Spike ,'Chosen'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
You probably shouldn't put "hunky" in the grant proposal. . .
You should use the term "beefcake-positive" instead.
You've got to be more subtle than that.
"Candidate should have collegiate experience in gymnastics, a modeling portfolio and a penis that can drive a six inch spike through a board."
“This guy is crazy!” …crazy like a fox. This is apparently a vending machine at a petting zoo from which people can buy treats to feed the animals. But Billy here has figured out how to “tap” into it himself!
Suzi, I'm with Aims. I'd clue him in so hard he'd be dizzy for a week. Wanna borrow my clue by four? It's painted a very pretty blue.
I tried to talk to him, point blank, but he is determined to remain clueless. Whatever. As much as I hate seeing it bother K-Bug, she is old enough to navigate her own relationship with her father.
Today included a mani/pedi and grocery shopping, including the Persian grocery. I got the stuff to make chickpea cookies. Never tried making them before, but I'm feeling adventurous.
I'm looking at a recipe that calls for superfine sugar. Will icing sugar do? If not icing sugar, how badly would I go if I used normal sugar (I am dissolving the sugar in hot liquid), or should I use agave syrup and lose some random other liquid? But I don't see what other liquid to lose -- Guinness and sour cream and eggs are it.
Icing sugar, meaning confectioner's? I'm not sure. I think they're calling for the superfine sometimes sold as coffee sugar. You could try just running regular sugar through a strainer with a fork.
I think you could use regular sugar just fine. Or, if you're feeling really adventurous, put the regular sugar in a blender or food processor and blitz if for a bit to make superfine sugar.
Regular sugar should work fine there. Icing sugar has cornstarch in it, so it wouldn't work right.
I've used regular granulated sugar in place of superfine with no problems that I noticed. I can't see what difference it would make if it's going to dissolve. You could spin sugar in a blender first to make it finer, I've heard, but I can't say I've ever bothered.
how badly would I go if I used normal sugar (I am dissolving the sugar in hot liquid)
Since it's being dissolved, not badly at all. Not being superfine would simply slow the sugar's dissolving time. To get superfine sugar, you could put a cup or two in a blender or food processer and have at it, but I'd only bother with that if you were creaming it with butter--the texture would make a difference in how the butter aerates.
I would not use icing sugar. I think it would be likely to clump.