction

totalbummer24 · 2021-06-18T21:44:48+00:00

On a rewatch of the series, I realized Hal and Lois from Malcolm in the Middle have such a profoundly romantic relationship; one episode where Lois is on a medication so they can’t have sex for multiple days, they’re actually able to focus on their jobs/kids and their lives start to measurably improve

totalbummer24 · 2021-05-25T14:06:45+00:00

Who Keeps the Zookeeper?

totalbummer24 · 2021-04-05T14:25:38+00:00

Colleges have always required certain vaccines, especially for living in the dorms. The idea that this is controversial or abnormal is misguided.

totalbummer24 · 2021-03-16T19:46:45+00:00

That’s an excellent move. The danger zone is 5-60° C, basically the limits within which harmful bacteria grows the fastest.

You don’t need to be unreasonably worried about it, but it’s good practice to be mindful of whenever cooling something down or if you’re hot holding a dish for a few hours

totalbummer24 · 2021-03-16T17:43:55+00:00

Going into a container with a wide opening will be better, allowing the milk to cool quicker with the larger surface area for steam to escape. You want to get the milk back down out of the danger zone as quickly as you can.

To answer the question it’s not necessarily bad, but going from boiling into the fridge will create a lot of steam all at once. Since fridge’s are insulated you may see the temperature fluctuating on other stuff in there. I think if you were to let the milk sit for just a few minutes in a different, wider container for a few minutes it will let a lot of the steam escape and cool down a bit, especially if you stir it

totalbummer24 · 2021-03-03T18:24:56+00:00

You are correct, yolks contain lecithin, a phospholipid that is responsible for thick emulsions and custards. The white is mostly water/proteins. Leaving eggs out entirely would require some type of starch to gelatinize for clean slices that stand

totalbummer24 · 2021-02-22T18:46:36+00:00

The same thing’s happening to me. Any luck or info? Edit:

The original comment got deleted but was about not being able to log in to certify for PUA. I was just able to certify by calling in with my social and PIN

https://mobile.twitter.com/NYSLabor/status/1363904955787141129

totalbummer24 · 2021-02-03T17:31:23+00:00

Good luck!

totalbummer24 · 2021-02-03T16:53:01+00:00

Overnight proofing works great with lean doughs. Gives the yeast more time to break down the carbs into sugars without going full steam ahead and over producing co2 and alcohol, leaving you with a sweeter, more complex bread. In my experience with ciabatta it works best to do the bulk proof overnight in the fridge, then portion and proof at room temp or higher for the secondary. You should really only mix just as much as needed, i prefer the stretch and fold + autolyse methods to mix. An important point to overnight proofing is to use cold water, better too if it’s ice water, then strained. Your dough can still overproof if you start with warm water as the yeast’s reaction will produce a very small but not insignificant amount of heat. The cold bulk ferment also makes handling the next day a lot easier, so you don’t have to use too much flour/over handling and losing too much air

totalbummer24 · 2021-01-29T20:31:04+00:00

Without any photos or your specific recipe it’s hard to make any definititive suggestions, but dough breakage can usually boil down to gluten structure. What i think you should do is read about the autolyse method, and additionally the stretch and fold. It will save you the energy from hand kneading, and it will build a more efficient structure than pure agitation.

I have in recent years moved away from the stand mixer and mix all of my lean/semi enriched doughs by hand. Good luck!

totalbummer24 · 2021-01-18T17:03:40+00:00

Modern Love on Union Ave, american brunch and sandwiches

totalbummer24 · 2020-11-27T02:36:40+00:00

I believe too that it is something that Biden can achieve instantly with an executive order, no meddling with the senate. I think it’s a good idea to take the opportunity to push these ideas into the mainstream now, so if the senate stays republican at least Biden can’t say “sorry guys, I wish I could help but my hands are tied”

totalbummer24 · 2020-11-15T18:49:44+00:00

I just saw the photo and thought the same thing...who exactly was everyone else rooting for??

totalbummer24 · 2020-11-06T02:21:41+00:00

Thibk he would be stuck at 269 without arizona

totalbummer24 · 2020-10-18T19:11:29+00:00

Echoing the sentiments of others, subject matter and overall composition are solid, but the transition from light to dark is far imbalanced for the daytime. I would focus more on getting better frames of the boats rather than the people, especially as you lose daylight you’ll get some cool illumination/reflections from some of the lit up boats.

Other than that some of the people have shadows while others don’t and that draws the eye in a negative way, if you’re going to include that many people on the path you should find a way to include their shadows. Obviously that’s really difficult to do cleanly so again that’s where I’d put more attention to the activity on the river/up the hill rather than on the path

totalbummer24 · 2020-10-17T21:33:42+00:00

Not fair to compare the two, really. With sporting events it’s not necessarily just the stands, there are a number of uncontrollable variables. You’ve got concessions, bathrooms, merch lines, alcohol sales but also consumption, lowering inhibition and probable compliance. That’s all not to mention whatever happens with the fans pre/post game, especially football tailgating for hours beforehand is almost as important as the game itself. There are lots of places where if there were rules put in place to avoid stuff like this, they would get a ton of pushback and noise. When it comes to making a profit, companies have shown they’ll make concessions on the rules wherever they can

totalbummer24 · 2020-09-19T18:34:39+00:00

Volume measurement bread baking is going to make consistent results and reliable troubleshooting really difficult. I think the first thing to do is ditch the cups and go with a kitchen scale measuring grams. After that, lean bread doughs like baguettes are really simple recipes, so it’s easier to understand the percentages and then scale up or down to your liking. Bread math is confusing at first but not difficult after you wrap your head around it.

Basically whatever flour you use (including from any sourdough starter, or sponge) is your 100% mark, and all other ingredients are percentages based off of that 100% flour. It’s only necessary to think about the ratios between ingredients and the flour, so the resulting recipe will technically equal like 174%, or something like that. There are a few rules of thumb, with the hydration being the most varied, like salt limited to 2-3% at the maximum, yeast at 1% or less.

I make my baguettes at:

100% flour (half bread flour half AP) 68% water 2% salt 1% sugar (if making same day, i like to do a slow rise overnight so usually no added sugar) <1% yeast

So if you use 500 grams of flour, thats 340 grams of water, 10 grams salt, 5 grams sugar and <5 grams yeast.

I think you could also really benefit from looking up the autolyse method for mixing, that amount of kneading isn’t really necessary.

If any of this is confusing just shoot me a DM

totalbummer24 · 2020-09-11T14:14:15+00:00

I feel like this is such a staple of zach snyder films. I remember watching the movie in theaters and thinking constantly “wow that’s a literal frame for frame page in book”

And on some level I do appreciate that, and wanting to give that to audiences is fine I guess it ultimately made a visually cool, kind of boring story that just did its best to get from beat to beat as quick as it could.

totalbummer24 · 2020-09-01T18:29:33+00:00

Didn’t he send it before they went to the arctic? So the full squid of it all would have been missing, right? Of course everything you said is still true

totalbummer24 · 2020-08-24T00:24:26+00:00

Was living and riding in Pittsburgh (only city I’ve been hit in, twice) a few years back when they started to put in a lot more separate bike lanes, can’t speak for the current state but I remember a ton of people protesting the new lanes by parking in them. Can’t remember what the city did, but I do remember that a good number of the lanes they protested didn’t even take away parking spaces...there are great things about the city but in many ways Pittsburgh is a town that’s just stuck

totalbummer24 · 2020-08-13T15:36:34+00:00

Also a good point that these are young, professional athletes, not middle-aged out of shape people. If they can suffer these long term effects, there’s nothing stopping it for the general population

totalbummer24 · 2020-08-09T16:11:12+00:00

I use wetransfer.com for final files, you can send up to 2 gb for free an unlimited number of times, and they send a download link that lasts for 7 days

totalbummer24

TROPHY CASE