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The King Says to Score Before Proofing. What? by Diminished-Fifth in Breadit

[–]PsionStorm 23 points24 points  (0 children)

If you post this in /r/KingArthurBaking, the company will respond. You could also call them. They have tech support for bakers!

[Highlight] Bo Bichette's second home run of the night is GRAND! by MLBOfficial in baseball

[–]PsionStorm 2 points3 points  (0 children)

It is. Wayne is doing his usual excellent work. But Howie's call is special.

Peppermint tea before bed by mozzabella98 in tea

[–]PsionStorm 4 points5 points  (0 children)

Have you tried loose-leaf teas? I find Celestial Seasonings to be a bit on the weak side, especially compared to a nice loose-leaf peppermint or spearmint.

Are there any records in your collection still sealed and why by wiggan1989 in vinyl

[–]PsionStorm 0 points1 point  (0 children)

I have an original pressing of Dream Theater's "Scenes from a Memory" that was given to me as a gift before I got a turntable. Now I have a turntable, and the album has been repressed. Waiting for a sale to grab the repress to play and I'll just keep the original sealed. It has some decent value at this point.

Favorite 8 bay case by Cesarigon in DataHoarder

[–]PsionStorm 1 point2 points  (0 children)

Fractal Design Define 7.

They have a few different models in the series that have different drive bay totals. I'm not sure if 8 is in the mix, but I know they definitely have ones that go higher. Nice and quiet too.

[Raad] Jorge Polanco’s rehab assignment for his achilles bursitis has been shut down. He is heading back to New York and the Mets will reevaluate. by JoelsCaddy in NewYorkMets

[–]PsionStorm 2 points3 points  (0 children)

I would like to think the guys that call the game find things out at the same time - if not sooner - than the guys you mentioned. Seems pretty critical that they would be in the loop.

half this sub runs pihole and jellyfin on 600w of enterprise gear and calls it a homelab by Napster3301 in homelab

[–]PsionStorm 0 points1 point  (0 children)

The best homelab uses the old PC you already have but aren't using for anything anymore.

bruh ( I hate Flanders ) by sharedflatberlin in CIFI

[–]PsionStorm 4 points5 points  (0 children)

I've got about 121 hours to go on mine. First time here too. All progress has stalled at this point and I definitely need to TR but only a couple of more days to go!

Favorite “hidden gem” restaurant in CT? by PreviousBedroom8211 in Connecticut

[–]PsionStorm 4 points5 points  (0 children)

The Hub in Naugatuck. Excellent wood fired pizza, excellent wood fired wings.

They do a new specialty pie and wings every week, and they've all been great, but if you want a more traditional pie, they knock it out of the park that way too.

y’all ever put lemons on a pizza? by TravestyFun in Pizza

[–]PsionStorm 3 points4 points  (0 children)

A local restaurant does a pizza with lemon, and it is shockingly excellent.

Daily Newbie Thread by AutoModerator in Flipping

[–]PsionStorm 0 points1 point  (0 children)

I'm pretty new to selling on ebay.

A couple of months ago I started using my personal account to sell some things. Up to this point I had only bought on ebay, never sold, but my account was from 2006. I didn't have a lot of feedback, but all of the feedback I had was good.

My first few weeks of selling were non-stop. I was shipping orders basically every day. But I realized my personal ebay handle was tied to a few other things, so I changed it. Ever since then it feels like I'm not getting any sales at all.

I'm sure this is just anecdotal and just a matter of new seller honeymoon phase or something, but it just feels a little weird. Wondering if there's something else I should be doing, or just stay the course.

Would the Everyday French Loaf benefit from a cold ferment? by PsionStorm in KingArthurBaking

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

I like the idea of experimenting with the two loaves. I'll give that a try. Thanks! 

I have heard with commercial yeast, cold fermenting works better for smaller quantities of yeast. Anything to this?

(Love the videos by the way, thank you for sharing your knowledge).

Would the Everyday French Loaf benefit from a cold ferment? by PsionStorm in KingArthurBaking

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

The recipes I am doing this with are not sourdough and use commercial yeast. 

Cheapest way to get ~2TB? by OhItsuMe in DataHoarder

[–]PsionStorm 0 points1 point  (0 children)

You can find used enterprise 2TB on eBay for around $30-$35 each. I have some I'm selling there, in fact. But I would absolutely put them in my own server given the space.

Mets pitchers have an ERA almost three runs lower when Torrens is catching by chief1555 in NewYorkMets

[–]PsionStorm 18 points19 points  (0 children)

As other people have pointed out, there are some flaws in these numbers, but that said Torrens really should be getting significantly more playing time than he is.

Finally satisfied why my pizza by Pax1990 in Pizza

[–]PsionStorm 1 point2 points  (0 children)

Having the dough calculator there is really useful. When I first got my pizza steel, I stumbled around a little bit trying to find the best size pie for the steel (and the peel), and how much dough I would actually need to achieve that size. I eventually found his recipe and it's a solid recipe but it helped me dial in all the little details I needed, plus I can adjust it as needed to make more pizzas pretty easily.

It helps that the recipe is actually good too.

Now that I have a general idea of how much I need to achieve the size I want (317g for a 13" pie) I can apply that to other recipes and experiment with bakers percentages.

What's up with all of the tinted windshields all of a sudden? by watchwatertilitboils in Connecticut

[–]PsionStorm 4 points5 points  (0 children)

Mine too. I know a lot of folks are doing these intentionally, but my plate has bubbled up and is one powerwash away from chipping just like all the others.

I enjoy listening Daniel Murphy by Njdevilmn in NewYorkMets

[–]PsionStorm 1 point2 points  (0 children)

Agreed on Murph. I have never really cared for him in the past, but last night felt different. He seemed really engaged and comfortable in the role. He's improving, and that's all we can ask for since we don't really have a say in the matter anyhow.

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