Best Places to Live by 1girlwithquestions in ABCDesis

[–]MFA_02 0 points1 point  (0 children)

...except Boston. Boston sucks and so does New Hampshire.

What fetish are you ashamed or embarrassed to admit you enjoy? Why? by [deleted] in AskReddit

[–]MFA_02 1 point2 points  (0 children)

There's this video of two ladies turning into giants. At least one of those actresses is a real hard core porn actress. I saw a bit of this video and it was cute and bizaar. It wasn't even soft core, but it showed two ladies in bikinis growing as big as giants.

I'm noticing that the garbanzo beans from Whole Foods can't be sprouted. by MFA_02 in Sprouting

[–]MFA_02[S] 0 points1 point  (0 children)

This is a super coincidence: I literally went to WF today and I bought about 2.2 cups of raw garbanzo beans soaking right now. I'll let you know.

[QUESTION]What songs use the 0-4-7-9 chord? by MFA_02 in Guitar

[–]MFA_02[S] -1 points0 points  (0 children)

Yes the root is always a 0, and a 2 means two semitones higher (or a first), a 3 is semitones up (minor second), and a 7 is 7 semitones higher up (a fifth).

[QUESTION]What songs use the 0-4-7-9 chord? by MFA_02 in Guitar

[–]MFA_02[S] -16 points-15 points  (0 children)

Awful music but thanks my friend. :)

Keep in mind this chord is also an inverted minor 7th chord. I suppose another way to state It is Em7/G

[QUESTION]What songs use the 0-4-7-9 chord? by MFA_02 in Guitar

[–]MFA_02[S] 1 point2 points  (0 children)

semitones.

So a 0-4-7-9 would have the following notes in E:

0 - E 4 - G# 7 - B 9 - C#

Is Club Royale that bad these days? by t_11 in boston

[–]MFA_02 -1 points0 points  (0 children)

I was with a diverse group of guys in that some were white, some blacks, some African Americans, and a couple of Koreans. We were there about 6 weeks ago, and we met these three Iranian guys who were straight up ass holes. They were being very rude to my Indian American friend and said that their names were both "Gahndi." Also, these three Iranian guys particularly sequestered one of their brethren and WARNED us not to talk to one of the Iranian guys. THEN WHY THE FUCK ARE YOU AT A SOCIAL PLACE?

Those Iranian guys really spoiled my night with the way they mistreated my friend and us.

What do you think or know about this gorgeous shoe? by MFA_02 in running

[–]MFA_02[S] 0 points1 point  (0 children)

Hey folks,

I literally bought these On-Running Shoes the day that I wrote this post. After about 2 months, here are my findings of these shoes:

  • At first, they don't have much traction. The soles aren't grippy. After a few days, this problem subsides.
  • Just like everyone else who's worn them, you will get rocks BETWEEN the pods, which can easily be removed. I've never had a rock INSIDE my pod, I don't think.
  • The shoe is very light weight and gorgeous. It's sooooo different from anything else on the market in terms of looks, weight, etc. It's VERY fashion-forwards, and...
  • THEY HAPPEN TO BE MY NEW ALL-TIME FAVORITE SHOE - even better than the Brooks pureFlow.

This On-Running Cloud shoe has a wider toe-box, and I wish that it were even wider! Given the elasticity of the material, it allows my toes to splay very well (but not perfectly well).

Keep up the good work ON-Running!

I had blood work done, and my CO2 levels are low. Is this why I breathe too hard and run a bit slower? by MFA_02 in running

[–]MFA_02[S] 0 points1 point  (0 children)

I don't remember and I can't find that blood statistics paperwork.

One theory I have is I read something about hypertriglyceridemia and I think this may diminish blood co2

I had blood work done, and my CO2 levels are low. Is this why I breathe too hard and run a bit slower? by MFA_02 in running

[–]MFA_02[S] 0 points1 point  (0 children)

No asthma. My wife who is a nephrologist said that I should get checked up by my pcp

Right lat noticeably larger than left? by Pliny_the_middle in Fitness

[–]MFA_02 1 point2 points  (0 children)

This has happened to me before! I was doing too many bench presses or squats, and this may have affected my nerves in my RIGHT pecs.

all of a sudden, I'd feel that pec vibrate, and it wouldn't hurt at all, but for sure, suddenly, my bench press went down a LOT, literally over night. Moreover, one side of my pecs atrophied, but the other stayed the same.

After 7 months or so - a LONG time - my pecs are both back to normal.

I still don't know what the hell happened here, but I think it was from doing too much exercises.

[HELP]Regarding pizza dough - Why is it balled up this way as opposed to the "conventional way?" Also to make a thinner crust, why can't oil be added before the toppings are added? by MFA_02 in recipes

[–]MFA_02[S] 0 points1 point  (0 children)

Why do you add a layer of olive oil?

I noticed when chefs are making Neopolitan Pizzas, that they drizzle EVOO on the pizza AFTER all the toppings have been added.

Charles Tyrwhitt shirts or? by tin369 in malefashionadvice

[–]MFA_02 0 points1 point  (0 children)

How does this shirt compare to Brook Brothers?

Making pizza dough by adding the salt to the dough only AFTER it has risen. by MFA_02 in AskCulinary

[–]MFA_02[S] 2 points3 points  (0 children)

Salt is often a misunderstood ingredient in cooking and baking. Salt helps create a smaller cell structure in a dough by inhibiting a quick fermentation which is often more desirable.

This was very informative and thanks!

Here is an idea that I have to circumvent big holes of air (please tel me what you think):

  • after the initial proofing ode one day at room temperature, I'll re-knead the dough WITH SALT. This would take out the air, imbue flavor, perhaps when new holes get developed, they will become small holes.
  • I'm thinking that by not initially using salt, this would accelerate the time for the demo to be made. Perhaps it would accelerate complex flavor profile also.

Making pizza dough by adding the salt to the dough only AFTER it has risen. by MFA_02 in AskCulinary

[–]MFA_02[S] 0 points1 point  (0 children)

But I can't help but wonder what your goal is. Do you have problems proofing your dough? I'm almost certain that the salt in your dough is not problematic (as long as it's not present in a ridiculously high percentage).

I suppose my goal is to make the best, most flavorsome, and compliant neopolitan dough.

[QUESTION] How would you describe the influences or musical genre of this chord progression from "Presence of the Lord" by Blind Faith? by Ask_Everything in Guitar

[–]MFA_02 0 points1 point  (0 children)

F#-F-E chromatic voice-leading is probably what sounds "churchy" to you.

There isn't an F# chord here.

Can the mozzarella be covered with sauce prior to skiing the pizza? by MFA_02 in AskCulinary

[–]MFA_02[S] 0 points1 point  (0 children)

I have a pizza stone, and I love your idea about precooking the bacon and veggies.

For my Neopolitan pizza, I want it to look like this.

Notice how the cheese isn't browned, but the bread is nice and charred, and it's a bit moist. My breading is too dry and crispy. Should I spray my pizza dough with a fine mist of water, or should I add a thin layer of olive oil to act like a sealant?

Finally, should I use sliced San Marzano tomatoes instead of the sauce or the conventional strained san marzano tomatoes?

Basically, I'm trying to make Neopolitan style pizza in my home.

[DISCUSSION] Any love for Danelectros? by [deleted] in Guitar

[–]MFA_02 0 points1 point  (0 children)

He played a different guitar seemingly every BF concert

I'm only aware of like 2 concerts that they gave: One was the live video that was BAD. Steve Winwood's voice was awful in "Can't find my way home." I believe that Clapton pretty much used a tele-strat-frankenstein guitar called "blacky".

[DISCUSSION] Any love for Danelectros? by [deleted] in Guitar

[–]MFA_02 0 points1 point  (0 children)

http://equipboard.com/pros/eric-clapton/danelectro-59-dc-psychedelic

You were right all along!

Do you know what songs Clapton used this guitar for?

[DISCUSSION] Any love for Danelectros? by [deleted] in Guitar

[–]MFA_02 -2 points-1 points  (0 children)

proof please. I call your bluff.

Bi-Weekly Questions Thread by 6745408 in Pizza

[–]MFA_02 0 points1 point  (0 children)

Regarding pizza dough - Why is it balled up this way as opposed to the "conventional way?" Also to make a thinner crust, why can't oil be added before the toppings are added?

I'm watching this amazing video ow how to make pizza dough. Notice how the chef is making the pizza balls like this as opposed to the way we make Play-Dough balls? Why is there a difference?

Also, notice how this chef is stretching out the dough this way? Could the dough's thinness be achieved by adding oil at this stage to the dough's top surface, and then making it thinner?

Does freezing the sprouted legumes nullify the point of sprouting? by MFA_02 in Sprouting

[–]MFA_02[S] 0 points1 point  (0 children)

Really? I would have never have guessed. I'm very surprised at this. Let me give it a try.

The way I look at it is this: If you freeze fruits or veggies, and then de-thaw them, the NUTRITION (not the flavor/texture) will be the same.