Recent reviews by pear.

legendary game. sad to see it go...

11/10 game, you should try it if you havent played OneShot yet! (i cant write normal reviews just trust me bro its a good game)

Hazlenut Pancakes Recipe:

PART 1: CANDIED HAZELNUTS

Equipment

Frying pan
Parchment paper
Baking sheet
Spatula
Airtight container
Silica gel packets (optional)

Ingredients

1/2 cup hazelnuts (65g)
1/4 cup sugar (50g)

Safety notice: This recipe involves melting sugar, which is VERY HOT and can cause serious
burns if not properly handled, do not touch molten sugar because it is lava.

1. Line a baking pan (or other heat-proof work surface) with parchment paper.
2. Chop up the hazelnuts, doesn’t need to be exact, just aim for 8-12 roughly even-sized
pieces per nut. A big knife helps!
3. Pick out the big pieces and use only those, because the smaller crumbs would burn in
the pan. No need to let perfectly fine hazelnut crumbs go to waste, though–they’ll mix in
just fine with your hazelnut flour.
4. Toast hazelnut pieces in frying pan on medium low heat, stirring, about 5 minutes until
nuts turn darker in color, stir frequently with spatula to avoid scorching.
5. Remove pan from heat, dump toasted hazelnut pieces on plate and allow to cool
completely.
6. The skins should become loose, you can easily remove them by rubbing the pieces
between your fingers, or just use a towel.
7. Repeat step 3, leave skin and crumbs behind (you can toss the crumbs this time,
because the crumbs are likely burnt at this point)
8. Wipe the pan down with a wet towel to make sure no crumbs remain, put pan briefly
back on the heat to evaporate off any moisture.
9. Add toasted nut pieces back into pan along with the sugar, and toast on medium heat for
about 5 minutes. Stir constantly to avoid scorching, the sugar should start to melt around
the 5 minute mark
10. Once you see some of the sugar starting to melt, continue stirring to melt all the sugar
and coat the nut pieces with hot sugar syrup, this should take another 2-3 minutes
11. Pour the sugar-hazelnut mixture onto parchment-lined pan, let cool completely.
12. Chop up the hardened clusters with a knife into smaller pieces, do NOT break them up
with your fingers because hard sugar can be very sharp.
13. Use immediately or store in airtight container. If you got silica gel packets lying around,
toss some in as well.


PART 2: MAPLE BROWN SUGAR SYRUP

Equipment

Small saucepan
Small whisk

Ingredients

1 cup brown sugar (208g)
1/2 cup water (120g)
2 tablespoons maple syrup (40g)
2 tablespoons butter (30g)

1. Cut butter into small pieces.
2. Add sugar to saucepan, sprinkle water on top and whisk well
3. Add maple syrup and bring mixture to a boil, stirring, on medium-high heat, then
immediately switch to medium/med-low heat, simmer for about 2-3 minutes
4. Add butter and stir until it melts, then immediately remove from heat and allow it to cool
to eating temperature.
5. Serve warm (but not hot, because hot sugar is lava.)
6. The syrup will thicken as it cools and get grainy, but don’t worry, you can just reheat it on
medium-high heat on the stove for a few minutes while stirring, and it’ll turn back into
syrup.
(we’re not making a true caramel sauce, because that would thicken the syrup too much
to pour easily, however, if you do want to take this all the way to caramel, simmer for an
additional 2-3 minutes (until it reaches 120-135 C), at which point the sugar will no
longer recrystalize)


PART 3: HAZELNUT PANCAKES (the main event!)

Equipment

Frying pan
Spatula
3 mixing bowls
Sifter
Whisk
Electric whisk
Egg separator (optional)

Ingredients

1/2 cup flour, minus 1 tablespoon (55g)
1 tablespoon cornstarch (10g)
2 tablespoons hazelnut flour (14g)
2 tablespoons brown sugar (26g)
1 teaspoon baking powder (5g)
1/8 teaspoon salt (under 1g)
1 large egg
1/2 cup buttermilk (112g)
3 tablespoons milk (45g)

This recipe makes about 5-6 pancakes, with each pancake taking 1/3 cup of batter, or enough
to make roughly a 4-inch diameter pancake (10cm)

These pancakes are best fresh and lose their fluffy texture as they cool.

If reheating, microwave on high under a wet paper towel for about 1 minute

BATTER

1. Make sure that your first mixing bowl is clean and free of any grease residue (wipe it
down with some lemon juice if you wanna be safe)
2. Separate your egg, place egg whites in this bowl, and set aside.
3. Put egg yolk in a second mixing bowl and mix well with buttermilk and regular milk, set
aside.
4. Sift together dry ingredients into a third mixing bowl. Chunks of brown sugar or bigger
hazelnut pieces may not go through the sifter–that's ok. The point of sifting is to just get
everything evenly mixed. You can pour in the bigger pieces and just mix it by hand until
you have a uniform mixture.
5. Pour dry ingredients into the buttermilk mixture, fold with rubber spatula until it's mixed,
do not overmix. Let batter rest for 20 minutes.
6. When the 20 minutes are up, beat the egg whites to stiff peaks, you can tell it's done if
you can turn the bowl upside down without anything falling out.
7. Fold egg foam into pancake batter until evenly incorporated. Use immediately.

FRYING

NOTE: frying pancakes depend a lot on your stove, your pan, and other factors.
The stove settings and cook times are calibrated to my stove and my pain (heavy bottomed
stainless steel) and may vary for your kitchen. It may take some trial and error for you to find the perfect temperature and cook time.

1. Preheat pan on medium heat with enough butter to coat the bottom, pan is hot enough
when a drop of water added to the pan sizzles.
2. Scoop batter into preheated pan, 1/3 cup per pancake (diameter should be 4 inches or
10cm)
3. The batter will not spread out into a circle like normal pancake batter due to the egg
foam, so you might need to coax it into a round shape with your spatula.
4. Once you can slide the spatula under the pancake without it feeling like it would flop
over, it’s ready to flip
5. (It takes about 5 minutes on my stove for the first side, and 4 minutes for the other side)
6. Re-apply butter between pancakes, but turn down the heat to low and wait a bit
first–butter has water in it so it violently explodes when dropped in a hot pan, be careful!
(you want the butter to gently sizzle when added to the pan, not explode)
7. Turn heat back up to frying temperature and fry another pancake. If you keep the pan at
a lower temperature for too long, your pancakes might turn out pale and even
undercooked, so you might need to keep adjusting the heat as you go.

ASSEMBLY

1. Stack pancakes to your desired height, put a slice of butter on the top pancake.
2. Pour warm syrup over the stack. (If syrup has cooled, re-heat it on the stove (medium
heat) for a few minutes, stirring. Take off the heat immediately after it re-liquidizes. You
don’t want the syrup to be too hot!)
3. Sprinkle candied hazelnuts on top of pancakes decoratively.
4. Serve to your friends and loved ones.

Source: https://futurecatgames.itch.io/oneshot-pancake-episode

PLEASE HELP SOMEONE SOLVE THIS CAPTCHA IM DYI

тортик :(

GIVE HIM BACK!!!!!!!!!!!!!!!!!!!!!

funi game :)

provo approved

good game provo approved

Papa John's или Domino's?

Правильный ответ - Peppino Pizza.

рецепт пепперони по приколу))
ИНГРЕДИЕНТЫ
Тесто для пиццы
½ штуки
Сыр моцарелла
62 г
Оливковое масло
по вкусу
Сырокопченая колбаса
50 г
Перец чили
½ штуки
Помидоры в собственном соку
½ банки
Орегано
по вкусу
Сушеный базилик
по вкусу
Чеснок
½ зубчика
Сахар
по вкусу
Соль
по вкусу
Молотый черный перец
по вкусу

ПРИГОТОВЛЕНИЕ
1 Сначала сделай соус: смешай томаты со специями, измельчённым чесноком, сахаром, солью и перцем.
2 Доведи до кипения и остуди.
3 Раскатай тесто, смажь его оливковым маслом и соусом.
4 Посыпь половиной сыра, выложи колбасу и тонко нарезанный чили.
5 Сверху — оставшийся сыр.
6 Готовь в духовке 10-12 минут при 220 градусах

Готово! Наслаждайся.

this game is good if you havent played it ever please do im not even sure if there are people on steam that have never heard or played garrys mod but if youre one of them play it