chocoladisco

joined 1 year ago
[–] chocoladisco@feddit.de 1 points 4 months ago (1 children)

We are supposed to be testing them? /s

[–] chocoladisco@feddit.de 1 points 4 months ago

It can be convenient when cleaning stainless or glass since it can dissolve grease and dries up streakless. Otherwise window cleaner spray also works amazingly.

Otherwise no idea why one would use it on other surfaces.

[–] chocoladisco@feddit.de 3 points 4 months ago

How is maintenance on an induction stove higher? Asking as someone using them in both a personal and professional capacity.

Unlike gas there are no moving parts, nothing that can get clogged. There is basically no need for fire safety inspections.

[–] chocoladisco@feddit.de 4 points 10 months ago

Mechanical anchors handle in my experience pretty much everything. I like the plastic ones from Fischer. And they make them for pretty much any application you could wish for.

[–] chocoladisco@feddit.de 1 points 1 year ago

Get a good salted cultured butter (or make your own, it isn't that hard), spread it on freshly baked slice of sourdough bread. Enjoy your ascent to heaven.

[–] chocoladisco@feddit.de 2 points 1 year ago (2 children)

Cultured butter on sourdough

[–] chocoladisco@feddit.de 1 points 1 year ago

My workplaces is like this: Some walls are red brick, others white/yellow brick. I have one random concrete wall. A couple plywood walls. I have yet to find a plasterboard wall.

[–] chocoladisco@feddit.de 2 points 1 year ago

The same as all my other computers: NixOS.

I am lazy and this way they all run exactly the same config.

10
submitted 1 year ago* (last edited 1 year ago) by chocoladisco@feddit.de to c/bread@lemmy.ca
 

A friend of mine was celebrating his son's first birthday in his restaurant and asked me to make some bread for the event. So I decided to bake 7kg of a foccacia'esque flatbread.

100% 405 flour, basically AP I believe (didn't have that much time, so had to take what the supermarket gave me) 80% hydration 2% salt 0,75% fresh yeast

Knead in the big stand mixer till homogenous. Then ferment in fridge at 4-5 °C overnight. Put some baking paper in the trays, slather everything in a generous dose of extra virgin olive oil. Pour the dough into the trays, let rest, stretch a bit. Pour saturated salt brine on top and then off into the convection oven at 200°C till core temp reached 77°C. Let cool a bit, cut up and finish to order on the salamander.

I know, not the most beautiful bread. But it was the best I could offer in that quantity in that little time. Flour was definitely missing gluten and I would have preffered to have made it using 100% spelt flour.

[–] chocoladisco@feddit.de 1 points 1 year ago

Popcorn in paper bags work fine, use them often as a snack for my customers.

[–] chocoladisco@feddit.de 1 points 1 year ago

With an spice grinder it becomes a lot easier:

  1. Salt, msg, chili and citric acid
  2. Salt, dried out parmiggiano reggiano and black truffle
  3. Salt and msg
  4. Salt and nutritional yeast for that "fake cheesy" flavor