Mr. Black
@mrblacksbox.net
30 followers 100 following 32 posts
Artist who does tech stuff in the American Midwest
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mrblacksbox.net
I am finding like, no secrets in this new chapter of CULTIC
mrblacksbox.net
I am closing this poll on the 12th

mrblacksbox.net/posts/journa...
mrblacksbox.net
As long as you link back to the website, that's fine
mrblacksbox.net
Oh man, print is a whole 'nother ball game. I'll need a minute to figure out how that'd even work, as much as I'd like to.
Reposted by Mr. Black
mrblacksbox.net
I'm not on a ton of socials anymore but that link should be fine to post wherever!
mrblacksbox.net
This zine I've been working on since the beginning of the year is ALMOST DONE
Reposted by Mr. Black
tobyfox.undertale.com
Hello.

It's almost been 10 years since UNDERTALE released.

Now, I'm looking for your memories.

Let's turn back together.

Face the flower and speak.

memories.undertale.com
UNDERTALE - Memories
memories.undertale.com
mrblacksbox.net
Always on the lookout for eggless recipes, thanks for sharing!
mrblacksbox.net
Anyway, adding to the body of knowledge for science. Hope this helps.
mrblacksbox.net
If we used a more neutral tasting shortening, I suspect that the ginger will be more forward-tasting.
mrblacksbox.net
They aren't the sweetest cookies I've had either, and like the Biscoff wafer comparison, I'd describe them as a coffee cookie. That's how I'll have them.
mrblacksbox.net
Given the ingredients you may be expecting a gingerbread cookie, but that isn't really the case. I would describe the result to be analogous to a soft baked Biscoff wafer. The bacon brings a smokiness and you only really taste a hint of ginger.
A sizzle picture of a pack of Biscoff wafers.
mrblacksbox.net
Grinding up that much ginger made my partner's eyes water (I couldn't smell it, uh-oh) and we feared that the ginger we were using would be too pure. That turned out to not be a problem.
mrblacksbox.net
We baked on parchment paper instead of greased pans, was easier to get them on a cooling rack that way and less to clean.
mrblacksbox.net
We had a lap timer for 7 minutes and checked it at those intervals as they baked.
mrblacksbox.net
We had no idea how long to bake these things, qualitatively you are looking for the edges to brown somewhat but how long that takes depends on the chilling, rack position, and luck. One of our batches took 16 minutes, one more like 24.
mrblacksbox.net
We had to chill the batter *twice*: once to have the mix solid enough to form, and again on the tray so they hold their shape as they bake. About 40 minutes in the freezer seems to be the right amount of chilling for the baking pass. Less risks collapse, more makes baking time unpredictable.
mrblacksbox.net
Making slightly larger-than 1-inch balls, this recipe makes something like *60* cookies. They spread to be about 2 inches wide.
mrblacksbox.net
We combined with a stand mixer and a cake-batter paddle. The result is less cookie-dough and more like a caramel filling sort of consistency. Not a problem, just surprising.
mrblacksbox.net
The bacon grease was strained but not clarified, so it still smelled like bacon. This will be important.