Timmah!
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Everything posted by Timmah!
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This means: You will have time to perfect your moniker's technique. Do share with us what retirement's like & any reasonably cool stuff you now have time to do.
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be well, man
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Saying 'Computer' when switching from cable tv to the computer is giving me Star Trek: TNG moments. Also: The cat's trippin' watching me play games on this screen.
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It's a matter of patience; you lose it, you lose your $ real-quick, too.
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I've played hundreds of hours blackjack online; This strategy becomes second nature if you keep it by your side as you play: https://wizardofodds.com/games/blackjack/strategy/4-decks/
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House only supposed to have ~0.5% edge, 2% if one's stoopid.
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That's for @babyback. He OWES ME SOME RIB PICS!.
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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.
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Nice; Now cook some ribs & take some fucking pictures!
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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.
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Always like a nice slice. So I made one for breakfast.
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About a foot - 2 ft. for every 10 inches is a happy medium. So, 7 feet or so.
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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.
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After getting the wrong product the 1st time, I've finally taken ownership of my new gaming monitor. ? Now to get it set.
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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.
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...been cooking since I was 7 or 8...I'm 48.
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@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.
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@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.
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Also, a nice culture is important to the qualities of your dough, imo. With that said: https://sourdo.com/product/italian-cultures-includes-2/
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Seriously, though:
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1. Yes 2. No
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Flaky on the outside; chewy & flavorful on the inside. Chicago Steak Seasoning took it a notch or 2 higher:
