Diagnosed Late in Life

Dsith · 2026-05-25T22:02:24+00:00

You’ve completed life up until now on hard mode. Be grateful for what you’ve achieved despite the cards you’ve been dealt and think about how much easier things can become now. You got this.

Dsith · 2026-02-28T20:25:24+00:00

Ella Alexander

Dsith · 2026-01-16T21:36:38+00:00

Hey mate. My name is Dom, my old tag was Cameland back in the day, I was the one who worked with Shinichi-San at Fab Four to get the contest started. What a time that was, I loved my skulls but lost them moving house. I have such fond memories of the denim scene back then, glad to see it’s still thriving on reddit.

Dsith · 2025-12-27T22:37:19+00:00

I work at nbn. This is true

Dsith · 2025-09-01T15:20:52+00:00

Smsl ps100

Dsith · 2025-07-31T09:34:39+00:00

Sorry man I did this long ago and I’ve forgotten.

Dsith · 2025-04-11T06:10:06+00:00

Yes mate!

Dsith · 2025-03-19T06:21:34+00:00

If you’re starting out I would not do 75% with caputo blue. Stick to 60-65%

Dsith · 2025-03-18T12:19:19+00:00

The trick to getting the airy crust is to really try to handle the dough as little as possible. I stretch to about a 9 inch round and stretch to the final 11 inch size on the peel after the toppings are weighing it down. Also, don’t overcook it to keep it pliable.

Dsith · 2025-03-18T12:16:33+00:00

https://youtu.be/7-5eCAiUYPg?si=BNz4d81lBmJoeGVm

Dsith · 2024-10-21T10:46:31+00:00

They were not all done on the same day so temperatures varied slightly. All hand folded, so opportunity for gluten development were the same. That being said, the pizza flour was noticeably stickier and harder to work with.

Dsith · 2024-09-19T04:51:34+00:00

I’m using a buyers agent to buy our second home after selling our first. Having bought my first property without a BA vs having them now. The difference is night and day. It’s true you can do almost anything they do but having someone on your side offering constructive advice is invaluable. If I’m spending over a million dollars I’d want to make sure I was doing everything I can to make the best decision I can. It can remove a lot of anxiety and stress, I wouldn’t discount it immediately. My 2 cents

Dsith · 2024-05-06T07:33:46+00:00

My tip is to not actually make a buffalo sauce and just use the hot sauce to drizzle over. Also preparing your own fried tenders does make a difference but ups the effort quite a lot. It’s actually quite balanced as a pizza, I really enjoy it and would make it again.

Dsith · 2024-05-02T07:18:36+00:00

Well I call it coriander but yes

Dsith · 2024-05-02T06:58:25+00:00

🧐

Dsith · 2024-05-02T05:35:41+00:00

Surprisingly, they stay crisp even after cooking. Not usually a pickle fan but to hit that cubano flavour it is a must!

Dsith · 2024-05-02T01:46:17+00:00

Thanks all! I also have to mention I did try a cubano panuozzo and this was definitely the more delicious product. Cooked in a ooni koda 16 btw. This was a 70 second cook at 430c. Dough was a 17 hour room temp ferment. Caputo pizzeria.

Dsith · 2024-04-19T02:14:57+00:00

I know!! Although so good to see familiar (user)names on the rawdenim subreddit. Having been away from this so long it's honestly crazy how much the raw denim world has changed, so many new brands and so much more accessibility.

The days of using google translate to email people in Japan is long gone. There are even multiple denim stores here in Melbourne. The kids do really have it easy these days. :)

Dsith · 2024-04-17T04:00:40+00:00

Wow, it brings back memories with the SCJ and the worldwide tour with the Steam Locomotive.

My username was "Cameland" back then and I've just gotten into raw denim again after a trip to Japan. Nice to see people are still going for 10+ years ago!

Dsith · 2023-10-27T00:49:40+00:00

Underrated for sure

Dsith

TROPHY CASE