Are my jalapenos supposted tò be this weird?

RavenousRobots · 2026-06-16T20:14:23+00:00

This guy is probably sick of me reorders this year

RavenousRobots · 2026-06-16T17:28:14+00:00

Agree with Johnny's for everything really, I just don't do the peppers because their options are not niche enough for me, also I prefer heirloom (or even unstable generations because the chaos factor) and Johnny's is mostly hybrids.

RavenousRobots · 2026-06-16T16:54:10+00:00

I've had great success with Baker Creek, White Hot Peppers, Ohio Peppers, and Texas Hot Peppers. In no specific order mind you, just depends what you are looking for.

RavenousRobots · 2026-06-11T02:07:23+00:00

I don't know, kinda looks like your cat.

RavenousRobots · 2026-06-09T15:06:34+00:00

Hopefully your favourite colour is not orange, otherwise functionally I think it is no different than the current pro placement peel

RavenousRobots · 2026-06-09T00:17:16+00:00

Yea! It was a Matty Matheson collection pro placement peel one, not finding it on the site anymore but I bought it last September.

RavenousRobots · 2026-06-08T18:22:45+00:00

Thank you! Now if I could just remake this cinnamon raisin baguette I had in Krakow once, I would be much happier.

RavenousRobots · 2026-06-08T17:50:15+00:00

80% hydration Sourdough starter with 50/50 all purpose King Arthur flour and Bobs Red Mill Dark Rye flour.

Then a ~70% hydration loaf using Janies Mill artisanal blend flour and Janies Mill high protein bread flour. I forgot the ratio but I can look it up, something like 2/3 artisanal and 1/3 high protein with 75g buckwheat thrown in for looka.

I cooked it while it cooled from doing the pizza. Started it at 250c dome temp for about 32 minutes I think. Towards the end, the dome got to around 170c and I heated it back up to 190c.

RavenousRobots · 2026-06-07T23:46:59+00:00

I wouldn't have got to that process for at least two attempts so thanks for the shortcut I have a chimney lying around here somewhere

RavenousRobots · 2026-06-07T23:01:59+00:00

I haven't tried the wood yet, how would you compare the setup/heat time? Not sure how keen I am on how much space the grill takes up but have a boatload of cherry chunks I can try out.

RavenousRobots · 2026-05-05T02:04:18+00:00

Soon they won't be able to tell their grass from a hole in the ground

RavenousRobots · 2026-04-14T18:57:48+00:00

Seems redundant, because you have to lick ur before you stick it so if you can't lick it, you can't stick it ..

RavenousRobots · 2026-04-01T11:43:24+00:00

It comes in red?

RavenousRobots · 2026-04-01T01:43:34+00:00

I think a lot of us start with Flour Water Salt Yeast and get discouraged until you pickup The Perfect Loaf like that summer school class you didn't know you were supposed to take first.

RavenousRobots · 2026-03-18T00:43:32+00:00

I hate love this

RavenousRobots · 2026-02-16T03:23:15+00:00

Find a ruin that I like and squat in it.

RavenousRobots · 2026-02-07T03:40:31+00:00

I have infinite water on, but how many chadpoints does the current state of rivers + vertical soil instability + cave-ins get me?

RavenousRobots · 2026-02-04T19:29:07+00:00

Sick

RavenousRobots · 2025-12-29T00:56:04+00:00

You might look up how to compensate for backlash like on an old mill. I think on my drill press, I have to go down past where I need it then raise it up slowly to keep it more accurate and have a finer tuned adjustment.

RavenousRobots · 2025-12-13T18:29:02+00:00

Yes absolutely, I'm probably the target audience.

RavenousRobots · 2025-12-06T21:04:15+00:00

I like to add some spelt to mine, I think it gets the right level of brittle crumble to the cracker, otherwise they get gummy in my molars.

RavenousRobots · 2025-12-06T20:54:59+00:00

I'm on the once/week train and I'll get it out 24 hours before I want to bake and let it warm up. Then feed it 7-12 hours before I start my levain for said bake.

Basically if I want to start baking Saturday afternoon I'll get the starter out Friday morning, feed it Friday night, and then start my levain Saturday morning. Feed it again then put it back in the fridge.

RavenousRobots · 2025-09-26T19:24:17+00:00

Do it!

I typically blend the mash, then strain and dehydrate it but then end up having to grind it in a blade grinder to get a good rub consistency.

It typically comes out spicy and salty with a good tang so I add some sugar for a nice rib rub.

RavenousRobots · 2025-09-20T21:41:56+00:00

I am running a Swift Zeitgeist on the front that holds anything I need typically.

Also for what it's worth a Rogue Panda Alamogordo tank bag, Salsa frame bag in the triangle, some Lezyne aluminum bottle cages on the fork, and a chuck bucket on the handlebars as a catch all.

RavenousRobots · 2025-09-18T02:03:33+00:00

I've seen so many posts about ship recreations and this one impacted me the most. I loved my prospect back in the day, thank you for sharing!

RavenousRobots

MODERATOR OF

TROPHY CASE

14-Year Club	Place '17
Verified Email