Wonderful! I’ve been hoping to learn to do this to replace my neighbor’s vinyl fence. What’s your preferred style? Do you recommend any resources for learning the skill?
picnicolas
joined 2 years ago
Quick, Smithers, get in the spruce goose! But… Mr. Burns… pointing gun I said get in.
Picking Up the Pieces (2010)
The test subject was Everett True
That makes two wholelings and a fatling total
It’s wild, way more mushrooms than I’ve ever seen. Huckleberries came super early and are much bigger than usual. Climate change is wild.
I used a random orbital sander and it took a pretty long time to get it as smooth as I wanted. Still worth it for a pan that will last forever!
I’ve been cooking with cast iron for decades, first with rough lodge pans then for the last 15 years after sanding them smooth. IMO smooth cast iron is far away the better cooking experience. Trying to get stuck bits out of the rough surface is a nightmare. With a smooth surface and a nice metal spatula (Dexter is the brand I use) nothing ever sticks and the seasoning sticks perfectly well. I’d just recommend getting carbon steel pans to anybody that doesn’t have smooth cast iron yet, as they’re much lighter and perfectly smooth out of the box.
You’re in for a treat! I tend to still prefer the parser based EGA versions for nostalgia reasons but it’s very well done and faithful to the original.
I’m longing for another play-through thanks to you! Maybe I’ll go fighter then paladin instead of my usual magical thief.
This graph stops at 2014 but extrapolating to today 5% to 10% seems about right.
So, you want to be a hero?
Probably my most replayed game, along with Betrayal at Krondor.
Have you checked out the excellent remake of QfG2?
My first time finding lobster mushrooms! A nice patch of them was on a path I walk several times a week. I picked the biggest ones and left some smaller ones that are still growing. I plan on checking back in a couple days.
I learned today that lobster mushrooms are actually a parasitic fungus!
Anyone have any recipe suggestions?
I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
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