Combativ

I can solve the 3x3 in under 30 seconds, the 2x2 in less than 8 and the 4x4 in 2 minutes and under. Speedcubing is a really addicting hobby once you get to know some people. I have since stopped practicing, but the muscle memory is something that will stay forever.

But that doesn't mean that you have to be interested in speedsolving the cube at all. There are all kind of people, some never learned (or want to learn) the Rubik's Cube and just play with it like a fidget toy, some like to solve it in the wildest ways possible (including fewest moves, blindfolded or very obscure solving strategies), and others just want to learn it once to cross it from their bucket list.

If you belong to the latter, you should look into "beginner method" tutorials online. I personally have learned the Cube from my father when I was 6, because it looked fun and I wanted to be able to solve it as well, but the method he used was actually very inefficient. Only in my teen years did I start to time my solves and improve a lot, not least by learning more efficient methods like "CFOP" and "Roux".

Haha, das kenne ich auch 😄

Der Link scheint tot zu sein, hast du vielleicht einen aktuellen?

Not agaain, lost the game twice this year already :(

There is really not much more to it than I described. The amounts of the ingredients can vary and there isn't one "right" ratio to follow. Here are some additional tips that might help, though I haven't made a Holzfällerpfanne in a long time so no guarantee:

• Cut the potatoes thinly (only about a few millimeters), or else they will take forever and won't be as crispy.
• Use a non-stick pan and a little bit of vegetable oil to prevent especially the potatoes and champignons from sticking.
• For cheese we always used shredded Gouda.
• When prepared right, the dish doesn't need a lot of seasoning, I usually season it with pepper only, as the cabanossi itself has a lot of salt and the combination of the different ingredients make for a really balanced taste themselves.
• Don't overthink the timing of when to add which ingredient. Excluding the cabanossi and onion you can't really overcook neither the potatoes, champignongs nor apples.

I hope this helps! :)

German here. I don't know if its reaally local, but mine would be a family dish called "Holzfällerpfanne", the "lumberjack skillet". It's made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).

So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!

Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.

I didn't want to read it at first, but I kinda like it now. It was quite fun to read... and I can totally relate.

I shouldn't have drawn on an orange piece of paper, but here you go...

It's really hard for me to not downvote this.

Awesome to see Loops here! Didn't know it was even out yet :0

I will be visiting my home village, first spendig Christmas with my family, then meeting up with my former school friends and finally spending the days around New Year's Eve with my girlfriend's family. Going back on 3 January, ready to continue my studies on 6th.

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