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  1. vcl_X1

    Hard drive disposal

    Dismantle them then use the platters as coasters. You probably do have all the different bits/drivers in your (Wo)Man draw/cave
  2. vcl_X1

    Bloody Foxes!

    On a positive note that probably keeps the slugs away from the hostas :-D
  3. vcl_X1

    Bloody Foxes!

    There are loads in my part of SE London, they're protected in the city too, I can do nothing about the den burrowing under my patio. In the city they are invariably vermin, I know from personal experience they eat cats too. At least their numbers can be controlled in the country, start shooting...
  4. vcl_X1

    Sim racers - what are you running?

    As a left field suggestion take a look at the Frex H shifter, I have my eye one it atm and are likely to give in this weekend and order one. Barry @ SRG reviewed it favourably. It seems very well made, mimics the shifter on a 962 C. As I have a similar set up to many, SC2 Pro, HE Sprints...
  5. vcl_X1

    £900,000 to paint a plane?

    My 2c is drab RAF colours make it less of a target than it already is, one union flag liveried plane says VIP's on board and makes it more visible in desirable and undesirable ways too, sure it has countermeasures and is probably escorted anywhere potentially hostile. As Zefan says routine...
  6. vcl_X1

    The Official Pizza Discussion thread (was: Cooking Neapolitan Pizzas with the Uuni 3)

    Sourdough naan in the ooni, cracking idea. Now the question is what curry to make to go with it...
  7. vcl_X1

    Sourdough and starters

    Check out Foodgeek, Ilovecookingireland and also chef rachida sourdough on YT, I like all their styles and breadmaking.
  8. vcl_X1

    Sourdough and starters

    You are welcome. For low hydration there's great oven spring, the colour's good, the slashing worked well too and excuse the pun but cracking crust. The low hydration has contributed to the dense nature but it's not the only factor. The flavour does develop over time and with more fermentation...
  9. vcl_X1

    What's the 'Hyper Evo 212' of AM4 Ryzen?

    Good to know, mine must be almost 10 years old, it's big and ugly as F though, it's currently keeping a 3700x nice and cool and doing it very quietly indeed
  10. vcl_X1

    Korean street food - ham cheese egg toast

    Damn, Bifanas were my go to post lash up comfort food in Lisbon...were, not any longer
  11. vcl_X1

    Sourdough and starters

    Don't forget to save some starter before you add the salt. keep this and pop it in the fridge to feed a day before you intend to make dough next or if that's longer than a week (can be 3 weeks tbh) then feed and pop back in fridge. Your lidded pyrex dish might just be perfect to bake in if it's...
  12. vcl_X1

    Sourdough and starters

    Ok, give it a feed first thing as we've done so far and at some point in between it hitting double and starting to fall back you make the dough as I suggest. No kneading required, just bring the dough together and cover it and leave for 30 minutes, Now you stretch and fold, wet both hands...
  13. vcl_X1

    Sourdough and starters

    ok, we're just trying to build up the yeast colony. How much starter do you have now then ~60 grams. Are you ready to make bread tonight/tomorrow if it's been fed and it's ready to go? If so take all the starter, add 100 gr each of water and flour and watch it, ideally it will peak at double...
  14. vcl_X1

    Sourdough and starters

    Looking good, doubling is the key, you must have been pretty close already. You can feed it tomorrow, take 20 gr and feed with the same of water and fresh flour again and watch it for a day again, discard the small amount this leaves behind, it's too little to do anything useful with. I suspect...
  15. vcl_X1

    Sourdough and starters

    How's it looking today, many bubbles yet? What kind of ambient temp is it in too?
  16. vcl_X1

    Show Off Your Dish (Picture Thread) (Rules added)

    My lockdown Chicken Katsu ...
  17. vcl_X1

    Sourdough and starters

    Thank you, we will get you sorted and fast. That loaf was 50% White flour (Marriages premium bread flour) and 50% Wholemeal (Tesco) 75% hydration, 2.4% salt, mixed by hand with 3 sets of stretch and fold, short bulk ferment at room temp, pre shape and rest, shaped and popped in a bannetton in...
  18. vcl_X1

    Sourdough and starters

    Ok, it doesn't look too bad. Take 20 gr and pop it in a new clean jar or say 500ml pyrex jug. add 20 gr water (filtered is good) and 20 gr flour, mix well and pop it somewhere with as even a temp as possible, close to 24 c and leave it for 2 days, do nothing, watch it, that's all. let's talk...
  19. vcl_X1

    Project CARS 3

    When there is no shortage of really good choices in the sim space then you're right, I love my AC but I'd also love a bit of Outrun type action too from time to time just for a laugh.
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