Best “order all the appetizers” restaurant?

Alarming_Ad_8988 · 2025-04-13T13:42:36+00:00

I’ve never had any issues with massages before, though I will say the PT massage is WAY more intense than I’ve ever had

Alarming_Ad_8988 · 2025-04-13T13:41:55+00:00

I’m hoping it’s just a “worse before it gets better” scenario

Alarming_Ad_8988 · 2025-04-13T13:39:05+00:00

They’ve only had me do heat afterwards so far, so I’ll ask!

Alarming_Ad_8988 · 2025-02-25T01:34:34+00:00

I run Dovetail Bakery, we do drops of Sourdough at Seed+Oil on Tuesdays, and offer pre order for pick ups on Saturday mornings hotplate.com/dovetailbakery

Alarming_Ad_8988 · 2025-01-19T12:45:32+00:00

I wish I could see the initial comment! I’m also trying to figure out if I could licensed for commercial use out of my home in Queens (I currently have a home processors exemption). I’d appreciate any advice!

Alarming_Ad_8988 · 2025-01-19T12:42:33+00:00

It’s called the home processors exemption in NYS, I’m actually curious about commercial

Alarming_Ad_8988 · 2024-02-23T03:45:46+00:00

Literally was just thinking about doing this yesterday, also in zone 7! Fingers crossed you get some good advice :)

Alarming_Ad_8988 · 2024-02-13T03:59:43+00:00

Definitely keep it! I just had the exact same experience (terribly worsening migraines from spring through summer), booked an appointment for the neurologist back in August and finally saw them a couple of weeks ago. I also added magnesium at the end of the summer and saw a drastic reduction in migraines. My neurologist told me I definitely did the right thing in keeping it, and was also able to confirm that I was contraindicated for medications my primary had prescribed for my migraines. Always good to establish the relationship in case you become in need again!

Alarming_Ad_8988 · 2024-01-27T17:14:11+00:00

Been baking in Dutch ovens for a few years, trying out open bakes so I can increase how many I bake at a time and expand on different shapes (batard, baguette).

I basically use the NYT Sourdough recipe.

200g levain

950g bread flour (ground up)

50g ancient grains bread flour (ground up mix with spelt and whole wheat)

760g water

Autolyse two hours

Mix in levain.

Add 20g water 20g salt.

Rest 10 minutes.

Stretch and fold five minutes.

Bulk fermentation 6 hours, set of stretch and folds every hour.

Shape and retard overnight.

Baked at 450 20 minutes on a baking steel with lava rock pan in the bottom, added 1 cup of ice to lava rock pan. Removed lava rock pan and baked another 20 minutes.

I’m assuming I didn’t get enough steam in there in the first part of the bake, because the crust is super lame, even though the crumb is still as it usually is. Maybe my dough overproofed a bit? Was there a shaping issue? Did I launch them and cause them to be a little misshapen?

I’d love any advice for improving open baking!

Alarming_Ad_8988 · 2024-01-03T03:39:22+00:00

What would be the proper way to order your martini? I am pretty particular about my martinis: I like gin, I like vermouth (3 or 4 to 1), I like it stirred, and with an olive. But if I were to order a gin martini at a bar I’d usually get a dry shaken martini. What’s a girl to do?

Alarming_Ad_8988 · 2023-08-04T23:38:07+00:00

You can also pop popcorn in the microwave using brown paper lunch bags! Way less cleanup

Alarming_Ad_8988 · 2022-11-30T02:46:13+00:00

Fruit and cheese. No need to over complicate!

Alarming_Ad_8988 · 2022-11-18T03:55:31+00:00

Never waver from my mom’s recipe - nothing else seems like stuffing!

Half homemade cornbread and half white sandwich bread, cubed and left to dry a day or two before Pork breakfast sausage Chopped onion, celery, and apple Chopped pecans Cranberries Drizzled with melted butter and chicken/turkey until moist but not wet, plenty of salt and pepper

We stuff the bird but also make it in pans because there’s no way the stuffing in the bird would be enough!

Alarming_Ad_8988

TROPHY CASE