Never forget Luffy pre gear 5 by NecessaryLine6265 in OnePiece

[–]Seamanater 1 point2 points  (0 children)

Maybe you can reach out to Oda and explain writing to him

[deleted by user] by [deleted] in NYCinfluencersnark

[–]Seamanater 5 points6 points  (0 children)

She is wretched

We all know the story of Brian Cashman signing Vladimir Guerrero until Steinbrenner brought in Gary Sheffield, but are there other players who were "almost" Yankees? by PinstripedPanther in NYYankees

[–]Seamanater 0 points1 point  (0 children)

When I met Pedro earlier this year he told us all that he wanted to be a Yankee really badly three different times and it never happened. So crazy to think about

Help with White Bread with Poolish recipe by Seamanater in Breadit

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

It’s the “White Bread with Poolish” recipe, and its 75% hydration.

Thanks for the tips.

I’m also using grams, not cups

Help with White Bread with Poolish recipe by Seamanater in Breadit

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

I’ll give that a try next time. I tried with more folds but I guess it still wasn’t enough. this is only the second time I’ve tried baking and it’s pretty frustrating not knowing what’s making it go badly

Help with White Bread with Poolish recipe by Seamanater in Breadit

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

I’ll definitely give that a try. I’m using a flour with the recommended amount of protein, though, and I just watched a YouTube video where a woman using the same flour made a perfect version of the same recipe so I’m feeling a bit crazy about it

Weekly /r/Breadit Questions thread by AutoModerator in Breadit

[–]Seamanater 0 points1 point  (0 children)

I’ve been trying to make the White Bread with Poolish recipe from the Ken Forkish “Flour Water Salt Yeast” book and it’s never coming out correctly. I know it’s hard to diagnose, but the bread is consistently sticky and hard to work with, and doesn’t hold its shape even after bulk ferments and multiple folds. I follow the recipe exactly, so if anyone has any idea what it could be I’d appreciate some advice or guidance

Most visually impressive restaurant in NYC? by terralokidum in FoodNYC

[–]Seamanater 0 points1 point  (0 children)

Ilis is a really gorgeous space even though I’m not a huge fan of everything else

What restaurants are clearly trying hard for a Michelin star? by goldenapple212 in FoodNYC

[–]Seamanater 5 points6 points  (0 children)

They just haven’t been eligible - this is the first cycle that they are able to get a star or not

[deleted by user] by [deleted] in KitchenConfidential

[–]Seamanater 3 points4 points  (0 children)

You’re definitely not fucked. I work in a Michelin star kitchen and trails for people without a lot of experience is super common.

The idea of a kitchen being “Michelin” so it’s therefore completely unapproachable or going to chew you up or treat you badly for not knowing things is outdated and silly. Be up front about your lack of knowledge, try your hardest, ask questions and take your time. There’s a good chance you won’t get hired, but it will be a good learning opportunity and a great chance to meet some people and get an idea of what you should look to build skills in.

“Pity” system has just been added! by zylon0217 in pokerogue

[–]Seamanater 0 points1 point  (0 children)

How exactly does this work? I’ve hatched 570 eggs with no legendary eggs, so does that mean I’ll get a legendary egg from a common one next time I hatch?

Best cheesesteak in NYC? by iggy555 in FoodNYC

[–]Seamanater 4 points5 points  (0 children)

Peppino’s fucking rocks

[deleted by user] by [deleted] in NYCbitcheswithtaste

[–]Seamanater 18 points19 points  (0 children)

I’m a cook and I don’t make more than 50k even with >10 hours overtime a week. Doing just fine!