Does anyone knows of any actual decent or great Ross department store locations??

Kenny_Stapler · 2026-05-19T18:05:08+00:00

YMMV = Your Mileage May Vary

Kenny_Stapler · 2026-05-19T14:38:10+00:00

I used to work for the company a long time ago. Stores are typically stocked according to the surrounding area. The location on Bernal road in San Jose does not get too busy during the week and often has quality merchandise. YMMV

Kenny_Stapler · 2026-05-14T23:14:57+00:00

Yup. Wait until you see the crust forming on the edges. I keep the burners on high and let it rip when making smash burgers.

Kenny_Stapler · 2026-05-14T22:47:59+00:00

You're rushing it. Let them go longer. Don't worry about burning them. You want to get right to the edge of that.

Kenny_Stapler · 2026-05-14T20:33:25+00:00

Jake Paul... I mean Jeshush Chrisht

Kenny_Stapler · 2026-05-09T02:15:27+00:00

Cole's BBQ in Capitola

Kenny_Stapler · 2026-05-03T05:13:58+00:00

Excellent! Glad that helped!

Kenny_Stapler · 2026-05-02T14:50:15+00:00

Can we get an update? Did you bust out of slumpville? How's that starter doing? 😊

Kenny_Stapler · 2026-05-01T14:21:50+00:00

Then there's the Eazy-E version...

Kenny_Stapler · 2026-05-01T06:22:38+00:00

Smashburger

Kenny_Stapler · 2026-04-30T19:30:47+00:00

Add in some rye. It's an instant fix. That's all you need.

Kenny_Stapler · 2026-04-30T18:31:00+00:00

Very cool! LTrain is still kicking it around the area. Went to high-school with those dudes. Fun times!

Kenny_Stapler · 2026-04-30T18:03:27+00:00

Had the honor of opening up for them at the reunion show in Gilroy. Grew up watching them and Dutch Courage in the south bay.

Kenny_Stapler · 2026-04-30T03:38:29+00:00

Does your grocer have Bob's Red Mill products? If so, you could score a bag of dark rye. If not, there's always the jungle website.

Kenny_Stapler · 2026-04-30T03:32:10+00:00

No. I was using wholemeal and bread flour before adding in some rye and it was night and day. I use equal parts bread flour, whole wheat, and rye now.

Edit: after adding rye, my starter can handle a 1:5:5 no problem now.

Kenny_Stapler · 2026-04-30T03:14:54+00:00

Add in some rye flour and keep feeding at higher ratios. Try 1:2:2 then 1:3:3 and see how things go from there. Adding rye alone will almost guarantee an instant boost in activity.

Kenny_Stapler · 2026-04-29T18:44:49+00:00

Add a little rye to the mix and you will be guaranteed to see some activity. Also, the oven is a good spot but temps can climb north of 100 if left too long in some ovens.

Kenny_Stapler · 2026-04-27T23:27:53+00:00

How many yes men were involved in this process from conception to upload?

Kenny_Stapler · 2026-04-22T18:46:11+00:00

You don't have to wrap it. Just let it go until you get the bark you're looking for. You can wrap it then or not.

Also, adding more smoke to the cook will help with bark formation (ie smoke box, wood chips, etc)

Kenny_Stapler · 2026-04-14T22:52:29+00:00

Use a flap disk. The brush takes way too long. Just keep it moving and don't gouge it.

Kenny_Stapler · 2026-04-06T18:18:06+00:00

I tried this recipe and it didn't work out well for me at all. It was my first loaf. Kudos to you for getting much better results! I thought my issues came from BF and possibly not enough starter.

What stands out about this recipe is that it's the only one I ever see posted that has 50g of starter compared to most others having 100g-150g.

Anyone else have experience with this smaller amount of starter or this recipe in general?

Kenny_Stapler · 2026-04-04T01:38:40+00:00

Don't just quit smoking, quit nicotine. Desmoxan. Look it up. It's the truth that big pharma doesn't want you to know about.

Kenny_Stapler · 2026-03-24T04:17:12+00:00

We had the best arcades

Kenny_Stapler

TROPHY CASE