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I always had to hide the fact that I like to draw at home.

First because I was doing kinda cringy anime drawings and didn’t want the ridicule, but at some point I actually got pretty good in a “classical art” sense. I couldn’t let my family find out even more after that, because my mother had already claimed drawing as “her thing”. She would have been absolutely awful to me due to jealousy (because that’s exactly what happens every time).

She wasn’t even good at it, she just traced designs from the Internet because she has never been willing to take the critique & feedback that is necessary to actually become good at art. Her stuff literally looked like AI art nowadays, completely soulless and disinterested. She was always just after the praise of having drawn something, no matter the integrity of her work.

At least it was easy to hide my interest. I’m still baffled how people can be such control freaks but also care so little? Like they found my graphic tablet in the back of my closet at some point, but totally accepted the excuse of “oh that’s just a thing to digitally sign pdfs”

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Oh no, Enbies who only find out about this on the last day will have to experience all of the awareness all at once like

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The committee has accepted frogs as honorary reptiles.

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So a Dirndl is a slutty dress??

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Their floopy lil ears are killing meee 😭💕

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I’m in Germany, so Italy is close enough that I could get the proper flour from local Italian Stores ^^

It’s twice as expensive as GP flour tho, so I usually don’t really feel like it haha

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It’s even better if you can get the pickles crinkle-cut! Idk if it’s a regional thing, but Domino’s here in Germany offers a Pizza with Pickles, Red Onions, Minced Meat and Hamburger Sauce. It is way better than it has any right to be

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It’s kind of a short-cut/fix to not having the best quality flour. Usually good Pizza flour should have a high protein percentage (I’ve heard values in the 13-15% range), but that’s really hard to find. My Pizza flour has 12%, my general purpose flour has 10%.

Vital Wheat Gluten is just the purified Protein from flour. It’s 80% Protein, so I add a bit to bump up my flour’s overall Protein content. The result is that the flour can absorb more moisture, and gets more stretchy and stable. Adding too much would probably make the dough tough and rubbery… but I’m kinda into that tbh. It would be interesting to see how much is too much 🤔

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We use those too! The weather forecasting models are really important for calculating prices in the German Energy market. My company is even paying people extra for learning Fortran to do these tasks. It’s really weird to talk to 20-something y/o people who actively use Fortran.

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