78d2bf No.23470 [View All]
LIVE Baking Seminar
FRIDAY 8/28/2020
We in here
Welcome To LIVE Baking Classes in the Q Research Utility Kitchen
We hold these truths to be self-evident: that all men are created equal; that they are endowed by their Creator with certain unalienable rights; that among these are life, liberty, and the pursuit of happiness.
We are the bakers who provide the breads for those anons who post Qresearch's open-sourced information, reasoned argument, and dank memes. We do battle in the sphere of baking ideas and baking ideas only. We neither need nor condone the use of force in our work here.
=VINCIT OMNIA VERITAS=
=SEMPER FIDELIS=
=WWG1WGA=
INTRO TO BAKING
Qresearch is a 24/7 beehive of activity where anons post their diggs, memes and prayers.
For this to happen requires bakers–which is why they have been called "the core of this board."
Bakers perform several key functions:
* Set the tone for each bread via their choice of bread title and /comms/ with posters.
* Post notables for each bread.
* Bake breads (transition the board from one thread to the next).
* Knead the dough (keeping the resource pages clean, tidy, and up-to-date).
When all goes well, baking is a fun & exciting opportunity to serve. When things get wonky and shills attack–bakers carry on anyway.
Shadilay, fellow bakers!
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General Announcements
* Baking Class in /comms/ every Thursday @7pm ET: practice baking, Q&A, all are welcome
* Baking class plan (so any baker can teach) >>11969, https://pastebin.com/gqfunWCR
* How to bake a baking seminar dough >>14289
* Too many threads problem - bakers be(a)ware >>15895
* Q-bin links qanonbin.com (vanwa), www2qanonbin.com (bitmitigate)
* Dough Revision >> 20538
Past Class links & archives
Links: >>6125 #1, >>6368 #2, >>6885 #3, >>7185 #4 , >>7568 #5, >>8274 #6, >>8872 #7, >>9320 #8, >>9787 #9, >>10510 #10, >>11086 #11, #12 >>11733, #13 >>13041, #14 >>13590, #15 >>14290, #16 >>14873, #17 >>15341, #18 >>15918, #19 >>16885, #20 >>17719, #21 >>18289, #22 >>18935, #23 >>19692, #24 >>20544, #25 >>21322, #26 >>21883, #27 >>22537
Archives: Classes #1 - #20: >>18934, #21 http://archive.vn/wip/NH1Ss, #22 http://archive.vn/olnuG, #23 http://archive.vn/enwhP, #24 https://8kun.top/comms/res/20544.html, #25 http://archive.vn/wip/AWhVb, #26 http://archive.vn/wip/3oSig
Step-by-Step Baking Instructions
>>17783 STEP 0 - Preparation
>>17797 STEP 1 - Find the Current Dough
>>17803 STEP 2 - Copy the Current Dough
>>17807 STEP 3 - Paste The Dough Into Text Editor ( >>17810 dough in Q-bin)
>>17815 STEP 3a - Trim The Notables Section
>>17822 STEP 3b - Make space for your New Notables
>>17831 STEP 4 - Create A New Thread
>>17837 STEP 5 - Enter Thread Info And Post Thread
>>17845 STEP 6 - Enter the Rest of the Dough
>>17863 STEP 7 - Make A New Pastebin & Make The Dough Post ( >>17868, >>17871, >>17875 Q-bin updates)
>>17876 STEP 8 - Post Your New Thread Link
Baking Overview & Extras
>>17777 Overview
>>17884 Linking between Boards
>>17894 Timing
>>14523 Baker's Tools Lite
>>16963 How to Bake When Q Posts >>16994, >>17015, >>17032, >>17037
NEW >>23326 Baking from the Index
E-BAKE Instructions
>>9252, >>10776
Baker Verification Mini-seminar, Class #23
>>23070 Why verify, ways to verify, what works & what doesn't
=New Baker ChecklistNEW
>>23157 Eight things to know before going LIVE
>>23160 How to accept and make a handoff
>>23164 How to verify "who" you are when offering to bake >>23174
>>23175 How to format Notables page
>>23181 What to do if bread "hangs" (which it usually does)
>>23192 What to do if you screw up the bread number
>>23210 How to ghost a bread & pick up a ghost
>>23224 What to do if Q posts
>>23240 What to do if you don't know what to do >>23243
>>23254 Summary of Eight Steps
____________________________
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85cce5 No.23908
>>23904
STEP 8
POST YOUR NEW THREAD LINK
That's it - Baked!
How's it looking? Let us know.
Now we need to go back to the current bread and tell the folks where to go next.
Post it any time from 730 posts onwards.
Let's just practice here, in our new thread.
First, let's grab the link, then paste it in this thread, pretending it's the end of the General.
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90c9d1 No.23909
>>23906
g'nite gb
have a guud one
glad you are here
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78d2bf No.23910
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85cce5 No.23911
>>23905
kek
what's tweakin bro?
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85cce5 No.23912
>>23906
G'night gb, always good to see you.
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85cce5 No.23913
>>23908
STEP 9
LINKING
If you're posting from /comms/ threads to /comms/ thread, your link just needs >> in front of the post or thread number.
If you're posting a QR link from here, or from QR to Q's board, you need the longform. Memorize it by the '3/2 rule'
3 >>> and 2 // and the board name sits in the middle
Example - >>>/qresearch/9269909
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78d2bf No.23914
>>23908
"POST YOUR NEW THREAD LINK"
Sounds so noice.
when bread stopped cold turkey mid-bake last night, i just waited and then it started
had no idea whether i could post Fresh link
raced to do it, blind
came in @745. KEK!
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90c9d1 No.23916
>>23898
Kbee, it was fun, I could laugh, I was relaxed, it was just fun, period
thanks for bringing it up
guud times, guud memories, not sure why they had to end but they did
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3a291a No.23917
>>23907
ty, rising tides to you as well o7
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78d2bf No.23919
>>23917
Things are good, met local anon, great to have a real Q person to talk to sometimes, exchange ideas.
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7c6fc2 No.23920
>>23913
how's this one?
>>23843
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85cce5 No.23921
>>23902
Easy bro… easy and freely is good here.
As long as the new bakers know the proper procedure, they also know it can be more relaxed when you're doing it with the same person daily.
Yeah the pb stuff was hard on us, but never any hard feels here. I think we're pretty similar and yeah, I know that by now. We just move on to the next day as normal. That's a good friendship/ workship.
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78d2bf No.23922
almost forgot
LAST BUT NOT LEAST
last 'course' (since we already had the lemon tart)
<<<gourmet popcorn
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85cce5 No.23923
>>23914
NICE. kek
Love when that happens.
Sometimes you even get 751 and everyone thinks you did it on purpose.
kek
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90c9d1 No.23924
>>23911
people who do meth, speed, coke, when the drug high peaks they are in the zone, that's tweakin, that peak where performance is best and flows, red text notable guy seems to be "tweakin" some days, can't stop himself, just keep goin without rhyme or reason
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85cce5 No.23925
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78d2bf No.23926
>>23920
Noice anon.
Only thing missing is the actual dough.
That's almost like a process in and of itself.
Your notes are the ultimate in brevity!
o7
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85cce5 No.23927
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3a291a No.23928
>>23906
shadilay bakerfam o7
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78d2bf No.23929
>>23923
Closest i've come to a snipe is 750, but i don't really try for them - coz don't wanna miss and leave anons in the lurch. Will let 'high rollin' bakers go for that!
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7c6fc2 No.23930
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85cce5 No.23931
>>23922
nom
>>23924
gotcha. yeah. dude's tweakin. kek.
he's like a river, man. that flow doesn't stop.
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85cce5 No.23932
>>23929
750's pretty badass.
I once got a 752 !
Couldn't have been happier. Unintentional of course, like all my snipes. Can't snipe for popcorn. kek
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78d2bf No.23933
>>23931
don't mind the shills in some ways coz they move the bred
although if they weren't there, we could just make it shorter
250 would be good if no shills….
but can u imagine if Q posted?
;-}
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3a291a No.23934
>>23923
>>23929
The only times i've ever gotten a snipe was when I didn't think I was going to even make the post before the bread expired.
It literally has been magic that it happens for me, every single time. not even lying.
Because I actually do not like missing the nb post so i try to do it 5-10 posts early…
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85cce5 No.23935
>>23920
It's excellent anon. Perfect. Not a thing to say about it. Very nice work.
Do a couple more sometime, then start adding the pastebin as you would baking for real… then do a few more, you get into a rhythm. That's what you want.
Then start practicing note taking in the general, just by yourself, lurking, and you'll start to get a feel for the pace and speed.
Plenty of info every week at class as well. If you come for a few weeks, you'll learn a lot.
Well done !
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90c9d1 No.23936
>>23932
no kidding
the diggie gawdz, powers of he board that be do muh snipes for me cause they all know I'm either late and cover for me or they feel sorry about muh sorry skillz in that matter
kek
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78d2bf No.23937
>>23932
>>23934
>>23936
rgb was a badass sniper….
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85cce5 No.23938
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90c9d1 No.23939
>>23937
every frickin time he could hit it
I tried back then, got a few, missed a few, now if it happens it's cause muh bake got held up
he is the best, still, no doubt
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85cce5 No.23940
>>23934
Kek you too huh? Laffing. It is pure magic when it happens.
Sometimes I make it happen by pumping muh fist. kek
>>23937
He's amazing. Every. Single. Time.
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85cce5 No.23941
STEP 10
TIMING
LAST STEP!
This slide gives an idea on timing, and the sequence we generally make when baking.
Note that with timing, all bakers are different and all shifts are different.
Play it by ear and find your own timing.
If Q posts and it's day or evening shift (busy), or if there are issues with the board, you may want to start baking at 630 posts.
If it's a slower bread for instance graveyard, you could start baking at 700 - 720.
It all depends, and one of the skills you'll learn while baking is timing.
Bakers are constantly working on getting their timing bang on, so don't worry if you're early or late, we all are sometimes.
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3a291a No.23942
>>23940
<fist pumping
Physically willing the bread to post seems to work alot too. No joke. I've ended some bakes standing :)
rgb had it down. they could do it on command.
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85cce5 No.23943
>>23939
CLASS WRAP UP
That wraps up the seminar for this week. Hopefully you've all enjoyed it. Your feedback is really welcome and helps us to constantly improve.
We'll keep an eye on this thread throughout the week, so if you come up against any issues, or have any questions, post them and we'll help you.
Recommend coming back to /comms/ anytime and making as many threads as you can.
Doing this will cement what you've learned here this eve. You start to get into a rhythm.
Next week we'll cover 'Notables, Timing, Tips and Traps', and do another practical sesh the week after that. Drop in any time, any Thursday. We are here for you and dedicated to teaching and supporting you.
Thank you for coming !
WELL DONE NEW BAKERS & THANK YOU, Freebaker, BO Rusty & BAKERS
o7
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3a291a No.23944
>>23943
thank you, teach o7
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85cce5 No.23945
>>23942
kek… I can just picture you.
Totally believe it works. kek
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90c9d1 No.23946
>>23943
thanks teach
you're the best
catch you in the stream this weekend?
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e99d9b No.23947
>>23943
Nice Sesh. Much learned and saved.
Thanks for the videos. Super awesome. Probably could have handled my lil mini lesson in like 2 clips. but yearp.
Awesome teach Thanks Again.
07
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7c6fc2 No.23948
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90c9d1 No.23949
>>23947
I learn better by vid too
how I got started baking
2 min vid
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78d2bf No.23950
>>23942
>quickening the bred
Veli would just say all the hall monitors went home and invite anons to shitpost to get bred done, so it wouldn't take another hour. Now even gy breds are faster, so it's not so tortuous.
>snipes
>>23939
>>23940
>>23942
Sixth sense, amazing.
Time to get some rest, mebbe come back for late late or early early shift
weekends wide open, wild west
g'nite all
'notables' next week - great.
ty teach, see ya'll next week.
cc >>23947
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85cce5 No.23951
>>23944
Back atcha beeez. GL with everything there.
>>23946
Thanks bro. Always. Weekend? I'm dog tired after the RNC but I'll be there. Praying for some weekend bakers.
>>23947
Thanks to you baker, for coming and for dropping your tips. Hope to see you more and learn from you too.
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85cce5 No.23952
>>23950
Thanks for the great night, frbe. You rock bro.
Gonna get some rest here too.
G'night all
o7
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e99d9b No.23953
Anyone checked out For Men Only (1952)
it is showing what they do.
Pay attention to the animal sacrifice scene.
A college professor begins to suspect that a student's accidental death was tied to his refusal to take part in a traditional "hazing" and was no accident.
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e99d9b No.23954
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6deb98 No.23958
>>23600
As promised, a recipe… classic gumbo.
Technically, you can find variations of this recipe anywhere, and all credits go to Toups, Wilson, and Prudhomme for their influences on this dish and Southern cuisine in general. That said, this is a Cajun-approved variation.
First, get a Dutch oven or any big-ass pot, and a wooden spoon.
Second, start making this early in the day, ideally around noon.
Third,
Prep the following:
4 lbs chicken thighs, seasoned with salt, pepper, thyme and cayenne, baked at 400°F under a low broiler until golden brown, with all juices retained
1-2 lbs smoked sausage, andouille preferred, cut into bite-size pieces
1 cup grapeseed oil
1 cup flour
x2 of the following list, all finely diced:
- 1 onion
- 1 bell pepper
- 2 ribs of celery
- 1 jalapeño
1 head of garlic, all cloves peeled and minced
4 bay leaves
1 tsp thyme
Half a bottle of an amber or light beer, lager preferred, nothing dark like a stout or funky like a Belgian, and for the love of Christ, no IPAs. Think higher end of cheap /lower end of craft lagers (Yuengling ideal)
5 cups chicken/vegetable stock, crawfish boil leftover stock ideally
The following are added to taste:
1 tsp salt
Black pepper (from a grinder until you have to switch grip twice)
0.5 tsp cayenne
1 tsp smoked paprika
Procedure:
0. Get the chicken ready as described above. You can knock that out either before or during the more committed Step 1, your call.
1. Pour the grapeseed oil and flour into the Dutch oven over medium heat and make a dark roux. You will be stirring constantly, so have that beer on hand so you can drink it to the halfway point. Your roux should have the color of a milk chocolate bar, the consistency of wet sand, and be thick enough to leave a clear streak of ceramic when you scrape the bottom of the pot. If you burn it, start over at a lower heat. The thickness and color are key here, so if you want to spend an hour stirring at lower heat, or if you can bang it out in 20 minutes at high heat, it's up to you.
2. Once your roux is perfect, add 1 retinue of your x2 vegetable mixture and a pinch of salt to the roux and stir for one minute while you enjoy the aroma of wholesome Southern cooking. Ramp the heat a bit if your veggies aren't softening. After that minute, add all the minced garlic, bay leaves, and the tsp of thyme and cook for another 30 seconds, constantly stirring.
3. Deglaze the pot with your half-beer; get every bit of fond (brown hard scrapey bits) off the bottom of the pot. Stir until simmering, then add your stock and stir until it simmers again.
4. Add your salt, pepper, cayenne, paprika, chicken thighs (and all the retained cooked fat and liquid), sausage, and the second helping of the x2 vegetables. This'll be a full pot, so don't skimp on good hardware. Bring the whole deal to a simmer, avoiding boiling, then lower the stove to the lowest possible heat and cover the pot.
5. Let sit on minimum heat for at least 3 hours and no more than 6 hours (yes, time can fuck this up). During this time, stir every 30 minutes.
Congratulations, you just made a gumbo.
Serve over rice, cornbread, or mac'n'cheese (best combination).
This recipe scales linearly up to at least a triple batch.
You can sub in any meat (that breaks down well when slow-cooking) or sausage as you like, maintaining weight proportions.
Enjoy, friends.
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3a291a No.23959
>>23958
You a cajun approved variation :D
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78d2bf No.24015
>>23958
CLASSIC GUMBO
tanks bakes.
gotta a neighbor from New Orleans next door
will share.
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78d2bf No.24016
>>23953
will ck it flick, never saw it.
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f17ac3 No.24555
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