@Cerberus Not really. But I don't know all the student cities of course. I heard there are hardly other people in Leuven than students. And in Gent (where I study) there certainly are lots of places where there are more students than normal people. I think. But it's not a closed area or something.
@rumtscho Right. I suppose some of the newer universities here would have more students living in flats near the university buildings. But we have no shared rooms as in America!
A college town here will have lots of neighbourhoods with lots of students living in it. A big city, even if it has a big university, has more diverse neighbourhoods.
@Mien Right, if you have a smallish town (100,000 people) and a large uni (30,000), then there will be certain areas where students dominate. But it is not so in the larger cities here.
Ugh i feel so crappy right now. I felt totally fine other than a runny nose just an hour ago. Now my throat hurts and I need to bluw my nose every couple seconds or i get a puddle on my desk
@rfusca oven thermometer, wire rack, pepper mill, Firefly the series, The loneliness of the long distance runner, tongs, a mister and a set of water glasses.
There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional Italian-style alfredo sauce? What type of pasta is it traditionally paired with?
@rumtscho calling it alfredo is a recent thing. But based on what I have come to understand that is how alfredo started. It was brought back to america by tourist who added the cream
@rfusca also what hydration dough are you using for your baguette's I was doing some research last night the majority of recipes I found were 60-2 doughs. Does that sound right to you.
@tastefive 60% is really at the edge of baguettes - 65% would be more standard. I've been doing more in the 70-80% range for the last few and I accidentally did a dough for 89% last night - we'll see how that goes
Do you know what would be a good functionality to add to SE in general. For "powers" to be disable-able. So if you have the power to edit a question directly but don't want to step on anyone's toes, you can disable your direct edit power and have that edit just be a suggestion.
i think that would be good for mod powers to. If @rumtscho is unsure 100% whether to close a question, she can disable her mod power and just vote to close instead of close directly
@rfusca hmm I dont have his book. I just found a reference. It looks like the range is all over. I thought it would be more specific and not be so varied.
@rfusca interesting. I was doing some looking around last night, to try to find a bread to make this weekend (as I always say I am going to do) seems like every bread is the same anymore.
@rfusca ok, I have one for you. Have you come across something that would be close to what is called an Italian-style sandwich roll in chicago. They are diffidently different from the sandwich rolls in Italy.
@rfusca I have done a handful of no knead bread. My wife likes them, but man I do not. Not sure what it is about them but I haven't liked any we have made.
The summary: The historical definition was all chemically risen baked goods. The newer the cookbook the less broad the definition became. Nearly all people I asked did not include anything beyond fruit breads like banana bread.
The joy of Cooking and the better homes and gardens cookbooks listed under "quickbreads" dense, usually loaf shaped, baking soda risen baked goods like banana bread.
On food and Cooking differentiated between quickbreads as biscuits and scones, batterbreads as banana bread and muffins, and cakes- but didn't give a lot of detail as to what the difference in composition was.
@rfusca Yeah OK, it doesn't work as well as a mixer: but I don't have a mixer, and it is more convenient than by hand, and with a little help it gets the job done.
@rumtscho I know you're snobs! That's why I like you.
All respondents to the verbal survey when asked "what is quickbread" responded: Banana bread. When asked "how is that different than cake" I got "it is loaf shaped" and "it is more dense" from different people.
when I bought my dough whisk at the local kitchen store here in town he said I was the first person who ever knew what it was lol. He said schools come in and he'll lay out a few 'odd' kitchen items and have the kids guess what they're used for and thats the one that nobody ever gets close.
@rfusca Heh that's funny. But what else could it be? I would have to be some kind of stirring utensil. And if it has thick loops, dough seems a good guess...
I know quite a lot of pairs which use "names" from the point of view of the children inside the family, not because of any kinkiness, but because the young children still don't get the deixis right
I actually feel like it is more important to have a gun now that we are more isolated in the country- if anyone did attack us the neighbors wouldn't even hear and the police would have no chance of getting here in time to be useful.
@rfusca better you kids still know about them and how to use and handle them. You never know if they end up at a friends house where there will be a gun.
@tastefive I agree that they should learn about guns - not sure I want to teach them how to use a handgun though - doesn't seem like that would be a deterrent to playing with it.
@rfusca I plan to treat my guns like I do my powertools (some of which are equally dangerous) I'll teach them how to use it and let them know that we can together whenever they want.
There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional Italian-style alfredo sauce? What type of pasta is it traditionally paired with?
