Dani Herrera @DaniHerr0 - Twitter Profile

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Dani Herrera @DaniHerr0

over 10 years ago

The key to happiness is figuring out ways to have your life in service to something better than just yourself.

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DaniHerr0 retweeted

Imperio Estoico.

@ImperioEstoico

5 months ago

Aquí no hay nada que ver, solo unos burritos. 😂🥰

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@_rt*

@literatura_rte

6 months ago

Shawn Braley

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Snoopy

@SnoopyFansUS

7 months ago

Woodstock 🕶️

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Who to follow

Aristide E.M. | #FreeTogo

@elzogbea

Marketing & Agrobusiness enthousiast , over 8yrs experience in running my own business in #Marketing & #Ads | tweets are own views

Cat

@SatinesLament

• ADLS • 🐳 • misfit • atelofóbica

村松静子＠zaitakukango

@3sekko

外科・内科・小児科・・ICUの設置・看護大学の設立・在宅看護等々、看護という仕事に就いて50年が過ぎ、改めて思うことがあります。人生の最期は、誰もが最強の教師でした。世界中の景色や人々の心、四季折々の自然体に五感を向けながら、響いた言葉や私的感情、メッセンジャーナース、臨床心理士としても呟きます。

DaniHerr0 retweeted

Massimo

@Rainmaker1973

7 months ago

Good boy getting a trim

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TasteAtlas

@TasteAtlas

7 months ago

While the internet is currently obsessed with “lazy” viral cheesecakes made of just Greek yogurt and biscuits, the real world of cheese is a much more sophisticated map of textures and traditions. Cheesecake isn’t a single recipe; it is a global spectrum ranging from airy, soufflé-like clouds to dense, caramelized blocks. While the New York-style is defined by its heavy graham cracker crust and thick cream cheese heart, other cultures use cheese as a delicate, structural canvas. A true Japanese Cheesecake uses whipped egg whites to achieve its iconic “jiggle,” while the Spanish Basque version is intentionally scorched at high heat to create a bitter, burnt top that protects a molten center. The regional identity of these cakes is anchored in the specific curds used. Germany’s Käsekuchen relies on Quark for a tangy lightness, while the Polish Sernik uses Twaróg for a heartier, more rustic bite. In Corsica, the Fiadone is made from Brocciu (sheep or goat milk cheese) and citrus zest, resulting in a flourless cake that tastes purely of the Mediterranean hills. From the almond-scented Ostkaka of Sweden to the raisin-studded versions of Eastern Europe, these desserts prove that cheese is simply the starting point for infinite local expression.

TasteAtlas's tweet photo. While the internet is currently obsessed with “lazy” viral cheesecakes made of just Greek yogurt and biscuits, the real world of cheese is a much more sophisticated map of textures and traditions. Cheesecake isn’t a single recipe; it is a global spectrum ranging from airy, soufflé-like clouds to dense, caramelized blocks. While the New York-style is defined by its heavy graham cracker crust and thick cream cheese heart, other cultures use cheese as a delicate, structural canvas. A true Japanese Cheesecake uses whipped egg whites to achieve its iconic “jiggle,” while the Spanish Basque version is intentionally scorched at high heat to create a bitter, burnt top that protects a molten center.

The regional identity of these cakes is anchored in the specific curds used. Germany’s Käsekuchen relies on Quark for a tangy lightness, while the Polish Sernik uses Twaróg for a heartier, more rustic bite. In Corsica, the Fiadone is made from Brocciu (sheep or goat milk cheese) and citrus zest, resulting in a flourless cake that tastes purely of the Mediterranean hills. From the almond-scented Ostkaka of Sweden to the raisin-studded versions of Eastern Europe, these desserts prove that cheese is simply the starting point for infinite local expression.

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DaniHerr0 retweeted

Happy Punch @HappyPunch

7 months ago

Justin Gaethje: “You got taller?” Paddy Pimblett: “Everyone was talking about my posture yesterday.” Justin Gaethje: “You looked like a question mark.” 😭😭😭