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#bake

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🆂🅾🅼🅴 🅲🅰🅻🅻 🅼🅴 🅿🅰🆃 🥊☘️✝️🇻🇦🍽️

Here's a new #introduction for my #newinstance

I'm Pat, a 60-something guy in the suburbs of #Chicago, #USA. I'm #Catholic, love #boxing (and box for exercise myself). I'm a #foodie and love to #cook, #bake, and make #bbq for my friends and family. I'm also a bit of a nerd, and you can find me here on #Mastodon, instead of all the corporately-entangled social media.

Cartoonized picture of a man with a beard in a boxing ring, wearing boxing headgear and boxing gloves, as well as a sleeveless red t-shirt.
#recreationalboxing#fitnessboxing#homecook
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Alejandro Baez

Very nice. #docker #bake is now GA. For desktop. 😅 Still part of buildx though.

The feature has brought me back to docker, instead of #podman. It makes multi target builds such an incredible breeze. Plus, you can write everything of your settings in a docker compose. 😍

docker.com/blog/ga-launch-dock

Docker · Docker Bake: Now Generally Available | DockerLearn more about the new release of Docker Bake, including what it is, how it simplifies complex builds, and where to get started.
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Uilliam Mac ᚒᚔᚂᚂᚔᚐᚋ

nigella.com/recipes/vanilla-la 14673889 #cake #bake #baking #vanilla

Nigella.comVanilla Layer Cake with Ermine IcingThis is the sort of cake you’d find in an old-fashioned diner of your dreams: a majestic creation, frosted with fluffy, super-sweet buttercream, just made to stand aloft and enticingly on the counter. The Ermine Buttercream (often less alluringly known as Flour Buttercream) is a revelation: before you even get on to the butter, you start off by making a roux with flour, sugar and milk, and although I know that the idea of a gluey flour-paste doesn’t sound immediately appealing, trust me that it creates the most divinely light and moussy buttercream. Since this roux must be used completely cold, I advise making this part first, then actually finishing off the buttercream when the cakes have cooled. And those of you who are inclined to be disparaging about the idea of adding vegetable shortening to a cake should know that this is what helps create a gorgeously fluffy sponge, best eaten on the day it's made, though no hardship after. For me this cake is all about its pale vanilla splendour, but I admit that were I making this for a child's birthday party, I would add a vulgar note with a confetti-covering of sprinkles. Indeed, at Christmas, you could scatter over festive red and green sprinkles — and it’s a wonderful alternative for children and others who fail to see the charm of fruit cake — but I still can’t help thinking the simple, snow-covered effect of the unadorned icing wins out. I know this looks like a dauntingly long recipe, but nothing about it is complicated, I promise you.
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Guyroscope

I #Bake all the #Bread we eat, using a #BreadMachine for the midweek sandwiches & toast and hand making "fancy pieces" at the weekend. I'm delighted with it all except..

I make a lovely baton. It tastes great, tears in a satisfying way but #Baguette it isn't. The crust doesn't have that brittle snap & crack. It's better than what I'd get from a supermarket but I'd love to get closer to the real thing.

Is this possible in a domestic oven? I've tried putting a tray of water in but to no avail.

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