💰 Grifter "Mad at the Internet" - a/k/a My Psychotherapy Sessions

[Neil]

Around late December 2024.
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Thanks buddy

 

[Adolf Hulkler]

it can be literally impossible to find fresh baked bread leavened by yeast. When I first moved back I wanted live yeast. I called up Walmart, a local pizzeria, and a local bakery and asked if they had live yeast. Walmart only had dried yeast

This would be a living nightmare if it was a thing where i live(fingolia).
I couldnt imagine having to call a bakery or pizzeria for live yeast, i can get it at any tiny ass store, its sold at large-ish gas stations if they also have a store.
That sucks, i make kalakukko(fish cock), its basically a rye dough bread thats stuffed full of fish and pork and it needs that fresh yeast.

Also, got a ballpark number for how many streams youve done to this date?

 

[God's strongest milkman]

I make my own yeast in a jar.

Gun shops should double as cheese shops.

Also there are industrial hubs in America but they're almost all specialized or they make stuff that's extremely cost inefficient to import, like toilet paper.

 

[Jotch]

I make my own yeast in a jar.

This is interesting, how do you do it?

 

[Dicksmash Turbofist]

I think he gets more mad about cheese than he does about trannies.

 

[Mark Goldbridge]

Btw my conditions for the "calling me a liar to my fucking face" cheese ban is that it will be permanent unless you do the Cheese Run. You must go to your local store with a piece of paper that has your username on it. You will, at the cheese carousel, take a picture of your username on a piece of paper next to anything that says Limburger or Liederkranz. Send this to <admin@kiwifarms.net>. There must be several of them so you can't buy a single piece online and just throw it in the carousel, it needs to look like a real display. So if you are going to cheese the cheese test you're at least going to have to buy a bunch. I'll also accept a wheel behind glass; it basically just needs to look like you're actually at a store that sells it.

Shut up fatass

Spoiler

Hard Svrljig is a good cheese, it smells good it can be added to many dishes. I recommend this.

 

[God's strongest milkman]

This is interesting, how do you do it?

I essentially just make sourdough starter, it's super fucking simple and it's literally just flour and water. If you wanna boost it a fruit juice with sugar in it can help like canned pineapple juice.

But you "feed" your starter by placing equal amounts of flour in water in a jar and doing that every day. You just keep adding more and more and after a couple days you will see bubbles in the starter where the yeast is feeding and making gas. They eat the sugar in the flour. You need it in a jar but you don't necessarily want it completely air tight.

It's really helpful if you bake a lot or make your own bread. It will slow down a little if you keep it in the fridge.

 

[Jotch]

I essentially just make sourdough starter, it's super fucking simple and it's literally just flour and water. If you wanna boost it a fruit juice with sugar in it can help like canned pineapple juice.

But you "feed" your starter by placing equal amounts of flour in water in a jar and doing that every day. You just keep adding more and more and after a couple days you will see bubbles in the starter where the yeast is feeding and making gas. They eat the sugar in the flour. You need it in a jar but you don't necessarily want it completely air tight.

It's really helpful if you bake a lot or make your own bread. It will slow down a little if you keep it in the fridge.

I see, you still need a starting culture, but you can breed it this way, right?

 

[Barsik]

Btw my conditions for the "calling me a liar to my fucking face" cheese ban is that it will be permanent unless you do the Cheese Run. You must go to your local store with a piece of paper that has your username on it. You will, at the cheese carousel, take a picture of your username on a piece of paper next to anything that says Limburger or Liederkranz. Send this to <admin@kiwifarms.net>. There must be several of them so you can't buy a single piece online and just throw it in the carousel, it needs to look like a real display. So if you are going to cheese the cheese test you're at least going to have to buy a bunch. I'll also accept a wheel behind glass; it basically just needs to look like you're actually at a store that sells it.

Is this the Limburger you're looking for?

 

[NvII iS 8ulLt f0R 88C]

I essentially just make sourdough starter, it's super fucking simple and it's literally just flour and water. If you wanna boost it a fruit juice with sugar in it can help like canned pineapple juice.

But you "feed" your starter by placing equal amounts of flour in water in a jar and doing that every day. You just keep adding more and more and after a couple days you will see bubbles in the starter where the yeast is feeding and making gas. They eat the sugar in the flour. You need it in a jar but you don't necessarily want it completely air tight.

It's really helpful if you bake a lot or make your own bread. It will slow down a little if you keep it in the fridge.

I sometimes leaven my pizza dough too much (like forgetting it outside) and when that happens I bake it into a crumbly crackerish bread. As a bread aficionado, do you have any tips to make that kind of bread better?

 

[volatile puar]

I essentially just make sourdough starter, it's super fucking simple and it's literally just flour and water. If you wanna boost it a fruit juice with sugar in it can help like canned pineapple juice.

But you "feed" your starter by placing equal amounts of flour in water in a jar and doing that every day. You just keep adding more and more and after a couple days you will see bubbles in the starter where the yeast is feeding and making gas. They eat the sugar in the flour. You need it in a jar but you don't necessarily want it completely air tight.

It's really helpful if you bake a lot or make your own bread. It will slow down a little if you keep it in the fridge.

I remember seeing on Youtube that you can leave your (leavened) dough in the fridge overnight to get the same effect.

 

[Hentai-Semitism]

My brother and I were talking about guns and he mentioned Sig Sauer, and I said isn't that the company with the handguns that go off while holstered? He launched into this extremely massively autistic explanation about the inner workings of the firearms in question (based) and the upshot of it was: The government was contracting Sig and then they were just subcontracting out to Indian factories. The internal parts for the guns were slightly different for the 9mm and 10mm versions, and if you put a 9 in a 10, there is an infinitesimal chance that the gun just goes off randomly. They can apparently recreate this now and are addressing it. But he said the parts from this Indian factory were not even labeled, which was the problem in the first place. I was in fucking awe of this.

I know little about guns. Wasn't SIG Sauer considered a high tier company? I remember watching videos about the SG550 series (I think) and it got a lot of praise.

This is fresh yeast and it is much better than dried yeast. You can buy this at Lidl in Europe.

My mom is a good cook and she says the same thing. Dried is worse than fresh.

Misgendering a Balkaner's ethnicity is the greatest insult you can leverage against them.

The Dillinger Escape Plan have an album called Calculating Infinity. Sneedmiser just released Misgendering Ethnicity.

 

[volatile puar]

I know little about guns. Wasn't SIG Sauer considered a high tier company? I remember watching videos about the SG550 series (I think) and it got a lot of praise.

SIG Sauer still makes high quality guns, it's just the P320 (US M17 and M1 that are bad because they cut costs to a great degree for the military contract to undercut Glock.
Oh also their rifles they made for US military trials probably suck, too.

 

[Bruno Powroznik]

Me when i try to get a picture of some cheese to get unbanned on the fat woman gossip site but all the limburger cheese is gone

 

[Super Guido]

I feel like I'm the only person who agrees with you, null. I grew up in a shit-hick town and some people would drive 45mins to get to our Walmart/Piggly Wiggly. After I lived in Portland for a number of years and went "back home", I wanted a lager or a pilsner. I had fucking forgot the most exotic beer they had was Leinenkugel. The "exotic" section is literally some cheap mexican spices and the ramen with maybe some pickled ginger. Even in the deli cases the best they had to cut for cheese was muenster.

I was under the impression fancy cheeses wouldn't be in the deli case of most supermarkets. Even the place that sells fancy cheese here keeps it separate from the cold cuts, some of which are fancy.

There's another supermarket that's not fancy at all, and they used to sell Limburger. Nothing else to write home about, though.

 

[Jotch]

I was under the impression fancy cheeses wouldn't be in the deli case of most supermarkets. Even the place that sells fancy cheese here keeps it separate from the cold cuts, some of which are fancy.

There's another supermarket that's not fancy at all, and they used to sell Limburger. Nothing else to write home about, though.

My local cheese dealer keeps the good stuff right next to the deli meat here too. It's as if they expect you to put cheap sliced ham on the same sandwich as your $30 wedge of Boopadoopa Sneederbello cheese.

 

[God's strongest milkman]

I see, you still need a starting culture, but you can breed it this way, right?

You don't need a starting culture. You are cultivating wild yeast, you can buy and use a starter but you can also literally just use the yeast in the air. It's a bacteria, every area has their own kind, that's why San Fransisco sourdough has a reputation because the yeast in that area is unique.

I sometimes leaven my pizza dough too much (like forgetting it outside) and when that happens I bake it into a crumbly crackerish bread. As a bread aficionado, do you have any tips to make that kind of bread better?

What you're describing is essentially focaccia, you should look into that, it's an Italian low work bread that's very good for over leavened dough. Let me consult The TOME.

What you're really doing is called a "pre ferment" it's when you allow part of the dough to ferment on its own, it improves the flavor and texture of the bread.

Since your drying the dough out what you're making is called a "biga" it is the stiffest of the pre ferments. It's made by mixing around half flour and water by weight as well as half the yeast required in the final dough. Usually you would ferment it for 2/3 of a day (16 to 18 hours) but you can do it in as low as 8 and then mix the big with a little bit of the liquid you're using for your final bread recipe to loosen it up so it will incorporate.

Focaccia is normally pressed down with the finger to make little pockets on the surface and then brushed with olive oil before baking. The dough is also normally made with olive oil.

It's an extremely fine bread to eat with toppings or some sort of oil or sauce.

I remember seeing on Youtube that you can leave your (leavened) dough in the fridge overnight to get the same effect.

If you make dough that's moist enough and you store it in a jar it will essentially become starter.

 

[Nigger Caviar]

hey dumbfuck, go search Publix and find the people telling me to go to Publix. I am responding to the people telling me to go to Publix. There are people who have demanded I go to Publix. Don't go to XYZ, go to Publix! You're in Florida, go to Publix! I went to Publix, it doesn't have anything comparable to Europe.

I'm about to just straight up start banning people deliberately wasting my time.

Try the cheddar cheese from wal-mart. Its top tier, and honestly better than anything in europe, imo.

 

[Jotch]

If you make dough that's moist enough and you store it in a jar it will essentially become starter.

Here's a followup then, does it get moldy? Seems like you run a risk of making yourself sick by doing this, I don't know if it does but I'm being cautious. Is there a way to increase your chances for getting the good stuff instead of the bad stuff?

 

[Smashed & Slamed]

Misgendering a Balkaner's ethnicity is the greatest insult you can leverage against them.

There is nothing worse than a Turk so even calling him an Albanian would be a compliment.