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For standard stuff I use the breadmaker - though it took a while for me to find a flour/yeast combination that gave me a satisfactory result. As clapham_gull says above, I use Fermipan Red, and Shipton Mill flours. For enriched doughs, and fancy stuff - baguettes, brioche, croissants, etc I do...

Nice. Was the masa harina soaked in lime or wood ash?* * you did make the tortillas from scratch, right? :wink:

I can can barely tell the difference between 16bit and 24bit, even with bins. However, and you’re going to hate me for saying this, the difference between MQA and either 16 or 24bit is startling. It’s much more open and the detail (eg breathing, fretting, or sizzle on cymbals) is crystal clear...

Well, at least we don't have to worry about getting a highlights video, photo of WAG, FIFA card, or Transfrmrkt valuation for this chap. Makes life easy for the OP.

I went for a pair of drapers a couple of years ago, precisely because I thought they’d last years. I got 8 months out of them. :shrug:

I reported earlier in this thread that my lady had a garden. Last night I was lucky enough to be invited to enjoy it. Imagine my surprise when I discovered it had disappeared. While I can no longer relax in my lady’s garden, it does mean that I have ceased to be a a Tory.

Gladly, the cross-eyed bear; Sue Lawley.

Testes.

My lady has a garden.

Debenture

He was of course the inspiration

Machiavelli Questions (for the lolz) ‘96 las cases with the cassoulet. OMFG. Parker underrates this wine. Suckling doesn’t. Easy 99.

Definitely need the return of the thumbs down option...

Good Lady Doctor, Her Indoors...

I aim to please. :smile:

The GLDHI (see restaurant thread) came to mine 4 weeks ago, and hasn't left since. She now says that she doesn't want to go back to hers after this CV-19 thing is over. We were doing just fine until then.

So that's where Hitler's missing one went.

Yes, I tend to drink a chilled Junmai Daiginjo from Nasaka with it. However, I think a Riesling would indeed be perfect. Probably just slightly off-dry. Perhaps a dryish Alsace VT? Or Austrian? Mosel wouldn't have enough acidity. Or a Gruner? Oh - There's a brilliant WA state Riesling...

I use a slightly (but only slightly) amended version of the dish from the City Barge. https://www.olivemagazine.com/recipes/fish-and-seafood/the-city-barges-soy-glazed-blackened-cod-loin-pickled-kohlrabi-pak-choi-and-shiitake-mushrooms/ Amendments: Increase the time you marinade the fish by...

Yes, true FLAIR. I always wanted him to get the ball because sometimes he was magical. Unfortunately, he didn’t deliver quite often enough. But when he did - wonderful. And what a goal celebration.