Logically speaking, I would sit with the wolf pack. Airline seatbelts are not made for wolves and I fully believe they would not be held by such paltry restraints. This leads me to the conclusion that my demise is not only certain, but an inevitability. With this in mind I would much rather be the first victim, for my death will be quicker while they are hungrier, and I shall save myself the mental trauma of seeing them devour the poor linux user before I reach my untimely end.
I think I watched it like 10 years ago but I really don’t remember it being all that horny in general. There were some parts it was excessive. Might just be that it’s been so long though.
I suppose it is kind of a harem anime. It didn’t really feel like it when reading the light novels, but in retrospect it is kinda there. Well that’s unfortunately colored my memories of the novels. Can I go back to a few minutes ago before you made me realize this?
I’m sorry. It honestly ruined the show for me as soon as I noticed. When I first started watching it I was so excited to meet all kinds of varied people, especially from the MCs past, but once I got to Nadeko Snake I was like, “O, it’s waifus all the way down.”
Well as far as baking failures go, that was probably still a pretty tasty one
But yeah, best way to load butter on to a bread thing is to put the garlic in a bunch of melted butter. It's focaccia, it was gonna be unhealthy anyway
When I do it I’m going to use a long cold ferment. A few days long.
If you want to use it fresh you can peel and blanch it, or leave it in its skin and and put it in a hot dry pan like you do for some Mexican salsas. It will change the flavor though, you won’t have that garlic bite.
You can also try slicing it, since that breaks fewer cells.
Key is to slice it with a very sharp and thin knife. Think almond sliver thickness. The amount of allicin (and wouldn’t it be awesome if your daughter’s name was Allison lol) released will be minor, thus not killing off the yeast except right against the garlic.
You can also rinse the slivers and let them dry, which helps as well.
You can even do minced if you rinse and dry, but then you don’t get the garlic flavor as much, what with more of the good stuff being released and lost.
But, yeah, most people push slivers into the dough right before baking, at least that I’ve ever seen. When it’s used in the dough, it’s usually roasted garlic rather than fresh. Again, that’s based on what I’ve run across.
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