#Wawrzyn

[savyir-genesizz-the-wizard]

Firetem "Trouble"

[wawek]

FUCK i just saw a truck that said "wawrzyn trans" BUT I DIDNT GET A PIC!!!! AGHHH

[xtruss]

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

We Tried Every Possible Method For Frying Eggs, and The Clear Winner Was a Total Curveball

— By Andrea Rivera Wawrzyn

In This Article: What’s the Best Way to Fry Eggs? A Few Notes on Methodology!

Cold Start

Neutral Oil

Oil + Butter

Olive Oil

Butter

Covered

Basted

Water + Fat

Tips for Success

Fried eggs are a quintessential breakfast classic. They’re just as comfortable on a fancy brunch menu as they are in a greasy spoon diner. And while it’s pretty easy to make at home, it’s also one of the more difficult things to get exactly right. That’s because you can fry an egg a number of ways, and people have strong preferences about how they’re prepared. Some people like their eggs over-medium, or with browned lacy edges; others prefer a more gentle cook.

But, for me, the “best” fried egg is really the easiest fried egg. It doesn’t stick to the pan, it doesn’t make a mess, and cooking it doesn’t smoke out the kitchen. And, of course, the whites are properly cooked through (which can be one of the trickiest parts!) To nail down the best way to fry an egg, I researched and tested eight popular cooking methods at home.

What’s the Best Way to Fry Eggs?

The best way to fry eggs is with water and fat in a covered pan. It delivers an egg with well-set whites, a jammy yolk, and a bit of browning on the edges.

A Few Notes on Methodology:

For something that seems so simple, frying an egg can be a finicky task. There are a surprising number of factors to consider — heat level, cooking vessel, whether or not to flip, and the list goes on, but suffice it to say I had to establish some parameters before I got started.

The Eggs: I used large eggs for this test. I cracked the eggs into a small bowl before frying to minimize the possibility of any shells making their way into the skillet. I used 1 large egg per method to avoid multiple eggs running into one another in the pan. I also tried to pour them in the center of the pan, where they would get the most even heat.

The Pan: All of the eggs were cooked in a 10-inch nonstick skillet. Although some people swear by frying eggs in a cast-iron pan or even stainless steel, my goal was the easiest fried egg, not the most classic. I wanted to keep the yolk intact and avoid scraping stuck-on egg from the bottom of the pan.

To Flip Or Not To Flip: I was looking for a gently cooked sunny-side up egg, which meant no flipping. Flipping the egg is a good method for a more well-cooked yolk, but I wanted an egg with just-set whites and a runny yolk ready for a piece of toast to dunk in.

The Testing: I tested all eight methods on the same day with eggs from the same carton. All of the eggs were cooked in the same 10-inch nonstick skillet, which was preheated for 2 minutes over medium heat (with the exception in the case of the cold-start method). I let the pan cool completely and washed it between each test. I tasted each egg just after cooking to judge the flavor.

Ratings: I rated the eggs on a scale of 1 to 10, with 10 being an evenly cooked, flavorful egg with set whites, a runny yolk, and minimal browning around the edges.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Cold Start

Rating: 3/10

About this method: This cooking method is as simple as it gets. The egg is poured into a cold, empty nonstick skillet — no oil or butter at all — and then cooked over medium heat until the whites are just set.

Results: The upside to the cold start is that the eggs cooked pretty gently and had almost no browned edges. There’s no extra fat in the pan to spatter out, which is nice for clean up and safety. The downside is that without any fat in the pan, the egg tasted noticeably less rich and delicious than other fried eggs in the lineup. It also took just about 6 minutes to cook, which is much longer than other methods (boo).

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Neutral Oil

Rating: 5/10

About this method: For this tried-and-true method, I cooked one egg in 1 teaspoon of vegetable oil in an uncovered pan that had been preheated for 2 minutes over medium heat.

Results: This method produced what I would consider a good, standard fried egg. There was a bit of oil splatter while it was cooking, but not too much. Cooking the egg uncovered meant it needed longer in the pan for the whites to fully cook, clocking in at about 3 1/2 minutes. The finished egg was browned around the edges because of that extra cooking time, which was not what I was after. Vegetable oil didn’t add much in the way of flavor, so while the egg itself was cooked fine, it was nothing to write home about.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Oil + Butter

Rating: 5/10

About this method: I preheated the pan for 2 minutes with 1 teaspoon of vegetable oil, then added 1 teaspoon of butter to the hot pan just before slipping in the egg. I covered the pan with a lid and cooked the egg for 1 minute, then turned the heat off and let it finish cooking, covered for an additional 30 seconds.

Results: This is a bit of a maximalist method for frying eggs. The idea is that the addition of two fats makes for a richer, fuller flavor than just using one alone. As promised, the egg did have a richer flavor than ones cooked in just one type of fat. White it yielded a perfect runny yolk and well-set whites, the egg had a harder cook on the bottom with a crispier texture. In the end, the extra bit of richness wasn’t worth the effort.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Olive Oil

Rating: 6/10

About this method: This is a simple twist on a classic preparation. It’s the same as the vegetable oil test above: The eggs are cooked uncovered in a pan that has been preheated for 2 minutes with 1 teaspoon of olive oil instead.

Results: Compared with methods that use butter or vegetable oil, this one fared the best in terms of browning. I was specifically aiming for eggs without browned bottoms and edges, and the olive oil delivered the egg with the least of those. In terms of flavor it landed right in the middle, having more flavor than the vegetable oil — which didn’t add much at all — but less than butter.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Butter

Rating: 7/10

About this method: I preheated a pan with 1 teaspoon of butter for 2 minutes, then added the egg and fried it, uncovered, until the whites were just set.

Results: While this method gets high marks for flavor (browned butter, yum), it loses points for excessive browning. Two things were working against my goal of a gently cooked egg: the lack of a lid, and the butter itself. Without a cover to trap the heat, I had to fry the egg for slightly longer to set the whites, which in turn led to the bottom and edges of the egg getting much crispier than I wanted. As the egg cooked, the butter in the pan browned, which while delicious, contributed to the overall brown appearance of the finished egg. Tasty, but not what I wanted.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Covered

Rating: 8/10

About this method: This method was identical to the butter test, but with a lid. I put 1 teaspoon of butter into the pan and preheated it for 2 minutes over medium heat, then added the egg and immediately covered the pan with a lid. I then cooked the egg until the whites were just set.

Results: This was pretty close to my ideal fried egg. It had the best of both worlds: the flavor of butter, and the gentler cook that comes from covering the pan. The browning on the bottom and around the edges was minimal. A covered pan traps heat all around the egg, so it cooks faster and more evenly than if it were uncovered.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Basted

Rating: 9/10

About this method: This method is a bit more hands on than the others. I added 2 tablespoons of butter to the pan and preheated it for 2 minutes over medium heat. I then added an egg to the pan, let it fry for about 1 minute, then tilted the pan and used a spoon to baste the top of the egg with melted butter until the whites were set.

Results: This is by far the chef-iest way to fry an egg of all the methods I tried. Searching ‘how to fry an egg’ returns many results with videos of chefs lovingly drizzling hot butter over a perfectly cooked egg, and for good reason — this egg was almost perfect.

The egg spent over half of its cooking time tilted away from the direct heat of the flame, so it actually cooked more gently than most of the other methods I tested. Additionally, cooking it this way allowed me the greatest amount of control. I could push the egg around in the pan, in and out of its butter bath, as well as specifically directing where on the egg’s surface to add more hot butter, thereby eliminating any spots being under or overcooked. The bottom of the egg was cooked, but not browned; there was nary a crispy edge to be seen; and since it was positively drowning in butter, it was delicious, if a bit rich. I wound up with the gently cooked butter-drenched fried egg of my dreams, but at what cost?

While this produced the best egg, it was also by far the most high-maintenance one. Basting an egg is much more active than simply frying it, on top of which, you’re tilting a pan full of very hot fat toward yourself, which is not exactly the height of safety. Since I opted for a nonstick pan, I also had to use a nonmetal spoon for basting, since you should never use metal utensils on nonstick cookware. Luckily, I had a favorite silicone spoon handy, but not everyone does. All in all, while this was a top-notch fried egg, this method would never be my go-to for making an easy fried egg.

Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Fried Egg Method: Water + Fat

Rating: 10/10

About this method: This method is identical to the covered method above, but with the addition of 1 teaspoon of water. I added the water just after adding the egg to the preheated pan and quickly covered it with a lid. I then fried the egg over medium heat for about 1 minute, until the whites were just set.

Results: Nailed it! This method delivers the best fried egg. Covering the pan leads to more even cooking, and coupling it with water takes it to the next level. The steam created by adding just 1 teaspoon of water is enough to create the perfect environment for gentle, even egg cooking.

Butter adds great flavor without becoming overly rich like the basted egg. The whites were well set, and the yolk was jammy, not overly runny, but cooked just enough for a toast dunk. There was a bit of browning on the edges, but very little and the bottom of the egg remained silky with no crisping up. Mission accomplished.

Tips For Success:

For the record, there were no bad eggs here. A fried egg is pretty hard to totally screw up, and I would have happily put every egg I cooked on top of a bowl of fried rice. I did learn a few lessons though that may help you the next time you’re frying an egg at home.

If you’re going for a gently cooked sunny-side up egg, cover the pan. Any method where the egg is uncovered is ultimately going to lead to browned edges and a harder cooked bottom. You simply need to cook the egg for longer to get the whites fully set, and since the heat is only coming from the bottom of the pan and also is escaping from the top, there’s no way to totally avoid browning.

Flipping the egg ensures the whites are cooked faster. But then you’re sacrificing the sunny-side up of it all. Again, a lid is your friend.

If you have one, use a glass lid. Glass lets you monitor your eggs without releasing the trapped heat so they don’t become overcooked.

We recommend a nonstick skillet for frying eggs. Plenty of people hail the steel skillet as the best way to get a crisp fried egg. Unfortunately, to keep eggs from sticking in a steel pan, it’s going to need to be ripping hot, which will create smoke. If you’re a confident cook with a good hood vent, go for it. For the rest of us, the slick coating on a nonstick skillet lets you slide the finished egg right onto your plate with little-to-no sticking. You can use any skillet you have, but a nonstick one is your best chance for brunch-quality, unbroken yolks. A well-seasoned cast-iron pan can also work, but save your steel skillet for getting a good sear on a steak.

[w4wrzyn]

Heyo, I'm Wawrzyn, some dude from Poland.

I escape reality by sinking into computer graphics, drawing or some other art forms. My thoughts are usually crazy and loud but sometimes we get along and something meaningful emerges from it 😅 also i like plants 🌿

In my spare time I'm developing my personal project , "Metanoia"

The story explores themes of personal growth, self-discovery, and the search for meaning and purpose in life. It also examines the challenges and conflicts that arise when someone undergoes a major transformation, and the impact this can have on their relationships and sense of identity. Following the fate of the main character - Rodigo and her energetic friend Antoni, one can delve into the importance and complecity of transformation in our lives while delving into the world in the atmosphere of dark fantasy

My dream is to publish a comic book or graphic novel and create an animation exploring the world I have created.

You can also find me here:

Instagram: https://www.instagram.com/_vvawrzyn_/

Twitter: https://twitter.com/W4wrzyn?t=gkcrwyV3CsY1t5Mxk7NnJA&s=09

[orginallynamedpjsartblog]

The Wild Fire

I have been re-designing my main Ocs for some time, and here’s Wawrzyn, aged up (in orginal storyline he’s 13-14).

I have a great live for redheads.

[czarownicaesmeralda]

Zasady zbierania ziół [Niedziela - 07.11.2021 r.]

Podczas zbierania ziół bardzo ważne jest to, aby pamiętać o zasadach dotyczących bezpieczeństwa i szczegółowo się ich trzymać..

                Najważniejsze zasady zbierania ziół:

Pamiętaj, że najlepiej zbierać zioła w pogodne dni tuż po wyschnięciu rosy porannej bądź przed pojawieniem się rosy wieczornej. Jeśli zetniesz wilgotne zioła, mogą sczernieć.

Jeśli potrzebujesz do swoich mikstur kwiatów – zbieraj tylko te w pełni rozkwitnięte.

Liście nie powinny mieć uszkodzeń i plam. Częściowo zjedzony przez owada listek na pewno jest smaczny, jednak szanująca się szeptucha nie powinna go używać.

Korzenie najlepiej zbierać, gdy roślina nie wypuści jeszcze liści, czyli wczesną wiosną. Wtedy jest w nich najwięcej substancji leczniczych. Korzenie umyj dokładnie z ziemi, odetnij drobne poboczne korzonki, pokrój na małe kawałki i ususz.

Owoce zbieraj zawsze dojrzałe, ale nie przejrzałe.

Połóż zioła jak najszybciej po zebraniu cienką warstwą na płótnie lub papierze. Susz je w ciemnym, suchym miejscu. Zapewnij im dobry przewiew powietrza.

[rainingmusic]

Lunatic Soul - Gutter

[starzec]

Topovske Supe, former Nazi concentration camp, Belgrade, 2019.

A part of my cooperation with Bolesław Wawrzyn, for Spomeniks album released by Saamleng.  Bolesław Wawrzyn is a field recording project by Michał Turowski, focused on places where victims of WW2 were either killed or buried. In many cases, Michał's sound work and my documentary projects connect with the same approach to landscape and memory. From booklet: The Topovske Supe concentration camp was established on 20 August 1941 and was operated till the end of that year. During that time from 5000 to 6500 people were inmates there and approximately 4300 of them were killed. Since the most of the victims were Jews or Romani people and they were not communist or anti-fascist fighters, the camp was neglected by the communist regime for many years because of political reasons. Till nowadays, two barracks and pieces of a wall are still existing, illegally inhibited by some immigrants. (...) The new plaque had been placed at the site just two weeks before we came to make recordings there. Both the city authorities and Romany organizations agreed to demolish the site; it will probably happen after August 2019. Few days ago there was 27th anniversary of a day when Omarska, biggest concentration camp during Bosnian War located in an iron ore mine, was visited by journalists. In effect, the camp was closed few days after, and inmates were moved to other locations. Few months ago local news broadcasted that Omarska lays off people, and might eventually cease to operate. As in cooperation with Wawrzyn we focused on places directly connected to the previous war on the same soil, I can't help but think about how, despite numerous attempts, nobody can merge a piece of land with knowledge about atrocities committed there. One of the camps documented for Makeshift series bears two plaques, one next to another. One states that the building was used as a concentration camp during WW2, second – that the very same building was used as a concentration camp during Bosnian War. Now, again, it serves as a port warehouse.

[savyir-genesizz-the-wizard]

All Cogito-4 fics chronologically

Will be updated. If a fic isn't here it means that it's not canon anymore sorry

Pre-D1

Destiny 1 Report from the bottom of the canyon [X] Report from secret Operation Powerplant [X] Report from the Last City [X]

Destiny 2 Report from the crashed ship [X] 9 sayings of the Nessus scouts in A5341 sector [X]

Post Beyond Light Report from an unimportant rock [X] Report from a rock marked with yellow paint [X] And I killed Cayde-6 (old but still somewhat canon) [X] Lost and found [X]

Post Final Shape A house and a clothing line [X] Fragmented, Vex [X] Together (Wawrzyn's report) [X] Rebirth (Report from Savathûn's Court) [X] Ensnare (Of course I did) [X] Divine [X] Fireteam Colide plays a board game [X]

Full timeline, abriged:

BrayTech scientist (chemist)

pirate on an Eliksnii pirate ship after 4th reset

Killed while defending the crew from a ambush

Risen during the Great Hunt (1st of July)

Student of a Warlock named Štefan Ryba

Leaves the City for missions after the Battle of The Burning Lake (after Ryba goes missing)

Takes part in The Great Disaster (he's greatly affected by it (terribly scared of Hive) but doesn't let anyone know)

Doesn't oppose Osiris but doesn't align himself with the Cultists

Leaves the City more often after Osiris'es exhile (to avoid the tensions between fractions)

Takes part in The Battle of the Twilight Gap (as defending the ammunition suply chain)

Works on planets and other objects distant from Earth as a reasercher (notably the Asteroid Belt)

Recieves a vision from Traveler and finds his mentor's light artifacts

When the Red War starts he returns to Earth but doesn't take part in the final battle (stays at the Farm)

Confronts rumors of his mentor being Taken but doesn't find them in the Ascendand Realm nor the Reef

Investigates Nessus and the Vex for the first time

Fights on the Leviathan

Establishes a permament camp on Nessus

Confronts the nightmare of his mentor

Assigned Warlock Vanguard Deputy by Ikora Rey

Gets involved with Misraaks'es Splicers (works with them during and after SotSplicer)

Investigates alternative timelines and learns how to manipulate Vex structures

Leaves Nessus after the Echoes Incident

[hubertuskielcefirma]

Smar do kopyt Kerbl 1000 ml - Koń → pielęgnacja konia → preparaty do kopyt → smary, żele

Smar do kopyt firmy Kerbl w dużym, litrowym opakowaniu. Chroni kopyta przed pękaniem i wysychaniem. Zawiera wawrzyn i naturalne woski. Super wydajny !!! | w kategorii smary, żele / preparaty do kopyt / pielęgnacja konia / Koń. Cena 40.00 PLN Hubertus - sklep z akcesoriami jeździeckimi, sklep internetowy. Kaski do jazdy konnej START. Szaliki jeździeckie. Buty dla jeźdzców - termobuty. Baty dla koni krótkie. Podkolanówki. Rękawiczki całoroczne. Bryczesy męskie. Koszule konkursowe dla jeźdzca. Kamizelki dla jeźdzca. Krawaty dla jeźdzca. Ochrona kręgosłupa dla jeźdźców. Akcesoria dla konia. Ogłowia munsztukowe dla konia. Napierśniki dla konia. Popręgi dla koni. Czapraki konne. Podkładki pod owijki dla konia. Derki osuszające dla koni. Uwiązy dla konia. Czampon gumowy dla koni. Szampony dla koni. Ochraniacze błotne dla konia. Owijki dla koni. Gadżety dla konia. Ochrona przed owadami - nauszniki dla koni. Podkowa dla konia. Suplementy konne. Żłoby dla koni. Hubertus ul. ks. Piotra Ściegiennego 81/2 25-114 Kielce Tel. 413 011 471

[jrgsportsbuzz]

West Bend East forces 23 turnovers, wins on Senior Night

WEST BEND – The game may have been sloppy, but it sure was neat for West Bend East’s girls basketball team on Senior Night.

The Suns played stifling defense and produced enough offense for a 42-23 non-conference victory over Oshkosh North on Thursday night. East forced the Spartanettes, who led by one at halftime, into 23 turnovers and held them to just eight second-half points. Wing Sarah Stapelfeldt and guard Veronica Sadownikow, along with junior varsity players Shane Washick and Katrina Wawrzyn, were the honored seniors.

“I think it means a lot,” said Stapelfeldt of Senior Night. “I think it definitely brings a lot of momentum into our next few games and into the playoffs. It was really cool to win on Senior Night for me and Ronnie (Sadownikow).”

“In the locker room, I just told them to pick up the intensity,” Suns’ coach Asia Rhines-Malone said. “I think in the first half, we were playing down to their level, so I just had to remind them during halftime of our tempo and the style of play that we play. In the second half, we came out and switched to a full-court man and I told them to execute a little bit more.”

The Spartanettes had the early momentum of a low-scoring first half. Junior guard Ashley Borowitz found her shooting stroke in the first two minutes, as she knocked down two 3-pointers to give North an early 6-0 lead.

Sophomore forward Mallory Ott later gave the Spartanettes another six-point lead when she knocked down a mid-range jumper and had a steal and transition layup with just under 11 minutes to play.

“In the first half, we were stagnant with the ball,” Rhines-Malone said. “We weren’t reversing it as quickly as I like.”

East tightened up defensively after that, as they kept North scoreless for six minutes while making a 10-0 run. Sophomore guard Sommer Dricken, who led all scorers with 14 points, was the main catalyst during the flurry, as she canned a triple to start it before hitting a second-chance mid-range jumper. Freshman guard Sarah Doedens hit a shot from the top of the key to finish the rally.

“Our teammates really worked together more and just created open shots for everyone,” Dricken said.

The road squad responded on defense during the closing stretch, as they scored the final five points of the half. Sophomore guard Gabriella Kempf drove the left side and converted a layup to give the Spartanettes a 15-14 halftime lead.

East took the lead for good immediately in the second half. Dricken hit two 3-pointers in the first five minutes, which helped the Suns gain a five-point advantage. The momentum continued as Stapelfeldt hit a triple and a driving layup by sophomore guard Cadence Xiong eventually doubled that bulge. North scored just four points in the first 13 minutes of the second half.

“The first half, we struggled a little bit, but we got everything together in the second half,” Stapelfeldt said.

“I think the biggest thing was that they got back to trusting each other,” said Rhines-Malone of East’s second-half surge. “A lot of times, what I’m really trying to teach them is to let the game come to you and not force it. That was kind of what I was talking to them about at halftime. They came out with that in mind and played unselfishly.”

Stapelfeldt and Sadownikow each had baskets down the stretch to cap off their home careers. Xiong finished two crafty driving layups in the last two minutes to seal the 19-point victory.

“They both stepped up,” said Rhines-Malone of Stapelfeldt and Sadownikow. “When I first came in, I gave both of them a bigger role than they’re used to. I think that they have taken the challenge. Both of them have come in with an open mind and they have adapted to my style of coaching. I appreciate them for that.”

[osobypostacieludzie]

Filip Springer - polski reportażysta i fotoreporter. Ukończył Międzywydziałowe Indywidualne Studia Humanistyczne na Uniwersytecie im. Adama Mickiewicza w Poznaniu (archeologia z antropologią kulturową). W 2004 pracował dla Polskiej Agencji Fotografów Forum. Współpracował z dziennikami „Głos Wielkopolski” i „Gazeta Poznańska”, publikował m.in. w tygodnikach „Polityka” i „Przekrój”. Został stypendystą Ministra Kultury i Dziedzictwa Narodowego oraz programu „Młoda Polska” Narodowego Centrum Kultury.Jego debiut literacki (reportaż Miedzianka. Historia znikania) znalazł się w finale Nagrody im. Ryszarda Kapuścińskiego za Reportaż Literacki 2011, w finale Nagrody Literackiej „Nike” 2012 oraz był nominowany do Nagrody Literackiej Gdynia 2012. Kolejny reportaż Springera – Źle urodzone – wybrano do Plebiscytu 2012 w Radiowym Domu Kultury w Programie 3 Polskiego Radia w kategorii „Książka roku”. W 2013 został nagrodzony Medalem Młodej Sztuki. W 2016 otrzymał Śląski Wawrzyn Literacki za książkę "13 pięter".Jest także autorem fotoreportaży: Miało być ładnie; Płacz nad rozlanym miastem (2009); Nie ma jeziora (2010). Mieszka i pracuje w Warszawie. Współpracuje z Instytutem Reportażu.

[elvisdb]

[wkrawczuk]

Wawrzyn, Norway 2015

[czarownicaesmeralda]

Magiczne Poduszeczki [Niedziela - 29.08.2021 r.]