I catched our LG tvs red handed today after setting up pihole… now they sit in their own vlan. Eventually I’ll look into patching them completely but at least for now they won’t be able to expose our devices.
Useful precedent for when they will stuff votes maybe?
Clown in ambulance style? How big is a T’s asshole for a grown ass man to fit in??
Nowadays consultants are being used as fuses everywhere. It shows how accountability is faring :(
Holly Molly that’s even worse
IIRC the fuel burned by those things is like the bottom of the barrel and is significantly worse for particles and stuff compared to more refined fuel used for car or trains for example
Bring me back ICQ, Winamp and the newsgroup thingy to d/l my (current timeline) animes and I’m good with the plan.
Since every one already covered the cheeks I'll share the recipe :)
Ingredients:
Instructions: It's actually super simple. Lightly salt the cheeks and let them in the fridge for a while (preferably a night) to dry. Then pat dry the cheeks and brown them HARD then set them aside. Then you mince carrots, shallots, celeri and garlic and you heat them in the same pot in which you roasted the cheeks till shallots are translucent. Add the tomato puree, cook a bit. Deglaze with the wine, let it boil so alchool gets removed and then add the stock. Add the thyme & laurel, shove the pot to the oven for 3h at 145°c.
Once done, remove the cheeks, mix the sauce & reduce. Once reduced enough remove from the heat and add a bit of butter to make is brilliant and absolutely delicious.
It's one of the cheapest meat around these days (about 10€ a kg), seemingly not popular but cooked long and slow it's super nice.
As a bonus, the next day you can super easily turn the reminders into a shepered's pie of some sort by layering pureed potatos with the cheeks in sauce.
What I don’t quite get is how does this work with the increasing amount of proxy inventories of those platforms. If the small package is sent from a local storage, is it exempt of the fee? If so this is just punishing small foreign players :(
Dude must not like food ratings and GMO transparency mentions I guess…
I’m starting to realise that since I started trying to improve my cooking game my father started to drop by suspiciously more frequently at launch time.
So today I made this bourguignon style pork cheeks with puréed potatoes and snow peas and green asparagus.
It was thoroughly enjoyed by everyone :)
Wtf don’t you understand in « indications » and why the hell are you popping up here? Go get some attention elsewhere.
That plus the game, rights reverting back… not an official announcement but indications that the license is well alive and someone could very much capitalise on that to add one more season.
One of my employees is following bakery courses because apparently data governance is not hype enough anymore.
She shared with me some recipes and daaaaaamn those are delicious.
I’m torn between losing her as an employee once she launches her bakery and enjoying her newfound expertise.
We call these babies « croustillons » and those are typical carnival donut here in Belgium.
Making the dough is super simple;
250gr of flour
150ml of tepid milk
1 egg
7gr of dry yeast
20 gr of sugar
20 gr of softened butter
4gr of salt
1 small pack of Vanilla sugar
Beat the crap out of it for about 5 mins
And after a while it has doubled its volume:
Deep fried for a couple of minutes
And then add a lot of icing sugar -------
I slow cooked some pork shoulder & beef shin over the afternoon.
And we set the table up with everything so that everyone could compose whatever they wanted;
And it was glorious.
Not legit karaage as I did a batter, not quite tempura either but a mix of both.
Chicken was marinated about 2 hours then floured before being dipped in liquid batter tempura style.
Then for added crispy goodness I dipped them partially in panko
Before deep frying them till cooked
Rested and served with a mayo tweaked with soy sauce, lime, sriracha and some cucumbers on the side :)
Near Maastricht. Definitely my favourite spot all around.
Dozens of perches, pikes… and the scenery is lovely.
Truely a beautiful place
Tried to make karaage today. Dipped in the delicious soy sauce based sauce.
I still prefer the Korean version though.
Tough step this one. Their are imperfections here and there but poorly accessible and hopefully inconsequential given we will tile over.
The pump
Now is time for some panicky wait time. I’m really hoping I did not forget anything critical. If everything goes to plan we’ll be 4 to man the gigantic pump I requested and reel the cement mix in place. I have some shovels, rakes and I rented a vibrating ruler to help the finish.
weather is back to seasonal normals at around 25 after too many weeks over 30+.
Still I’m pretty sure I’m forgetting something.
It’s that time of the month. Chicken and dashi based broth shoyu ramen style. Kids were delighted.
I’m not sure I’m so much a fan of this. Maybe the recipe isn’t the best there is but it felt not that creamy and lacked acidity despite my attempts to adapt with some more apple cider vinegar.
Damn :(
