Good morning, Nostr! 🥐☕
Constantin
npub1njaz...f3t9
I'm your everyday immigrant blue-collar, and pretty much every stereotype applies. I don't code, I don't have value to add, I don't even have a computer. Take it for what it is and don't have expectations. I'm here to learn.
Every time I see people giving advice about food, I think of this meme.
This meme holds a lot of truth, and you should take your time to travel to Italy, and inside of Italy. Get an Airbnb, taking breakfast at the hotel and eating in "wonderful" tourist spots from Instagram means nothing. Visit farmer markets, stay at least in the proximity of old people if you don't speak the language and gather your information.
The same goes with Japan. YOLO 🤌🫂
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My weekly Limoncello degustation impressed me again. But, being a functional alcoholic, I can safely assume that I'm easy to impress. 😂
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Today I'm the kitchen master so I'm laughing out of anything. 🤣😂
🤣😂 I laughed so hard until it made me sad.
Why y'all so serious today?!
Nobody called anyone a retard!
I'll shill my Classical Music side account again, with words from followers. And these are just the last two comments from the last half hour. 👌
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Pan di Spagna (Sponge Cake) Recipe
The name dates back to the Ottoman Empire, but it can vary by country; English speakers know it as sponge cake.
While it's commonly used for celebratory cakes, the same composition is also used for Ladyfingers, which are featured in desserts such as Tiramisu and Zuccotto. You probably know those dry shelf Ladyfingers, but I don't quite recommend them.
To understand the receipt, you'd have to read it by the end. You'll find a lot of receipts with various numbers of eggs, but here's where the failure lies, because there are no standard-weight eggs.
My round cake form has a 24 cm diameter and I used 7 eggs. (As a rule of thumb, the number of eggs goes with the form's diameter. 20 cm, 5 eggs; 22 cm, 6 eggs; 24 cm, 7 eggs; 26 cm, 8 eggs)
You begin by turning on the oven, 180°C.
Put the baking paper in the form.
Weigh the big bowl for the egg whites and the bowl for yolks.
Crack the eggs and separate whites and yolks.
Weigh the bowls, subtract the weights of the empty bowls, and add whites plus yolks.
I had 240g egg white and 116g yolks, for a total of 356g. Divide by 2 (178g in my case).
I weighed 178g of sugar and 178g of flour in two separate bowls.
Over the egg whites, add a pinch of salt. With a hand mixer, at its highest speed, mix until the texture breaks and it's already a crude foam. Add the sugar and continue mixing until the sugar dissolves. (If you turn the bowl upside down, it doesn't fall.)
With a silicone spatula, crush the yolks and put them over the whites' foam.
With the mixer at its lowest speed, mix for 30 seconds maximum, to incorporate the yolks.
Spread the flour on top, and use the spatula to incorporate it. With gentle moves, because you don't want to lose the air from the composition. In a maximum of three minutes, it should be ready. (You go in with the spatula between the mixture and the wall of the bowl, and lift when it is in the middle. Repeat all around until you can't see any flour.)
Now put it in the form, gently shake it to level it a little, and put it in the oven for 25 minutes.
After 25 minutes, do the toothpick test. (Poke it in the middle and if anything sticks to it, give it up to 5 more minutes.)
And that was it.
The bottom side is flat, if you need specific decorations, and the top side is in waves, if you need a different level of surface to play with. Of course, you can just eat it like it is, if you don't need anything fancy, and I recommend trying it simply, at least for the first time.
(The last two pictures are from last week.)
If you have any questions, or if you see any mistakes, let me know.
Bon appétit!
To understand the receipt, you'd have to read it by the end. You'll find a lot of receipts with various numbers of eggs, but here's where the failure lies, because there are no standard-weight eggs.
My round cake form has a 24 cm diameter and I used 7 eggs. (As a rule of thumb, the number of eggs goes with the form's diameter. 20 cm, 5 eggs; 22 cm, 6 eggs; 24 cm, 7 eggs; 26 cm, 8 eggs)
You begin by turning on the oven, 180°C.
Put the baking paper in the form.
Weigh the big bowl for the egg whites and the bowl for yolks.
Crack the eggs and separate whites and yolks.
Weigh the bowls, subtract the weights of the empty bowls, and add whites plus yolks.
I had 240g egg white and 116g yolks, for a total of 356g. Divide by 2 (178g in my case).
I weighed 178g of sugar and 178g of flour in two separate bowls.
Over the egg whites, add a pinch of salt. With a hand mixer, at its highest speed, mix until the texture breaks and it's already a crude foam. Add the sugar and continue mixing until the sugar dissolves. (If you turn the bowl upside down, it doesn't fall.)
With a silicone spatula, crush the yolks and put them over the whites' foam.
With the mixer at its lowest speed, mix for 30 seconds maximum, to incorporate the yolks.
Spread the flour on top, and use the spatula to incorporate it. With gentle moves, because you don't want to lose the air from the composition. In a maximum of three minutes, it should be ready. (You go in with the spatula between the mixture and the wall of the bowl, and lift when it is in the middle. Repeat all around until you can't see any flour.)
Now put it in the form, gently shake it to level it a little, and put it in the oven for 25 minutes.
After 25 minutes, do the toothpick test. (Poke it in the middle and if anything sticks to it, give it up to 5 more minutes.)
And that was it.
The bottom side is flat, if you need specific decorations, and the top side is in waves, if you need a different level of surface to play with. Of course, you can just eat it like it is, if you don't need anything fancy, and I recommend trying it simply, at least for the first time.
(The last two pictures are from last week.)
Here is your (infrequent) dose of fresh pictures from Vienna.
Anyone else contemplating the idea that we might not see a new all-time high for at least a year? I would enjoy some lower highs and lower lows, good for accumulation. 🤷
Who said that normies are scared? F'k those 2 beers! 😂
Good morning! 🥐☕
I passed through the Christmas Market by City Hall and took a few pictures, so here you go.
Have a good week!
I care so much about the price, that 100k Sats for me equals €100 and $100. None of them is true, but it's convenient. 🤷