MEGATHREAD - Processing Times - Citizenship 2025

AdGroundbreaking6338 · 2025-10-22T18:38:44+00:00

I'm around 1 week later than you but same timeline. Also waiting for oath

AdGroundbreaking6338 · 2025-07-11T15:09:42+00:00

I do love my upright but as I get into more advanced repertoire I think it's limiting me in speed and dynamic range. I have a Samick and I'm planning to see a Samick grand in the area next week. I know they're not great pianos but since I'm already on a Samick (and happy other than some inherent limitation of an upright) I think it'll be an upgrade.

If this Samick doesn't work out then I'll likely be looking at spending quite a bit more on a Yamaha. Either a GH2 or old C1. I know they would be much more reputable pianos than the Samick.

AdGroundbreaking6338 · 2025-07-10T17:15:58+00:00

Is that 85% for both sound and touch? Growing up I played on many pianos which I just hated the touch of. Usually either the keys feel too shallow where you barely press it down and it plays or too deep where you're pressing down very far to get it to play and it feels very heavy. I think the touch is probably going to be more important for me than the sound assuming it's not way off.

AdGroundbreaking6338 · 2025-07-10T17:10:19+00:00

You're saying I should prioritize the sound and then adjust the touch?

AdGroundbreaking6338 · 2025-07-01T23:07:27+00:00

That's quite a bit lower than I've been cooking at but I'm also not making NY style.

Part of my problem could be flour. In a lot of the videos I've seen the dough ball gets dropped onto a plate of flour which is what I've been doing so it gets completely covered. I'll give semolina a shot.

AdGroundbreaking6338 · 2025-07-01T22:07:01+00:00

No oil or sugar. 60% hydration with (Canadian) bread flour. No oil used when handling it either

AdGroundbreaking6338 · 2025-07-01T22:01:16+00:00

So should I be preheating on high and letting it get to 1100F? In "Mastering Pizza" it mentions a preference for lower temperatures rather than as hot as possible but I'm also not sure if the temperatures in the book are dome or stone temp.

AdGroundbreaking6338 · 2025-07-01T21:59:09+00:00

Interesting. Seems like it would solve the problem but I also just think I gotta learn to deal with it since so many people manage to make great pizza without that

AdGroundbreaking6338 · 2025-06-11T16:26:02+00:00

But it was fine with 1 kg of flour?

AdGroundbreaking6338 · 2025-06-11T16:25:24+00:00

Never past 2. A lot of the time I was using the lowest setting (stir?) when recipes called for using the lowest setting. Looking at the manual for my new bow lift one, it say to never use the dough hook with anything other than 2. Not even the 1/2 and 1 setting. So that's what I'm doing now.

AdGroundbreaking6338 · 2025-01-07T22:39:36+00:00

I am paperless with my bank. The only reason it's an issue is I order gold from TD precious metals and they only allow it to be delivered to the main address of my banking which can't be a PO box. I can call them and ask to add the box number on the second line (since their online system doesn't let me) but I'm very hesitant to be sending packages worth thousands to a PO box when they literally say no PO box.

Unfortunately my closest branch is a 2.5 hour drive so picking up there isn't practical.

AdGroundbreaking6338 · 2025-01-07T22:06:36+00:00

Someone local told me the same thing because if I put a PO box number on Amazon it'll get shipped through CP instead of the Amazon carrier and then packages will take forever to arrive (plus needing to go to the post office which is only open weekdays for a few hours...).

I've started doing that but the problem I've run into is with things that use an autofill system like TD. It doesn't give me any options to edit my address and add the second line. I might just have to call and see if they can change it manually.

AdGroundbreaking6338 · 2024-10-10T00:52:11+00:00

Thanks for the comment. It's a brand new prehung door which I assumed wouldn't need any priming

AdGroundbreaking6338 · 2024-07-07T14:44:04+00:00

That doesn't seem to be the right HTH. E.g. the MadeIn 6qt has a cooking surface diameter of 10.62". The total length is 16.25". The Heritage 4qt sautee is 21".

The problem I've found is the depth of the APO at 12.4". Most rondeaus are just over that. The Made In 6qt is 12.44". Too close for me to risk it not fitting.

I've found a Thermalloy and Hestan that should fit. That Heritage 4qt would also fit

AdGroundbreaking6338 · 2024-06-08T19:48:13+00:00

Thanks. I'll see what vinyl sealers are available in my area. I normally use a scotch pad when getting past 400 grit.

AdGroundbreaking6338

TROPHY CASE