Timmah!
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Everything posted by Timmah!
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https://www.facebook.com/share/r/1ZsNeguCSx/
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Just wish you Canadians would keep that Arctic air up north...averages 45°F here in Winter, but it's been in the 20's & 30's thanks to that perennial southern dip in the jet stream right as it reaches Kentucky.
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Amy never responded...
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The possessive "its" has - somewhat strangely- no apostrophe.
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MY farts, not others'. A mere shadow of an ersatz facsimile will never do. Since mens' bathrooms & dogging have persistently 'popped up' over the years, it's past time for a photo memorialization of your pastime.
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No longer enjoying the smell of my own farts.
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Nice temperatures & rolling pastures & woodland when I've visited in summers past...
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Love the smell of the woods in Autumn!!!
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Heynow! 72901998
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Crazy someone who balanced in platform shoes in their career going out due to a fall.
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Right; I prefer Bulleit, Buffalo Trace, Elijah Craig. I bought the 9 Founders Series bottles because they're limited run & difficult to source outside of purchasing directly at the distillery.
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Yes, it's some of the last photos...with the 5 glasses in front of everyone...
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It is; those are different artists who create the horses & they're placed throughout Kentucky. The blown glass is Dale Chihuly's work.
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Wow...you've changed...
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Went with a friend who asked me to go with her to see the exhibit. His work is placed throughout both inside and out. Bought a few souvenirs... Surprised the intricate blown glass withstands the weather.
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Yeah, not worth the hassle.
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I just need to learn how to integrate it with my home oven.. Need to know what I'm doing before playing with electricity.
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It's amazing. I also parbake the crust for 8 minutes & let cool before adding the filling; the browning & caramelization give it a richer toasty flavor & prevents sogginess. Since I'm using glass, I reduce the baking temperature by 25°F & place a cartouche of parchment paper in the bottom of the dish to facilitate removal. Finally, I omit the flour from the recipe for a creamier result. Here's the recipe: https://www.allrecipes.com/recipe/8350/chantals-new-york-cheesecake/?utm_source=emailshare&utm_medium=social&utm_campaign=mobilesharebutton2
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I bought a couple of these very devices some time ago; one I use for controlling the temperature ramp on my homemade coffee roaster; splicing this into a home oven however, isn't practical.
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Sometimes; but I usually prefer the taste of just the cheesecake.
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No springform pan, no water bath, just a Pyrex casserole dish and attentiveness. Since it's a custard, I do babysit the oven temperature during the 50 minute bake, monitoring the temperature with a probe & manually turning the oven off & on to keep the temperature between 323°F & 327°F. Well worth the effort. Most home ovens cycle +/- 30°F from setpoint, meaning 60°F swings in temperature during the bake; unacceptable.
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Been playing a lot of Rust lately; this is some post-apocalyptic parkour, running the monument The Dome. Message me if you want to play; am happy to teach anyone the ropes.
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I've heard country music called farm emo; I lol'd.
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Here you go; he's accepting homesteaders with an offer of a 6-month to 1 year free trial period with option to buy land or home if afterward interested.
