em2

joined 2 years ago
[–] em2@lemmy.ml 35 points 2 days ago (2 children)

Yeah.

I use arch btw.

[–] em2@lemmy.ml 16 points 4 days ago* (last edited 4 days ago)

There are many species of lithops that are endangered, with research and conservation efforts in place.

For example: https://www.sciencedirect.com/science/article/pii/S0254629915327782

[–] em2@lemmy.ml 11 points 2 weeks ago (1 children)

That's called a PICNIC - Problem In Chair Not In Computer.

[–] em2@lemmy.ml 4 points 1 month ago

Ah, the 'ol reliable Scream Test.

[–] em2@lemmy.ml 2 points 1 month ago
[–] em2@lemmy.ml 7 points 1 month ago

Then the article is accurate because no lessons were learned.

[–] em2@lemmy.ml 5 points 3 months ago (1 children)

0.5mm for #1 or #3.

Get that grubby ugly 0.7mm lead outta here.

[–] em2@lemmy.ml 66 points 3 months ago (3 children)

and the timeline hasn't felt right since

[–] em2@lemmy.ml 46 points 4 months ago* (last edited 4 months ago) (1 children)

No, no. They choose one of the most difficult lives where their existence is constantly judged because it's so fun!

*/s added just in case

[–] em2@lemmy.ml 11 points 4 months ago

Check out kodi. I run that on a raspberry pi.

[–] em2@lemmy.ml 12 points 4 months ago (13 children)

Exactly. When I resodded our front lawn I kept finding building materials. I guess it's common for construction workers to bury the trash when building a house rather than dispose of it correctly.

 

Ube Mochi Waffle Recipe

INGREDIENTS

  • ¼ cup ube puree (Ube Halaya Jam)
  • ¼ cup water
  • 1 tsp ube extract (More if you want the extra purple color)
  • 1 egg
  • 1 cup coconut cream
  • ¼ tsp vanilla extract
  • 2 tsp oil
  • 1 ¼ cup mochiko flour
  • 1 tsp baking powder
  • 1/3 cup sugar
  • ¼ tsp salt

INSTRUCTIONS

  1. In a small mixing bowl combine the ube puree, water and ube extract.
  2. In a mixing bowl combine mochiko flour, baking powder, sugar and salt.
  3. In a separate large bowl whisk together the egg, coconut cream, vanilla extract and ube mixture.
  4. Depending on your waffle iron it will vary what setting to set it to cook the waffles. I set it to medium-high or setting 4 out of 5.
  5. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.
  6. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine goes off to let you know it's done cooking.
  7. Move the cooked waffles to a cooling rack for 5 minutes and enjoy with your favorite fruit.

Source: CookwithChung post

2
submitted 2 years ago* (last edited 2 years ago) by em2@lemmy.ml to c/cooking@lemmy.ml
 

Approximate recipe; Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.

Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).

Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).

Much of this recipe is kind of a combination of something the wife and I found on one of two videos. One is from thatdudecancook and the other is Kenji.

Ranch dressing:

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup buttermilk
  • 3 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sugar
  • 1/2 tsp msg
  • 1/2 tsp salt
  • 2 tsp white vinegar
  • 1/4 cup chopped parsley
  • 1/4 cup chopped dill
  • 1/4 cup chopped chives

Sources: Thatdudecancook youtube

https://archive.is/DFzbB

 

#Recipe:

Crêpes:

4 eggs

400ml of milk

400ml of sparkling water (regular water works, too!)

4 tbsp vegetable oil

4 tbsp sugar

1 tbsp vanilla extract

400 grams of flour

Mix all of the ingredients until combined. Strain through a fine mesh sieve, cover and let the batter rest for 2 hours in the fridge. Use a soup ladle or a cup to scoop equal amounts of batter into a pan, I do one soup ladle per crepe and this recipe usually yields 18-20 crepes! Make sure to add a drop of oil to the pan before frying each crepe.

Pastry cream:

400 ml milk

100 grams sugar

50 grams cornstarch

1 & 1/2 tablespoons vanilla extract

150 grams of butter

Place 200 ml of the milk into a smaller saucepan over medium high heat. While it warms up, whisk together the remaining 200 ml of milk, sugar, cornstarch and vanilla. When the milk starts to come to a boil, pour in the cornstarch mix and whisk for a few minutes until the custard thickens up. Remove from heat and whisk in the butter.

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface (it won't melt!). Let the custard cool down to room temperature and then let it chill in the fridge for 4 hours, until it’s completely chilled. Before using it, make sure you whisk it with a hand mixer for a few minutes until it has a medium stiff, fluffly texture.

Strawberry filling:

350 grams of cleaned, halved strawberries

100 ml of water

-blend it together until smooth

Pour the blended strawberries into a saucepan, add in 200 grams of sugar and the juice of half a lemon. Let it simmer on medium high heat. In a separate cup, mix together 150 ml of water and 3 tbsp cornstarch into a slurry, once the strawberry mixture starts bubbling, whisk in the slurry and continue mixing until it thickens.

Remove from heat once it thickens up, add in 100 grams of butter, mix, cover and let it cool all the way to room temp., don't put it in the fridge. No need to whip it up before using, just stir it with a spoon to loosen it up a bit.

Whipped cream:

200 ml whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

Whip it up until stiff peaks form.

Once you have your crepes (make sure they've cooled down), pastry cream, strawberry filling, whipped cream - it's time to assemble the crepes. I did crepe - custard - crepe - whipped cream - crepe - strawberry filling & repeat.

Optional; sprinkle freshly diced strawberries on top of the strawberry filling, I'll definitely do it next time I make this because I think I'd prefer it texturally if I could have small bites of fresh fruit in there!

#ETA: Can't believe I forgot to write this, but definitely chill the cake overnight. Cover it in cling wrap and let it chill!

Source: https://archive.is/LItKE

 

Have any info on fruits not listed? Have a veggie picking guide? Please share!

 

Source: fixthe_fernback from Reddit

I've started drinking these this week and I'm loving them. they don't taste like spinach at all!

1 cup soymilk

1 frozen banana chopped up

2 Tb peanut butter

a few handfuls of spinach and/or kale (the kale will add a bit of bitterness, I've started out with just spinach and moved to adding half kale and half spinach)

1 Tb ground flax seeds (optional)

pour the soymilk in the blender, add the banana and peanut butter. start blending on low, and slowly add in the spinach or kale. stop when the smoothie looks green enough.

the bananas and peanut butter seem to counteract the taste of spinach entirely. I've made it without PB before and you could taste it a bit, but with the PB it only looks green. These appear to have really helped and regulated my digestive system, if you catch my drift.

also, you don't need a $500 blender for this to work. My $30 black and decker blender works fine. Just be patient.

 

That porta potty was at least 10 stories up.

 

Once spotted in 1978 and thought to have gone extinct, the Fujian Bamboo Salamander has been found again. According to DNA analysis, this cannibalistic species has an average or above average rate of genetic divergence compared to other salamander species. They also have been witnessed vocalizing, which isn't something salamanders usually do.

Another source article here from the Miami Herald.

 

Popcorn is ready.

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