Timmah!

Inspired by Roja Parfums Creation E paper label. Rich, boozy cognac & tobacco with vanilla undertones are at the heart of this relaxing fragrance resting on a base of patchouli, contrasting nicely with an opening blast of Bergamot, Neroli, & jasmine. I'd almost call this a linear scent but for the complex intermingling of the base notes, presenting individually & combined from moment to moment. A dark, smooth, relaxing fragrance. This juice has grown darker in the 2+ years I've owned it. Beastly projection & sillage that lasts 6+ hours on skin & 12+ on clothing.

Because it's expensive for full service on a Camaro, I should needlessly overpay for plugs for a Civic.

Only thing shoots me while invisible is the helicopter

I'm also happy to report the blocking feature on our website works great!

Plugs arrived; authentic like previous purchases & working well.

Ahhh, thirsty tr0ll is trolling Carry on. However, your free trial of 'please pay attention to meeeee' has expired.

I ordered Bosch plugs, derpus. They also have the OEM NGK plugs available...it's not TEMU.

OMG, you're gonna be unstoppable with them admin. h@x!

Doesn't justify 4X retail. Bought off Amazon...free returns

I can buy them on Amazon for $7 each; my effort to buy them from a store was to buy locally. However, not if they're gonna try and fuck me for 4X the price.

Yeah; I was trying to spend locally. But not if it means an attempted ass fukkin'.

Went to O'Reilly's to get a set of 4 plugs for my Civic. He said they're $29. I say great, that's the same price as Amazon. He says, that'll be $127.53. You just said $29 That's each. I just turned around & walked out. Bitch of it is, I bet they wouldn't even spit on the tip first.

Awesome, so pizza dough would be less work for you than some of your bread recipes. Should get some cultures from www.sourdo.com Worth it. Can easily maintain the cultures in the fridge.

Well shit: You've done tons of baking your whole life & even enjoy it now as a hobby, yet you suspect making pizza dough might be 'too much work'? Do you use baker's percentage/percent hydration, where each ingredient is measured as a % in weight of the flour? Same deal with pizza dough for a ballpark, then dial it in literally by feel, adding a little water or flour as needed to get the desired consistency. A wetter dough is always preferable to a drier dough. I like it nice & tacky while still not tearing away with pieces sticking to your hand. I still don't know where people get the idea they need to work the shit outta doughs & then are surprised & disappointed that the end product of all that unnecessary effort is tough. The least amount of mixing required to blend the ingredients returns the best results for me. I started out learning to make a well in the flour & add the liquid to that. Some time later I found that incrementally adding the flour to the liquid makes for a much easier & even distribution of the liquid throughout the dough. I add 1/3 of the flour, mixing it in with the handle of a wooden spoon, let it rest 15 minutes, then repeat 2 more times. When the mass is cohesive enough to handle, I then minimally work it by pushing the edge up & under into the center, forming a ball. So it really is the minimum amount of handling to prevent the gluten from tightening up. The resting distributes the liquid & also allows the native enzymes present to process the dough for you. Autolysis.

It's not much work at all. I just mix the flour into the liquid in 3 increments, letting it sit for 15 minutes each time. It's called autolysis, where you let the enzymes do the work for you. Years ago, used to measure ingredients by volume, now everything by weight for accuracy. But after making literally thousands of pies, you learn to go by the feel of the dough, which accommodates for variations in humidity, flour grain & moisture level, etc. It's not a lot of work, just time to let the dough alone & do its thing. Many people actually needlessly overwork the dough, making it tough.

Oh, & the cupping on that freshly sliced pepperoni, spreading its magic over the pie...

Why thanks...and yeah, after watching countless of his reviews, he's wildly inconsistent with his scoring at times. Overrates if he likes the proprietor, underrates if he's in a bad mood. Even underrate if it's not his style...meh, it's entertainment & you get to see the pies for yourself. I like that people call him out in the comments. Tasted great too!! Crisp bottom with chewy interior & wonderful flavor from the Italian yeast culture I maintain in the fridge. It's actually a specific combination of yeast & bacteria strains that live symbiotically rather than compete for the same resources that makes it a great culture...and that's why you do a 72 hour ferment in the fridge to let the bacteria develop the flavors while the yeast is held closer to dormancy. If you want next-level crust, this is the way. A lot of places & sites will bullshit you that it's the water, or the flour...took considerable research to filter to the truth & then find the strains. It makes for an amazing garlic bread or baguette too.

Would you look at that undercarriage!

Can you imagine if you'd bought it from @RobMc?

Happy birthday!@@ Buncha wonderful folks

Heynow

If it'll help, I can take a gratuitous video of me indulgently enjoying a slice.

The key to a perfectly done cake is using a digital dual-probe thermometer. One to dial-in & monitor the oven temperature. The 2nd probe I insert into the middle of one of the cakes about 20 minutes into baking. I'm looking for a temperature of about 205-212F depending on the style of cake...that and the probe coming out clean. Baking strips also help if you're having an issue with uneven rise or the edges being overdone.

24 hour ban: to relieve your guilt Justice for Holly!

Full disclosure: I used 1/2 cup of Extra Virgin Olive Oil instead of vegetable oil, so I could tell myself it's healthy. Still tastes great & you wouldn't know if nobody told you.