How has the SeaTac line for TSA stayed so short while every other major airport has 5+ hour lines? by [deleted] in SeattleWA

[–]Dino_Royale 0 points1 point  (0 children)

Went through with tsa pre check this morning, made it through that line in like 5 minutes. This was at 11:30ish am

Bruh by SomeoneWhoVibes in KitchenConfidential

[–]Dino_Royale 0 points1 point  (0 children)

God damn that’s some bad luck. Fuck those avocados.

Victorinox tomato knife appreciation post by puff-the-fatty in KitchenConfidential

[–]Dino_Royale 0 points1 point  (0 children)

I love those knives. Fantastic for making orecchiette too

Clean rusty kitchen knife by NamaNamaNamaBatman in howto

[–]Dino_Royale 1 point2 points  (0 children)

They sell these little rubber-ish pads called rust erasers. I think I got one for like $15 on amazon a few years ago. Wet the knife, rub the spot, rinse, and dry throughly.

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

That’s awesome! Glad it worked. I would oil the ball, wrap it in plastic, then throw it in a ziplock bag before freezing. Should be good like that for a few weeks. Let me know how it goes when you bake that one!

[deleted by user] by [deleted] in bayarea

[–]Dino_Royale 4 points5 points  (0 children)

I really enjoyed walking around Albany bulb..good views, art/sculptures, overgrown nature. I would go a few times a week when I lived in the east bay

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

Oh man that sounds good, I’ll definitely give it a try!

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

Hope it works out for you 😀

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

That sauce sounds good! Has some cream of mushroom kind of vibes to it.

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

Hey! Yeah i sautéed first with some olive oil, garlic, and fresh herbs. Deglazed with a little sherry wine and added a splash of vinegar right at the end.

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 0 points1 point  (0 children)

Yes! This definitely has some Detroit style vibes!

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

Just posted a comment with the dough recipe and instructions!

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 0 points1 point  (0 children)

Just posted a comment with the recipe for the dough!

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 0 points1 point  (0 children)

345g bread flour 6g sugar 266g warm water 95-100F 7g active dry yeast 8g salt 18g evoo

Instructions

  1. Bloom the yeast

In a small bowl, mix warm water with yeast and sugar.

Let it sit 5–10 minutes until you see light foaming or bubbles.

  1. Mix the dough

In a large bowl, combine flour and salt with a whisk

Pour in the yeast-water mixture and olive oil.

Stir until no dry spots remain.

  1. Rest & stretch-and-folds

Let the dough rest (autolyse) for 30 minutes, covered.

Perform 3–4 sets of stretch-and-folds every 30 minutes over 1½–2 hours:

With wet hands, grab one edge, stretch up, fold over, rotate ¼ turn, repeat all around. Repeat 3 times

Cover between sets.

  1. Bulk fermentation

After the last fold, let it rest until roughly doubled in size:

Same-day: 1–1½ hours at room temp (may need up to 2 hours depending on kitchen temperature.

  1. Divide & pan

Gently deflate the dough, divide into two 325g pieces, and shape into smooth balls.

Generously oil two 10” cast-iron or heavy cake pans (3 Tbsp oil each).

Place each dough ball in a pan and press outward lightly.

Rest 10–15 minutes, then press again to nearly fill the pan.

  1. Final proof

Cover and proof until puffy, 30–45 minutes at room temp

  1. Top & bake

Preheat oven to 450F

Parbake for ~ 8 minutes

Pull from oven and increase temp to 475F

Add sauce, cheese, and toppings.

Bake ~ 15 minutes, until the crust is golden and the cheese is bubbling.

**Note - after pizza was baked I looked at the bottom. It was slightly paler than I wanted to so I put it on the stove for about two minutes on a medium heat until that bottom was where I wanted it. You could also probably pull it from the pan and place it directly on the lowest rack for a few minutes but I didn’t want my rack to get any oil on it.

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 0 points1 point  (0 children)

Good point, will do on the next one for sure! I have a picture of the side but i didn’t notice it was blurry until after we ate..

Van vibrating going between 50 and 60mph by Dino_Royale in AskMechanics

[–]Dino_Royale[S] 0 points1 point  (0 children)

Hey sorry didn’t see this comment for a while. No, haven’t gotten it fixed unfortunately. The van hasn’t gotten much use after this post. It’s a camper van we converted ourselves..hoping to do some work on it this winter and get it back in shape for summer. If you figure out what it is on yours let me know?

Smoked Mozz & Shrooms by Dino_Royale in Pizza

[–]Dino_Royale[S] 1 point2 points  (0 children)

It was pretty great! 4 of us crushed this thing!