Pao was brought down for half of what this asshole didFuck uspez <| sep |> Exactly . I see younger generation on YT actually quite smart that struggle with older titles commenting what the game wants me to do ? . It ' s painful to watch someone play HL 2 , ignoring almost all the physics and environment barrels , traps . .<| sep |> I know that everybody is boring . I live in eastern europe and the mainstream people are just beyond boring . Thank god I am not one of them , I always had different views , interests , music taste , etc . Personally for myself , I know it that I am not boring compared to the 95 % of the people here . <| sep |> No ice bath . Copper bowl or pot only one needed incidentally y ' all , I have some nice French copper pots if you ' re looking . . Good thermometer . Add pecans last , after you turn off the flame , and not all at once they will bring down the temp , making it harder to spoon . You can , about halfway through , turn the flame back on to liquefy , just stir as little as possible and turn it off once they ' re ready to spoon again . I ' m trying to recall if we used heavy cream or milk for them . I believe condensed milk was used for the creamier kind , and 2 % milk for regular pralines . Dip them like so take a spoonful , drop it onto wax paper , then lightly tap the middle of the praline to get it to spread . Sugar is hygroscopic . It will absorb moisture like crazy , so we sealed our pralines as soon as they cooled test one on your wrist like a drop of milk to see if they ' re cooled to center . If that ' s not feasible , then either tupperware or personal favorite use plastic bags to seal them . If you leave them out , they ' ll soften and lose that grainy texture .