u/g_spaitz

Holy shit!

No appunto. Infatti in Germania stanno prendendo solo il 40%

Sono solo io o ogni giorno che passa tutta questa storia sembra sempre più fuffa?

Pecunia non olet.

Must be that the cost of the medications and rehab has been 6M.

Then I'd suggest you to read the Apollo manual instead of relying on user feedback in here. There you'll find the correct cabling required and a few more useful hints and suggestions, as, for instance, the signal path of the Mic/Line inputs (I gather these are combo XLR/TRS?). Indeed, some of those inputs are simply shorted and take your xlr/trs signal to the same circuitry, some instead have different paths, depends on the manufacturer.

I believe there's a whole sub dedicated to building Chinese frames.

The only worse thing than sport vertical videos is horizontal videos framed in vertical.

Follow the signal path.

All of your gear surely has meters, LEDs, blinking lights that the manufacturer put there to let you verify something is going through.

At what point they stopped lighting up?

Used to watch her on Twitch way back, she would play a lot of chess and sometimes stream a cake baking from the kitchen!. Now she pops up less in my feeds. Cool to hear of her over here, I'll definitely check this series.

afaik, in curva nord the official rule is only stand up, no sitting. and "canta dio kaneee sei con la bocca chiusa"

at least back in the days.

There is more than one pesto in Italy.

The pesto genovese is by far the most well known. And it has even its own DOP or whatever they call it. Wanna try again?

Dude, I hope they ban you. You're only negative and obnoxious.

I used to live by the Agnelli factory and some of their pots I bought them, directly in the wharehouse, before they became en vogue and opened posh shops, those things are about 30 years old now.

Everybody has their own idea about it. I personally never ever go below 3 and I tend to gravitate towards about 4. But ragù has always been my preferred sauce and I've been doing for so long that I don't follow a recipe anymore, so I kinda ballpark it. Some people though will tell you 6 or 8!

There's a point while you're cooking it when the flavor (the color, the consistency) clearly changes. Now what people don't understand is that Maillard reaction, differently from sugar caramelization, does not happen only at high temperatures. It takes longer, but for instances in some cheeses it happens at cellar temperature over months. In these long simmering dishes, maillard reaction happen over the course of a few hours, that's why these things need to simmer for that long. Try it a few times and see if 3 is enough for you and if you do it for 4 it seems better to you. If it seems the same when you do 2,5 and you only have 2,5, then that's it.

If you do a bigger quantity, you can cook it one day for 2 hours, use it already that day, then cook it the next day for another couple of hours, and see if you find a clear difference, after all, everybody''s meat, pot and stove are different.

Maybe.

But i'm not sure how much you know about how the French are hated all over Europe, and even more so here in Italy. And this is even more extremely important in food.

Of course I'm joking, but seriously, French and Italian cuisine hate each other and we're never going to use a French technique in an Italian traditional dish that can do without it no problem-

Fully covered babe. This thing must simmer hours.

Also, 2,5 hours is below the minimum I'd recommend.

As a guideline, it will never be too liquid, it might become too dry, it might burn as well. Just make sure it does not burn and it does not stick to the bottom. Add a tiny bit of water in case (like half a glass?), or even better stock if you have it.

Cartouche is some shady French practice and no Italian worth his name would even go close to that abhorrent thing.

Bell peppers tomatoes and peperoncino came exactly from the same place of jalapenos.

All of the pepper plants are the same species anyway, so bell peppers jalapenos and peperoncini can cross pollinate. Getting so salty on a focaccia recipe just because somebody used a kind of pepper this guy has never seen is laughable.

They totally ding in tournaments as well don't know what you're talking about.

Why don't you put it on sandwiches after you toasted them? You'd keep the fresh, creamy, herbaceous, stingy, fantastic, pesto flavor more intense.

As for tossing the pesto in a pan, traditionally pesto dressed the pasta in a ciotola, after the draining, at a much more civilized temperature. But sometimes you can toss pasta in a pan out of the fire, as you would do with any cheese based sauces (cacio e pepe, carbonara etc, and this is including pesto) because the too hot temperature of a pan on the fire would clump the cheese. And it would make the pesto brown.

Cooked basil loses its taste.

That looks a bit more like pasta in bianco though. You gotta drown em in that shit.

Lichess dings at the start of the game though.

Why you draw the correct "stereo center" plane but then put the oh randomly off axis compared to the stereo center you drew?

I love them. But compared to today's standards they're definitely not cheap.