I always understood it was a powerful audio player but, I could never figure it out. Rhythmbox just works and gets out of the way 🤷‍♂️

Yeah, there was a nice period when Pidgin could easily handle all the chats. Then providers siloed their apps 🫤

Thank you. I tried to set them up to sync between my desktop and Android but no luck.

Do you sync your Joplin notes with Synching? Any tips?

I tried it this summer. It was slow and not that engaging. But, I’m willing to give it another try next summer in hopes of improvements.

See the directions I gave in another comment. Removing a lot of the water is a bit of a process but, it’s what helps with the look and texture. For a these bites the texture is good. Plus, they are bites so a lot of the texture is in the breading.

Apparently, it’s deboned and sold separately…

The humour of it, because tofu is obviously boneless. Hahaha

Gotta be careful with them they’ll bung you up! Haha

Thanks. It’s extra firm tofu, water pressed out, then I froze it to get more water out. Tore the tofu into bite sized bits into a bowl, added some soy sauce, maple syrup and rice vinegar to it and let it marinade for a bit. I was out of regular flour so I used chickpea flour for the breading… In one bowl I added corn starch and chickpea flour and in another a bowl the same but with some water and mix it. Coat the bites in the dry mix, into the wet mix, back to the dry then shallow fry the bites. Cool then coat with your preferred sauce. Edit worth mentioning that while it was thawing I squeezed water from it. I was surprised at how much was in it.

For those who said this is a wasteful recipe… that is the skin and tendons removed. It’s not much really and no meat is removed.

Thunder for Lemmy been solid for me since I’ve been using it.

I’m really curious to why someone would down vote a comment like this… really, just curious. I am all for people voting how they want, but for a comment like this why?

A few years back I made a molasses buckwheat loaf. I was surprised how much my kids loved it. It was a dense bread full of flavour. Going to have to make that again soon. Definately a cooler weather bread I think.

Also, curious to what everyone uses to keep their recipes? I use Gourmand Recipe Manager and a binder of printed recipes worth keeping.

I dunno, I find that homemade bread never lasts as long. It is just that much better and satisfying. But, like others said if you scale it up and make more you can just freeze it. Toasting a partially frozen slice of bread is just another level of perfect.

The recipe I got for this is from a book called “Canadian Heritage Breads.” I changed it a bit, it called for using melted butter as the oil, I used olive oil.

1 tsp Sugar ½ tbsp yeast ½ cup of warm water 2 tbsp sugar 3 tbsp olive oil (I added maybe an extra teaspoon) 2 tsp salt 2 cups milk, scalded 2 cups flour, first amount 4 cups flour, second amount (It called for 4 cups but I just used 3 it was the right amount)

Scald the milk and let it cool. Add the first amount of sugar into a bowl with water and sugar. Rest for about 10 minutes. Add the remaining sugar, oil, salt and the first amount of flour and mix until smooth. Work in the remaining flour, and knead for 8 to 10 minutes. Proof in a greased bowl for 1 to 1 1/2 hours. Punch the dough down. Divide into 2 equal loaves and place into greased loaf pans. Let rise until doubled in size, about 35–45 minutes. Preheat oven to 400*F. Bake for about 30 minutes until loaves are golden brown.

Ooooh I’d love to see a diagram of the plumbing… maybe two, idea and actual haha

Sorry for the delay

The bread is called a Pagnotta, I borrowed the book “Jamie Cooks Italy” from my local library. 3 ¾ cup fine semolina flour 3 ¾ cups strong white flour ¼ oz dried yeast ¾ oz salt 3 cups luke warm water

Add flours and yeast into mixing bowl. Add water and yeast to mixture. Beat slowly for 10 minutes. Let to proof for at least 16 hours.

Next day remove from mixing bowl onto a well floured surface. Dust a metal bowl with flour. Shape the dough into a round shape and place into the floured bowl. Cover with a damp cloth and let it proof in a warm room for 3 hours, or double in size.

Preheat the oven to 475*F with a dutch oven inside. Dust parchment paper with semolina flour. Place the dough on to the parchment paper, and then generously sprinkle the dough with semolina flour. Slash the dough to expand while it cooks. Remove the Dutch oven from the oven and carefully place dough inside. Cover and bake for 20 minutes. Remove the lid and bake for an additional 25–30 minutes, or until the bread is golden, risen and the base sounds hallow when tapped.

Cool before slicing.

Hahaha a whole bulb of garlic not a single clove. Whoops!