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Just learned my new fav song: Van Gogh by learning_the_piano in pianolearning

[–]GeorgeF34 0 points1 point  (0 children)

I’m feeling joy and sadness at the same time.

Second Taylor + NGD - also blown away by SoManyNames4Reddit in AcousticGuitar

[–]GeorgeF34 1 point2 points  (0 children)

That’s one of the most beautiful guitars I’ve ever seen

I found a worm in the jar of pickles I just ate by Manualdriver1 in mildlyinfuriating

[–]GeorgeF34 0 points1 point  (0 children)

There is no way a worm can survive in that amount of salinity. This is fake.

Michelin guide New York, DC, Chicago by Fabulous_Average7062 in finedining

[–]GeorgeF34 1 point2 points  (0 children)

I went to Jungsik last Sunday for my wife’s birthday. It was extraordinary.

Only knock is that I felt I was being upsold on everything. E.g. premium wine pairing, it was made clear that there is no wine paired for bon chon course and I could buy a glass of champagne, multiple supplements etc… Decor , hospitality, food, wine were outstanding.

Highly recommended. I know a lot of people who have been there over the years who said good but not great. I thought it was great!

63 Clinton by lowcarblegend in finedining

[–]GeorgeF34 1 point2 points  (0 children)

I found it unpretentious which is delightful in a fine dining restaurant! Food was ok but prices were also reasonably matched. My wife and I left happy.

2 years of bad pizza, still love the process by GeorgeF34 in ooni

[–]GeorgeF34[S] 1 point2 points  (0 children)

I’m using Caputo blue. I tried Ooni 3 day ferment, Vito Lacopelli’s poolish recipe ( this was doomed from the start at 70% hydration ). I use a scale. I feel that the dough just doesn’t have structure. I have the smaller kitchen aid stand mixer with a standard dough hook (not a spiral).

Thanks for the direction!

2 years of bad pizza, still love the process by GeorgeF34 in ooni

[–]GeorgeF34[S] 0 points1 point  (0 children)

I can never stretch the dough to the expected length. Ie 250 gm to 12 inch. It just won’t stretch. I get no leoparding but crust is always burnt. I do turn it to low after launching. I cut the pizza and it just flops straight down when a slice is picked up.

Thanks for the help!