1440p (ultrawide) 60hz and some games do NOT hit 60fps with a 2070S

i need a gpu for a work station. 

I truly hate coil whine. 

How’s your day

Video recipe:fruit cream

Ingredients:

-Raspberry cream ingredients:

-60 g of ground sugar

-225g frozen raspberries

-300 ml of whipped cream

-Mango cream ingredients:

-1 large or 2 medium mango (approximately 220 g)

-30g sugar

-300 ml of whipped cream

-Kiwi cream ingredients

-3 kiwis

-30g sugar

-300 ml of whipped cream

-vanilla

-strawberry cream ingredients:

-60 g of ground sugar

-225g frozen strawberries

-300 ml of whipped cream

Instructions:

Beat 1200 ml of whipped cream and divide into 4 equal portions

-Raspberry Cream

1 -Sprinkle 60 g of ground sugar on 225 g of frozen raspberries and

allow to thaw at room temperature

2- Strain the raspberries and add 300 ml of whipped cream to the

raspberries

3 -Mix with a spatula, decorate with raspberries and mint leaf

- Mango Cream

1 - Peel and cut 1 large or 2 medium mango

and save 2 pieces to decorate

2 - Place the mango pieces and 30 g of ground sugar in a

food processor and blend to obtain a smooth puree

3 - Add 300 ml of whipped cream to the mango puree and mix

- Kiwi cream

1 - Peel and cut 3 kiwis and save 1/2 kiwi to decorate

2 - Place the pieces of kiwi, vanilla and 30 g of sugar

ground in a food processor and mix

to obtain a smooth puree

3 - Add 300 ml of whipped cream to the mango puree

- Strawberry Cream

1 - Sprinkle 60 g of ground sugar over

225g frozen strawberries

2 - Let thaw at room temperature and mix and strain the strawberries

3 - Add 300 ml of whipped cream to the strawberries and mix

yrd

Anyone streaming?

I might have to get into board games if I can’t get a video card…

Does anyone knows spanish?

Recipe here originally --

I used shiitake, green beans, and radishes in this ramen, but you could really use any type of vegetable or protein that you like! A few ideas:

• ⁠Cremini mushrooms
• ⁠Frozen veggies like carrots or peas
• ⁠Broccoli
• ⁠Sugar snap peas
• ⁠Carrots
• ⁠Bok Choy
• ⁠Eggs
• ⁠Tofu

The shichimi togarashi is optional. If your local store doesn't have it, just omit or you can toss your radishes with a sliced jalapeno instead!

The tahini and miso work so well in this and make such a rich, creamy broth. I really, really loved it!

Equipment

• ⁠Large pot
• ⁠Medium pot
• ⁠Colander

Ingredients

• ⁠1 tablespoon avocado oil
• ⁠1 yellow onion peeled and thinly sliced
• ⁠8 ounces shiitake mushrooms thinly sliced
• ⁠4 cups vegetable stock
• ⁠¼ cup mirin – can omit or just add a touch of sugar.
• ⁠1 tablespoon soy sauce
• ⁠1 bunch red radishes greens reserved, radishes thinly sliced into rounds
• ⁠2 teaspoons sesame oil
• ⁠2 teaspoons shichimi togarashi
• ⁠1 teaspoon black sesame seeds or use white sesame seeds
• ⁠2 tablespoons red miso
• ⁠⅓ cup tahini
• ⁠2 tablespoons chili oil to taste, add as much or as little as you like
• ⁠12 ounces fresh green beans halved
• ⁠16 ounces fresh or frozen ramen noodles
• ⁠Salt and pepper to taste

Instructions

Cook the Onions:

• ⁠Heat oil in a large pot over medium heat. Add the onions and cook, stirring regularly, for 5 minutes until they just begin to soften.

Cook the Shiitake Mushrooms:

• ⁠Add the sliced shiitake mushrooms to the onions and cook for 5-6 minutes. Season with salt and pepper.

Simmer the Broth:

• ⁠Add the mirin and soy sauce to the mushrooms. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.

Prepare the Radishes:

• ⁠Rinse the radish greens thoroughly and set aside.
• ⁠Toss the sliced radishes with sesame oil, shichimi togarashi, salt, and sesame seeds and set aside.

Prepare the Miso:

• ⁠Combine the miso, tahini, and chili oil in a bowl and whisk until mostly smooth. Set aside.

Cook the Noodles:

• ⁠Right before the broth finishes simmering, add the noodles to boiling water. Drain and divide the cooked noodles between four bowls.

Finish the Ramen Broth:

• ⁠Turn the heat down to very low on the broth. Whisk in the miso mixture. Add the green beans and radish greens and allow the heat from the broth to cook the beans. Once the beans are bright green and tender-crisp, turn off the heat. Taste and season to your preferences.

To Serve:

• ⁠Ladle the hot broth over the ramen noodles. Arrange the sliced radishes on top. Enjoy!

Elephant penises are as massive as you'd think — and prehensile.

Almosy there

COOL MINT & PEA SOUP RECIPE

makes enough to for a medium soup pot

Ingredients

• 1 onion or 2 banana shallots

• butter and/or olive oil

• green peas, fresh or frozen

• vegetable stock (powder or stock cube is just fine)

• fresh mint

• pistachios

• salt

• pepper

Directions

1. ⁠Gently sautée an onion or a couple of shallots (roughly chopped) until translucent. Use a bit of butter and/or olive oil here, whichever you prefer, and season lightly with salt.
2. ⁠Add in fresh or frozen green peas (I prefer frozen for this soup), as much or as little as you like. More peas means a thicker, more flavoursome meal, so I like to be generous here.
3. ⁠Pour a generous amount of vegetable stock into a pot with the onions and peas, and stir on medium heat. You want to keep the peas tasting fresh and looking vibrant, so you’ll only want them to simmer for 2 to 5 minutes (2 for frozen, 5 for fresh). After that, no need to keep the stove on any longer. It’s blending time!
4. ⁠Blitz everything up with an immersion blender. Then add in your fresh mint and blend again. As with the peas, the more you add, the more flavour you’ll get. Feel free to taste and adjust the quantities of peas and mint, vegetable stock, as well as salt and pepper, to your liking.
5. ⁠Because this is a cold soup, you’ll want to give yourself enough time to chill it before serving. To garnish, top with chopped mint and pistachios, a drizzle of olive oil, and an extra sprinkle of salt (flaky sea salt is great here).

Note: You could probably enjoy this soup hot too if the weather is more on the chilly side, but I find it particularly well suited for warm spring days. For extra tips and details, click here to go to the full recipe.

Hello

170g pasta of your choice (e.g. penne)

500ml chicken stock

3 large tomatoes, diced

1/2 onion, chopped finely

1/2 red pepper, chopped

2 cloves garlic, minced

3 tablespoons tomato puree

2 tablespoons ketchup

2 teaspoons hot paprika (optional)

1 teaspoon onion powder (optional)

salt and pepper, to taste

3 teaspoons olive oil (optional)