CrazyRah
N3
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CrazyRah
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crazyrah
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Hayke7
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Post by CrazyRah on Mar 19, 2019 12:29:06 GMT
For the longest time I could not stand pineapples. Just awful until a vacation in Costa Rica back in 2014 where I gave it a new try and this time it tasted so much better and then tried when I got home and it tasted pretty good at home aswell. Not sure exactly what changed but now pineapples is alright in my book
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lucretia
N2
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Post by lucretia on Mar 19, 2019 13:28:31 GMT
I hated celery, it was the only vegetable I really couldn't stand as a kid. Now I love it. I wasn't particularly fond of pineapple either, and I love that too now, but am a bit allergic to it unfortunately. I absolutely HATED fish throughout my late childhood and teen years, and most of my 20s. Might be because of my mother's tendency to overboil it, and even sometimes use less-than-fresh fish, EVEN although it's very easy to get day-fresh fish where we live. Last year I tried it again a few times, because it annoys me that I don't like a food type that's so common where I live. Salmon, trout, arctic char and haddock. Fried, baked in the oven, and drowned in gravy, and thought it was okay. I will never like cod though, the consistency is horrible! Oh, and herring - the smell is awful and stinks up the whole house! Like most kids, I liked chocolate cake. But I haven't liked it since I was 10. It's simply too boring and often too dry for my taste. Same goes with many types of cookies. And vanilla ice cream too. Yuck.
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Kappa Neko
...lives for biotic explosions. And cheesecake!
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Post by Kappa Neko on Mar 19, 2019 14:19:42 GMT
The bolded part is true with bread/toast i find as well.
I would never eat toast plaijn without lots of butter/marg or peanut butter etc but now I will have just plain toast, nothing on it and i appreciate the actual flavor of the bread.
Toast has flavor...?
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mousestalker
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Post by mousestalker on Mar 19, 2019 14:27:21 GMT
The bolded part is true with bread/toast i find as well.
I would never eat toast plaijn without lots of butter/marg or peanut butter etc but now I will have just plain toast, nothing on it and i appreciate the actual flavor of the bread.
Toast has flavor...? My toast has flavour. But then again, so does my bread. Which I bake myself.
And yes, burnt is a flavour.
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...lives for biotic explosions. And cheesecake!
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Post by Kappa Neko on Mar 19, 2019 14:42:32 GMT
My toast has flavour. But then again, so does my bread. Which I bake myself.
And yes, burnt is a flavour. Where do you live? We Germans consider all non-German "bread" heresy.
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Beerfish
N7
Little Pumpkin
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Post by Beerfish on Mar 19, 2019 14:53:18 GMT
My toast has flavour. But then again, so does my bread. Which I bake myself.
And yes, burnt is a flavour. Where do you live? We Germans consider all non-German "bread" heresy. There is a german bakery not far from my house. I do not go there nearly often enough as the bread is excellent. Not cheap mind you but far better than the stuff i buy at larger grocery stores.
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My weapons of choice? Humor, sarcasm and ironing.
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noitakka
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Post by vella on Mar 19, 2019 15:25:36 GMT
My toast has flavour. But then again, so does my bread. Which I bake myself.
And yes, burnt is a flavour. Where do you live? We Germans consider all non-German "bread" heresy. What I missed in Germany was the lack of proper rye bread. White bread has lost its charm for me as well. No toast for me thanks.
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...lives for biotic explosions. And cheesecake!
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Post by Kappa Neko on Mar 19, 2019 15:32:03 GMT
What I missed in Germany was the lack of proper rye bread. White bread has lost its charm for me as well. No toast for me thanks. It's a bit out of fashion these days, yes!
Fresh warm baguette is amazing, all other white bread is NOT.
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Post by Pounce de León on Mar 19, 2019 15:38:45 GMT
Where do you live? We Germans consider all non-German "bread" heresy. What I missed in Germany was the lack of proper rye bread. White bread has lost its charm for me as well. No toast for me thanks. I find white bread too bland for deserving the term "bread". Is nice to toast, but so is proper bread, too. German bakeries have had serious concentration over the past two decades leaving big bakeries as King of the Hill and the craftsmen pretty rare in the competition.
Then you get the occasional jewel, like the guy around the corner here:
Haven't eaten bread like this for a loooooong time. Roggenvollkorn might be your thing.
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mousestalker
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Post by mousestalker on Mar 19, 2019 17:05:45 GMT
My toast has flavour. But then again, so does my bread. Which I bake myself.
And yes, burnt is a flavour. Where do you live? We Germans consider all non-German "bread" heresy. I live in the U.S. I'm not claiming my bread is the best, but my family seems to like it and the sandwich loaf I bake makes decent sandwiches and toast. Bread baking is deeply satisfying. It's creative and practical and you get to take out any anger you might have whilst kneading. Kneading also gives your arms a good work out.
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Post by Pounce de León on Mar 19, 2019 17:28:04 GMT
Where do you live? We Germans consider all non-German "bread" heresy. I live in the U.S. I'm not claiming my bread is the best, but my family seems to like it and the sandwich loaf I bake makes decent sandwiches and toast. Bread baking is deeply satisfying. It's creative and practical and you get to take out any anger you might have whilst kneading. Kneading also gives your arms a good work out. Is that only wheat flour or other grain as well?
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mousestalker
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Post by mousestalker on Mar 19, 2019 17:38:20 GMT
I live in the U.S. I'm not claiming my bread is the best, but my family seems to like it and the sandwich loaf I bake makes decent sandwiches and toast. Bread baking is deeply satisfying. It's creative and practical and you get to take out any anger you might have whilst kneading. Kneading also gives your arms a good work out. Is that only wheat flour or other grain as well?
Recipe:
1/3 cup dried milk 1 cup water 3 tbsp butter 1 tbsp yeast 2 tbsp sugar 1 & 1/2 tsp salt 3 cups all purpose flour (I use King Arthur. White Lily would be disastrous here. Bread flour would work tho')
Proof the yeast with the milk, water, butter and sugar. Add 3 cups of flour Add the salt Mix on 2 w/ dough hook until dough comes together and pulls from the bowl. Knead on speed 4 for 7 minutes. Dough will pass window pane test. Oil proofing bowl. Roll dough ball in bowl. Cover and let proof until loaf has doubled in size. 45-90 minutes. Punch down and roll into a loaf. Place in a loaf pan. Let rise for 45-60 minutes and bread crowns. Bake at 350 for 35-40 minutes. Temp should be 195-200 degrees. Turn out onto rack and brush with melted butter while warm. This step will make yopur crust very nice. Do not skimp on the butter. Let cool for an hour.
It isn't in metric and measures are given by volume. Sorry. But I bake first thing in the morning 3 times a week and I find scales challenging at 5 am.
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Post by Deleted on Mar 19, 2019 18:12:50 GMT
take out any anger you might have whilst kneading. Kneading also gives your arms a good work out. Hell yeah! I love kneading, it's so relaxing
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Post by Pounce de León on Mar 19, 2019 18:59:04 GMT
Is that only wheat flour or other grain as well?
Recipe:
1/3 cup dried milk 1 cup water 3 tbsp butter 1 tbsp yeast 2 tbsp sugar 1 & 1/2 tsp salt 3 cups all purpose flour (I use King Arthur. White Lily would be disastrous here. Bread flour would work tho')
Proof the yeast with the milk, water, butter and sugar. Add 3 cups of flour Add the salt Mix on 2 w/ dough hook until dough comes together and pulls from the bowl. Knead on speed 4 for 7 minutes. Dough will pass window pane test. Oil proofing bowl. Roll dough ball in bowl. Cover and let proof until loaf has doubled in size. 45-90 minutes. Punch down and roll into a loaf. Place in a loaf pan. Let rise for 45-60 minutes and bread crowns. Bake at 350 for 35-40 minutes. Temp should be 195-200 degrees. Turn out onto rack and brush with melted butter while warm. This step will make yopur crust very nice. Do not skimp on the butter. Let cool for an hour.
It isn't in metric and measures are given by volume. Sorry. But I bake first thing in the morning 3 times a week and I find scales challenging at 5 am. I guess what Germans miss in other countries pretty much comes down to rye breads being kinda rarer abroad.
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Post by bmwcrazy on Mar 20, 2019 0:48:46 GMT
I used to hate bitter melons, but now I love these things. So delectable.
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Kappa Neko
...lives for biotic explosions. And cheesecake!
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Oct 18, 2016 21:17:18 GMT
October 2016
kappaneko
Mass Effect Trilogy, Dragon Age: Origins, Dragon Age 2, Dragon Age Inquisition, Mass Effect Andromeda
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Post by Kappa Neko on Mar 20, 2019 11:18:49 GMT
Is that only wheat flour or other grain as well?
Recipe:
1/3 cup dried milk 1 cup water 3 tbsp butter 1 tbsp yeast 2 tbsp sugar 1 & 1/2 tsp salt 3 cups all purpose flour (I use King Arthur. White Lily would be disastrous here. Bread flour would work tho')
Proof the yeast with the milk, water, butter and sugar. Add 3 cups of flour Add the salt Mix on 2 w/ dough hook until dough comes together and pulls from the bowl. Knead on speed 4 for 7 minutes. Dough will pass window pane test. Oil proofing bowl. Roll dough ball in bowl. Cover and let proof until loaf has doubled in size. 45-90 minutes. Punch down and roll into a loaf. Place in a loaf pan. Let rise for 45-60 minutes and bread crowns. Bake at 350 for 35-40 minutes. Temp should be 195-200 degrees. Turn out onto rack and brush with melted butter while warm. This step will make yopur crust very nice. Do not skimp on the butter. Let cool for an hour.
It isn't in metric and measures are given by volume. Sorry. But I bake first thing in the morning 3 times a week and I find scales challenging at 5 am. I agree that bread baking is indeed very satisfying! I don't do it all the time though. Just too much work and it spoils rather quickly.
I never put sugar in bread. That's what drives me crazy about American bread. So sweet. I put lots of salt in and on bread. Fresh hot bread with melted salty butter is so amazing! The basic recipe I use I got off the internet. You get two medium sized round breads from this.
Roughly it goes like this:
350ml warm water 350ml milk 1 cube of yeast 1kg of whole wheat flour Then add 200g of any combination of seeds to the mix. I usually put a mixture of ground flaxseeds/sunflower seeds/sesame in it, then I add whole sunflower seeds and pumpkin seeds. Sometimes poppy seeds too.
Lately I've started adding hemp flour to the mix (about 40-60g is as much as I can tolerate before it spoils the taste too much).
I've also experimented with protein breads but those get really sticky and gross after 2 days... Consist mostly of curd/eggs/ground almonds. Baking powder instead of yeast. The texture is more like cake (but again no suger in it). It tastes good but best to eat in 1-2 days.
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mousestalker
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ღ The Untitled
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Post by mousestalker on Mar 20, 2019 11:31:25 GMT
The sugar is there for the yeast. The dough itself isn't sweet. The primary flavour is wheat, concentrated in the crust with a touch of salt. The bread stays fresh for a week if uncut, three days after it's cut into. I do bake other breads. I've been on the quest to bake the perfect cheese bread for years.
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Post by mattig89ch on Mar 20, 2019 21:25:29 GMT
I used to really like Knorr rice packets. But lately, they taste waaayy too salty for me. So much so, that I can't eat them anymore.
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Unapologetic Western Chauvinist. Barefoot. Great Toenails
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Post by B. Hieronymus Da on Mar 20, 2019 21:58:45 GMT
Used to dislike bananas, until recently discovering organic bananas. What a difference, from flavorless country to flavor country. Just make sure when you buy them they look ripe enough, as for some reason they don't ripen well enough in my place compared to supermarket (maybe the temperature has something to do with it). As when it's green and they don't ripen well enough, they don't taste as good even if organic. I always ripe my bananas myself. You buy them green, or fairly green. Then you just leave them in peace, room temperature, until they're nicely yellow with a lot of small dark spots. Then they're good. If you leave them in peace, they'll remain good as they turn darker for a couple of days. Pitfall: Watch out for green or/and yellow bananas that have a grey taint to their color. They have been stored too cool. The result is that they're never going to ripen in the proper way and they're never going to taste really good. It can easily happen during the winter, transported in cold trucks etc. It can also happen because an ignorant worker puts them into the cooler room, thinking they will keep better.
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