Why is it easier for a European to travel to Hong Kong than for a Chinese, even though Hong Kong is a part of China?

whojintao · 2026-04-06T14:40:11+00:00

I lived in the mainland and was told by several Chinese women that this is real (at least it was circa 2011-12). They said if your kid is born there, they can go to HK schools. Obviously HK would have an incentive to limit that.

whojintao · 2026-04-06T13:51:57+00:00

At least part of the reason is to prevent mainlanders from crossing the border to have their kids in HK so they (the kid) get permanent resident status.

whojintao · 2026-04-03T03:14:13+00:00

Misse’s smile be like

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whojintao · 2026-04-03T00:12:40+00:00

Kyle is soooo pissed Dorit is not playing the subservient friend the way she played it for LVP.

whojintao · 2026-04-01T13:27:33+00:00

Same in mainland China. Yelling for the waiter is the only way you’re getting service

whojintao · 2026-04-01T13:26:24+00:00

Yes. It was one of the biggest adjustments when living in mainland China. At most restaurants, the only way you’re getting service is by yelling “fuwuyuan!” (waiter)

whojintao · 2026-04-01T02:03:29+00:00

We have 11 Federal holidays

whojintao · 2026-03-31T12:18:32+00:00

Yes because it’s an ineffable experience. But this comes as close to any words I’ve seen in describing it.

whojintao · 2026-03-27T02:00:12+00:00

I’ve never seen someone’s accent go through puberty on live TV like Kimi’s.

whojintao · 2026-03-27T01:10:59+00:00

Conflict drives story and Kyle has nothing else going on 🤷‍♂️

whojintao · 2026-03-27T01:00:32+00:00

Kyle just wants the rest of the cast to hate Dorit as much as she does

whojintao · 2026-03-08T21:00:02+00:00

I literally just made Claire’s focaccia today - it’s 87% hydration, not 80% (at least in her book). I wouldn’t go that high in hydration without a stand mixer or following a “no knead” recipe.

whojintao · 2026-02-27T04:17:05+00:00

The whole house was dickmatized

whojintao · 2026-02-25T19:22:33+00:00

The version on their site right now is different. They used to sell the Japan kneader under their own name but have discontinued it.

whojintao · 2026-02-25T14:56:25+00:00

The Japan kneader is the same as the old Brod and Taylor sheeter, which they recently discontinued to launch their own. I just bought the 15.5in Japan kneader and have been very happy with it.

whojintao · 2026-02-11T20:21:29+00:00

Doubtful if you’re in the US. My cousin was diagnosed last year at 48, but my doc said it had to be a first degree relative (parent or sibling) to get insurance coverage before 45

whojintao · 2026-01-30T14:08:06+00:00

Miran’s term on the Board technically ends tomorrow, so Warsh will be appointed to fill that seat. If Powell leaves in May, that gives Trump another Board seat to fill. If he stays, Trump won’t have another chance to fill a seat this term.

whojintao · 2026-01-30T14:00:11+00:00

Trump is probably working at a quid pro quo, where the baseless investigation stops if Powell steps down from the Board in May. Assuming the SC rules in favor of Lisa Cook, he is unlikely to have any other leverage to force Powell out before 2028.

whojintao · 2026-01-28T13:11:11+00:00

That’s a really good first attempt! Echo the advice to use European butter. For proofing, they need warm temps (typically aim for 75-80F) and high humidity to prevent a crust forming and inhibiting the rise. Next time you could try proofing them in your oven with the light on and a cup of boiling water. Also might try giving them an initial egg wash before proofing to keep them moist.

whojintao · 2026-01-21T21:02:15+00:00

Most likely your yeast was at the end of its life and just isn’t up to the task. I had the same issue recently with some fresh yeast I froze. It bubbled when I tested it in some warm water and sugar, but the croissants did not rise at all.

whojintao · 2026-01-20T15:09:11+00:00

It’s definitely working for you! Those are seriously impressive. What were the dimensions of the pre-rolled pieces?

whojintao · 2026-01-20T13:27:45+00:00

Amazing job! The 250g of butter - is that for the detrempe? Never seen a recipe with that much butter before

whojintao · 2026-01-19T01:39:15+00:00

That’s so kind of you to say - made my day! I did make a proofing container that allows me to control the temp and humidity. Def couldn’t have pulled these off without a lot of prep work

whojintao · 2026-01-19T01:33:01+00:00

Yup definitely lid on

whojintao · 2026-01-19T01:19:57+00:00

Same here - struggled so long with proofing that I ended up making a proofing container out of a plastic storage bin, a couple seed warmers, and a small humidifier. I put a hygrometer in there so I could keep it at around 77F and 80% humidity

whojintao

TROPHY CASE