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/me, a few minutes ago

“this bread is addictive, especially when fresh or stale”

waaaaait

in reply to Elena ``of Valhalla''

/me, pochi minuti fa

“questo pane ha dentro la droga, soprattutto quando è fresco o raffermo”

spettaunmomento...

Unknown parent

Rapita dagli alieni
@pandora ho preso il n. 2, eh!
Unknown parent

Elena ``of Valhalla''

@gregor herrmann @David Bremner

here in Italy (possibly Europe?) manitoba flour is a commercial term for very high gluten wheat flour, even if it doesn't come from the Manitoba province: I've just used W310 (medium high gluten?) instead of the mix of flours.

Also, I've used type 1 flour rather than type 00, which is a bit more coarsely ground (but not wholewheat or anything) and IMO improves the recipe.

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Elena ``of Valhalla''

@gregor herrmann @David Bremner as for the language of the post, that's because friendica claims that the language of my posts is the language used for the interface (which I think can be a valid default, but is The Wrong Assumption To Make When You Can't Change The Thing Per-Post, ok?).

And yes, we may have a custom translation file on this instance to be able to have “Engage” rather than something like “Post” on the button O:-)

in reply to Rapita dagli alieni

@Rapita dagli alieni @Pandora avete il terminale del teletrasporto acceso? mi passate le coordinate?

ne ho fatto a sufficienza anche per domani, quindi tecnicamente ce n'è ancora una ciabatta, e via internet la si può duplicare quante volte si vuole, giusto? :D

in reply to Elena ``of Valhalla''

@David Bremner @gregor herrmann ok, apparently it's an Italian thing

en.wikipedia.org/wiki/Manitoba…

(and considering how much we use to complain about people elsewhere using our names for food, I'd really like to see Canada officially complaining about this)

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David Bremner
@gregoa_ Ego te absolvo a peccatis tuis in nomine Spock i Kirkii

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