I listen to podcasts when I go walking. Which is something (going walking) I should be doing a lot more than I have as of late.
But I'm walking on neighborhood (suburb) sidewalks, not across streets
and certainly look before crossing even one of our small streets
@Aaronut I assume you're talking about the one I flagged and posted here last night. That's the only attention I gave it; not sure what everyone else did. Posted it here, hoping to get it more spam/offensive flags (which, I think if it gets enough, its auto-deleted w/o even having mod attention, but maybe I'm remembering wrong there)
@derobert I'm not sure what you're talking about... if you look at the transcript for this morning you'll see that there was a troll post which one person (mod on another site) actually edited for grammar and punctuation and another mod left a comment on before finally deleting.
I wasn't pointing fingers at anyone specifically (well, anyone else I guess), just wanted to put that out there.
@Aaronut Ok, I see that now. Yeah. That is hilarious in a bad way to hear that a mod copyedited that post. Seems like even if he/she didn't know the slang, the offensive flag would be a tip-off. But, <shrug>...
@derobert No, it was edited by a non-native speaker who isn't mod on our site, so he couldn't see the flag. I was the mod who left a comment on the lines of "if you do that again, I will suspend your account" before deleting.
The funny thing is that he is a mod somewhere else, and when I asked in the mod chat room if I should destroy the account outright or only delete the post, he was the only one who answered me.
But I can recommend the recipe, it is easy and very quick to do, it took me 30 min from starting to chop the chocolate to shoving the first sheet into the oven.
I used real wet brown sugar, I found the English shop in our town sells it.
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a spoonful out. The only brown sugars I have seen are granular. You can also buy molasses.
Crushin...
@rumtscho, since you just bumped this beginner cookbook question, don't you think it's getting way past its answer limit to be constructive? I don't really think it was ever a good question.
@rumtscho Well, close votes can be undone by the community if they feel that strongly; I think the major drama happens when we delete old questions like that (and I'm not suggesting that we do).
There were meta posts asking for the cookbook polls to be closed because they set a bad example. And flags on some of them. I'm not sure if that particular question was on the list.
As a relatively new member of Seasoned Advice (well actually to Stack Exchange itself), I can still remember the problems and issues I faced when I first joined.
The most important of them all is that there still exist several old questions that are now considered off topic and not allowed anymo...
But maybe a meta post would be in order, we do still have a lot of questionable old content that floats up to the front page every now and then, perhaps we should be asking point-blank for the community to cast votes.
(or to justify why they should remain open, if that is the case)
So maybe not too compatible with Dachstein boots, except that 1) I couldn't think of a Turkish shoe brand, and 2) there are enough Turks here for Germans to know what ayran is, it is found in most supermarkets.
And is this a usual proportion, 350 g of chocolate chips per 700 g of cookie dough?
@Aaronut The current arrangement seems to work.
In the sense that while the old questions are sunk in Leta, nobody cares about them. And once they get bumped, they pick up 1-2 close votes soon enough. Which I see as a good enough reason to hammer them closed.
But if you think we should change this somehow, I agree that a Meta discussion is the way to go.
@rumtscho On the other hand, I've cast close votes on some old questions (maybe not bumped) and they just decayed away - we don't have many people with the ability to see the list of questions with close votes.
@Jefromi hmm, I look at both the mod queue and 10k queue. Maybe they are not listed as items there, and I forget to take a look into the tab for pending close votes.
@rumtscho Yeah, I dunno, I think at least one was after you became a moderator, but I'm not completely sure. It's not a big deal anyway, since new users aren't seeing them as much as the bumped ones.
Here, she boils the water and melted butter, then dumps the flour.
Makes perfect sense.
Everything you need for a flaky crust is that part of your flour is wetted by water, while another part is clumped by butter.
The butter and water don't mix when heated, so this obviously accomplishes the goal.
The careful cooling of butter in traditional American flaky crusts is to prevent cooks from mixing all their flour into the butter, because butter absorbs more flour when warm.
But I don't follow that with the Kenji method, because there I get enough water-wetted flour without cooling. And my crusts get flaky.
"until the seventeenth century, pastry was almost always made with melted butter and hot water. It was what we called 'raised pie' pastry. In Sir Kenelm Digby's The Closet Opened (1669), however, he refers to My Lady Lasson's mince pies and says: 'Her finest crust is made by sprinkling the flower (as much as it needeth) with cold water, and then working the past[e] with little pieces of raw butter in good quantity, so that she useth neither hot water not melted butter in them.
But when I installed the scanner drivers, it still thinks there is no scanner.
The scanner itself also says "communication error" when I try to scan from its controls.
I could have made a readable picture of the page, if I had had a way to hold it flat. Now, I photographed at F11 and still, most of it is out of focus :(
Well, for example, I have a "Seiko Epson Corp. Perfection V700 Photo (GT-X900)"
a "Microsoft Corp. Natural Ergonomic Keyboard 4000 V1.0" and a "Logitech, Inc. G3 (MX518) Optical Mouse"
so it's a little surprising that it wouldn't have a real name for another Epson product - it could possibly suggest that the driver isn't exactly right? Or it could be nothing, sure.
They got installed more or less automatically, don't show up in the Software center or in this funny "additional drivers" part which practically only lists nVidia drivers
The additional drivers thing is probably there because those drivers are proprietary closed-source, and it's basically just the graphics card people who insist on that.
I don't know if they are afraid that they won't use the correct style if they edit it themselves, think they don't have enough info, can't be bothered to write it in the style I have used until now, or don't know that we want them to edit the CW. But most of the edits are made by me.
@Aaronut Yeah, I think if it's ever to be used as a discoverable (even for non-native speakers) name for a category, it's quite reasonable to broaden it to translation issues, or some such.
@rumtscho in Dutch, 'biscuit' (which is in fact a French word) is largely the same as biskuit (in German). I don't know how to fit it well in your answer.
Maybe it is connected to "night", one meaning "from this night" - so it is freshly baked this morning - and the other "from last night/evening", the bread which was eaten then. This is a speculation, but I suspect that the Bulgarian word for "evening" - vecher - is connected.
@Aaronut, @Jefromi if you can come up with a better question title, feel free to edit.
I thought that the expression is well known, but I know more about languages and multilingual issues than the average person.
"Root chicory (Cichorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute. The roots are baked, ground, and used as a coffee substitute and additive, especially in the Mediterranean region (where the plant is native), although its use as a coffee additive is also very popular in India (see Indian filter coffee), parts of Southeast Asia, South Africa and southern United States, particularly in New Orleans."
She was trying to imply people like to put words in her mouth but she said, "I dont understand half the things that come out of my mouth, and the other half are things that people put in there."
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I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a spoonful out. The only brown sugars I have seen are granular. You can also buy molasses.
Crushin...
The Frying Pan
The Frying Pan