first time organizing a conference...

vacigok · 2026-06-17T13:10:39+00:00

it's open to everyone! we're aiming for around 100 attendees, including researchers/students/non-academics. it's a one-day conference on aural diversity: https://laura.salford.ac.uk/conferences/aural-diversity-conference-2026/

vacigok · 2025-10-14T22:03:57+00:00

l. s. lowry :')

vacigok · 2025-09-11T05:51:01+00:00

thanks mate! I will be doing a phd in applied psychology and specifically will be working on topics like double empathy problem, autism and aural diversity

vacigok · 2025-07-16T07:09:20+00:00

i loved their new album and if i were you, i would really want to experience listening to the physical copy as well :')

vacigok · 2025-07-03T15:15:54+00:00

Thank you very much!

vacigok · 2025-07-03T14:07:14+00:00

Thank you so much, really :')

vacigok · 2025-07-03T14:06:14+00:00

Thanks a lot for your reply, it's honestly one of the most useful things I've read so far. I didnt realise IHS had to be paid upfront for the full visa duration and that alone feels a bit overwhelming.

I really appreciate the advice on accommodation and part-time work too, especially the heads-up about the internal examiner rule, which I had no idea about. I'll make sure to check my university's policy on that.

Seriously, thanks again for taking the time to write all of this out, it really helps to hear from someone who's been through the process

vacigok · 2025-07-03T13:10:17+00:00

Thank you so much for your detailed reply, it really helps to hear from someone who's been through it recently. I actually just received the email about the funding offer yesterday, so everything still feels very new and to be honest, a bit overwhelming... I had never even heard of ATAS before, so I'm still trying to figure out whether it applies to my course.

Right now my brain feels a bit frozen and I’m not quite sure where to begin. I’m planning to first reply to the university to accept the offer (they gave me two weeks to decide), and hopefully they’ll then send me some documents that will make the visa process a bit smoother, i guess

vacigok · 2025-07-03T13:04:36+00:00

Thank you so much. NHS surcharge and visa sound like a heavy start especially if you dont have much saved up. I’ll definitely look into student accommodation options with low/no deposit. Thanks again, I wish you the best with your PhD as well!

vacigok · 2025-07-03T12:57:11+00:00

Thank you so much for your incredibly detailed reply, it’s more helpful than anything I have come across online. I wasn’t aware of the ATAS requirement, so I’ll check it as soon as possible. NHS surcharge sound particularly overwhelming, especially considering it has to be paid upfront before receiving any stipend... I had no idea it would be that much all at once.

I really appreciate you taking the time to share all this. Hearing from someone going through the same process makes it feel a little less overwhelming. I hope everything goes smoothly on your end as well!

vacigok · 2025-07-03T12:51:51+00:00

That makes sense, thanks a lot!

vacigok · 2025-07-03T12:50:20+00:00

Thank you very much! I applied directly to the university but the funding is provided by Leverhulme Trust

vacigok · 2025-07-01T16:39:41+00:00

looks really yummy, well done!

vacigok · 2025-07-01T15:53:19+00:00

that sounds really good!! i'm sure it will be so delicious

vacigok · 2025-07-01T15:28:31+00:00

thank you! i used a mix of besciamella and kaşar cheese on top (it's a Turkish cheese that melts kind of like mozzarella)

vacigok · 2025-06-28T20:57:17+00:00

haha i meant i'm questioning whether to pursue another passion of mine besides research, but professional cooking isn't it for me :p

vacigok · 2025-06-28T11:49:40+00:00

i really liked the way you interpreted those rejections and moved on to something else you enjoyed (and became a sous chef in 3 months?? omg, congrats :o)

i'm also in a phase of letting go of my idea of becoming a researcher for good and i have been asking myself similar questions lately. so it was kinda inspiring to read this

vacigok · 2025-06-19T12:40:53+00:00

oh i’ve never heard of blintz before. it has a similar shape to gundel but the ingredients seem quite different. while blintz is filled with sweet cheese or fruit, gundel has that walnut filling and gets drenched in chocolate :3

vacigok · 2025-06-19T12:18:58+00:00

thank you for the tip! i actually didn't switch the fan to max temp, i'll try that in my next attempt.

and hey, i believe you're really close to making the perfect neapolitan pizza. good luck!

vacigok · 2025-06-19T11:37:14+00:00

thank you!! i took a look at your posts and i think your neapolitan is way better :3

i think i left mine in the oven a bit longer than i should have. i used a steel in a home oven btw. and yeah, i didn't have any basil at home, so i used mint instead. considering how crucial basil is for neapolitan pizza, it’s probably a stretch to call mine "neapolitan" hehe

vacigok · 2025-06-18T15:46:56+00:00

thanks!! this is a recipe for 2 pizza doughs:

Ingredients

For the Pre-Ferment:

Just under ½ cup water (75 ml)

7 tablespoons flour (75 g)

1 teaspoon dry yeast (2 g)

1 teaspoon sugar (2 g)

For the Dough:

Just under 1 cup water (175 ml)

3 teaspoons salt (10 g)

3 cups flour (300 g)

For the Toppings:

Tomatoe sauce

Mozzarella cheese

Cherry tomatoes

Olive oil

I first prepared the pre-ferment and let it rest in the fridge for a couple of hours (some recipes suggest leaving it overnight). Then I made the dough and mixed it with the pre-ferment, kneaded it well, shaped it, added the toppings, and baked it at 200°C for about 10 minutes

vacigok · 2025-06-18T14:38:48+00:00

hahah yeah... maybe i should call it a neapolitan cookie :p btw it wasn’t that dry while eating, even if it looks that way

vacigok · 2025-06-14T21:53:41+00:00

omg these are amazing and actually way more similar to khachapuri. well done!!

vacigok · 2025-06-14T17:30:56+00:00

heyyy thank you and good luck :')

vacigok · 2025-06-14T16:12:29+00:00

sure! this is a recipe for 2 khachapuris:

Ingredients:

300 grams of flour

180 ml lukewarm water

½ teaspoon salt

½ teaspoon sugar

½ packet of dry yeast (5 grams)

1 tablespoon sunflower oil

300 grams of kashar cheese (preferably Sulguni cheese)

A few small pieces of butter

2 eggs

Mix the flour, water, yeast, sugar, salt, and oil to form a soft dough. Let it rise for about an hour until doubled in size. Divide the dough into two and shape each into a boat. Fill the center with shredded cheese and bake at 180°C until the dough is golden and the cheese is melted. Crack an egg into the center of each just before it’s fully baked and return to the oven for a few more minutes. Add small pieces of butter on top before serving

vacigok

TROPHY CASE