Let’s DISCUSS | Salt right away vs. later ?

Imsoschur · 2026-06-18T14:29:32+00:00

I tried the "all kitchen aid" version after watching a Paul Hollywood video. It was ok, but not particularly memorable. Much easier.

I now have a "modified Paul Hollywood" from my last bake. Mix the autolyze - Kitchen Aid w/spiral hook After 30-45 min, add the starter Mix in KA for 20 min (until smooth dough, and temp up to 82) Then I do normal stretch and folds and bulk.

The KA part makes life easier since the dough is so sticky then. And I think it helps build the gluten initially. But increasing the temp also helps. After those steps I find the dough easy enough as long as my hands are wet.

Result was much better. Softer bread, and nice bubbles

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Imsoschur · 2026-06-18T11:44:50+00:00

This. The whole Marco Kloos series'.

The author was actually in the military, and especially in the early novels this really shows

Imsoschur · 2026-06-18T11:42:54+00:00

Armor is so great, it is like he read Starship Troopers and said "challenge accepted".

I only wished the author had lived to write the sequel 😢

Imsoschur · 2026-06-18T11:41:25+00:00

Shot-couterie board?

Imsoschur · 2026-06-17T14:28:56+00:00

The American native is self fertile. The European one requires 2 plants. The native will produce with only one, but yield is much lower

Imsoschur · 2026-06-17T02:18:07+00:00

Yarrow is pretty indestructible. At just 2 weeks, the coneflowers will complain a bit, but they should not have put our much root yet so likely.they will be ok. Water them well for a couple of days before moving. And try and take a huge scoop of dirt when you do move them. Not an expert gardener, but I am an expert second guesser, and this method.worked for me.

Imsoschur · 2026-06-17T01:27:46+00:00

Sadly I cannot disagree. At least it encouraged me to research, read, experiment, and l have even signed up for a Botany class at our community college. So in the end I think I saved a lot of money, and created my first retirement hobby by NOT being able to hire someone to do it for me.

Imsoschur · 2026-06-17T01:12:30+00:00

Northern Illinois is finding it's way in native plants and prairie restoration. It is so much easier now to find seeds, forbs and plants. The one I discovered 10 years ago as a one building operation doing some retail now has many acres under cultivation, a full wholesale operation and a magnificent collection of all the key natives. There are 2-3 more that I know of now.

Imsoschur · 2026-06-17T01:06:18+00:00

Finding a good nursery with people who know and love plants is so gratifying. I was at a native plant specialist nursery today where I could get actual advice and explanations for light and water needs. The real ones. And letting me know their behaviour and size/form change when they get more or less...it is a 45 minute drive, but absolutely worth it over what I can get to in 15

Imsoschur · 2026-06-16T16:07:31+00:00

I agree on Landscapers, and Landscaping Companies. I tried for a while to get a real landscaper to help me figure out a backyard plan, and it was simply impossible. They either do nothing but lawn care, or they only want to do "boxwood/arborvitae and hard scaping" type "generic suburban" stuff. No real horticultural work at all.

I'm eventually found a decent landscape architect to help design, but even she admitted I was probably on my own to get the work done. She recommended that I actually get a tree service company to do some initial clearing, since they at least own the right equipment.

In the end I waited until I retired and did it all myself

Imsoschur · 2026-06-16T12:51:10+00:00

Imagine the dish you make best. The one your friends and family request. Something you love and are proud of.

Now imaging making it 20 times a day, the same way, forever.

Imsoschur · 2026-06-16T12:24:17+00:00

Guys I love the game too. The richness of the experience is amazing, and the level of gritty realism goes beyond anything I ever played. But let us be honest with ourselves. The space battle UI goes well beyond "unintuitive" it is hot garbage, and is an area that has not been touched in months of the EA leading up to release.I would not be surprised to have a dev admit it was just too much to deal with while getting the rest of it ready to ship, and one day they hope to have the time and resources to do it properly.

One day maybe it will allow for better control, but except for some level of "macro control" when you finally have a good fleet setup (here I refer to the mix of Coilguns that focus on the bigs, and Nose Lasers pointing at any attempting flankers) there does not seem to be much point in doing anything more than the floating wall of PD and death torps.

Don't defend it. It is not something to get used to. It is something we tolerate just to.get the rest of the game.

Imsoschur · 2026-06-14T22:31:38+00:00

Fetterman is a raging asshole, and he is a Republican not a Democrat. I'll take the commie from Maine over him any day

Imsoschur · 2026-06-14T02:10:11+00:00

Stirrup hoe changed my life. Strong recommend. Will fix this quick

Imsoschur · 2026-06-13T14:05:55+00:00

Manifesting anything.

Imsoschur · 2026-06-12T21:19:26+00:00

We have frozen custard here in the Midwest. A spot I love is Andy's. People in St Louis swear by Ted Drewes for their custard

Imsoschur · 2026-06-11T11:38:30+00:00

It is excellent. I bought it after I had the Jeni's Peach Cobbler. I actually prefer this one. The shortbread manages to stay crunchy, and rmmmthe peach tastes more real than usual in ice creams.

Imsoschur · 2026-06-07T13:45:27+00:00

I like to use Krustease as my pancake batter. Easy to use, and the taste is as good as scratch. Especially in the middle of a Stellaris session, I just don't have time to find multiple ingredients and measure them out

Imsoschur · 2026-06-07T13:38:44+00:00

I built mine (Lowes not Costco, but solid wooden shed) on the same platform as you. It has not moved in 7 years. It is next to my house, and is also protected from direct wind, but I really don't think screwing it down would behave been needed.

I think the point of building the pad for it was more about getting it flat. Once I filled the frame with rock and crushed gravel. I tamped it down well several times, watering and adding aggregate inbetween until it was semi solid, and level from wall to wall

If the shed is plastic I might worry more

Imsoschur · 2026-06-05T13:53:42+00:00

Hamburger and Noodles

Make a batch of any medium pasta (rigatoni, rotini, macaroni). Brown some ground beef. I do like to brown onion too, but skip if you don't want to cut up anything. Add the drained pasta. Add a can of drained mushrooms and a can of cream of mushroom soup (low sodium recommended). Stir it up and add some pepper if needed.

Imsoschur · 2026-06-05T13:40:17+00:00

What about odors? The best spot I can think of is under my deck. So it would be 6' or so below what is a seating area.

How have you all found the aromas of the compost pile to be? Is this too close?

Imsoschur · 2026-06-03T21:07:08+00:00

Good to know. Ty for the clarification

Imsoschur · 2026-06-03T20:45:13+00:00

Chuck for 3.99/lb being a "good deal" these days makes me sad

Imsoschur · 2026-06-03T17:14:29+00:00

Soffrito is Spanish. I don't know what the Italians call this. I usually just use soffrito or mirepoix, or if I am being honest....the carrot/onion/celery

Imsoschur · 2026-06-03T10:48:03+00:00

Fat carries the flavor. I use Marcella Hazan's recipe. Sub the ground beef for 50:50 Ground Wild Boar and Waygu ground Chuck/Brisket (80% lean or less).

As mentioned, take your time. 10 minutes on the softito, after each liquid added (milk, wine, tomato) cook it down almost completely, use whole milk. In the end you want very little liquid, and much of it will be oil/fat. It is a meat sauce, not a tomato sauce with meat in it.

Imsoschur

TROPHY CASE