AspiringLuddite @AspiringLuddite@medievalist.masto.host

Perhaps relevant to some of (y)our interests ... public release of desktop mastodon client for Windows and Linux.

https://mastodon.social/@telephant/102131818736426286

A helpful reminder ....

https://overdose-affliction.tumblr.com/post/116233205808/heres-a-friendly-psa-from-captain-america-to

@Goldie

For Science!

@Goldie

Mmm. Looks good.

You might try a thinner layer to see if that helps with the density.

@ninjanichols

Is this a sign of the apocalypse? There is no such thing as 'too many books.'

@alpine_thistle
So I bought a bunch of tools the other week - Makita LTX battery series. Including with the kit came a poster with all the things you can buy that run off the same battery series. In addition to the fan vest and the heated vest, they also have their version of the roomba.

I settled for just the saws, drills, and sanders that I actually needed. Well, and the strimmer that my wife needed.

@Goldie

Well ... more or less. I weighed it out 2-1, but it was too thin, so I added more gram flour.

And it was pretty tasty;-)

@Goldie

So about 3/2 water/flour by weight, splash of olive oil, little salt, some rosemary, chives, and thyme from the garden. Hot skillet on the stovetop.

@Goldie
Looks good, though;-)

I'm going to make another round tonight, I think. With some grilled asparagus and tomato bound together with a little egg. Not a full omelet or frittata, just a little egg to hold them together ...

@lillia

Pretty much the same way as always - send it to me and I'll stick it up;-)

@liliedubh
All the stuff you've posted so far is Latin, rather than German ... German I can't really help with ...

@liliedubh
Austriae Ducatus Chorographia, Wolfgango Lazio Auctore - map of the Duchy of Austria by Wolfgang Lazio, right? (Or something like that ...)

@liliedubh
Almost certainly Episcopatus Saltsburgensis - so the Bishopric of Salzburg. Probably *should* be Episcopatus Salisburgensis.

Based on it being a map, of course. Hmm. Map 108?

@Goldie

Hmm. Weird. More experimentation is needed. For Science!

@Goldie I don't know it well, but I think it had politics both sexual and secular.

@Goldie
I pretty much always use olive oil. And you'll certainly need to season/re-season it at some point, so if you want to practice on it new, might as well;-)

Oh, and as an aside/follow up on the socca - I think leaving the batter to sit for a while to fully hydrate before cooking may be important. The fritters I made a while ago were painfully dry, and these were not.

@BasilDragonstrike @Goldie

Sure - I guess you mean in addition to gram/chickpea flour;-) Pea protein shows up in a vegan foods. 'Huel' uses it a lot, I think.

A quick search shows both green and yellow pea flour to be pretty widely available. Ditto bean flour in a number of varieties. Fava bean flour sounds like it would work reasonably well.

@Goldie

Stovetop - no oven at all. Nice thin layer, cooked 'em like crepes in just a couple of minutes. I got greedy, and tried to flip it before it was ready which is why the picture isn't of a perfect circle.