What magnificent taste in music you have! 

Tried making bread again, this time with the NYT’s milk bread recipe, and what came out did not look a thing like milk bread. Wrapped the loaves in a towel while they’re cooling, and I hope this time I’ll at least get the interior texture right. My hopes aren’t high, though.

That’s very similar to the recipe I used, only mine used a bit more milk instead of the hot water. Thank you for the towel tip; I’m almost certainly going to try again this weekend, so I’ll let y’all know how it goes.

Yeah, mine was starting to rock and I was starting to get worried that I’d done something wrong, so I pulled it early (it was my first time using a stand mixer, as well as my first time making bread). Good to know, good to know! Thanks for your advice.

I will give that a chance at some point!

Any bread experts around to give me some advice? I baked some for the first time today and it tastes fine but the top crust is very crisp and the inside is very soft, and the two together makes it impossible to actually cut slices instead of just sort of taking chunks out of it. Am I kneading too long (the too-tough…

Set your router to broadcast on a different channel than any other modems in the area (if you’re in an apartment); I was suffering terrible connection speeds and random disconnections and that did wonders to fix things. 

I feel like you at least gotta explain the first one.

Making soup. So much soup.

I’ve been listening to a lot of the Granblue Fantasy OSTs. For a phone gacha game, it’s got some really great tunes.

Whoops, the global version’s going down too: http://maplestory2.nexon.net/en/news/article/56486/service-discontinuation

I took the time to make vegetable stock for the first time today and it turned out wonderfully; my house smells like mirepoix now and it’s a lovely dark broth that’s gonna be great with the udon noodles and tofu in my freezer.

Allison has written a book, and it’s funny and touching and heartfelt and sometimes about cupcakes! I highly, highly recommend it..

I don’t care for jelly beans, but I’ll tolerate the starburst ones around easter. That juiciness is key to making it feel like I’m not just freebasing sugar and carnuba wax.

Unfortunately I don’t have quite enough to make any decent amount of reduction, so I think what I’m going to end up doing is using the rest in a chicken stew... and then buying another bottle for strawberries. Mmm, strawberries and balsamic. And maybe I’ll try the ice cream thing too.

Thanks, everyone!

I’m currently trying to figure out some way to use up just a little bit of balsamic vinegar. Suggestions? 

I used to get matzoh very cheap after Passover and eat it spread with a very thin layer of margarine, which doesn’t care about the relative hardness or fragility of the bread product it’s spread upon. Starving college cuisine at its finest.

bring back carne asada

For a concept that seems like it’d be impossible to screw up, this is just a disappointment.

As a Cincinnatian, always great to hear love for the very best ice cream franchise (nothing wrong with Aglamesis Bros., but they were always more of an east side/uptown thing and Graeter’s was everywhere, hell, they even catered events at my school back in my high school days).