Marlow (Discord ID: 289504126709006339), page 1
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55 total messages. Viewing 250 per page.
Dude this is awesome. I can offer cooking wisdom @Deleted User
Hey I'm Marlow and I also have a deep passion for cooking and nutrition, especially in preparing traditional vegan dishes from all around the world. I'm not 100% pure vegan but this is where my goals lie mostly (for health reasons, not necessarily for ethical ones).
Anyway, if that's what you're into and you want to get better at it I can offer some advice, but mostly I'm here to learn and absorb great ancestral wisdom from all of you
@Louis Loire - NY you're going to love this... This morning I baked a loaf of Bordelaise
@Erika It's all in the technique... recipes don't help much unless you understand how bread works (kneading, proofing, gluten development, fermentation, etc.)
Man that looks incredible
this video goes over some of these principles, if you REALLY want to get into bread baking I highly recommend this book https://www.amazon.com/Fundamental-Techniques-Classic-Bread-Baking/dp/158479934X
I know what you mean.... luckily it's prohibitively complex enough to the point where I only bake a loaf every two weeks or so
yeah bordelaise is like a mild sourdough, you use a bit of your own sourdough starter, not as much as you would in a true sourdough
The best food is European anyway
asian food's pretty good, tho
My wife and I love it... also indian food
basically if you're going to make anything vegan taste good, you're going to need to look into Indian and Asian techniques and flavors
This is how they STILL do it in France
you have local markets and bakers and you buy fresh baked bread every morning
And you eat meals with others... it's a beautiful tradition
The guy who wrote it is named Chad... nuff said
Dude we're gonna have such awesome food in the ethnostate
@Honneur et Patrie don't forget the sesame oil!
Freestyle sourdough experiment, measuring nothing and just doing it by eye/feel.... turned out great!
I let it proof overnight at room temperature... I think long proofing time is the secret to great bread
it's a delicate balance tho, depending on the yeast you use, it could proof too quickly and then "fall" and you get bread that has a tight, dense crumb, which is not good. You want air pockets, and depending on your preference, you want them big, but now so big it becomes difficult to spread stuff on it
but yeast cultured in your own sourdough starter is usually more robust than store-bought "active dry yeast" or even instant or rapid rise yeast, which is more suitable for bread machines.
the key ingredient in any good bread is time.... you gotta have patience every step of the way
Also, you're going to need to call upon the wisdom of your ancient European ancestors to get it right... bonus points if they're French
It's fun tho. I suggest everyone who isn't celiac to try it!
@snakob95 I was thinking about doing something like that, but an overall "lifestyle and life philosophy" channgel
it would be pretty cool, but it would take a lot of time
When will heebs finally learn that they will not divide us?
@Deleted User look into bit che. And always VPN
Right Wing Barbarian Squads
If you're not strictly conforming to the reverse hierarchy in the left, then you'll never truly fit in
you forgot homophobic
The newest Marlow is coming along quite nicely.
@Deleted User that's no kid brother... that's my 4th baby.
OHH!!! lol I read that all wrong!
you need to punctuate, my nibba
>Popular Youtuber becomes alt right but doesn't really want to be but can't help himself because facts
>my parents were visiting and my mom took this pic today
>we both live in Utah.... coincidence?
55 total messages. Viewing 250 per page.