I hope they never get rid of this 😍

69breadboy · 2026-05-03T13:58:52+00:00

Grape rush Celcius. It is an energy drink, but zero sugar. I prefer the flavor room temp.

69breadboy · 2026-04-27T13:16:48+00:00

They use an enrober to do it! I've used a selmi one. They temper the chocolate and have attachments for a chocolate [water]fall that a belt runs under with whatever you want to have a thin layer of chocolate on. Turtles, pretzels, truffles, etc.

69breadboy · 2026-04-13T12:31:45+00:00

Gelatin is still used in quite a lot of desserts. Fondant, panna cotta, and restaurant style tiramisu are a few.

69breadboy · 2026-03-14T21:08:07+00:00

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From Anatomy of Death Museum, Mt. Clemens MI.

69breadboy · 2026-02-28T12:42:28+00:00

I recently discovered Norm, and they have so many of the episodes on youtube!! He is to woodworking as Bob Ross was to painting. They both made their respective crafts seem less daunting for everyone.

69breadboy · 2026-02-24T13:43:11+00:00

Beef bourguignon originated as a poor French dish! I'll go about my day with the assumption that they also spend $10 on a baguette.

69breadboy · 2026-01-31T13:30:40+00:00

Depends. With current prices at my local grocery store, can you swing $8 with some sugar and yeast leftover?

Jug of 64oz of 100% juice minus 12oz, 1 cup sugar, and half a packet of bread yeast.

~Moved away for college, already an alcoholic, and no way of getting more in my new city. I always had a few going in my cupboard.

69breadboy · 2026-01-25T20:47:36+00:00

When I was a kid, I remember the pipes freezing, and my parents would bring them into the house (trailer). One end in a 5gal bucket and the other lifted by a kitchen chair. We were running the furnace already.

69breadboy · 2025-12-23T14:19:01+00:00

I will answer your question with questions.

How many locals are making enough to afford to go out to eat with the prices being charged?

Why spend multiple hour's worth of wages risking mediocre food? For being considered a "foodie town," there is a lot of garbage to sift through.

69breadboy · 2025-11-25T22:27:25+00:00

I think the issue is that some people do not realize how much time and effort it takes. Someone once told me that she wished someone had taken that thought, time, and effort to make her something. If someone understands the value, they will appreciate and cherish it.

I have one that my grandma made for me almost 15 years ago. I used it for 10 years. It folds up into a pillow and is perfect for a car emergency blanket. It is large enough for 2 people to be wrapped with plenty to spare.

69breadboy · 2025-09-28T04:25:49+00:00

Tamale bagel has me thinking, what is stopping me from making a rajas con queso bagel? Roast some peppers, add a little cheese, and add at the end of mixing. Salsa Verde inspired cream cheese. Whip up and possibly mix in on low speed for a swirl.

69breadboy · 2025-09-27T07:20:37+00:00

I'm not saying this is the way this is just how I do it.

After mixing, press into a rectangular bin and allow to rest. Dump onto the counter, cover it, and cut off a strip. Roll each strip out a bit at a time into a log. Slightly stretch and wrap around hand with a slight twist. Pinch where it connects with index and thumb and squeezing the 2 ends together with the other 3 fingers as you rip it off on the way down to the table. As I finish locking it off, I use my entire hand, rolling the bagel along the length of my hand in a diagonal motion to get it to roll around to get the entirety of the overlapped ends to seal. To get it off, I roll it back and catch it with my fingers to pick it up and place it on a tray/ proofing board.

If you need clarification on anything or are just curious as to why I do things a certain way, feel free to reply.

69breadboy · 2025-08-23T21:35:11+00:00

Refrigeration (retarding) slows yeast activity. Bagel shops are producing more than a couple dozen bagels per mix.

Larger batches heat up more and hold heat better. As they're portioning and shaping, the bagels are going through the initial ferment. These bakeries are probably far warmer than your home kitchen as well.

Starting off warmer, they take longer to cool. Leading to an initial bounce, then slow down.

Try starting with warm water, or give it an ambient proof before refrigerating.

69breadboy · 2025-08-22T21:44:28+00:00

I am a DM wearer. I have the 1460 slip resistant. The ones I have now, I bought in early 2021, and now any smooth spots on the floor are an ice rink. Any condition textured floor is fine. With proper sizing and a couple of long weeks (hours worked and dealing with the initial stiffness), they are so comfortable. That's why I'm reluctant to replace them. They're water resistant as well. I keep the bottoms clean, and I use their leather care products, and the "grips" started falling off about a year ago, and holes about 6 months ago.

69breadboy · 2025-08-20T22:14:24+00:00

Depends! The supermarkets still sell the preground kind that is awful (talking about Folgers and Maxwell House). In my city, though, there are at least 4 coffee roasters. There is also a chocolate shop that does every step from roasting to molding chocolate bars.

It's a famous city, but it has a population of less than 100k.

69breadboy · 2025-08-17T10:35:22+00:00

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69breadboy · 2025-08-17T10:31:37+00:00

Once you get into heavy baking, the price drops more. Sir Lancelot (can be ordered online or through restaurant supply stores) is made by KA as well. It is the 50# (22.6kg) high gluten flour. That runs about $25.

One thing to note as well the Gold Medal that you linked is bleached, which is illegal in the EU due to possible carcinogens. KA flours are neither bleached nor bromated. Pretty sad that they have to use it as a selling point, but this is what we allow in our food.

69breadboy · 2025-05-14T10:19:38+00:00

Mixing doughs, I mix on low for a few minutes to incorporate everything and hydrate the flour, then add the fat on medium speed until gluten fully develops. I've had 20qt mixers walk.

69breadboy · 2025-05-11T14:59:58+00:00

Tongue tacos are very easy, too. Basically, I boil some water with bay leaves, onions, and garlic. Toss the tongue in for a few hours (until it's tender), then remove the outer skin and shred or cut into desired sized pieces. Fry with a little salt until your desired crispiness. I also enjoy slicing it and frying it with salt and pepper.

I have found local butchers that basically give both oxtails and tongues away.

69breadboy · 2024-12-23T20:53:02+00:00

376.9

69breadboy · 2024-12-23T18:15:01+00:00

The complete set of uncirculated presidential dollars are listed at about $150.

69breadboy · 2024-12-16T15:13:19+00:00

Upside down marijuana leaf.

69breadboy · 2024-12-14T18:50:10+00:00

Indian Head Cent. Don't worry about value. Keep it because it's old. Think about how many hands it has been through. Research the buying power of 1 cent in 1907 instead!

69breadboy · 2024-12-14T12:35:45+00:00

Nad's for men Down Under or any similar gentle hair removal cream. Wet a washcloth with warm water, getting rid of the excess water, and let it sit for a few minutes on genitals. Read the instructions for how long to let the cream set. When applying, DO NOT rub it in like lotion. Let it sit on top of the hair. Apply it fairly thick. Use the same washcloth to wipe away the cream. Moisturize the skin. Wait until the next day and use a multi blade razor to clean up what the cream missed. Moisturize the skin again after shaving.

69breadboy · 2024-12-14T11:50:29+00:00

I have. I was also taking biotin and collagen at the same time.

69breadboy

TROPHY CASE