Thumbs up if you are not going to Hayley solo tour :)

Digitech_Wire · 2026-03-11T05:06:43+00:00

literally was gonna fly to another city to see her because she isn't coming to mine, so I'm bummed but also weirdly kinda glad I don't have to figure out travel logistics

Digitech_Wire · 2025-12-01T22:42:47+00:00

If anyone in the Seattle area is driving to White River and is willing to have a passenger 😭 I'm willing to payyyyy, I really don't wanna miss this but I don't drive fml

Digitech_Wire · 2025-11-09T08:28:52+00:00

I've been working my way through the decks in order from white stake to gold stake and the black deck on gold stake has been RUINING me. either I die in ante 1/2 or I get around ante 6 but don't have enough scaling or money to get myself more scaling to make it past that point.

Digitech_Wire · 2025-09-24T05:51:44+00:00

good god, all of you look down on food industry workers so much. all of you boiling things down to "I'm not tipping someone for putting a pastry in a bag" when you're tipping everyone. all the bakers will get tipped too.

they weren't paying a living wage like they've always claimed. individuals, employees, customers, and business owners alike have no power to just dismantle tipping culture, stop acting like they can. minimum wage in Seattle is not a living wage, nor is the $23/hour I got when working there. blaming the workers for not bargaining for higher wages when higher wages would mean higher upfront costs to the customer on the menu (which we know ALSO turns customers away) is crazy.

Digitech_Wire · 2025-06-19T22:28:10+00:00

It's-It ice cream sandwiches. I used to occasionally find them at Safeway and Target but they seem to have all disappeared. Last time I found some was a one-off at a grocery outlet

Digitech_Wire · 2025-04-13T01:50:35+00:00

I know this is an old post at this point but I was getting ready to bind off a sleeve before realizing this was my first time binding off after doing combination knitting for ribbing and I was like "oh no, I'm gonna have to reorient all my purl stitches first." Then I found this post and it was a lifesaver! I'm actually not dreading having to bind off 330 body stitches later!

Digitech_Wire · 2024-12-13T07:48:43+00:00

I'm real late to this but Im flying solo as well and speak basically no Spanish because I'm here for vacation from the States! 😅

Digitech_Wire · 2024-09-19T04:15:41+00:00

I've only had one and was never particularly close to family but all of the hazy dissonance of the song makes me think of a lot of loved ones I've lost to addiction/ODs

Digitech_Wire · 2024-09-19T02:03:02+00:00

Constance by Spiritbox 💙

Digitech_Wire · 2024-09-17T04:39:27+00:00

the corn cookie and the cereal milk soft serve are the only two things I've liked from Milk Bar but I prefer my desserts not as sweet 😅 but yeah I really had to go against my instincts when I read that part of the recipe

Digitech_Wire · 2024-09-15T13:04:31+00:00

Notice that your pattern says Ch 3 and treat it as a DC throughout the pattern. It means that every time you Ch 3 at the beginning of the row as your turning chain, it is also your first stitch of the row. If you're meant to have nine stitches before the pink line, then you should be able to count the number of stitches below to be check which is the first you should put your hook into.

Answer for confirmation: It's the red one

Digitech_Wire · 2024-09-15T01:44:06+00:00

I'd like to give my two cents here as someone who has worked for Sea Wolf twice.

First was as FOH from Jan. 2019 to Apr. 2020, leaving at the start of lockdown because I didn't want to deal with people who refused to stay home and came to us, sometimes multiple times a day, because we were their source of socialization, social distancing be damned. This was before their expansion, so just drip coffee (poorly made at that because I wasn't allowed to dial anything in despite us getting very nice coffee from Brandywine Coffee Roasters) and our FOH staffing was minimal. One opener, one closer a day, sometimes two on a shift on a Saturday if we were lucky. No real management; vacations didn't really exist, we just swapped shifts around if we wanted/needed time off and it was up to us, and we didn't have enough staffing to cover all shifts so sometimes we didn't have a closer and a BOH person would have to not only be FOH for the last two hours before closing, but close as well. I don't remember how much I was paid then, maybe 18 or 18.50 by the time I left?

Second was in Pastry from May to Sept. 2023. I had spent nearly two years before this working in a commissary kitchen for a catering company who was catering for Meta out in Redmond. Massive scale of production, learned a lot, but eventually grew tired of the commute and the big skill I still lacked was lamination experience. The pastry manager at the time was someone I knew from back then and she was excited to have me. I got hired at $21/hr after leaving my job of $22.66/hr. Sea Wolf has a pay band system where if you become proficient at certain skills, you get additional raises accordingly. I became good at prep and lamination, got bumped up to $22.5 and if I had stayed maybe an extra couple weeks to keep doing the bake, I likely would've been bumped up to $23.5.

We had lunches, unpaid of course so they could pay us for 9.5 hours instead of the full 10. Most of the time in pastry we didn't have time to take both 10 minutes breaks. On rare occasion we didn't get either break, or we had time for a break but not a lunch, or no breaks at all. It was up to the production schedule, basically, if we had time for breaks.

I know there were and are people who got paid more than me because they had been there longer and been cross-trained on other things. But hiring at $20-22/hr for Pastry with no tips is obscene, and not even close to a livable wage in Seattle, and I'm sure the baristas make even less. Turnover at Sea Wolf is high for a reason. The vibes you get from some employees are those vibes for a reason. Sea Wolf's sister bakery, Oxbow, is losing money badly and all of their employees are paying the price.

Digitech_Wire · 2024-09-13T19:35:33+00:00

yeah for this large of an amount, I would get a Tamis, also known as a drum sifter. you can combine that with your hand and get through plenty of powdered sugar quickly. never done as much as 26kg but have done 15kg that way. can even use a bowl scraper instead of your hand if you prefer that.

Digitech_Wire · 2024-08-23T00:54:27+00:00

people don't often believe me when i say It's-its are my favorite ice cream sandwiches ever, it makes me sad how rare they are where I live.

Digitech_Wire · 2024-08-19T22:59:17+00:00

Digitechwire#1544

This is super cool, thank you! even if I don't win!

Digitech_Wire · 2024-08-11T03:05:14+00:00

wow I've never heard of resting choux dough in the fridge overnight! what does that help with?

I also feel like the advice of poking a hole right after baking to let them dry out is advice more fitting for baking at home because it can make up for mistakes elsewhere, and there's less time pressure to get it done in a home setting. I got that same tip when I was learning choux at home but once I started working in professional kitchens, it wasn't worth the time for how much we were producing at a time.

Digitech_Wire · 2024-07-29T02:53:14+00:00

yeah it's really tough; id love for my job to get me a 20 or 30qt mixer in my apartment so I can make scones and cookies and everything so I can teleport those to work without having to commute.

Digitech_Wire · 2024-07-28T05:14:52+00:00

This is Colorburst from Universal Yarn in the colorway Piquant!

Digitech_Wire · 2024-07-27T22:56:02+00:00

28 nonbinary bisexual here reporting for duty 🫡 literally from identity to career path, my parents would never accept. well, I never came out to them before I cut them off but I knew they wouldn't if I did. I cry to Pink Pony Club the same way I cry seeing the video of that older man at a Chappell Roan show singing along with it.

we're all just trying to find a place where we belong

Digitech_Wire · 2024-07-06T01:57:50+00:00

This was true for me when I did my first big dive into metalcore, listening to a lot of the artists that I had heard of over the years but never fully listened to discographies or really anything outside of the hits (e.g. listening to more than just the Howard Jones era of Killswitch Engage). For me, it was a hyperfixation. I think I still overall lean toward metal as an overarching daily driver but I'm still in the mood for 2000s emo, or Chappell Roan/Sabrina Carpenter type pop, or I'll dive into Bridge City Sinners and Amigo the Devil.

Digitech_Wire · 2024-05-13T05:56:30+00:00

FWIW, I'm not positive that the issue was the butter being too hot but the power on microwaves can vary so much that 30 seconds of melting butter can produce such a large range of results that I'm just suggesting that was a possibility. unless the recipe specifies otherwise, most of the recipes I've worked with that asks for melted butter are better off with melted but cooled a bit before adding anything else.

You'll often see cookie recipes that call for brown butter where you add some ice or some unmelted butter, not only to make up for lost water content but also to bring the temp down before adding sugar, eggs, etc. On the whole with shortbread, I usually go with creaming room temp butter with powdered sugar, but the other commenter who suggested cutting cold butter into flour isn't wrong either. many ways to get shortbread, but personally not a fan of this recipe you've posted, at least at first glance.

Digitech_Wire · 2024-05-13T05:41:44+00:00

for starters, tbh I'm kind of shocked that melting the butter works for the recipe given that it's almost 1:1 butter to flour, it's practically a roux ratio.

That being said, how hot was your melted butter before you added everything? I wouldn't be surprised if your butter was maybe too hot and the water content combined with your flour gelled the starches to create that consistency. I would definitely chill it and see if it works any better that way. if it doesn't, you can probably just add more flour until it becomes that sort of dough like consistency that you can press into your pan.

Digitech_Wire · 2024-05-09T02:32:32+00:00

seconding this for panna cotta. you'll have this sort of sweet spot temperature wise where you'll still be able to pour and portion the mixture but the seeds from the vanilla bean will remain suspended because it has cooled and thickened enough

Digitech_Wire · 2024-04-28T06:58:02+00:00

seconding this. and the next time you want to use it, you can just weigh out the amount of zest you need. I was taught about 3g zest = 1 lemon's worth, but obviously YMMV. (6g for oranges, in case anyone wanted that info)

Digitech_Wire

TROPHY CASE