Posts made by Jens

888D Tag 35 for sale
Washed (cold) twice
Price incl. shipping in the EU: 160 Euros
Waist: 92 cm
FR: 31
RR: 41,5
Thigh: 35
Knee: 24
Hem: 21
Inseam: 90

IHDR 502ib Tag 35 for sale
Washed (cold) twice
Price incl. shipping in the EU: 225 Euros
Waist: 92,5 cm
FR: 31,5
RR: 43
Thigh: 35,2
Knee: 24
Hem: 21
Inseam: 89

@Aetas - cool. Worn in and ready to go

@Anesthetist Thank you
I recall you taking xl in uhf westerns, so I thought it was large. I am usually xxl in uhf westerns, and after first wash they fit perfect. I am trying to figure out what size I should go for in the classic cardigan. I think Im right between L and XL

@Anesthetist what size did you go for?

Return of the 1955 UHR would be great

@aetas - yes, a great european win. Finished the week off at Oplimpico tonight watching Roma win

@Aetas Easter roadtrip Kristianssand, Stavanger, Bergen, Hardangervidda and some skiing in Telemarken before returning to Denmark.

Hardangerfjord and 502ib´s

@Alex that makes sence - it works! Thank you

@AdamJ - thank you Adam. Suddenly it worked

Just a quick question regarding being able to put up a new buying/selling thread. I do need to make 20 posts before it is possible?

@Alex:

Any of the bakers here have a good Danish style rye bread recipe? Kira is missing the bread from Denmark..

@Alex I use this recipe weekly for rye bread:
Day 1 - mix:
2 tablespoons of sourdough
1,5 tablespoon salt
750 g water
200 g stout (or whatever beer)
300 g wheat-flour (spelt or regular)
150 g rye-flour
120 g rye-kernels
30 g lin-seeds

Leave it "raising" for 12 - 24 hrs with a lid on (it wont raise but after 12 hours start to bubble)

Day 2 - pour into the bowl:
250 g water
225 g rye-flour
50 g cia-seeds, sunflower-seeds or whatever seeds you like
300 g rye-kernels

Mix it for 15 min
Use two tablespoons of dough for refreshing your sourdough
Pour the rest of the dough into a bakingform (one big ryebread-form or two small ones)
Leave it raising for 4 - 6 hrs with a lid on (this time it will raise half an inch to an inch)
Bake it for 3 hrs at 150 degrees (put the forms at lowest level in the oven)
Get the bread out of the form - and let it cool off before slicing

Thats it

@Giles:

Means nothing to me…..

@Giles Kasper is a danish comedian/“actor”

@Chap:

Yes normal Cremina here as well… no nothing about the SL sorry

Cool @Chap
I will go order the normal Cremina and pair it with the Niche grinder. Did not know about Olympia Cremina until you guys mentioned it in this thread - thank you!
/Jens

@goosehd:

@Jens I went for the Cremina Original.  It’s beautiful, very easy to use, and I like the feel of “pulling” my shot.  I don’t know if I would get the pressure gauge though as I pay more attention to the flow coming out of it than the pressure I’m pulling at.

I’m still very new with this machine so you should take the pressure thing cautiously as it may become more useful with time and experience.

Great - I think I will also choose the "old" model. The hole thing about more or less no changes for 50 yrs is appealing. Thank you @goosehd