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my take on Bún thịt nướng
This has been our lunch for the past couple weeks. It's filling, pretty easy to do low calorie, and a great way to beat the heat.
Wish it wasn't so hard to find fresh bean sprouts, the ones in the shop are always a bit sad.
no knead wholemeal brioche with pearl sugar
Is this even brioche at this point? Who cares.
The sugar is to make it more attractive to my kid, I'd rather top it with everything bagel mix.
Bad oven spring this time, I screwed up the proofing and didn't have foil around to tent for the second half. Result? Cooler oven, darker crust.
brioche apple pie roses
Woke up at four to get this going, and breakfast still wasn't served until half ten. Somehow I wasn't cured of my interest in brioche.
Recipe adapted from https://www.youtube.com/watch?v=Uhrgf7X2ihs, but instead of his filing I just did apple pie mix. A few had Nutella.
Kill the Crows review
You know how Nidhogg is just one thing, and it's super simple and slightly just...nothing, but you can spend ages with it and it's got an incredibly high skill ceiling, and there's no flaws at all and they've just sort of achieved everything they set out to do without making a big deal out of it? It's that kind of game.
Kill The Crows is such a pure, condensed game. So rare to find a gameplay loop so utterly on the mark. Every moment is a small crisis where you're either lost in a flow state, or you're dead - and then right back into the action a couple seconds later.
Can't believe how few people talk about this cult classic-in-waiting. It's really charming.
more pizza because I'm a deranged man without limits
This week I'm doing three different individual pizzas every night for four nights. Because the world is burning, but my oven is pretty hot too.
The crumb. I never appreciated how important it is to buy the nice flour.
Is there a suitable PeerTube instance for this?
I’ve spent the last year every weekend creating a 2.5 hour block of tailored programming to recreate the experience of Saturday morning cartoons for my kid, with selections from ~60 of the best (and some bad) cartoons from the last several decades, animated music videos, unearthed funny old clips, and modern indie animations, often with seasonal themes.
My programming is (I think) objectively better than the Saturday morning block ever was, and it takes hours every week to gather clips, edit, and manage where we’re at with every show. I sometimes wish I could share it with a larger crowd. Do you know of a PeerTube instance that would be cool with hosting this kind of content? I've tried sharing this with friends and family via SyncThing, but they didn't like it and it was a pain to help them troubleshoot all the time. It would be nice to have a platform for this work, even though I know it's all mostly untenable from an IP standpoint.
MMX: Corrupted - Cyber Lab
Just outstanding stuff. I don't think I've ever seen a Mega Man boss fight quite this interesting in how it plays out. Seems like this game is going to have an incredibly high skill ceiling.
Mythians - taking suggestions
This is a playable race in a game I've been developing. I like the premise, but the overall impression feels lacking to me. Mythians come from elves in this story, which are more like cenobites than fairies (taking cues from Pratchett's Lords and Ladies but hyperbolically so, until you're more into Gwar territory). They've renounced horrific madness and cosmic power. It's got a lot going for it, but I'm not happy with how "simple" and just-so it all feels. Any help?
https://app.kanka.io/w/7004/entities/580338Open linkView original on lemmy.worldmy usual white boule 80% hydration
Crumb shot to follow in a couple hours
what episode(s) of Star Trek: TNG best demonstrate the philosophy of Starfleet
As title says. I want to really soak in that high-minded worldview today.
Skull Maze
Made this as a quick sketch for my kid, decided to do a quick touch-up in GIMP for printing it again later.
experimental 90% hydration pizza
Many stretch and folds (almost pretending I was making pan de cristal) later, this is a stupidly soft crust. Like a Neapolitan style.
I'm going to try this again soon with slightly lower hydration, more oil, more heat, and a pre-bake of the crust without toppings so it gets more of a chance to grow. Any suggestions are very welcome.