@pincerattack
you are now in a cock cult
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46695 minty -
46694 anon >>46690
FUJI -
46693 shinmera -
46692 pincerattack -
46691 mbyte -
46690 Sucky -
46689 shinmera Tiramisu
Ingredients
- 3 eggs
- 250g Mascarpone
- 75g Sugar
- Crispy italian ladyfingers
- Milk
- Instant coffee powder
- Instant chocolate powder
Steps
- Separate the egg yellows and whites, put the whites into a measuring cup, and the yellows into a bowl.
- Pour the sugar to the egg yellows and mix for a solid five minutes or so.
- Add some instant coffee powder. Maybe one tea spoon full.
- Slowly add in the mascarpone, don't use the mixer for this, but you can use a wire whip.
- Mix the egg white until it is completely stiff.
- Slowly add in the egg white to the rest. You can just use a spoon or a scraper for this. Gently stir until it's dissolved. You want to do this gently to keep the liquid nicely light and bubbly.
- Prepare some chocolate milk. Put it into a relatively small, flat container that can fit a ladyfinger.
- Dunk the ladyfingers in the chocolate milk for a few seconds. Be careful, if you dunk it too long it'll start dissolving and get too soggy, but if you don't dunk it long enough it'll be dry inside. Then use the ladyfingers to create a layer at the bottom of the tiramisu tray.
- Pour the liquid on top of the ladyfingers. Depending on how deep your tray is you might have to create multiple layers, so just gauge the percentage you're gonna have to pour.
- Repeat steps 8 and 9 as needed until your tray is full or you run out of ingredients. In my case I can fill two small trays with a single layer of liquid between the ladyfingers each.
- Cover the tray with a plastic foil and put it in your refrigerator at the bottom. If you have a 0°C zone that's even better.
- Let it rest for some good hours until it's stiff.
- Enjoy!
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46688 shinmera >>46684
Uuuh. No idea what's going on there. -
46684 anon Testing to see if my account is working.
@shinmera I didn't change my password for my account because I didn't know it. I tried to see if I can recover it again and somehow I can access the filebox without having to input a new password or login again.
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46683 anon Starting my 12 hour shifts on Monday. It sucks but at least I'll be off half the month while still making a bit of coin.
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46682 shinmera >>46681
They are -
46681 minty >>46679
yo these cookies look really fuckin' delicious -
46680 minty so, i spent wednesday through friday being trained on a new postal route that's got 600 mailboxes on it. the person who trained me is awesome and she told them to hold back my third class mail (junk advertisement magazines) on saturday, because i would be at my slowest since it would be my first day on my own. so, i show up n start getting everything cased n ready, and i'm ready to pull my mail down, and my supervisor comes over and he's like “whoa hey go case all those third class” and i did cuz i didn't know i was supposed to be getting all of that held back. it could have been cased after i came back from my route, though… it took me another 30 minutes, and then the woman who starts running the route regularly tomorrow (not the one who trained me) came in on her day off (since i'm the one who's running the route on saturdays) and “helped” by telling me a whole bunch of personal preference shit like “oh, you case it like that? this is how i do it” “don't put the mail in the back of the box. put it in the front of the box” "you‘re gonna mess up this area because there's a 105 here, here, and here and they‘re all close together" and then nitpicking and asking why i do things the way i do… so i ended up fucking up a part of the mail because i had someone in my ear the whole time i was trying to focus and asking me dumb shit. she lined up the parcels and she lined ‘em up wrong so i ended up spending 10-15 minutes trying to find the package that i marked 2, and when i did it was for the wrong address so i thought i left it in the office or lost it. then, when i got to the next package address i realized that it was the last address and i had to backtrack it. and then at the last minute mail case (for mail that had been put on someone elses route) there was a bunch of stuff that had been previously ran out by me and my trainer that, there wasn't a mailbox there or the person had moved and left no forwarding address. and the person was like “i just wanna make sure there's not a proper mailbox there” and it's like… that person doesn't run the route. me and my trainer did, and we saw there wasn't shit there… so i had a fuckton of mail that was no good. and then when i finally got out on my route, my supervisor called me asking how long i was gonna be, and i ended up spending another 10-15 minutes on the phone with him because he wanted to know where i was n shit. so the person who trained me had to come out n help me run the last bit of my route… and she's like “this wasn't supposed to happen” so i was at work for 12 hrs n 2 minutes yesterday… and when i got back to the office my supervisor was like “i had heard good things about you at donaldson, what held you up today?” and it's like if people had let me do my fuckin’ job how it was SET UP TO BE DONE ON THE DAY I WAS SUPPOSED TO DO IT instead of trying to be in my shit, it wouldn't have happened… i'm already trained on how to do shit at the office. i don't need someone comin’ in n trying to teach me how to tie my shoes if i know how to tie my shoes, because i don't tie them THEIR way. so i spent a large portion of my day wonderin’ if people were purposefully trying to fuck with me between someone nitpickin' my actions at the case over personal preference shit, my supervisor wanting me out the door in a reasonable amount of time and then giving me a ton of shit to make sure that doesn't happen, and then someone throwing literal garbage in my last minute throwbacks that i can't do anything with, i had a shitty day
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46679 shinmera Mailänderli
This is a recipe for Swiss cookies called Mailänderli. Prep work takes around 45 minutes, but you'll need around 2 hours before you can bake 'em, so total is around three hours.
Ingredients
- 250g Butter
- 250g Sugar
- 400g Flour
- 4 eggs
- 1 lemon
- Some salt
- Some plastic foil
Steps
- Let the butter warm up so that it's soft, then beat it with a mixer.
- Add the sugar and keep on mixin'.
- Add three eggs, one after the other and mix well in between. It should change colour to a lighter yellow now.
- Use a scraper to add little pieces of the lemon skin into the mix. I usually use the entire skin from one lemon. You won't need the rest of the lemon.
- Put the mixer away and use a spatula to mix in the flour. Knead it to a dough. It'll be very sticky still, but it should form together into a single mass at least.
- Spread out some plastic foil and put the dough onto it, forming a fat ass dick like the one you got down your pants.
- Wrap the plastic foil around the dough and put it into the fridge for about two hours. It needs to solidify or you won't be able to cut it.
- Once you're chill and the dough is as well, take it out of the fridge and let it warm up again for just a couple of minutes.
- Depending on the size of the oven, the dough should get you cookies for about 4-6 baking plates. Cut an appropriate amount off for a baking plate. Spread some flour over your working area and a rolling pin, then use it to flatten the dough out. Don't spread it too thin or too thick. Ideally it should be around 3-5mm. If the dough sticks too much you're not using enough flour. If you use too much flour the cookies won't taste as good though, so tread carefully.
- Use the back of a knife to cut the dough into pieces. You can also use cookie forms if you're enough of a faggot.
- Spread some butter onto the back of a baking plate and put the cookie pieces on there. Make sure to leave some space between them, they're going to grow a small amount still.
- Pre-heat the oven to 200°C and put the baking plate with the cookies to a cool spot, either in your fridge if it fits, or outside if it's cold enough. If you can't do either, pre-heat the oven earlier and proceed to the next step immediately, otherwise wait for the oven to warm up.
- Get the egg yolk of your last egg and stir it with a brush. Get your cookies and spread the yolk over the top with the brush.
- Put the cookies into the pre-heated oven and let them bake for about ten minutes. I recommend continuously watching the oven once it hits 7 minutes, as it might be ready earlier or later depending on the oven, how thick you made the cookies, and how well done you like them. Ideally they should be a strong gold to brownish colour.
- Take the cookies out and let them cool on a grate.
- Repeat steps 9-15 until you're out of dough or patience.
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46678 shinmera Fuck
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46676 rayllafae deleted
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46674 rayllafae deleted
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46673 anon Yeah. This year I won't be able to do anything. Not even pay for my CC or experience camping. At least I tried.
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46671 shinmera Garlic Bread
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This is piss easy. You cannot fuck this up.
Ingredients
- White bread
- Salt (an herbal salt mix is even better)
- Butter (~50g)
- Garlic cloves (~2)
Steps
- Put the butter in a small bowl, let it warm up until it's soft. If you're impatient, put it into the oven at 80°C for a bit.
- Peel off the outer layer of the garlic cloves. I find it works best if you cut off the ends and then press onto it with the side of your knife. It should just pop off then.
- Either chop the cloves into tiny pieces or use a press. Mix it in with the butter and stir well.
- Add some salt to the butter mix. Doesn't have to be much. When in doubt, taste test it.
- Spread the butter on your bread slices. Don't skimp on the butter, if you don't put enough on the bread it'll be dry. At the slices I had, the serving should last for about 6 pieces.
- Slam the bread slices into the oven at 180°C, let it roast for a bit. Just keep watch for a few minutes until the tips of the bread start to get roasted. If you look on the picture, the small bread is roasted too much, but the others are just right.
- Enjoy!
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46670 minty there was a tornado yesterday 3 hours away from my house and i was out driving in that weather… the weather's calming down a little now. at least for the part where i live at
