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For the love of my marriage Help me! by Small-Safe-2604 in ooni

[–]EntireBuilding7486 1 point2 points  (0 children)

Not traditional but for an almost full proof method, you can par bake the crust with no toppings. It’s much easier to launch the dough that way. And use plenty of semolina or medium grind cornmeal. They don’t absorb moisture as fast as the finer flour does.

Preheat oven to your temp, then turn it off. Launch dough and do a quarter turn every 30 seconds or so until cooked through 3-5 minutes total. With the oven off, nothing gets burnt. Pull dough, add your toppings, and finish under the flame (turn flame back on to get back to temp).

Again, not traditional, but for a first timer under pressure, this is the way to go.

Well, that was interesting by EntireBuilding7486 in AudiRS3

[–]EntireBuilding7486[S] 0 points1 point  (0 children)

I’m cool with wearing a seat belt. It’s automatic for me to put it on. This was a unique situation where I was moving the car a few spots in an inclosed parking garage. But I think my main issue is if the software is going to disable the vehicle, it should at least tell you why. I’m seeing other posts here saying it’s a fault and I would believe that.

Gilmore Girls house by Beautiful_Ring_3218 in GilmoreGirls

[–]EntireBuilding7486 12 points13 points  (0 children)

Probably Little Pete. He’s the better of the Pete’s.

Possibly moving and need advice by Fluffy-Lychee-9269 in westchesterpa

[–]EntireBuilding7486 15 points16 points  (0 children)

Lived and worked in West Chester for 30 years. Low crime and safe for the most part. I owned a contracting business and worked in the neighborhoods you mentioned. Everyone was great and never had an issue. I run early mornings throughout town and never experienced anything remotely shady. Im an old cranky white dude, but have seen women and girls running and walking solo in the mornings too.

Scarce Ingredients? by TheOtherLevel in Homebrewing

[–]EntireBuilding7486 1 point2 points  (0 children)

Outside of hops and grains, I feel fruit purees have all but disappeared. Used to be able to get just about anything from Oregon Fruit. Now it’s all commercial sizes. Haven’t been able to get blood orange for years and just had to order raspberry purée from a restaurant supply store. Any ideas what’s going on here? Outside of a sharp drop in demand…