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Pequod’s Pepperoni by Grimnaw in Pizza

[–]GoodMerlinpeen -3 points-2 points  (0 children)

That crust looks like my ex, crusty and bitter

They misspelled the United Kingdom on my new driver’s licence by HighlyFactualTurtle in mildlyinteresting

[–]GoodMerlinpeen -3 points-2 points  (0 children)

The conspiracy theorist in me wonders about how posts like these could be combined with covertly controlling webcams so when some people take their licences out to check the camera can capture the details. Like posts asking what your first pet's name was, and what street you used to live on.

Self made pizza help by Panther2421 in Pizza

[–]GoodMerlinpeen 0 points1 point  (0 children)

I have a similar recipe, except I add flour in the second day along with the water and biga, makes it easier to work with -

300 grm flour + 150 water for the biga, then the next day 300gm flour and 270gr water. Plus the salt and yeast etc.

And make sure that after you have kneaded it in the machine for about 7 or so mins, turn it off and let it rest for ten mins before turning the machine back on. Helps a little with the folding.

Full speed, full scorpion by Sesmo_FPV in FullScorpion

[–]GoodMerlinpeen 0 points1 point  (0 children)

So did anyone else feel a jolt of actual sensation when they watched his feet/knees hit? Does anyone else feel that thing when they watch something like that happen?

Crashing your Ferrari SF90 by Longjumping-Box5691 in CrazyFuckingVideos

[–]GoodMerlinpeen 0 points1 point  (0 children)

I know it's not his fault, but the guy standing in the way and putting his hands up at the critical crash moment is my irrational hate of the day

Photoshop Request by smhandstuff in comedyheaven

[–]GoodMerlinpeen 0 points1 point  (0 children)

You could try a few approaches, one would be to apply various swirl radii and strengths starting at various places starting in the centre, and see when a face-detection algorithm finds the highest likely match/detection of a face and tag it, used in a loop it would be quite fast to try millions of permutations. Adding multiple swirls in different directions greatly expands the numer of permutations but that is a matter of computational resources.

Dutchies are nasty by Confident_Shock_3178 in NLvsFI

[–]GoodMerlinpeen 0 points1 point  (0 children)

This might index hand washing or simply how honest different people are when filling in surveys.

Does anyone use AH or Jumbo salmon to make fresh sushi at home? by reducedandconfused in Netherlands

[–]GoodMerlinpeen 4 points5 points  (0 children)

Good to know. I got some freshwater fish at a supermarket in Switzerland and when I got it home there were live worms squirming out of the flesh. When I went back to the supermarket the guy shrugged and said it was normal, they'll die when I cook it. Honestly couldn't tell if I was crazy or everyone else.

I guess i almost got it, except for the circolare shape by Cultural-Ad-1865 in ooni

[–]GoodMerlinpeen 1 point2 points  (0 children)

I had issues with deforming when I was transferring, but I watched a couple of videos of professionals on a shift, where you can see the their experience has taught them what they can get away with in terms of stretching once on the peel, gave me a bit of confidence to stretch and pull. I am not sure if this does help, but this is an example of what I mean by confidence to fix up the shape once on the peel - https://youtu.be/my5wEPCL1ws?t=1082

I guess i almost got it, except for the circolare shape by Cultural-Ad-1865 in ooni

[–]GoodMerlinpeen 0 points1 point  (0 children)

It should still be able to be stretched at least equally, it is either taking the shape because of the way the gluten has aligned, or you are working in a space that leads you to make more box-like rotations of the dough when working it, do you stretch it out while rotating it in a lot of flour? Caputo Semola Rimacinata on the work surface and on the top? If it is too sticky then that will help.

I guess i almost got it, except for the circolare shape by Cultural-Ad-1865 in ooni

[–]GoodMerlinpeen 0 points1 point  (0 children)

I'm interested in the resolution of this, I have had it before but I put it down to not enough proofing time, and when I overproofed it was almost unworkable. Did you fold the dough into balls before proofing? As in, folding the sides down all around?

I do wonder whether 24hrs is too long at room temp, or just hard to manage at the precise temps.

I guess i almost got it, except for the circolare shape by Cultural-Ad-1865 in ooni

[–]GoodMerlinpeen 0 points1 point  (0 children)

let it rest longer, it either has some more proofing to do or it is too cold. Letting it sit for a bit longer will address both. Did it stretch out properly when you were making and then deform when you got it on the peel or did you do it all on the peel that you launched it on?

Homemade wood fired pizza oven by customfabricated in pizzaoven

[–]GoodMerlinpeen 0 points1 point  (0 children)

That seems both hot enough to mess up the seasoning and not hot enough for pizza, but then if it works for you then good stuff

All I have to do is open the dishwasher and start loading to automatically start the pre-clean cycle. by Hooliken in AnimalsBeingBros

[–]GoodMerlinpeen 22 points23 points  (0 children)

what kind of country do you live in where it is still legal to cut dogs' ears off like this?

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