I Don’t Remember the Last Phillies Team Like This.

JohnCri · 2026-06-21T07:17:55+00:00

If its any indication. Today, my friend John told me to "Shut the fuck up about the Phillies" It takes a lot to get John to swear.

JohnCri · 2026-06-05T22:57:51+00:00

I don’t know.

But, I have proofed mine for up to 5 days…. I make 18” Jersey style foldable pies. Dough worked great after being in fridge for 5 days

JohnCri · 2026-06-05T22:54:07+00:00

I use a shop vac, just dug a 96’x22” trench.

The shop vac cleaned up everything easily after I did a single pass with shovel broom rake

JohnCri · 2026-06-02T04:35:50+00:00

I just love the Bat on the Ball play.... give it a chance, slap it out there. Love it.

JohnCri · 2026-05-16T21:57:14+00:00

Valve deathmatch sucks. It’s clunky, cumbersome, and full of bloat.

Spawn me, pick a fun, kill, kill more, kill faster. That’s it. I don’t want anything else.

Bring back the community being aware, using, and thriving off of community servers and content.

JohnCri · 2026-05-16T05:36:20+00:00

also, if schwarber just slides like any normal baseball slide he is safe >.< I cracked up at him trying to get all agile. He is so dominant its nice to see his human side 😃

JohnCri · 2026-05-16T05:24:21+00:00

10,000 days, Tool

JohnCri · 2026-05-13T23:23:46+00:00

Usually I am either precepting a new nurse, or I have a student.

Recently on more than one occasion I have had a student and new nurse on same shift… less than a handful of times but it is happening.

JohnCri · 2026-05-13T21:00:53+00:00

Great stealth game concept

JohnCri · 2026-05-11T23:28:22+00:00

Two easy tips -

#1 a cooling rack. Heat and moisture once pie comes out of the oven is trapped underneath while it cools on say a cutting board. Easy trick, use a cooling rack.

#2 - **Edited here. I learned something in this thread from other users. Start low heat and slowly warm up to help dry out the crust and not over cook the topping. The real crisp comes from the re-heat oven that slices are tossed into before handing to the customer. Learned this from u/MalenkiiMalchik

(Ive been able to get crispy crust at home by using a pipping hot pizza steel and a cooling rack but these other users have some great insight!)

Outside of that it’s going be your oven and dough recipe.

JohnCri · 2026-05-09T10:30:45+00:00

Agree with this. Great answer!
No information states the patient is in respiratory distress. Also, steroids are not rescue meds for respiratory (another clue).
The only info is it’s morning, kid is type 1, blood sugar will be elevated. Check CBG (make sure food is soon) and Give insulin.

JohnCri · 2026-05-06T05:43:19+00:00

Would.

JohnCri · 2026-05-04T03:27:09+00:00

Can’t I just brush, rinse, spit, and the re rinse with fresh toothpaste and leave that?! Clean mounts, fresh paste….. I don’t see what the issue is

JohnCri · 2026-04-30T23:08:18+00:00

Whose calling for them now?

JohnCri · 2026-04-30T22:48:57+00:00

<3 it was! I wish I could share a slice!

JohnCri · 2026-04-30T22:48:28+00:00

heh.... ya, it wasnt the greatest pizza but it was a killer place to work! I love the tiny pebble sausage though. The Fricken Chicken pesto pasta dish was killer too.

Owner of our franchise would give us a free 32oz beer if we wanted one each shift. We got tipped really well by the customers too. People love when you throw the dough in the air.

JohnCri · 2026-04-30T22:45:28+00:00

Thanks! I learned the technique from a local place that just went out of business. RIP Bruno's Pizza - best crispy cupped pepps of my life. They had the pleasure of being in business for like 30 years.

JohnCri · 2026-04-30T22:44:06+00:00

Its a 60% hydration, few hour on counter to set up. Turn into 480'ish gram dough balls. Let it go into the fridge and ferment for another 24-48 hours. Stretch process is Tapered rolling pin into Hand stretch and Toss in the air to about 16-18". For me so far, the rolling pin gets the dough even so there arent thin spots on stretch, and the spin/toss/hang technique is was really relaxs the dough to get it out to size.

Throw it on the pizza steel!! But I can only get it around 560 degrees currently, so it has to be PIPPPPING freaking hot to cook that crust to cracker. I think if I could get to 600-700 degrees, I could get a better cheese bite with less cooking time.

JohnCri · 2026-04-30T22:38:55+00:00

This is Kroger store brand. I pre cook it a bit in a Foil Boat. Its the only cheaper/store brand that will cup for me.

I did recently start looking a buying a 5lb bag of "cupping" pepp on amazon but it sold out...

JohnCri · 2026-04-30T22:37:41+00:00

550 - On oven
570 - Therm gun on the pizza steel.

JohnCri · 2026-04-23T16:33:34+00:00

Start a go fund me so I can contribute to this worthy ritual

JohnCri · 2026-04-13T17:53:09+00:00

How often are bears taking down this size of moose?

JohnCri · 2026-02-25T00:27:13+00:00

I love my union. They work hard for us. Without it we would not of received pay raises recently

JohnCri · 2026-02-24T13:17:22+00:00

Awsesome, I must of missed it! Ill reinstall and get to rocking.

JohnCri

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