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Somewhat impulse purchase and a lot of money for Christmas lights... but hopefully these last so will pay for itself. I'm tired of buying hardware store strands that only last a year or two and since they're all LEDs in series now it's harder to troubleshoot. I discovered one of my strands is dead and didn't get a chance to look at it further but decided to pull the trigger as I had been eyeing going commercial grade for a while.
These ones are C9's and run in parallel and take 120v directly just like the older style incandescent ones did. Hopefully they will be as bright. To pad my order to get free shipping I ordered enough to also do the porch posts.
Somewhat impulse purchase and a lot of money for Christmas lights... but hopefully these last so will pay for itself. I'm tired of buying hardware store strands that only last a year or two and since they're all LEDs in series now it's harder to troubleshoot. I discovered one of my strands is dead and didn't get a chance to look at it further but decided to pull the trigger as I had been eyeing going commercial grade for a while.
These ones are C9's and run in parallel and take 120v directly just like the older style incandescent ones did. Hopefully they will be as bright. To pad my order to get free shipping I ordered enough to also do the porch posts.
A zpak ripped my gut flora to shreds. It took months for my digestive system to stabilize. That was with copious yogurt and probiotics. My lactose tolerance never recovered to pre-zpak condition.
Ooni Karu 16 + table. We don't have any neopolitan-style pizza options in the area. I love pizza, but HATE feeling bloated and shitty after eating super bready pizza. This thing RIPS. I did the initial 30 minute start-up burn and it topped out at 900F. We'll be doing our first cook this weekend.
A zpak ripped my gut flora to shreds. It took months for my digestive system to stabilize. That was with copious yogurt and probiotics. My lactose tolerance never recovered to pre-zpak condition.
Ooni Karu 16 + table. We don't have any neopolitan-style pizza options in the area. I love pizza, but HATE feeling bloated and shitty after eating super bready pizza. This thing RIPS. I did the initial 30 minute start-up burn and it topped out at 900F. We'll be doing our first cook this weekend.
The Christmas lights I ordered just came in. Screwed in 3 bulbs just to get an idea of brightness and I'd say they're about equivalent to the incandescent versions, which none of the store bought ones come close to. The pic is actually underexposed just to give a better idea in comparison with daylight coming out of the window. That's only 1 of each colour. This is how LED Christmas lights should have been designed from the very beginning. Today would be a good day to actually put them up but I got other plans, so I'll probably be doing it during a -30 day, as is Canadian tradition.
MSI Pro H610M-G motherboard, 2x8GB SP DDR-4 ram, and Core i3-12100 (12th gen).
MB and RAM delivered in a box and both were new. The problem was the CPU. It was shipped separately... within a bag. So it got knocked around good. Worst was when I opened the bag, the tamper proof sticker was peeled and the CPU was not even centered in the package. The fan looked used as well because the housing for one of the push pin was cracked.
Double checked and it was shipped and sold by Amazon as new. Filed for an exchange. Hopefully they will ship it in a box this time, and a new CPU. 🤞
I recently bought 'reusable' engine and AC air filters from Fram -- interested to see how well they work out. Apparently you just blow or rinse them out.
I bought some 2.0 cheater sunglasses. And before you ask, yes they are the vaunted and highly regarded Skyoak brand. I've been a fan of the Skyoak brand for hours now, I have tried them out for a couple of drives home, and so far so good.
I bought some 2.0 cheater sunglasses. And before you ask, yes they are the vaunted and highly regarded Skyoak brand. I've been a fan of the Skyoak brand for hours now, I have tried them out for a couple of drives home, and so far so good.
I was looking at that brand yesterday. I lost a really nice pair of shades and didn't want to spend that kind of cake again. But I ended up with a pair of Tifosi Swick, but they are not bi-focals! Though I could use a set of progressive shades myself!
I was looking at that brand yesterday. I lost a really nice pair of shades and didn't want to spend that kind of cake again. But I ended up with a pair of Tifosi Swick, but they are not bi-focals! Though I could use a set of progressive shades myself!
I was looking at that brand yesterday. I lost a really nice pair of shades and didn't want to spend that kind of cake again. But I ended up with a pair of Tifosi Swick, but they are not bi-focals! Though I could use a set of progressive shades myself!
I buy pretty cheap shades - no more than 30 bucks. I don't worry about bifocals because I use a pair of folding pince nez like these - they fold into a keychain carry case.
Check out some of the other offerings from ThinOptics. They have have some much cooler designed but you have to look to see if any others fold.
BTW, on of the best feature of these is that they are virtually immune to finger and hand oil. They can get smudges though but a quick wipe with an untucked shirt/t-shirt cleans them up quickly
Ooni Karu 16 + table. We don't have any neopolitan-style pizza options in the area. I love pizza, but HATE feeling bloated and shitty after eating super bready pizza. This thing RIPS. I did the initial 30 minute start-up burn and it topped out at 900F. We'll be doing our first cook this weekend.
ULTRA incredible machine! I use my buddy's all the time! If you're in a pinch, Mark Bittman's 2-hour dough is great & can be ready in as little as 20 minutes if needed:
The keys to New York-style pizza perfection are kneading the dough in a food processor and freezing the cheese before baking for tender, chewy crust and perfectly browned cheese.
www.seriouseats.com
I used to run a pizza shop & can tell you that the tools, ingredients, and information accessibility have all converged to allow you to make really amazing, legit pizza at home! If you like to prep ahead of time, these containers are amazing:
Bring pizzeria-quality flavor home with HORMEL® Cup N’ Crisp Pepperoni Slices—from the maker of America’s #1 selling brand of pepperoni.* Specially crafted to cup and crisp when cooked, these premium pepperoni slices deliver bold, savory flavor and a satisfying crunch that elevates any pizza...
Mike's Hot Honey is the original honey infused with chilies, a flavor combination of two of nature's most unique and delicious foods to drizzle on all your favorite foods.
mikeshothoney.com
If you do sous-vide, runny egg-yolk sauce is awesome:
If you haven't gotten into sourdough, it'd SUPER easy to make & maintain. Sourdough adds flavor and, if super bready pizza gives you tummy troubles, fermenting it for 24 hours lowers the gluten quantity! I actually use sourdough discard a lot. I have an easy system for getting started if you're ever interested! 00 flour is fun to get into as well.
Invest in a conveyor belt peel for perfect launches every time: (use a thin metal peel with holes to rotate & remove)
I've owned every pizza-cutter on the planet, from rollers to giant rocker knives. I HATE to say it, but the pizza scissors win lol:
A passionate community of pizza makers sharing pizza recipe ideas, pizza dough methods, hands-on advice, and proven techniques for baking incredible homemade and restaurant-quality pizzas.
www.pizzamaking.com
I aim to make pizza every week. I like to freeze the dough into doughballs to thaw & rise later to roll, which means I don't have to do much prep when I want pizza. Sometimes I par-bake the crust, decorate, wrap in Press 'N Seal, and freeze for quick & easy homemade frozen pizzas. There's a whole WORLD of pizza for you explore that you can spend the rest of your life pursuing & enjoying with your Ooni! I suggest creating a Google Drive folder & opening a few Docs lists:
* Flours to try
* Tools to save up for
* Crusts to try
* Regional styles to try
* Flavors to try
* Sauces to try (bottled & recipes)
* Cheeses to try
I was a pepperoni & cheese man my whole life until my eyes were opened haha! A GREAT one to try is fig, onion, and goat cheese pizza:
This fig caramelized onion pizza is full of flavor and ready in no time. You'll love this flavor packed pizza and be craving it all. fall. long. Trust me, this pizza needs to be made ASAP!
www.nutmegnanny.com
I live in CT close to NYC. We have New Haven "apizza" here, as well as other styles. One of my oddball favorites is "Skippy's Dare" from Wooster Street pizza, which is peanut butter, bacon, and provolone. Good on Bittman's dough:
In my post about the Big E a couple of weeks ago, I mentioned one of the items that has become a staple for us every time we go - th...
sweetandsavoryshenanigans.blogspot.com
There's all sorts of fun flavors out there! Once you master a good, reliable dough & figure out the workflow of firing the oven, then it's just a matter of playing with the toppings, like this Jalapeno Popper pizza:
Extra cheesy thin crust jalapeño popper pizza with salty bacon crumbles! Your favorite appetizer in pizza form!
www.bakedbyrachel.com
I pop into the city whenever I can. One of my favorites is L'industrie Pizzeria. They do this phenomenal burrata pizza that I've been trying to replicate:
Anyway, just remember that Persistence is King! You are going to make a LOT of terrible & mediocre pizzas before you find out what works, what you really like, and get the hang of it! It's a fun hobby because it's fairly brainless, so it's easy to just zone out & enjoy rolling some pies after work, there are infinite flavors available to try out, and it's not too expensive after you get the initial gear! Large pizzas are $24 EACH where I live!
As far as education goes, I've been working my way through the massive 1,708-page Modernist Pizza library for quite some time now haha:
By The Numbers Years of research in the making, Modernist Pizza takes a deep dive into the world of pizza. Housed in a red stainless-steel case, the multivolume set not only captures the history, culture, and global styles of pizza, it contains all of the essential tools both professional and...
modernistcuisine.com
You can also make other cool stuff, such as calzones!
At Better Butter, we provide a variety of irresistible craft butter for all your cooking needs. Whether you want a sweet or savory taste, we have it all!
When I started my career in pizza nearly 25 years ago, nobody had access to 900-degree ovens or 00 flour or really even the Internet at home. Now you can get up-to-speed on real pizzeria-style pizza in a matter of DAYS! I'm still finding new stuff to make & do even after all this time!!
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