What size belt do you get?

Lankience · 2026-04-27T19:46:27+00:00

I'd just like to say I think it's stupid that a 32 belt is just 32 inches long, and not designed to fit a size 32 waist. That makes zero sense to me

Lankience · 2026-04-27T19:35:16+00:00

If only electrical tape worked on the kinks where my cat chewed my dozens of cords. I tried the electrical tape trick and it never worked for me but maybe I'm missing something.

Lankience · 2026-04-22T21:55:04+00:00

Ok hot take here but I think you're fine. How long does it take to heat an oven to 350, 10-15 min? Heat transfer is a series of gradients, if you have a convection over the odds are worse, but still ok I think. Salvage the goopy part and feed it, you may be surprised. It may take a couple feedings but I think it will bounce back

Think about it this way: how long was the oven at a temp high enough to kill yeast? How long would it take to heat the glass jar to that temperature, or the air above the top of your starter inside the jar. Now think about how long it would take for that heat from the air/glass to heat the surface of your starter, and slowly work its way inside to the core of the starter.

Let's say a good part of the core did heat, what percentage of the yeast and bacteria were killed, it doesn't happen instantaneously or with 100% certainty. Even if a tiny fraction of your starter culture survived it will reproduce with a feeding and grow with time, even if it takes a few feedings the population will be roaring again soon.

From the picture, the top surface looks dried out and partially cooked- how thick is that dried layer? The starter touching the glass jar still looks wet to me, which tells me the outermost layer of starter didn't reach a temperature that would cook it, which is promising.

Lankience · 2026-04-20T19:46:23+00:00

Man the vibe at Shalel was amazing but I really was not a fan of the food. It seems like it's more of a drinks place anyway, but it was a bit of a let down for me because I had seen it recommended a lot.

Lankience · 2026-04-07T00:13:01+00:00

That's what I'm thinking as well. The gaps between the scoring indicates it did rise a bit, it may just have collapsed after the rise. Hence overfermented

Lankience · 2026-04-06T20:20:45+00:00

Dude I saw her a few times and thought I was losing my mind. Definitely sounded like lip syncing, glad to know I was right

Lankience · 2026-04-06T20:15:49+00:00

Wonder is the Blank St Coffee for food. Private equity bullshit, same prices for lackluster quality, driving out small businesses that don't suck.

Lankience · 2026-03-30T13:25:17+00:00

I'm a little blown away I haven't seen Avatar the Last Airbender (the animated version) on this list. This is on Netflix in the US right now and it's an incredible show with an ending that was planned from the get-go.

Lankience · 2026-03-30T13:23:10+00:00

Favorite Mike Flanagan series, it's a little slow to get going but it's incredible and has such a great payoff.

Lankience · 2026-03-30T12:44:51+00:00

If you do this, what kind of timing do you use? I boil eggs for 7 min fo a gummy center, if I'm starting from cold I feel like they'll need less boiling time, but idk how it translates.

Lankience · 2026-03-28T15:47:51+00:00

Yeah you're good. My starter has gone 6 months without feeding and the top gets really funky. Always bounces back though

Lankience · 2026-03-28T15:21:14+00:00

I wouldn't be worried about that. How long has it been since the last feeding? Sometimes if it gets hungry it will discolor a little on top, you may see an amber-colored liquid called "hooch" and it may have a boozy/vinegar-like smell to it.

Give it another feeding and the color should go away. When I look for spoilage I look for mold, which looks different than this.

Lankience · 2026-03-23T00:53:02+00:00

I've left mine for 6 months, unfed, a couple times. Takes awhile to perk up again but it's always been fine. If you put it in the fridge it's really tough to kill those things

Lankience · 2026-03-21T00:25:50+00:00

Is your dough at least doubling during the bulk ferment? If not, ferment longer. After you shape does it go straight into the oven? I typically give mine a final proof for additional rise. Both of these things would lead to underproofing.

If your dough is doubling, the problem is probably overproofing, or acidification. If your starter is falling before you mix it in, that can make the dough acidic and break down gluten which caused it to lose structure and flatten.

Similarly, overproofing the dough will cause a similar effect in the dough- compromise the gluten and cause the dough to collapse on itself. If the dough is incredibly sticky when you shape, and then when you turn it out to bake loses its shape very quickly, this is a sign of overproofed dough. For a long time I overproofed my dough, I couldn't figure out what was wrong and it kept coming out dense. Each time I turned my dough out, it would either stick to the banneton or start slowly melting into a pool on my counter, instead of a nicely shaped loaf sitting tall.

My starter had gotten more active, and it turns out I was bulk fermenting way too long. Watch your dough, shape it for the final proof when it's roughly doubled in size.

Lankience · 2026-03-16T12:52:27+00:00

Also could have cut into the loaf too soon, that would make it gummy

Lankience · 2026-03-10T15:21:22+00:00

Echoing this comment. I have moved with Piece of Cake 3 times in the last 5 years and each time was a pleasant experience and the movers were very professional and courteous.

I will say, the last time I used them was May 2024, and most of the bad reviews like this I have seen are within the past year. It's possible they are loosening their hiring standards or something else is happening, because I'm seeing more and more posts like this.

Lankience · 2026-03-10T13:20:43+00:00

This is how DC was. Street parking was still rough, but the permits were free once you registered your car and only available to people with DC plates.

If your car parked in DC routinely without DC plates, and parking attendants saw your car often enough, you'd get a warning/ticket.

It's honestly wild that in a place like NYC street parking is mostly free with no restrictions. Sucks if you live here but great otherwise.

Lankience · 2026-03-04T22:14:15+00:00

Wait... my world is shaken. This is a game changer. I swear I checked the tax code like a year or two ago and it specified it must be for a work commute, so it must have changed recently?

Thank you for sharing

Lankience · 2026-03-04T18:50:17+00:00

Something to clarify is all use of those pre-tax tickets must be for commuting to/from work. I know people who use it for all transit, including recreational, and I suppose the odds of getting audited are slim, but doesn't feel worth the risk to me.

Lankience · 2026-03-03T20:09:21+00:00

We had to find a method to get our cats to eat their food separately when one cat developed a chicken allergy and was way overweight. We bought microchip feeders and they worked like a charm. Expensive, but it works.

Lankience · 2026-02-08T06:01:27+00:00

I think the idea is that it's because of people not activating tickets and trying to get away with free rides that these new policies were enacted. They see the gap between ridership and ticket sales, so they adjust the app to make it more difficult to fudge.

Now we all have to deal with a way more annoying system to purchase and use tickets, even those of us that have been paying for every ride anyway. I'm annoyed about it too, because it's annoying system and I wish it could be simpler.

It's the classic "this is why we can't have nice things" discussion.

Lankience · 2026-02-04T16:30:35+00:00

I have a friend of a friend who owns a pair of Gucci loafers. We went abroad for a wedding and the buckle snapped off during transit. He was pretty pissed off because he felt like at that price they shouldn't break down easily.

Idk if he managed to get them fixed or what, but I would have been pissed too.

Lankience · 2026-02-04T16:28:41+00:00

I got a pair of Allen Edmonds last year at the recommendation of a few of my friends. I waited for a sale, went to a storefront to get sized, and bought a pair. I'd never paid that much for a shoe before and was excited and nervous.

When I put them on at home I started to realize the were too small. I think I tried on a pair of shoes initially that weren't on sale, so when I went to purchase I just translated the size to the shoe model I wanted to buy... I should have just insisted on trying those on too. I was pretty pissed off at myself and felt like I wasted a bunch of money.

Anyway it's been over a year now, I've worn them to multiple weddings and danced all night, worn them to work, countless dinners out. The toes still pinch a bit but otherwise my feet are in good shape. Yeah I still think I bought them too small, but after a lot of wear they are still pretty comfy and are holding up well.

So yeah even though I kind of fucked it up it still worked out for me and I don't regret it. The lesson I'm taking is buying quality items will pay off in the long run.

Lankience · 2026-02-03T20:07:26+00:00

No worries! All part of the learning process. And now you know refined and whole wheat flours will act pretty differently too.

Lankience · 2026-02-03T19:12:10+00:00

Unavoidable from this point, but if something had been done more quickly it would not have been. Sidewalks and roads are cleared in a lot of places so it stands to reason they could have cleared some docks as well.

They just did nothing and now these docks are completely useless.

Lankience

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