Mariola Sirakova - New General Megathread for the 15th of August 2023
Born 1904 - Kilifarevo, Bulgaria, died May 28th 1925 - Belovo, Bulgaria.
Born in Kilifarevo, Bulgaria on 14th August 1904, the student-actress Mariola Sirakova belonged to a well-off family. She revolted from an early age against her social background and became an anarchist communist when she went to the Girls High School at Tarnovo in 1919.
She regularly took part in secret anarchist meetings.
She began a relationship with another Bulgarian anarchist, Gueorgui Cheitanov. She associated with other important anarchists like Petar Maznev, Georgi Simeonov Popov, and others. In her frre time, she acted in the Orpheus Theatre Company in Kilifarevo.
In 1922-23 she studied in Pleven. She often hid wanted anarchists like Vassil Popov and Valko Shankov
In 1923 a military coup led to the butchery of 35,000 workers and peasants. The armed resistance that followed ended with the bomb attack by the Communist Party on Sofia cathedral which was aimed at the country's elite. A massive campaign of repression was then unleashed by the fascists and military against the revolutionary movement.
Mariola was arrested by the police, and brutally beaten. In June 1924 she returned to Kilifarevo. She was arrested again, but soon released. She gave support to the Kilifarevo cheta (armed guerilla unit), bringing them food, medicine and clothes and caring for the wounded.
Special police detachments were set up to hunt Cheitanov down. All the guerrillas united into a single detachment, being forced to disperse towards the end of May. Cheitanov and Mariola Sirakova, were caught in an ambush and arrested. They were taken to Belovo railway station and shot with 12 other prisoners on May 28th June 1925.
tried making Clotted cream, the result is basically just like "mild butter". I realized I used ultra pastuerized cream, which you're not supposed to. is this because it needs bacteria, I.e. I can "un-pastuerize" it with butter milk, similar to how you make creme fraiche or Sour Cream, or is it a chemical change from the higher temperatures that does something to the proteins or enzymes or something? I reckon I could also try making it entirely out of buttermilk, which would be sour in probably a good way.
Clotted cream (Cornish: dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name.[1] It forms an essential part of a cream tea.
having never made clotted cream before I would assume it's a temperature thing and not a you need bacteria thing because this doesn't sound like a fermented product
idk if using cream versus "full cream cow's milk" is a difference but maybe if it's not milk there's nothing for the cream content to separate from?
or maybe you didn't heat it high enough, or for long enough? since wikipedia also describes a "cooked" flavor so yea
The high temp pasteurization changs the proteins and it won't curdle normally. I don't think bacteria would matter at all because the temperature would be too high when you are making the clotted cream.