Profile: c70415d7...
nostr:nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpql74ca96ec83gll009ku8893335r5ph3rpvw5mxt6323e5ywmh9aq4h6gf3 Même chose en France. Je suis en train de lire le livre de Sylvestre Huet qui explique le dernier rapport du GIEC, il y écrit que la part de la population qui dit que "le changement climatique provoqué par nos émissions de gaz à effet de serre n'est qu'une hypothèse sur laquelle les scientifiques ne sont pas tous d'accord" est stable autour de 34%, avec un pic à 45% en 2010 lors des campagnes anti-climatiques. Et aussi que c'est passé à 27% en 2022 au moment de la canicule...
nostr:nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpql74ca96ec83gll009ku8893335r5ph3rpvw5mxt6323e5ywmh9aq4h6gf3 Je pense qu'il ne faut pas interpréter ces sondages comme plus qu'une mesure du chemin qu'il reste à parcourir
nostr:nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpql74ca96ec83gll009ku8893335r5ph3rpvw5mxt6323e5ywmh9aq4h6gf3 Même chose en France. Je suis en train de lire le livre de Sylvestre Huet qui explique le dernier rapport du GIEC, il y écrit que la part de la population qui dit que "le changement climatique provoqué par nos émissions de gaz à effet de serre n'est qu'une hypothèse sur laquelle les scientifiques ne sont pas tous d'accord" est stable autour de 34%, avec un pic à 45% en 2010 lors des campagnes anti-climatiques. Et aussi que c'est passé à 27% en 2022 au moment de la canicule...
nostr:npub1u0rdjg6ckay8y94pkj884uhmeal89v2l0cw9dpauw2dsp0c2a5tsns92zh nooooo, never cook it. I just remove it raw from the casing, break it into loose 1/2” chunks — don’t roll it into a tight little ball, if it’s loose it will fully cook and then the fat renders down into the sauce. You want to use a very dry tomato sauce or it gets too soupy. Cook off the sauce a bit in a skillet and let it cool before you dress the pizza. :)
nostr:npub1vytnxfgrdxazzmtwx4hv9xvunk6zmcx8lsykarvgl6lmgsz98eks2amgjn Thank you for the tips :)
nostr:npub1vytnxfgrdxazzmtwx4hv9xvunk6zmcx8lsykarvgl6lmgsz98eks2amgjn Looking fantastic! Did you cook the sausage beforehand, or just with the pizza?
nostr:npub1p4yrgzctm2nypupp69lasthewfjl5xyyhzcpwry7cu9uqlp5ww5samsaqq 😱 CW pour les histoires horribles comme ça merci
nostr:npub1sk49whwed3wzej3agv5k4uuu8nnfqkxycsrymt0k5zaev6g40gkqe873ap I understand. There is sometimes a contributions paragraph where who did what is detailed. Is it problematic or harmful in your view, to include the boss in the author list in cases where their scientific input is arguable?
nostr:npub1a3cxlyw4uz8wglr90rqc4qsu5fhhzssnwted88pp6skks8pamc0qhh20wh Good luck, and courage too! I am sure that your team and students appreciate your efforts to bring money in and enable interesting research.
nostr:npub1n2ud88j85uytramnq342stt2u0gqf9ky2peu5xev4vnj3ytagc3sfvxpyk I am terrified every time you say this number... I love making tortellini, but when I make 50 I think it is a lot of work...
nostr:npub1u0rdjg6ckay8y94pkj884uhmeal89v2l0cw9dpauw2dsp0c2a5tsns92zh lubia (farsi: لوبیا and Georgian: ლობიო - both pronounced as Lubia or Lubiya) just translates to beans. There are many similar varieties of this dish across the region.
This Moroccan version looks quite similar to the one pictured and you may want to try it out :)
There are also similar dishes in Mexican (maybe spanish too?) cuisine if you want more of a spicy kick called 'Chili' or 'Chili con carne' for the meat variant.
Bon appétit!
https://thebeanbites.com/stewed-moroccan-beans-loubia-recipe/
nostr:npub189dgwgvv0wupswkeldpfufzd0jpdaa0taf2v9qrl943y8xxnts4sx2jfgf Fantastic, thank you very much, I will definitely try it!
I discovered lobio in a Georgian restaurant in Paris and I instantly loved it.
I tried several times to reproduce it since, never managed to reproduce the exact original, but it every time evolved in an unexpected yet absolutely delicious way.
My latest try: sauté onions and celery, add red beans, walnuts and cilantro stems cut thinly, cover and stew until tender. Before serving add pomegranate, celery sliced thin (for crunch and freshness), lots of cilantro.
#food #vegan #recipe
nostr:npub1u0rdjg6ckay8y94pkj884uhmeal89v2l0cw9dpauw2dsp0c2a5tsns92zh ooh using brioche dough - there’s an idea! Those sound amazing.
My knots were very simple but I’ve seen a plaited knot, which I think I’ll try next time. Chilling the dough would probably help for that.
nostr:npub1afhatsxx55f76s8vu5gs4gsvdyvpslnzq82daz7djurmnvfcnqgqrn4l67 Oh, a plaited knot would look wonderful! I think it would also give a different texture, as something flat might dry faster in the oven than something with more volume. I know that both exist. I think my favourite are the one you just made, because the center still remains tender and briochy :)
A local bakery makes the most incredible cardamom buns that sell out in a flash. I really need to know how to make them so I’m on a mission to experiment with recipes.
Recipe #1 is https://cuitegoods.blog/versatile-sourdough-bread-2-3-2-2/ as it uses a honey glaze, as does the bakery. Not so sticky, but very tasty! I used both bread & plain flours, which gave a lovely soft crumb. Grinding cardamom seeds is a faff, but worth it.
On the hunt for recipe #2 now, so pls let me have your recommendations!
#BreadPosting #HomeBaking
nostr:npub1afhatsxx55f76s8vu5gs4gsvdyvpslnzq82daz7djurmnvfcnqgqrn4l67 They look fantastic! I made very similar kanelbullar once,with a very similar recipe (starting with my favourite brioche dough, rolling it down, applying spice cream and making knots). I don't make them so often because I don't have a kneading machine, and incorporating all the butter into the brioche dough by hand is very messy!
nostr:npub1u0rdjg6ckay8y94pkj884uhmeal89v2l0cw9dpauw2dsp0c2a5tsns92zh Dr Doom pushed the button. The drawbridge started to raise. "Oh no!" your friend said from the driver's seat. "I don't know if we can make it!" "Don't worry," you reassure them, "I'll model our chances of getting over if we forge ahead at top speed. With Julia it's a cinch to specify and run such models quickly, and thanks to Julia REPL for Android I can do it from my phone."
(Mostly calculator and goofing around :julia: :ms_nerd_face: :) )
nostr:npub1thgh05mm974prm3xvqkmrsjhfp4ary6y4grtqx944cnlu4lj8wds2hvv0w Dr Doom laughed evilly "Muahaha, you will never make it in time! By the time you produce your first plot, the drawbridge will be completely raised!" "Amateur", you answer calmly. "I never close the app."
It has been a while because I couldn't find time to take care of my sourdough starter recently, but here is a sourdough focaccia and I was feeling artsy
#bread #sourdough #focaccia
