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Joined 2 years ago
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Cake day: August 15th, 2024

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  • My grandpa had an interesting twist. He was working bartender for a community charity event (this probably would be illegal today, but in the 1950s), and the other guy starting taking off his apron “I can’t work here, those kids coming this way will tell my parents to not buy from my business if I refuse to serve them” (remember, 1950s, it was illegal to serve alcohol to kids, but odds are half the community only cared about that law if they thought the state police would find out, which in this type of event there was reasonable odds of).

    My grandpa responded “oh don’t worry, if you don’t want to serve someone just send them to me”

    “oh, is that why you were sending all those kids to me with a ‘he’s the boss’?”

    “Yes. That is also why they put two people who don’t know each other on this job - odds are we don’t worry about the same kids”






  • algae releases oxygen, but then consumes the oxygen again latter when the energy is needed. There is just a surplus that isn’t consumes - everything that makes up the cell isn’t recombined, also oils and such may result as well. Sometimes this surplus rots/burns thus converting back to CO2, but other things can happen (sink to the bottom of the sea where there isn’t spare oxygen to recombine with). Not all recombining is perfect either, sometimes you get coal as a result. The vast majority is recombined, but there is a lot of algae and so just a little bit of difference makes for a massive amount that isn’t. (not near enough to make up for all the fuel humans are burning - but overall the earth seems to have been slightly net negative in CO2 before humans started burning fossil fuels for energy)



  • I don’t preheat the pot. I do cheat and use charcoal briquettes, which means I can look up how many briquettes to make the proper temperature and put those on my oven. reheat the pot. I have to cook a few minutes longer to make up for lack of pre-heat.

    I never use parchment paper for baking bread. The bread needs to break at hotter temperatures where parchment paper will burn. It doesn’t work even when I use my electric of an inside. Bread needs to bake at hotter temperatures than paper will burn at and I’ve had bad luck with it. I also find that bread releases from metal just fine, but doesn’t release from parchment paper.




  • That is a matter of opinion. A bread machine that you can figure out how to program correctly means you dump some stuff in before going to bed and have fresh bread in the morning. Some people love this.

    Personally I say no. I prefer to mix my sour dough by hand and bake it in a dutch oven with charcoal… Once in a while I cheat I put it in the electric oven which is easier. This is not hard, but I need to be at home for a full day since it needs to be kneaded, punched down, then get up early to bake it before my shower. You should not be surprised that I sometimes skip the gram measurements of a scale and just dump things into the bowl until it “feels right”. (but I fully endorse the implication of the other comment that you should throw away your measuring cups/spoons - either go by weight or by feel: bulk measures are worthless).