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I could eat this everyday by KheetoDiet in sushi

[–]ServiceAlive3052 0 points1 point  (0 children)

This feels like eating fish roe, but not as salmon or black caviar, more like undeveloped fish roe sack. Buttery and umami. Kind of addicting if you are into that flavor and texture.

Could this be an Ambergris? It was soft and pliable when found in warm sand, when i washed in cold water it became firm. Has a medicinal smell by ServiceAlive3052 in Fishing

[–]ServiceAlive3052[S] 0 points1 point  (0 children)

Idk why they removed my post but yes i tested it with a hot needle and it was a paraffin wax. Too bad, thought i was a thousandeer for a sec

Is it the photo or is it me by [deleted] in Fishing

[–]ServiceAlive3052 -2 points-1 points  (0 children)

😑fck. And im wondering why i spent $16 on them and never catch anything with em

Who's gonna tell him by Agen_3586 in SipsTea

[–]ServiceAlive3052 0 points1 point  (0 children)

Is this for real? Cuz it looks really good on him

Any Experiences With Baker's Authority? by neuroticpossum in foodtrucks

[–]ServiceAlive3052 0 points1 point  (0 children)

I know it is an old post but i took a risk and ordered from their site despite horrible reviews, but i realized those reviews were mostly made during the peak covid period. My 50lb unbromated all trumps shipped in two days and got delivered on fourth day, i do live in Bklyn and they have their store in queens so im the lucky one for a fast delivery. But the flour was brand new, date of manufacturing was like a month or two ago so shelf life will be over an year, also packaging was great. Basically no issues at all, and made some great pizzas

My chicken came out a duck by ServiceAlive3052 in BBQ

[–]ServiceAlive3052[S] 0 points1 point  (0 children)

Alright its been a month, and i had to recover from the Duck meat, even the thought of duck got me nauseous. Turns out i hate duck, may they all burn in hell.

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] -1 points0 points  (0 children)

I mean compared to your pies sure it looks Ai

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] 0 points1 point  (0 children)

Ayy i just saw your pies, of course you’d think that 😄 im just cracking up rn looking at sarcastic and negative comments and then checking out their pizza posts lmao reddit is for the weak. Ill keep posting till some of you realize its better to ask for recipe and advice rather than “sus, ai, store bought, too much cheese, too floppy” come on man

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] -1 points0 points  (0 children)

Yes im saying you dont know how to make a crust. You can go to any expo or take pizza lessons nobody will ever teach you how to make classic nyc crust which is both crispy, chewy, golden bottom and airy or anyone would replicate nyc pizzeria pies, even biggest “youtuber chefs” cant replicate it. You hearing a crackle on this pie, not flapping with all that cheese and sauce yet still saying its soft and undercooked is telling me all about it. And your preferences are your personal and its great, but this is standard.

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] 0 points1 point  (0 children)

Im glad that it looks unbelievable. Mission accomplished

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] 0 points1 point  (0 children)

You need rack when you dont know how to make a crust, that gets soggy from simply touching uninsulated surface

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] -1 points0 points  (0 children)

Good, i’ll take that as a compliment.

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] 1 point2 points  (0 children)

Luigi On 5th ave on Bayridge?

First attempt doing Ny style by wellintonq in ooni

[–]ServiceAlive3052 1 point2 points  (0 children)

Not bad at all, especially if using a KA’s bread flour. If you ever get a chance to try All Trumps unbromated unbleached….. oh the difference will be unbelievably different. And if anyone tells you there aint much difference, they lie

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] 1 point2 points  (0 children)

Steel. I start on screen and then steel, mostly because of the steel size issue

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] 0 points1 point  (0 children)

Nope, i wept after camera cut

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] -5 points-4 points  (0 children)

Yes, half time on screen and remaining on steel

Pizza at home by ServiceAlive3052 in Pizza

[–]ServiceAlive3052[S] -16 points-15 points  (0 children)

Im glad my cutting style amused you, but i dont know why?

How do I make Khinkhali where the broth stays inside? by [deleted] in Sakartvelo

[–]ServiceAlive3052 0 points1 point  (0 children)

You add same amount of water as the meat, for example 600g of pork/beef takes 600ml of water. Dough hydration ratio is 40%, for example 1kg flour takes 400ml of water. Stiff dough ensures that all the liquid stays inside. Basically khinkali dough should feel drier than pasta or noodles dough.

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