60 buck monthly phone budget is something that will sound reasonable to the policymakers. “Food budget”, however, is completely abstract and negotiable. People who never had to count what they spend on food will argue that everyone can permanently live on the cheapest food items they’ve ever heard of. Don’t forget that according to Fox News, you can eat a whole Thanksgiving dinner for $10. It’s dumb, but that’s how they think, so you have to meet them there if you want to try and get through to them and make a difference.

As long as you live somewhere plum trees can grow! (Cries in taiga)

I’m not even sure he’s funny anymore. I’ve looked at his official channel a few months back and it was… painful. Like he was going through stuff. I’ve never particularly liked his shock humour, but even that was gone, he was just kinda boring at best.

This sort of thinking makes doing nothing the only winning move. Can we just be happy for a minute?

Yeah, I’m saying they made it code because the doorless showers are the standard, not that putting door there would somehow invalidate the code.

I come from another European country and the law only requires waterproofing the floor + wet areas (shower, around the bath etc.)

I’m not saying it’s not code, I know it’s code. And it’s code because they’re all doing the open shower thing. Why else would they want the whole room waterproofed if not because the whole room routinely gets wet?

What if I like the taste of shampoo?

But seriously, doorless doesn’t have to mean completely open, for example I have a glass divider wall in my bathroom, towels and toothbrushes stay safely behind the wall.

Dude, why do you think this is the code in Northern Europe?

Shower doors are difficult to clean well, shower curtains stick to the body, space is limited (problem if you’re bigger), steam can make it harder to breathe…

Finns have figured out doorleess showers: they waterproof the whole room and equip it with a squeegee on a long stick. The floor is flat with a slight slope towards the drain. After you’re done you just wipe the floor with the squeegee (takes 10 seconds) and that’s it.

That’s some seriously bad design. Taking out the stopper for cleaning is normal maintenance and shouldn’t require specific skill to put back. Still, you reported it to your landlord, everything that resulted from it further is on the landlord. If you really broke it (doubtful) the landlord should have fixed it and maybe send you a bill (debatable). Leaving it broken is what caused this mess.

It’s not possible to break the sink and make it leak by pulling out the stopper. The only thing you could break is the stopper itself. How long ago did it start? Mold takes time to develop. Most likely the sink was improperly installed and slowly leaking this whole time, developing mold underneath. Your stopper shenanigans probably just opened up some sediment keeping it all vaguely together. Make your landlord fix the whole thing, sink, cabinet, and especially mold. It’s a serious health hazard.

Edit: rereading this, do you mean the P trap? Still, they aren’t complicated, if three people couldn’t put it back together it is fucked and probably already was fucked. Landlord problem.

Oh no.

Thanks! If you like firm cheesecake your might want to learn baking it yourself. The firmness comes from high quark content, which is expensive if you’re trying to run a business, so it’s increasingly hard to find in mass produced cakes. On the other hand, baking a decent cheesecake on a crumb bottom isn’t very hard at all. One way or another, I hope you’ll be reunited with your perfect cheesecake :)

Some people try to pass no-bake-quark-jelly as cheesecake, I assume that’s what you mean because it is, in fact, soft and icky and has a texture of a jelly that’s too ashamed to admit its identity. Unfortunately real, baked cheesecake is also subject to opinions and preferences. For example I like it to contain raisins and candied orange peel and maybe a little grated lemon peel. But I know people who shudder at the idea of raisins in, really, any food item at all. Some people like their cheesecake to be creamy and moist, and - like the recipe above - add extra milk to the quark. A cheesecake like that will be very light coloured in the middle (on my recent trip to Frankfurt, this was the only kind I could find). In general, the darker the drier. Best of luck in your search!

Before oil became common, lard was used - again, because of the high smoking point. The amount used is minuscule and actual lard (not bacon) doesn’t have a very strong aroma.

Do you add any fat to the dough? Fat is common in recipes but if you want really thin and supple crepes that don’t fall apart, there should be next to no fat.

And if there’s too much oil in the pan, it might prevent the crepe from sticking together.

I wish I could just give you a recipe but I’ve been eyeballing it for the past 30 years, since I learned it from my mum, who was also eyeballing it.

Skillet and oil. What do you call it other than frying? English isn’t my first language.

Butter’s smoking point is too low for the temperatures involved. I fry on high heat, a couple seconds per side.

Sometimes leaving the dough to rest for a couple minutes before frying solves this problem. It gives the gluten time to form. If it doesn’t help, your recipe might be bad.

Good cheesecake is easy to make, great cheesecake is very difficult. It’s the only cake I struggled with because I refused to adjust my grandma’s recipe but I didn’t have her know-how. The temperature, acidity, moisture and fat content of the quark, gently folding the beaten egg whites into the dough… It was worth it though, it’s still my favourite and nothing comes close.

You have an effin secret lair and complain. Some people, I swear

What part of the world? The house I grew up in is 110 years old and all the steps are even. Central Europe.