Gamer Girl...sorta

Jul. 4th, 2017 12:29 am
eldritch_panda: The words "screw body fascism" are cut out and pinned to a wall. It's from the tv show Huge. (Default)
The partner got Don't Starve Together and has been wanting me to play. Finally got around to it tonight and it was pretty fun. I signed up for a steam account actually. I already bought the Don't Starve set, then I'm going to buy Cook, Serve, Delicious as it's tons of fun. Also Gone Home, which I have yet to try. TP also suggests Stardew Valley, which looks cute as a button but I wish they'd give a bit more on the graphics side even if it's not an intensive game.

If anyone else has game suggestions I'm all ears. Steam has a sale until the 5th. Things are /cheap/. I don't much like fast-pace fighting, because it works my anxiety like whoa, but I'm pretty open to things. I haven't played video games in forever because consoles stopped being something affordable and fun. TP bought me the steam console and controller so that's been super helpful. Computer games with all the keyboard keys makes me anxious and panicked. I like the controller because it keeps it fairly simple. Less having to look down at what I'm pressing in tense moments.

I downloaded Depression Quest, as I remember that back from when GamerGate started and I was following folks on twitter. I haven't played yet. I don't have twitter anymore, and haven't for like 2 years now, so I've no idea where things are in terms of who is putting out cool, different games.

I used to follow this game journalist site that had a social justice bent. I can't remember the name! It's making me frustrated. I think it was C..... A..... *grumps*

Have I mentioned July 4th is a bullshit holiday? Ok. Hope y'all are good out there in dreamwidth land.

Let There Be Bread

Dec. 22nd, 2015 04:11 pm
eldritch_panda: Pensive vintage woman icon wit caption 'I understand the concept of cooking and cleaning. Just not as it applies to me.' (cooking)
Used this Jezebel no-knead bread recipe twice now to make bread. It's been fun!

First time tasted good but was dense. Second one was less dense, and still kind of squat.

Issues-
* It continues to rise when in the fridge (busting off the top of my container), though the recipe says it should be in 'suspended animation'
* I am not getting any alcohol.
The low temperature sends the yeast into a kind of suspended animation; the dough isn't dead, but it's no longer really 'rising' in the sense of growing in size. It is rising in the sense that the yeast continues ever so slowly releasing carbon dioxide and sweet, flavorful alcohol, and that the glutens keep on deliciously stretching.
* It collapses in the fridge after the first day. The dough becomes stringy until I press it together a bit.
* The texture feels weird. When I pull off a chunk to make a loaf it's like doughy but brittle... ¯\_(ツ)_/¯ I am super new to baking and have not been around bakers previously.

I've been combing through reddit baking forums and the commenters often suggest giving the bread another prove so that it's not so dense. Which might be one of my problems? It's just the Jezebel article says an extra proving isn't necessary and they have good results without it.
There is no need to wait for the formed loaf to reach room temperature, or to proof it. Seriously; I've done it all kinds of ways, and a loaf that goes into the oven at fridge temperature tastes just as delicious (and has as good a crust and crumb) as one that's been left out on the bench for an hour. This dough can go from fridge to oven in a minute flat and come out tasting like heaven.
I've read some of the comments on the Jezebel article and folks are saying it rises in the oven. I don't think mine does. Or it's very marginal. Could this explain the denseness I'm experiencing? Though I can't think why mine wouldn't rise in the oven if it is supposed to. Is my humid/cold location (pacific northwest) affecting things?

I've watched enough Great British Bake-off to know bakes can be temperamental. It is chemistry when all is said and done. I've been reading Paul Hollywood's book, but it doesn't say anything about these issues. Other than making sure not to kill the yeast with hot water (which I may have done with the first loaves, though I don't think with the second).

I'll see what happens with the next batch.

(h/t to [personal profile] vass for the recipe!)
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