Received: from nobody by stodi.digitalkingdom.org with local (Exim 4.92) (envelope-from ) id 1ja0Yd-0005nC-V9 for lojban-newreal@lojban.org; Sat, 16 May 2020 10:25:07 -0700 Received: from ip142.ip-51-222-32.net ([51.222.32.142]:13243 helo=impress.doubletroubolegames.com) by stodi.digitalkingdom.org with esmtp (Exim 4.92) (envelope-from ) id 1ja0Yb-0005lo-MH for lojban@lojban.org; Sat, 16 May 2020 10:25:07 -0700 DKIM-Signature: v=1; a=rsa-sha1; c=relaxed/relaxed; s=wibm; d=doubletroubolegames.com; h=MIME-Version:Reply-To:Subject:To:Message-ID:From:Content-Type:Date; i=safe.procedures@doubletroubolegames.com; bh=Nc1W3aPDwBADKE82gw19X6d/8oU=; b=H++RDng4+IKhL2g8sEMJc97Betol/6jWGF1rLvFF9SXVaK1qBKcEi2rMZdvlPAUXo2JcE9SljjN6 Y1dYn+NHwLhIf/BAMyJQTp/dNtZw304J5zTgjYtetuxeBhRaGGikAkQsX3uxKk88pAsVmAUw2qVI B0tbkBOHtqqUERGxT/Y= MIME-Version: 1.0 Reply-To: safe.procedures@doubletroubolegames.com Subject: Keep fever out of your home To: lojban@lojban.org Message-ID: <8ka3v.ZjeY6SXbp4YT.core@impress.doubletroubolegames.com> From: Safe Procedures Content-Type: multipart/alternative; boundary="--Zv-250gsLHdRjSYvX7magBxPiaVLK" Date: Sat, 16 May 2020 13:25:07 -0400 X-Spam-Score: -2.1 (--) X-Spam_score: -2.1 X-Spam_score_int: -20 X-Spam_bar: -- ----Zv-250gsLHdRjSYvX7magBxPiaVLK Content-type: text/plain; charset="UTF-8" Content-transfer-encoding: 8bit Hey Lojban points now. but just look at that! (p.s. do you have any tips so as to avoid the beurrage from shattering into er shards into the d?trempe?) thanks so much! i did a fair bit of research before making these. specifically, i like to read about things that can potentially go wrong so i?m prepared. bit of a length reply, but croissants require attention to detail: it?s a matter of getting the temperatures of the beurrage and d?trempe correct. i recommend giving this recipe a read through: gourmetier.com/french-croissan per the article, you want the er between 11 - 13 deg. c and the d?trempe between 8 - 9 deg. c. i picked up my beurrage and flexed it around to make sure it was flexible enough before rolling into the d?trempe. if your er is too cold, it will shatter when you pick it up and try to flex it. the d?trempe temperature is important because there will be some heat transfer between the beurrage and d?trempe. if the d?trempe is too cold, it may cool the beurrage too much and you?ll get shards; conversely if the d?trempe is too warm, it may warm the beurrage too much and you?ll have d?trempe in er soup. this is such a helpful link, thank you! i attempted croissants a few weeks ago, and i thought it had gone alright but the er melted out in the oven. tasted fine but the texture was no good. after reading this, i http://web.doubletroubolegames.com/auto/APvpn http://web.doubletroubolegames.com/auto/APvpn http://www.doubletroubolegames.com/index.html ----Zv-250gsLHdRjSYvX7magBxPiaVLK Content-Type: text/html; charset="UTF-8" Content-transfer-encoding: 8bit

Hey Lojban

points now. but just look at that! (p.s. do you have any tips so as to avoid the beurrage from shattering into er shards into the d?trempe?) thanks so much! i did a fair bit of research before making these. specifically, i like to read about things that can potentially go wrong so i?m prepared. bit of a length reply, but croissants require attention to detail: it?s a matter of getting the temperatures of the beurrage and d?trempe correct. i recommend giving this recipe a read through: gourmetier.com/french-croissan per the article, you want the er between 11 - 13 deg. c and the d?trempe between 8 - 9 deg. c. i picked up my beurrage and flexed it around to make sure it was flexible enough before rolling into the d?trempe. if your er is too cold, it will shatter when you pick it up and try to flex it. the d?trempe temperature is important because there will be some heat transfer between the beurrage and d?trempe. if the d?trempe is too cold, it may cool the beurrage too much and you?ll get shards; conversely if the d?trempe is too warm, it may warm the beurrage too much and you?ll have d?trempe in er soup. this is such a helpful link, thank you! i attempted croissants a few weeks ago, and i thought it had gone alright but the er melted out in the oven. tasted fine but the texture was no good. after reading this, i

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