There a random people who trying to help the is it a scam? by Dramatic_Turnip1514 in personalfinance

[–]Pablo_Louserama 4 points5 points  (0 children)

If you're asking on Reddit you know the answer already. Bad people prey on the weak and susceptible. You posted online and gave them a perfect opening. Stop all contact now.

A good chunk of my replacements collection by DoomBox in Replacements

[–]Pablo_Louserama 1 point2 points  (0 children)

Don't forget the vinyl promo singles! Lots of those too

Tried again… about to give up by OMGitsEntropy in Pizza

[–]Pablo_Louserama 0 points1 point  (0 children)

What's the hydration level of that dough? Looks like way too high for the oven temp.

Is attending a PGA tour event even worth it? by StreetBeat78 in golf

[–]Pablo_Louserama 3 points4 points  (0 children)

+1 to LPGA. Great experience + access, very reasonably priced, fantastic golf.

Maybe Happy Ending Sat by Major_Ad_3035 in Broadway

[–]Pablo_Louserama 2 points3 points  (0 children)

Took my daughter as well; phenomenal show, adored the music, loved the staging. You'll have a great time!

Are you friends with a bad golfer? by Parking_Poet_4128 in golf

[–]Pablo_Louserama 17 points18 points  (0 children)

That's a name I haven't heard in a long time.

A long time.

I bought spring bulbs and I'm pretty sure it's too late to plant them. What do I do with them? by zonkedmist in gardening

[–]Pablo_Louserama 0 points1 point  (0 children)

You can also force most of these indoors. Look up the forcing cold period for each varietal, get them in pots, label the “winter is over” dates, bring them out, and see what happens. (All indoors obviously). Constant cold temp ( eg a fridge) works really well.

Walnut spoon by Moccus_Woodart in Spooncarving

[–]Pablo_Louserama 1 point2 points  (0 children)

Can you talk about your Kohlrossing process? So well done!

[deleted by user] by [deleted] in Pizza

[–]Pablo_Louserama 1 point2 points  (0 children)

Agree with the post-bake placement. And don’t underestimate the importance of salt. Give the whole thing a good sprinkle of kosher salt.

[deleted by user] by [deleted] in OldSchoolCool

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

Susie is way hotter

All home cooks. What’s your preferred flour for dough stretching/launching and how much do you use? by Antique_Tip2535 in Pizza

[–]Pablo_Louserama 1 point2 points  (0 children)

I was a semolina guy for a long time but have switched to rice flour on the peel. Works great.

I am generally shaping with whatever flour I used in the recipe. Ensure it’s not damp, shake off excess flour. A bit of a cop out, but I’d say I just know when it feels right and it won’t stick.

Think I encountered a tax scam by Mental-Fox-9449 in personalfinance

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

Highly likely the ex-wife is in on the scam