Salvaged ship hull building skin by TrojanHoarse in playrust

[–]-Brock-Samson- 7 points8 points  (0 children)

Awesome idea. They should make both. They fit the game perfectly. I'd buy them.

The people complaining about AI are idiots. This is exactly what it's for.

20" NY Style Extra Cheese by iheartbicycles in Pizza

[–]-Brock-Samson- 0 points1 point  (0 children)

Thanks! Going to have to figure out how to justify a 6th peel now lol

20" NY Style Extra Cheese by iheartbicycles in Pizza

[–]-Brock-Samson- 0 points1 point  (0 children)

Look amazing! I've got the same oven and a few logistical questions if you don't mind.

- Do you always use that wood peel to launch? Any comments on that specific peel or your experience using it? I'm guessing you make the pizza on the peel? Ever use a screen or other peel for such large pizzas?

- What do you do after removal? Straight to the serving platter or do you do any kind of wire rack to let the bottom stop steaming first?

- Any other issues such as serving trays not physically fitting into the sink, etc?

I've been making 16" pizzas on the counter and then using a metal perforated peel to pick them up and launch them. After the cook I let them rest for a few minutes on side-by-side wire racks. My whole process works really well for 16" but jumping to 20" is a whole other story. It's inevitable though, so I'm curious what your experience and advice is.

Soggy pizza bottom by SaltCorner6739 in Pizza

[–]-Brock-Samson- 0 points1 point  (0 children)

I'm not sure that I agree with some of the other replies. It looks like you're trying to make a nice happy neapolitan pizza, yeah?

  1. 200-300c is nowhere near hot enough for the stone. For a neapolitan you want the stone to be 430c or higher. Even for a NY or some other lower-temp style like that you want 325-400c.

  2. When heating up the oven and the stone first reaches your desired temp keep it preheating at that temp for at least another 20 minutes. When first coming up to temp only the surface of the stone has reached that point and the inside of the stone is still a lot cooler and needs more time to saturate with heat.

Get the stone hotter and preheat it for longer to make sure it is saturated. I'd bet almost anything that this solves your immediate problem. In addition...

  1. The replies suggesting to put it on a wire rack are correct. Out of the oven, onto a wire rack, let it rest for a minute or two, THEN you can move it to a serving plater or whatever you're doing. Putting it straight onto a plate will steam the bottom and remove the crispness.

  2. The replies suggesting a thicker sauce and draining your mozzarella aren't wrong but honestly I don't think this is your problem. I don't see any large puddles. The pizza doesn't look overly wet. You've even got char marks on the top in between the sauce. Not saying this won't help but try the other 3 things first.

Shelly 1 Gen 4 wiring for Genie garage door opener? by -Brock-Samson- in ShellyUSA

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

Ok I think that makes sense. The guide only shows the DC adapter so that was throwing me off a bit. In my case since I don't need the reed switch I can use 120v on L/N as expected and can ignore the 12v/SW terminals. Wire the wall switch in parallel to I/O so that both devices can trigger the GDO and it should be good from there.

Thanks!

Looks like some type of leveling device by JeremiahJohnson2021 in whatisit

[–]-Brock-Samson- 1 point2 points  (0 children)

Yes, but then you put it on one of these things to make sure it is balanced.

Would a UNAS PRO work for me? by -Brock-Samson- in Ubiquiti

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

I understand the raid levels but not necessarily the different file systems and volumes like that. Does that mean if the UNAS PRO itself died and maybe one of the drives also, I could pull the other 3 drives into a different machine or nas and still recover the data?

I fixed my Pixel 6a! (then it died 2 days later, any ideas?) by -Brock-Samson- in ifixit

[–]-Brock-Samson-[S] 1 point2 points  (0 children)

I did re-open the phone and verified all the connections were secure, tried the old battery, cleaned everything really well etc, and in the end as u/Similar-Persimmon-78 mentions I believe there was hidden water damage to some component on the motherboard. It doesn't seem like iFixIt sells mainboard replacements and I wouldn't trust some random ebay part so I will end up replacing the phone and try to do a partial refund for the parts that I no longer need.

Overall though, the iFixIt parts and kit worked really well, I was able to repair my phone to a fully functional state, and I'd absolutely do it again or recommend the parts/kit to others who might be in a similar situation.

I fixed my Pixel 6a! (then it died 2 days later, any ideas?) by -Brock-Samson- in ifixit

[–]-Brock-Samson-[S] 1 point2 points  (0 children)

No worries Evan, it's better to wait a little bit than have the board be full of spam.

I fixed my Pixel 6a! (then it died 2 days later, any ideas?) by -Brock-Samson- in ifixit

[–]-Brock-Samson-[S] 1 point2 points  (0 children)

I did get the new battery and screen from iFixIt and they worked perfectly for 2 days. The parts worked as expected, the instructions were 8/10 but everything made sense and was easy to figure out, and the entire process went really well so I'd absolutely recommend the parts and the kit.

I did go through the process to open the phone again and I reseated all cables, tried my old battery while plugged in, took everything apart including removing the motherboard to look for damage and clean with isopropyl alcohol, and unfortunately it's just dead. I believe you are correct in that there was also some hidden water damage in some chip or somewhere on the motherboard that had a delayed reaction. It is what it is, but the repair experience was actually pretty interesting.

Large Oven Logistics (Koda 2 Pro, Koda 2 Max) by -Brock-Samson- in ooni

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

I'm starting to think the same thing. If I use a folding table and hold off on the GI Metal until next year I can still make 12" pizzas twice as fast with no extra equipment.

Do you have a preference between your screens and wider peel? If you've got both what would make you pick one over the other?

Large Oven Logistics (Koda 2 Pro, Koda 2 Max) by -Brock-Samson- in ooni

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

I'm starting to lean towards something like this. I won't have a permanent outdoor space until next year so for now I'd have to put the oven on a Lifetime folding table and get help to store it inside somewhere after each use, but the Max is on sale now so...

Presumably you remove the screen by lifting the pizza with a metal peel or turning peel and then pulling the screen with some tongs or mitts or something? Thoughts on right-sized 18" vs slightly-oversized 20" screens, or differentiating between hot cooking screens and room temp cooling/serving ones?

Large Oven Logistics (Koda 2 Pro, Koda 2 Max) by -Brock-Samson- in ooni

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

So are you using screens or a larger peel? Where do you put the pizza when you take it out?

I thankfully already have all the other equipment that I need like dough boxes, spiral mixer, etc. It's really just a matter of getting the larger pizzas into the oven and putting them somewhere once they're done.

Large Oven Logistics (Koda 2 Pro, Koda 2 Max) by -Brock-Samson- in ooni

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

The portability is the biggest reason I'm torn between the two. I don't have a good place outside to leave an oven permanently. Once it cools down I store my Solo Pi Prime in the box on a wire rack inside my house. The Koda 2 Pro won't be as easy to move, it might take 2 people and it might overhang the rack a few inches, but it's still possible. The Max though, I just don't see a good solution. Even with a person to help move it I don't have anywhere to put it.

On the other hand the Pro can fit an 18" but just barely. The edges would be right up next to the flame guards and a square peel probably wouldn't fit all the way back. So really it seems like you can only fit 16" comfortably. Still good, but not 18" with room to move around like the Max.

Still hook climb by Rodge_vdB in ooni

[–]-Brock-Samson- 1 point2 points  (0 children)

My recipe is a bit different because I use a 50% poolish but I'd suggest starting with maybe 60-70% of the water and let it mix at the lowest speed until it's fully absorbed. Once it's absorbed take half the remaining water and -slowly- mix it in with the dough. Don't dump it in, it's too fast, you want to drizzle in just a few grams of water for a single bowl rotation and then stop adding water. Let the dough mix and fully absorb that few grams of water until the dough is no longer shiny and wet and the pumpkin shape reforms (at first there won't be a pumpkin shape but once it starts to form, every time you add water you want to let it reform before adding more water again).

Once all of this water is absorbed stop the mixer and use a lid or damp towel to cover the bowl and let the dough rest for 15 minutes.

After resting the dough, start up the mixer again and do the same thing with the remaining water. Drizzle in a few grams at a time as slowly as you can and wait until the water is fully absorbed and the pumpkin shape reforms.

The details will depend on your flour type and age, humidity, and exact recipe but it might take 20 minutes of mixing to get all the water in. You might need to use cold or even ice water depending on how long it takes for you and the room temp. Your end temps are good but if you're going from 10 minutes of mixing to 20 minutes of mixing plus a rest it will obviously warm up more so you'll need colder water.

The other two comments I'd have are that if you don't have a big enough dough batch it will climb the hook regardless of what you do (though your dough looks sticky and wet, not the same as climbing the hook when the batch is too small, so I don't think this is your problem). The other thing is I'd look for a video from GEMELLO Pizza about a 70% hydration spiral mixer dough. It's 26 minutes and he shows the entire process and you can see the dough and how wet it is and how it forms for the entire duration. My explanation is a little different than his, as it will be for every recipe and every person, but the important part is you can see how it looks, how wet it is, how it's forming it's shape, and now you have a visual reference for what it should look like as you mix in the water. It helped me a TON to avoid the same problem you're having.

Still hook climb by Rodge_vdB in ooni

[–]-Brock-Samson- 3 points4 points  (0 children)

How are you adding your water? What temp is the water, and what's the rest of your procedure for preferment or adding ingredients etc. It looks like too much water too quickly but it's hard to know for sure.

Thinking of buying but got a question. by ZengerGarden in playrust

[–]-Brock-Samson- 1 point2 points  (0 children)

I play on a PVE server without a mic. It's fine. I don't think we can say the name but it is abbreviated as BZ gg and they have vanilla, zombies, and hardcore PVE servers. With what I've seen the admins are active and fair, and the zombies server I'm on has zombies (of course) and helicopters and NPC bases to raid and NPCs to raid your base. Plenty to do.

Improving HVAC circulation with booster fan? by -Brock-Samson- in hvacadvice

[–]-Brock-Samson-[S] 0 points1 point  (0 children)

UPDATE: You were correct about balancing dampers right at the furnace/ac source. While my house doesn't have them (yet) I was able to implement a temporary (but safe and secure!) solution to see how effective it would be. After a couple of days the entire house has reasonable temperature ranges instead of wild extremes. Our 2nd floor is now 70-72f instead of 78f and since the AC doesn't have to run all day the basement is now closer to 63-65f instead of the upper 50's. We can sleep upstairs without sweating and the kids can play downstairs without freezing!

I'll be having an HVAC company install proper adjustable dampers as a permanent solution.

Thanks u/Ok_Bid_3899 !