Timmah!

That's for @babyback. He OWES ME SOME RIB PICS!.

Usually have a leftover pizza once a week... with the dough I pull out when refreshing the culture in the fridge. That or yeast rolls, or ciabatta, or a nice loaf with some sweet butter & perhaps some cheddar.. maybe even stuffed with ham... now I'm hungry again.

Nice; Now cook some ribs & take some fucking pictures!

Always. Have 3 different cultures in my refrigerator. One of them is ~5 years old. Get your own here: https://sourdo.com/product/italian-cultures-includes-2/ Every week or so, pull out 3/4 or so of dough & feed remaining 1/4 some flour & water to maintain it indefinitely.

Always like a nice slice. So I made one for breakfast.

About a foot - 2 ft. for every 10 inches is a happy medium. So, 7 feet or so.

Maybe; buy one & tell me what you think. 3 - 10 ms input lag... on a 65" monitor/tv. What's great is it has a gaming mode feature that automatically detects when a game is being played and adjusts accordingly.

After getting the wrong product the 1st time, I've finally taken ownership of my new gaming monitor. ? Now to get it set.

I made nice with the ladies that work at the Dollar Generals in the surrounding countryside. They hold some of those & spray when they get some on the truck.

...been cooking since I was 7 or 8...I'm 48.

@WeednFeed These would be your proportions; you want to adjust the flour or water incrementally at the end to have a ball that is tacky: High protein flour — 100% Water — 61% IDY — 0.3% salt — 2.6% Olive oil — 2% I would highly recommend cold fermenting the dough for 72 hours in the refrigerator to bring out flavor & texture.

@WeednFeed Those cultures; you can maintain those in your refrigerator for years... decades. You only need to buy it/them once. All you do is feed them flour & water once a week - 10 days.

Also, a nice culture is important to the qualities of your dough, imo. With that said: https://sourdo.com/product/italian-cultures-includes-2/

Seriously, though:

1. Yes 2. No

Flaky on the outside; chewy & flavorful on the inside. Chicago Steak Seasoning took it a notch or 2 higher:

My thoughts are with you, brother.

Not exact, but close enough! https://www.youtube.com/watch?v=Q9g9XeRMZM0

MASTA!!!! Get better, buddy! Think I had that shit back in February. Took me 3 weeks to clear my lungs... & another 3 to feel back to normal. I'm going to donate plasma at the Red Cross tomorrow; They do an antibody test when you donate, so I will know for sure if I had it or not in a few days.

There are some nice Guatemalan beans that are a solid, well-rounded robust coffee. On a lighter side would be your Ethiopian Yirgacheff & Sidamo. The Yirg has a light flavor, with faint citrus undertones. If it's wet processed, it can even have a mild blueberry scent & finishing note. Sulawisi is another great coffee. Kona from Hawaii, of course, is another. Blue Mountain is a nice coffee from Jamaica. There's so many with and abundance of flavor profiles, whose nuances can be elicited by specific roasting profiles. All depends on what you like. Join a group like Green Coffee Buyer's Club, and you will be able to sample beans literally from around the world, as they come into season. All at about the same price you would buy generic Arabica beans from the store or a shop as they come into season. It's a great experience, hobby, & journey that will open up what you know coffees to be. Plus, you can make even more friends in the community. (This aforementioned group chips in to buy a coffee in which sufficient numbers of members have an interest; they then buy whole bags & split them among the members that decided they wanted in on that particular coffee. Dedicated buying threads are made for each coffee, giving people the opportunity to buy in on the purchase) LInk: https://greencoffeebuyingclub.com/ These are green beans. You either have to find someone to roast them for you, or you can learn the fun art of roasting your own. Doesn't take more than your conventional oven; although it's worth the time to buy an air popper like The Poppery & roast your own cheaply, accurately & efficiently. Learning about the different roasts, soft crack, hard crack, & other details will enable you to experience different flavor profiles from even the same bean. A good quality conical-grinder will be a must, too. It's a fun hobby.

Heynow! When I first saw the name, I was initially pronouncing it in my head as "ese". =D

Sorry for the sad circusmstance. May he cross in peace.

Yup, I had to double-stack those boards because of the 2 foot distance. Gonna have to a little more for a 1/2-inch panel cut to size. I wouldn't mind paying more for Melamine, but it's pointless as it's going to be carpeted anyway. Perusing others' layouts on the web before investing the time to install 10 shelves only to decide I don't like it.

Bro, you need to look into this sh!t, it has weather control, mind control written all over it. I smell contrail connections. https://en.wikipedia.org/wiki/High_Frequency_Active_Auroral_Research_Program WOW: https://www.wanttoknow.info/war/haarp_weather_modification_electromagnetic_warfare_weapons

Lol, it's a 'meat tenderizer'.