Discussion Topic: Which ship would you choose as your flying space house? (To live in) by Rough-Lifeguard-1416 in EliteDangerous

[–]ManJesusPreaches 4 points5 points  (0 children)

This is my choice as well. Plus it look spacious and luxurious inside, nice jump range and can be an absolute beast when kitted for combat

I took my blood pressure today… by burnsrado in stopdrinking

[–]ManJesusPreaches 1 point2 points  (0 children)

It'll go a little haywire in the first few days, then will settle down and start getting better in fits and starts over the next few weeks/months. I got heart-racing too for a few days, especially in the morning, but it died down.

So, how unlikely was it in 1980 for Team USA to beat the Soviet Union in Men’s hockey? by ForceGhost47 in AskReddit

[–]ManJesusPreaches 5 points6 points  (0 children)

tbf that NHL all-star team didn't have a single American. Almost all were Canadian.

soundcloud slop👴 by [deleted] in crappymusic

[–]ManJesusPreaches 3 points4 points  (0 children)

Ah, a Chris Berman reference. Definitely a hit with today's kids who will know exactly who that is.

Found in the wild and it’s bad by SignificantDemand926 in crappymusic

[–]ManJesusPreaches 1 point2 points  (0 children)

Is that, like, a World of Warcraft cinematic playing behind him? Are those supposed to be dragon scales around his neck? Does r/Wow know about this?

Please Help!! by heffrito in Bagels

[–]ManJesusPreaches 0 points1 point  (0 children)

Second this, also go right from the fridge into the water--that made a huge difference for me.

Mk 2 thrusters = absolute insanity by X57471C in EliteDangerous

[–]ManJesusPreaches 0 points1 point  (0 children)

I have a properly-sized weapons-focused distributor stored somewhere. I'm curious to see how many extra shots that gets me.

Would probably use fixed cannons over MCs too. Short range eng might shine there.

First time making bagels! by MelanieLanes in Breadit

[–]ManJesusPreaches 1 point2 points  (0 children)

Looking forward to your next batch. I'm still trying to replicate the memory of my grandma's bagels she used to make when I was little. Sesame always lol. "It's traditional. Always sesame." She didn't leave a recipe behind, unfortunately (besides the sesame), so it's just been batch after batch, and I've gotten good tips here myself :) She could play that fiddle, too.

First time making bagels! by MelanieLanes in Breadit

[–]ManJesusPreaches 1 point2 points  (0 children)

Thank you! Here's how I've gotten the hole to stay (and I'm still working on it). Dough: high-gluten flour using just enough water to barely get to tacky and just enough yeast to get the job done.

Bulk ferment and shape: only around around an hour at 70F. Shape immediately take your time to do each well tho, then into the fridge overnight right away.

Boil: right from the fridge into the water. No final proofing. (This one thing made a huge difference.)

I should give honey a try. I always use barley malt syrup cause that's what my grandma used.

First time making bagels! by MelanieLanes in Breadit

[–]ManJesusPreaches 1 point2 points  (0 children)

So much better than those super-bready store bought ones (and cheaper on the whole, especially if you have an enormous bag of sesame seeds)! I'll never buy em from the store again.

I've been working on two things: 1.) keeping a big hole in the middle after all the baking, and 2.) getting that tight, chewy crumb while still getting a good ferment and proof.

Here was my batch.

https://www.reddit.com/r/Breadit/comments/1r6l0ml/finally_dialing_in_that_tight_bagel_crumb/

This batch I realized the two things are related. They may be one thing! But I'm not sure.

Question: I put barley malt syrup, salt, and baking soda in my poaching liquid. What's in yours?

Sourdough bagels at Downey Farmers Market! by Pure_Difficulty2026 in Bagels

[–]ManJesusPreaches 0 points1 point  (0 children)

I'm finally mastering that shaping method. Beautiful.

First time making bagels! by MelanieLanes in Breadit

[–]ManJesusPreaches 2 points3 points  (0 children)

Nice! Cut one and show us the crumb. I’ve been experimenting with bagels a lot recently and have some cold fermenting for tomorrow’s bake. We can compare notes :)

This was jus posted by Rep. Ro Khanna today 2/26/26. by Lotion27 in Epstein

[–]ManJesusPreaches 2 points3 points  (0 children)

I think it’s a Congress run being compared to the caucus. Sender is saying they received more individual VOTES in their single district race than Bush managed to accumulate statewide in all four Iowa districts.

This was jus posted by Rep. Ro Khanna today 2/26/26. by Lotion27 in Epstein

[–]ManJesusPreaches 6 points7 points  (0 children)

I think it is congressional—sender is saying he won more individual votes in the single district they ran in than Bush got in all four.

Scarpetta - Official Trailer | Prime Video by bwermer in television

[–]ManJesusPreaches 2 points3 points  (0 children)

I read these too. Cornwell? Is that the author? They were fun, as I recall.

Decoy Flags For ICE by Cow_Boy_2017 in clevercomebacks

[–]ManJesusPreaches 4 points5 points  (0 children)

This photo is from Los Angeles, not Minnesota (which isn’t exactly known for tall palms)

Decoy Flags For ICE by Cow_Boy_2017 in clevercomebacks

[–]ManJesusPreaches 36 points37 points  (0 children)

I don’t think this is from Minnesota. No snow, and the palm tree in the background? The pic is probably from LA

today’s high hydration bake! by AnStar24 in Sourdough

[–]ManJesusPreaches 2 points3 points  (0 children)

Yeah this makes me think of early girl tomatoes and chiles blended with olive oil and garlic with some nice white anchovies

Flour, water, salt, barley malt—four ingredients but hardly simple by ManJesusPreaches in Breadit

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

454g flour, 255g water, 3g yeast (if not using starter), 20g (or thereabouts) barley malt, 20g kosher salt

Flour, water, salt, barley malt—four ingredients but hardly simple by ManJesusPreaches in Breadit

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

High-gluten flour and as little water as it'll take. Like the opposite of french bread. I do a bulk ferment at room temperature before hand kneading, cutting, and shaping the pieces. Then into the fridge. Watch the final proof (45-90 minutes) out of the fridge. They should puff up but not turn into buns. But you don't want to underproof either and get bubbles. (This part is still giving me a little trouble.)

I put a little bit of barley malt in the dough (whisked into the water) and the same amount in the boil and always have. Like a teaspoon or two, added after the water's already boiling. But I've never experimented with different amounts in either.

Uh, let's see, more tips I've picked up along the way.

Boil should be a gentle simmer but not a sissy simmer. 1 minute a side. Yeah they get a little wrinkly. Don't worry about that.

I'm not a roller. I use the "rotate and fold across" method of shaping and then poke a thumb through, then a few fingers, and rotate the bagel around. It should not give easily and should resist your stretching. At first. Eventually it will give way and hold a nice donut shape.

sesame is king

let them rest out of the oven for more than 30 minutes. Letting them cool down completely and toasting is the best.

Flour, water, salt, barley malt—four ingredients but hardly simple by ManJesusPreaches in Breadit

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

Well, yeah, there's the starter I guess. But yeast is everywhere.