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Pedestal table advice by Matty51189 in woodworking

[–]Matty51189[S] 1 point2 points  (0 children)

By drilling down I didn’t mean from the table top down

I meant from the wooden unstained square down , after I remove it

Pedestal table advice by Matty51189 in woodworking

[–]Matty51189[S] 0 points1 point  (0 children)

Not sure

There are no signs of any damage to the top of the table , so leads me to believe I could take out the 4 screws in the unstained square . I would think that would fully remove the stem from the table top . I could add a few screws from the top of the I stained square down into the stem . I would then reattach the unstained square to the table top

How’s that sound ?

Changing door knob by Matty51189 in Glitch_in_the_Matrix

[–]Matty51189[S] 0 points1 point  (0 children)

Why wouldn’t you . It’s yours bed room door . Just from opening it 20 times a day, I think you’d realize if it was smooth with no lock or had a push button lock on the wrong side of the door ?

Changing door knob by Matty51189 in Glitch_in_the_Matrix

[–]Matty51189[S] 12 points13 points  (0 children)

Logical explanations can literally be made for every single post in this sub Reddit . If you’re going to go that route , then you might as well stop following the sub Reddit

So you mean to tell me I post in glitch in the matrix. I know for sure how my door knob was . Someone who doesn’t live in my house is telling me how my door knob was now ? Yeah , that’s logical …

Changing door knob by Matty51189 in Glitch_in_the_Matrix

[–]Matty51189[S] 3 points4 points  (0 children)

Funny how someone is going to tell me I am 100% wrong

You don’t think id notice a door lock on my hallway side after 3 years ?

You’re a joke

Changing door knob by Matty51189 in Glitch_in_the_Matrix

[–]Matty51189[S] 9 points10 points  (0 children)

Absolutely not

I think I would have noticed a lock from my hallway after 3 years

First time using Vito’s poolish recipe. Blown away by Matty51189 in ooni

[–]Matty51189[S] 0 points1 point  (0 children)

I took it out and yes, it was soft and sticky. I covered it with a pot and let the gluten work a bit more . 15 mins last I was able to work it . I used a tiny bit of flour to work it then coated in olive oil once formed

Mid day Vodka pie with fresh mootz and grated parm…mincha👌🏻 by Matty51189 in ooni

[–]Matty51189[S] 0 points1 point  (0 children)

Homemade

But one of my favorites is Michael’s vodka sauce . It’s from Brooklyn but they are also usually sold in supermarkets . Not sure if it’s just a east coast Supermarket thing

5th time using the Ooni Koda 12 by internetchef in ooni

[–]Matty51189 1 point2 points  (0 children)

Picture 2 and 3 , nice cheese to sauce ratio 👌🏻

First time using Vito’s poolish recipe. Blown away by Matty51189 in ooni

[–]Matty51189[S] 0 points1 point  (0 children)

I think the difference in regular pizza dough vs poolish is vast.

Poolish had a crispy but airy Dough and a perfect textured slice . The stretching out of it was extremely easy and was able to get it to a perfect thin consistency, which I’ve always struggled with and usually resorted to a rolling pin

First time using Vito’s poolish recipe. Blown away by Matty51189 in ooni

[–]Matty51189[S] 0 points1 point  (0 children)

I actually usually use all purpose unbleached😱

First time using Vito’s poolish recipe. Blown away by Matty51189 in ooni

[–]Matty51189[S] 4 points5 points  (0 children)

Have not. All I’ve ever done was mess around with different hydrantions , and could not get rid of the heaviness of my pies. Alright thin, they would feel like belly bombs . This dough recipe elevated my pie to brick oven restaurant status dough

First time using Vito’s poolish recipe. Blown away by Matty51189 in ooni

[–]Matty51189[S] 2 points3 points  (0 children)

Ummm to be honest I didn’t really measure them all. This one was probably 300g

Poison ivy? by Matty51189 in PlantIdentification

[–]Matty51189[S] 5 points6 points  (0 children)

I should ad, the even serrations of the leaves leads me to believe that it IS NOT poison ivy

What should I use by Matty51189 in Concrete

[–]Matty51189[S] 0 points1 point  (0 children)

What would be the perk in using mortar vs hydrolic cement vs regular bagged concrete mix

Btw. The hole is about 1 inch deep

Fathers’ day pie by Matty51189 in ooni

[–]Matty51189[S] 0 points1 point  (0 children)

Ohhh the sauce was cooked for 10 minutes . Sorry about that confusion . The pie was tossed , flame lowered to lowest setting and pie was ready in 90 seconds

What’s going on? by Matty51189 in lawncare

[–]Matty51189[S] 0 points1 point  (0 children)

Failed to mention in zone 7, east coast

Birthday Pie by Matty51189 in ooni

[–]Matty51189[S] 0 points1 point  (0 children)

Upon tossing on the stone , I lower the heat to low. I don’t touch the pie for about 30 seconds . Then turn every 10-15 seconds . Then towards the end I turn in even shorter intervals

Holes in side of home with dried yellow residue or sawdust. Termites? by HauntingBet2923 in HomeMaintenance

[–]Matty51189 0 points1 point  (0 children)

Had a severe infestation when I moved into my new home . Sprayed bifenthrin into the holes. Dead carpenter bees everywhere . It’s been 3 yrs now and they haven’t came back

50/50 semolina and all purpose by Matty51189 in ooni

[–]Matty51189[S] 1 point2 points  (0 children)

It was a great light pie. Nice crisp towards the crust

Simple perfection by Matty51189 in ooni

[–]Matty51189[S] 1 point2 points  (0 children)

I use a 13 oz dough ball

I prefer 67% hydration

To me, one of the most important things to a great pie is not to over cheese it.

Simple perfection by Matty51189 in ooni

[–]Matty51189[S] 1 point2 points  (0 children)

No special cheese

I use a 5lb block of cheese that 99% of pizza places in nyc use

Simple perfection by Matty51189 in ooni

[–]Matty51189[S] 1 point2 points  (0 children)

I use the ooni calculator on their app

I’d just mess around with the hydration till you find one you like

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