Stumbled upon this cool, easy to release knot on the internet. Does anybody know it’s name?
I’ll need this one in the next days, so I tried to dig up some long forgotten boyscout knowledge from 30 years ago. Didn’t work… 🙂
Thus, here’s a very good video on how to tie a bowline knot the easy way and if I remember it right, this is the method that I learned as a boy. It is used for mooring ships as well as securing climbing harnesses, aaaand – in boyscout camps all over the world in every imaginable way.
The most common german word for it is “Palstek” in the north (and resembles the vast use in shipping). But I grew up in southern germany and I know it better as “Rettungsschlinge” (used e.g. by rescue personnel) or as “Ankerstich” (which is the term that I learned). Here’s more on it on Bowline – Wikipedia.
It’s very useful, fairly simple and absolutely worth the effort to learn.
Have a look at this guys cool YouTube Video:
Yes, it is nicely made, it’s informative and yes, I did learn from it… But the actual hammer is this elaborate article that guy wrote on reddit as a complement for the movie. This is downright premium content – if you’re even only slightly interested in asian cooking, this is a must read!
Hey! In reaction to my recent post on yeast I’ve been asked “what about flour”? Well, I’m not a baker, I’m not into cake, cookies and pastry – just baking bread from time to time.
So here’s my (very condensed and one-sided) information on flour types that I have learned over the last couple of years, with special focus on the differences / translations between american and german. Good sources for more information are cheatsheet.com and weekendbakery.com.
(Concerning that Image: I’ve actually never heard of “Flour Type 812” here in Germany…)
As you all know, there are two types of yeast being sold in supermarkets – fresh yeast and dry yeast. They’re to be handled a little different each since they come in different forms, but they’re both the same organism (“Saccharomyces cerevisiae” – which derives from its origin from brewing beer). They also both do the same thing: They give your dough fluffiness, airiness and volume by natural fermentation.
– Fresh Yeast comes in the form of little cubes, always weighing 42g
– Dry Yeast comes as a powdery substance in little packages, always weighing 7g
For everyone like me who is too lazy or too busy to hit the gym regularly, here’s an interesting article on how to exercise at home.It’s a bodyweight-workout, no fuss and effective and it doesn’t require any equipment (thus “The Prisoner Workout”). I’m doing this at the moment and I hope i will keep it up.
I generally recommend that site: The Art of Manliness
Hint #1: RV or Caravan?
A very basic decision… I’ve tried both and I, personally, came to the following conclusions: If you want to explore the surroundings of your campsite or destination extensively, a caravan should be the vehicle of your choice. You can just leave it on the campground and drive around with your car freely.
On the other hand, if you’re more of the “round trip guy” (as I am) an RV is clearly the better decision. It’s easier and faster to set up and dismount, it’s normally more spacious and often better equipped. But you have to take it with you every time you need a ride. Whereas, as a ride it’s far simpler to move and to handle than a car and trailer. Just take a bike with you for short distances.
Since I’ll be needing this most probably in the near future, here’s a scheme. Taken from Wikipedia (de).
To every asian chef or hobby cook that may ever visit my little site here (if so at all…), you’ll have to be very strong now. This is actual footage of a european (german) amateur cook (aka me) wrapping gyoza (japanese dumplings) at home. This is my way of wrapping them and you surely can make them more pretty, but I swear to god they were extra delicious.
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I’m (somewhat) social too!