Sure. I learned english largely to be able to read OG Pratchet & Tolkien. Old Greek & Latin I have actually zero interest into most of it. Maybe if that's your thing it would be great but in that case nothing it preventing you to learn old language whenever. Young-me had no choice - those were mandatory at school.
Latin and Ancient Greek were fun for a cumulated 3 minutes before I realised how unrelated those are to any of young-me interests. And it was a 2 or 3 years ride…
Et la musique laisse à désirer ce week-end par rapport au Graspop…
En vrai ca va, a l'intérieur ca reste supportable mais plus de cuisine, plus de peche et mm les jeux video me file la sueur. Vivement lundi...
Le niveau de dénis est tellement dingue... Entre les "on a connu ca en 34" et les "la PlAnEtE Des FoIs ElLe ChAuFfe" je pense de toute façons ca va pas changer l'opinion polique des gens. Et c'est sans parler des perles sur les migrants / les ukrainiens (ils ramassent pas assez avec la guerre eux apparemment) / les profiteurs du chomage...
Not sure it was so much about good feeling. From what I read it was more about booze being less likely to grant you a plague debuff than water back in the days.
Let’s wait to see the perfs? From my understanding of the specs I don’t regret building my new pc earlier this year.
I don't doubt I'd get the brain to handle the load or die trying... Somehow the dedication in UO felt more rewarding than current systems. Lemme do 1000000 potions to level alchemy and bake 100000 breads.... it was so open.
Ultimate online is still by far the game where I have my fondest memories. I could really go for another round of that…
It's not unknown to have a lill' jar at the countertop for tipping though. But yeah it's definitively not the obnoxious crap like in the US.
How do you know that beforehand? Last I went it was basically always an expectation even out of strictly the food game...
This was on my bucket list ; playing with a mini excavator.
Though the actual work was done by my step bro
Next I’ll do the form and order some lill stones to prep the surface, some steel reinforcement and put all in place before getting some concrete.
Today my son was having his birthday party and he requested ramen.
These are basic soy sauce ramen with the usual egg, porc and veg toppings.
Took a while to make these but worth the time given how they were appreciated by the kids :)
I wanted something more visual than usual.
The zucchini was super easy and only took 30sec of blanching before assembly.
The chicken was cooking sous-vide style
Then I briefly grilled it
And made the sauce using my frozen chicken fond
And voila :)
At some point I’ll need to buy additional plates because it’s becoming quite repetitive to always plate using the same…
Started with a craving for hummus, ended with a bit more in the plate. All was more or less cooked in the same batch in the oven so not complex or overly messing.
Doesn’t look super fancy but it sure was a tasty bomb.
All in all an easy process which started by deboning a very local chicken and dicing it
Followed by a 2h marinade in the typical garlic / ginger / soy sauce / mirim
This time I went with potato starch with a bit of usual flour in it - it was much more crispy with this tweak
I went with double deep frying so here a first pass
And the second pass
We have kids that don’t take the sauce when fully loaded with goshujang so I served the sauce in separate bowls for kids and adults instead of dipping all in the kitchen.
Et voilà :)
I tried this sorte to change from the pulled porc I usually do.
The buns - now it’s a no sweat step
Prepped the meatballs and all based on custom 80/20 mix of porc and beef
And grilled over the flame
All in all very good with a custom pickles / câpres / mayo sauce.
Long story short is : don’t bother.
The added wrap doesn’t add anything worthy taste-wise and is additional unnecessary calories honestly.
Even glazing them didn’t cancel the blandness of the wrap.
Next time I’m back to the usual Kefta skewers that are proven to be absolutely delicious.
I tried a middle-eastern filling which was delicious alone;
Honestly the best part was the accompanying sumac tomato salad
And the homemade flat bread
Though for next time I need to find a version of flat bread more buttery and layer-y if that makes sense.
Miso is a crazy addition to braise cabbage. I used the same mix into the glazing for the pork to avoid competing tastes. Delicious.
First time I’m doing the buns.
I typically don’t do baking - it requires too much precision - but a very talented colleague shared with me a recipe I had to test.
Cool this will only encourage Europe / China & other players to up their game…