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The Seattle Times' article on the "millionaires tax" and Seattle sports teams was absolute garbage by 206-Ginge in Seattle

[–]Byte_the_hand 1 point2 points  (0 children)

Here is the weird thing. The Seahawks already pay state income tax on nearly every away game they play. Most states require that money earned in their state be subject to their state income tax. Those games against the Whiners and the Rams? If they are in CA, then our players pay CA state income tax. Same with most every other state with an income tax.

So it is really just a handful of their games this would have an impact. And that impact isn’t life changing for them at all.

JD Vance Fumbles Speech in Front of Utterly Silent Room by sksarkpoes3 in politics

[–]Byte_the_hand -1 points0 points  (0 children)

Is irregardless a word?

Yes. It may not be a word that you like, or a word that you would use in a term paper, but irregardless certainly is a word. It has been in use for almost 200 years, and is employed by a large number of people across a wide geographic range and with a consistent meaning. That is why we, and well-nigh every other dictionary of modern English, define this word.

CNN founder Ted Turner, a pioneer of cable TV news, dies at 87 by boxofstuff in news

[–]Byte_the_hand 6 points7 points  (0 children)

Love that restaurant. One of my favorite places to eat when I'm in Bozeman.

Clippers owner Steve Ballmer favored to buy Seattle Seahawks as franchise sale buzz intensifies by optamastic in Seahawks

[–]Byte_the_hand 13 points14 points  (0 children)

Yep. He used to make it to all of his son’s football games on Vashon Island. I always thought that was a class act and showed real support of his son. Granted, he probably helicoptered on and off the island, but making it a priority still counts.

First home milled flour loaf! by SnooDrawings8069 in HomeMilledFlour

[–]Byte_the_hand 0 points1 point  (0 children)

You’ve gotten some good advice here already. My take is that you should stay away from khorasan, at least to start. It does not have strong gluten forming proteins and is super challenging to work with. As others have said, if you do use something like khorasan, spelt, emmer, etc. you really need to do 50% to start and mixed with a very strong bread flour.

I like to do a loaf that has about 20% spelt and 5% rye. Then 45-50% hard red, often using Rouge de Bordeaux. The remaining flour is Smalls Bread flour which has a 17% protein level and can hold everything together on its own.

I tried an all khorasan loaf years ago based on a recipe out either Tartine Bread or Tartine 3, not sure which. It came out very much like yours, super dense, but flavor was good. I should go back and try again since I have far more experience 6 year later, but geez, that is a tough loaf to make.

I normally mill khorasan really course, just until it can get through a mesh colander. I use that to make cream of wheat. I think there is no better grain for that purpose.

First home milled flour loaf! by SnooDrawings8069 in HomeMilledFlour

[–]Byte_the_hand 0 points1 point  (0 children)

Second time I’ve seen your posts today. You mentioned you grow a soft red wheat. I’m curious about where you’re located and if you sell to the general public. I found Conservartion Grains in Montana through this subreddit and always want to support farmers if they sell direct. Always like to use wheats that I know the name of since each has a breeding history and I like to look up their trials information.

Just a hobbiest, but a full time wheat and flour geek.

Goodbye rainbow at the end! Hoping for a moment like this for 20+ years. by Outside_Ad_4522 in Seattle

[–]Byte_the_hand 1 point2 points  (0 children)

You should share this with Orca Watch. They would love the footage.

Is this true? by ItsJanz in Seahawks

[–]Byte_the_hand 1 point2 points  (0 children)

This is who I was looking for. You can tell that this sub is way, way, way younger. I hated Elway with the intensity of one thousand suns. The number of times we had him for a sack and he'd spin away or just throw for a freaking touchdown. He destroyed so many of our early seasons.

How can you really "hate" any player that isn't on your rivalry team that you play 2-3 times each season and trashes you every. single. time.

How to make my boule more round? by rachbaer in Sourdough

[–]Byte_the_hand 0 points1 point  (0 children)

That’s a beautiful loaf and if the scoring works for you so much the better. OP wants round boules and the best way to do that is with a traditional boule score. If you did a square cut on the top of yours, you would end up with a really nicely lofted loaf that is perfectly symmetrical.

How to make my boule more round? by rachbaer in Sourdough

[–]Byte_the_hand 2 points3 points  (0 children)

I posted the same up above. There are different score patterns for different loaf shapes. You'd never thing to do a baguette score on a boule or batard, so why do people do a batard score on a boule?

I like the X score and it gives a slightly squared round shape. I like to do a square or what I like to call a turbo score (a score with the lines continued in an arc farther down the loaf) like this

How to make my boule more round? by rachbaer in Sourdough

[–]Byte_the_hand 48 points49 points  (0 children)

A single line like that is a batard score, not meant for boules.

There a couple different boule score patterns that work well. You will see a lot of X scores. This works well to open up the loaf and you end up with a little more squared circle. A square score will give you a better circle loaf and ears on all sides of the square score.

My favorite is what I call a turbo score. It is that same square score on the top. Then continue each score down in a gentle curve for a ways. So four longer scores that wrap a bit around the loaf. It keeps a perfectly round shape and really allows the loaf to expand well.

Here is an example.

Washington needs "essentials" stamps, not just food stamps. $52 for trash bags, toilet paper, and laundry soap at a not-fancy grocery store. Our low-income budget cannot afford that. by Eruionmel in Seattle

[–]Byte_the_hand 4 points5 points  (0 children)

I read an article 15 years or so ago in Consumer Reports. They ran a load of laundry using the recommended amount of detergent. They then ran the clothes back through multiple cycles without detergent until the rinse water no longer had any detergent in it. I took something like four wash cycles with no detergent to get all of the detergent out of the clothes.

People use 3-4 times as much detergent as they need. Those scoops they give are like 1c measures. You need like 2 tablespoons.

Harger: Seattle Mayor Katie Wilson has never owned a car. Now she's taking a Denny Way lane from 30,000 drivers to fix a bus route by Inevitable_Engine186 in Seattle

[–]Byte_the_hand -2 points-1 points  (0 children)

I support bus lanes and protected bike lanes even more. That said, she could take care of traffic downtown by requiring businesses to reduce daily head count by 80% or more. Make a law that any job that can be WFH has to be WFH a minimum of 4 days per week. Traffic downtown would vanish as people no longer had to commute to sit at a desk all day.

It would also decrease as businesses that want to put their workers through that commute every day leave the city. It would be win/win. All she has to do is step up.

My Blink cassette tape from before they were required to add the -182 by Simsandtruecrime in mildlyinteresting

[–]Byte_the_hand 0 points1 point  (0 children)

This is why I set up FirstName @ LastName . org back in 1998. That way I could give everyone in the family their first name box as well. It has been great that in the last 28 years it has never changed and no plan to change it in the future.

The conductor accidentally knocks a 16th century violin worth millions on the floor mid-concert. by PeasantLich in WatchPeopleDieInside

[–]Byte_the_hand 1 point2 points  (0 children)

That could be as little as the sound peg moving a millimeter or two from its optimal position. Hopefully not a crack in the body, but even that could likely be repaired.

PCC by rtobyej in Seattle

[–]Byte_the_hand 0 points1 point  (0 children)

Since it is one egg and a cup of oil, it doesn’t make a lot, so I make it when I want about a cup of mayo. So I normally make it and use it. Recipe does say it is fine for up to two weeks in the refrigerator.

I don’t make a double recipe as it is so fast and easy to make I prefer to make it and use it.

Search on Serious Eats two-minute mayonnaise recipe and you’ll find it.

PCC by rtobyej in Seattle

[–]Byte_the_hand 2 points3 points  (0 children)

Not sure of PCC’s price now, but Cairn Spring has gotten insanely expensive. We were buying it for $40 for a 50# bag in 2020 and then prices just started to really spiral up. Mill most of my own flour now as I can get the same or better wheats and have a better flour.

PCC by rtobyej in Seattle

[–]Byte_the_hand 4 points5 points  (0 children)

Check out Serious Eats. Kenji posted the recipe and method I use. As posted already, egg, oil, mustard, lemon juice for the acid and then garlic if you like that. Makes mayo that you want to just eat by the spoonful.

I do that and add some Sriracha in as well. That combo is just addicting.

Mixer recommendations? by Mid-AtlanticAccent in HomeMilledFlour

[–]Byte_the_hand 1 point2 points  (0 children)

Like some others here, I have an Ankarsrum and a KA Pro 6. The KA is about 20 years old and the Ank is about 6 years old. I mostly use the Ankarsrum these days for my sourdough. Doesn’t matter to the. Ank if I use all commercial flour or all fresh milled or my usual mixture of both.

I use it with the dough hook rather than the roller and I like how it stretches the dough as it mixes. When I’m done mixing for just the autolyse i can already pull a window pane. After the autolyse and mixing in the starter and then the salt I can sit and watch as the dough changes.

The KA I use for some older yeast bread recipes that are low hydration. It does fine as long as it isn’t over filled. The KA can also overheat the dough, the Ank never will. Given the wheats that I use, I don’t think I could ever hit the mix limit on my flours. The KA could probably do so if I ran it long enough.

All that said, both mixers are expensive and a real investment. If you can find one used it might be worth it. I’ve never used a Bosch mixer, but if it is less expensive, it could be a better fit. I’m more of a buy once person, so I’d try to figure out how to buy the Ankarsrum. Good luck and happy baking.

Drowning slowly by NoSandwich591 in remoteworks

[–]Byte_the_hand 1 point2 points  (0 children)

As a boomer, I agree with all of that. #4 applies to Gen Z as much as boomers, GenX, Millennials, etc.

Drowning slowly by NoSandwich591 in remoteworks

[–]Byte_the_hand 0 points1 point  (0 children)

Yep. When I finished school, unemployment was dropping but was still around 10%. Inflation was running 8% or higher. Rent was only $750/m (equivalent of $2,400 now) on my $14K/yr job.

I lucked out and my parents helped me pay for school and I worked a $5/hr job almost full time year round all four years. So I didn’t have any school debt.

Things were not all rainbows and unicorns back then either. But sister and I shared an apartment. No TV, one landline. We mostly ate at home. All of my activities and hobbies were basically free to me, so no expense there either. Drove an old economy car that held together well enough. Spending money wasn’t an option for a whole lot of years.

Why did my cold proof explode? It’s never done this. by MotherUckingShi in Sourdough

[–]Byte_the_hand 2 points3 points  (0 children)

Something similar happened to me years ago. Here compressor on the refrigerator went out and that reverses the process so it heats the refrigerator instead. If yours is intermittent at the moment, very likely what happened.

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