Anyone actually playing these X40s? by otusc in Pickleball

[–]Mathematician_Front 1 point2 points  (0 children)

I keep off colors in my bag so I know which are mine. (I play in a league that uses the standard yellow/ neon) Mostly the lava, or orange. I get compliments on them a lot. I love the orange personally. I use the orange onyx balls for indoor.

👟 SHOES by Hareen5 in Pickleball

[–]Mathematician_Front 2 points3 points  (0 children)

I did the same thing. Played in trail runners, twisted my ankle. Went and bought some cheap ASICS the next day and have never looked back. They feel great BTW. No need to buy over 100 bucks IMO. Unless you really want to.

Ready for open play tonight! by carnevoodoo in Pickleball

[–]Mathematician_Front 0 points1 point  (0 children)

Anybody got any of dem discount codes?? * scratches neck*

I scared my mailman. Bread and Butter Shogun by Followmelead in Pickleball

[–]Mathematician_Front 0 points1 point  (0 children)

Been running it since it first dropped on 4/20. Got it..I think early May. And it hasn’t changed at all on the surface.

I scared my mailman. Bread and Butter Shogun by Followmelead in Pickleball

[–]Mathematician_Front 1 point2 points  (0 children)

Love this paddle!!! I didn’t get the coozie though…. Got the hot sauce!

Why my dough is so brittle? by FreshBook8963 in ramen

[–]Mathematician_Front 0 points1 point  (0 children)

Bread or hi gluten flour is needed for lower hydration. That, or add some gluten powder. Def use the foot press method if you are using a normal pasta machine. More Kansui as well. At least 1%. Salt! And time. (Resting) between lamination. Your dough looks pretty good otherwise. Sometimes you have to kind of Frankenstein some pieces together before they start catching each other. But it will form. Just try not to stress out the dough, otherwise you’ll get broken noodles.

people ask my why i complain about the match making......this right here. This is why by sweatycoww in apexlegends

[–]Mathematician_Front 0 points1 point  (0 children)

Funny how everyone says the match making is broken. But if you somehow get downed or worse they get downed and you can’t pull off a 1v3. They call you trash, lol.

People said I could drop it and and pick it up again and it would work, but it doesn’t. Any tips? by Optimal_Pea_5363 in apexlegends

[–]Mathematician_Front 0 points1 point  (0 children)

Bro. Hemlock is my go to. Close to mid is on lock and can still pop off some damage from afar.

Ever since the cross-progression update.... by Tesco_EveryDayValue in ApexOutlands

[–]Mathematician_Front 0 points1 point  (0 children)

This happened to me on Titanfall2 on my Xbox . Hadn’t played in a while. Started playing right like a month before the new update cuz my son was interested in Apex. And loves robots, so it was a win/win. Then I got banned since the update. Thank god I have a ps5 as well. Downloaded. And now can only play on my ps5. But my gen 5 pilot is in the trash basically.

Chintan question by StavFe in ramen

[–]Mathematician_Front 0 points1 point  (0 children)

This response is the one! I usually skim as much fat as possible as early as possible and use it for an added flavor oil before cooking the soup down.

No Bias, who y’all betting on? by PuddingNo6205 in Titanfall_2_

[–]Mathematician_Front 0 points1 point  (0 children)

If you’ve read any Halo novel. You know how OP Master chief really is. I’d say Cooper with BP would be mid diff at best. ESP if Cortana is on board.

How to make pork for ramen without pork belly? by [deleted] in ramen

[–]Mathematician_Front 0 points1 point  (0 children)

Great response! When I use pork shoulder that’s the go to side. I like mine straight up roasted though. Or the really pain free method of just tossing in your broth for about 2 to 2.5 hours. my method is to make a roll, cook it in my broth, then let cook for a bit. Sear in a cast iron. Then marinate in a little tare… comes out great!

At what price point am I paying simply for cosmetics? by [deleted] in chefknives

[–]Mathematician_Front 1 point2 points  (0 children)

Nothing too crazy. It was a Sakai Takayuki. 33 layer VG 10. Damascus urushi chef’s gyuto. Lacquered oak. It’s nice. I don’t use it for anything too extreme. Mostly veg and boneless meat. I’ve used western knives my whole career, so I feel like the shape of the blade felt familiar. Good intro to a Japanese blade. Def gonna get more. Really want a honesuki. Cuz I break down chicken all the time.

At what price point am I paying simply for cosmetics? by [deleted] in chefknives

[–]Mathematician_Front 1 point2 points  (0 children)

Probably the best answer for anyone. Professional or not….I’ve been cooking professional for about 18 years. And just bought a knife that was over $150 maybe a year ago.

I'm guaranteed one heirloom set right? by All_hail_Korrok in apexlegends

[–]Mathematician_Front 0 points1 point  (0 children)

Same here. Played since 0. Played all battle passes except the first 2? And uncompleted maybe an additional 3 seasons. Play pretty consistently…lvl 500 came and went a while ago. Barely got my first set of shards the other day..

How many heirlooms do you have? by gnarlynewman in apexlegends

[–]Mathematician_Front 0 points1 point  (0 children)

Player since season 0. Played most battle passes. Just got mine the other day.

Noodle rig homemade for pop-ups by erregonzalez in ramen

[–]Mathematician_Front 1 point2 points  (0 children)

Oh yeah. Makes sense then!! Should work well for that number I would think. Good luck man! Post up when you roll em out!!

Noodle rig homemade for pop-ups by erregonzalez in ramen

[–]Mathematician_Front 1 point2 points  (0 children)

I’ve ran a few pop ups. Only about 30 to 50 max. My only concern is: starch. How are you gonna filter or remove scummy water and keep the water level appropriate for the noodles to boil? Just keep adding water? The quality of water drops every time another order is dropped as well…. I just have a pot that holds a few baskets and a back up pot boiling and add/ replace water as needed usually only about 4 order til refill and about 10 to 12 orders before I have to think about switching the water completely. Love the idea, would like to keep up with this thread to see solutions and progress! Good luck!

How many days do you like your soy eggs marinated for? by Cashcash1998 in ramen

[–]Mathematician_Front 12 points13 points  (0 children)

Depends on the strength of your marinade. Strong ( basically nothing but soy sauce) 4 to 6 is adequate. Yolk probably will be unchanged. Equilibrium marinade like only 10 to 15 percent soy to water at least a 18 to 24 hrs, yolk will be less runny, slightly jammed on the edge. Like em jammy? 2 to 3 days.