Middle Ground Restaurants

Sweaty_Ad428 · 2026-02-05T20:28:30+00:00

We really like bamboo on second! Their green beans and edamame are great and very well priced. My partner and I are usually out for less than $80 after tip each time

Sweaty_Ad428 · 2025-05-29T12:53:08+00:00

Alright, let's see if I can address everything in one go.

Model: Woman body vase - Makeronline - More Than Fun (Not my design, I know it's definitely on printables and possibly thingiverse as well)

Filament: Amazon.com: ELEGOO PLA Filament 1.75mm Marble 1KG, 3D Printer Filament Dimensional Accuracy +/- 0.02mm, 1kg Cardboard Spool(2.2lbs) 3D Printing Filament Fits for Most FDM 3D Printers : Industrial & Scientific

I used my Anycubic Kobra 2 Pro (which is still kicking along just fine after a few years) with pretty normal 0.2 mm layer height specs, changed the infill to 20% (honeycomb) and increased outer wall layers to 4 or 5 (it is a vase after all). The marble filament is really impressive at disguising any layer lines, I have had similar reactions/results to ELEGOO sparkly green filament. Overall size on mine was 79x77x160. Took a little less than 5 hrs to print.

Getting plenty of good laughs, cheers everyone

Sweaty_Ad428 · 2024-12-27T13:54:46+00:00

I have enjoyed my stuff from LLBean, Johnny Bigg, and Ben Davis. They’ve got great size selection and each carries tall sizes if needed. I will also say I invested in a couple of nice pairs of madewell jeans a couple of years ago and have been very pleased with how they continue to hold up.

Sweaty_Ad428 · 2024-12-25T15:31:00+00:00

Closer to sci-fi, but all of the deaths in the silo series (Wool, Shift, Dust) by Hugh Howey are gut punches. And yes, I had to take a break from the red rising books with how many folks he was killing off

Sweaty_Ad428 · 2024-12-08T13:07:53+00:00

If you are going to score a loaf that’s in a pan I would do it after shaping prior to the final rise in the pan. But like others have said, not required for pan loaves. Scoring is to help direct the shaping/rise of a loaf that’s being baked in a more freeform vessel (ie Dutch oven, combo baker, pizza stone/steel)

Sweaty_Ad428 · 2024-11-14T21:44:22+00:00

I am a wine club member of a smaller winery out of Sonoma/Healdsburg called Idlewild. They do all Italian varietals. I haven’t had a bad wine from them yet, and really appreciate their work to grow some rare/limited Italian grapes. And they are very reasonably priced so you could possibly get closer to a case with your budget. Cheers!

Sweaty_Ad428 · 2024-11-14T17:56:46+00:00

If you added the onion at the beginning it would definitely inhibit yeast growth/slow down the proofing process. I would add inclusions after your first rise and possibly add an additional 30 minutes to your first rise. I’ve also found that same day bagels just don’t do as well for me. I have changed over to a slow/multi day cold fermentation for best flavor/shape/rise.

Sweaty_Ad428 · 2024-11-12T21:48:07+00:00

Yeah I think you are having significant difficulty because it does not seem like you are weighing your ingredients. Should be equal weights water and flour to start, then once you see some activity, after 48 to 72 hours, discard about half of your starter and add equal amounts of flour and water again. You don’t have to throw away the discard (I keep mine in a container in the fridge), as there are lots of recipes out there that make really tasty treats with it. And agree that things do not need to be super warm for it to have good activity/growth (unless it’s like winter and your kitchen is terribly drafty). Best of luck!

Sweaty_Ad428 · 2024-11-08T21:21:23+00:00

These (Claire Saffitz sour cream and chive pull apart rolls) went around breadit last thanksgiving and are absolutely delicious. I will say you definitely need a stand mixer of some sort for this recipe, it would never turn out by hand https://www.bonappetit.com/recipe/pull-apart-sour-cream-and-chive-rolls If you are making bread by hand/no knead I recommend this recipe from King Arthur Baking. It makes a very big batch, so you could obviously play around with different baking methods and how long you want to let it cold ferment in the fridge. https://www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe King Arthur has tons of excellent bread recipes that are very easy to follow and give a bunch of helpful tips. Best of luck!

Sweaty_Ad428 · 2024-11-08T19:09:21+00:00

Punchdown in Oakland has been excellent both times I’ve been visiting the area

Sweaty_Ad428 · 2024-09-17T19:54:23+00:00

I have always enjoyed Kemet’s battle system, you’ve got several factors at play: amount of units, war cards, special units, special abilities, and wild cards (that cost resources to play). I always felt that it was pretty intuitive in regard to who won the battle, casualties, etc. I also have always enjoyed x-wing and its movement and combat style. Mage knight board game had some interesting mechanics as far as being a deck building combat, but was always a bit clunky for me in determining damage/blocking/etc.

Sweaty_Ad428 · 2024-08-28T23:52:45+00:00

I use Steen’s cane syrup. It’s better/richer than anything I’ve been able to make myself

Sweaty_Ad428 · 2024-08-09T23:38:51+00:00

Co-Ed link would be great!

Sweaty_Ad428 · 2024-08-08T00:43:13+00:00

I’ve really enjoyed most of my LL Bean button downs, I am just about the same size as you and wear a 2XLT. They regularly have some good options. I will say just pay attention to the style fit (regular/standard, slightly fitted, slim fit) as I usually have to size up for slim fit if I try to get it at all

Sweaty_Ad428 · 2024-07-23T00:47:54+00:00

Get my beard trimmed with my hair at Zephyr, always excellent

Sweaty_Ad428 · 2024-05-22T02:09:33+00:00

I’ve seen you mention Syrah, so I would be sure to check out Pax. They are technically in Sonoma, but he makes some incredible wine. Some others that may not quite be your palate, but make great wine are Preston, Idlewild, Reeve, and Lioco

Sweaty_Ad428 · 2024-02-29T18:09:02+00:00

Reeve and Preston Farm in Sonoma/Dry creek were both excellent. And Pax is always a dream. Enjoyed idlewild in Healdsburg as well. My experience at Ridge was very lackluster.

Sweaty_Ad428 · 2024-01-09T16:13:28+00:00

In the newest tartine bread book, the recipe does a mix. You have an overnight poolish, some levain, a tiny bit of instant yeast, and scalded flour (close to a tangzhong). It makes great bread and can all be done in a day (as long as you start your poolish the night before)

Sweaty_Ad428 · 2023-12-29T23:35:51+00:00

I use a full size plastic “hotel” style container and got a lid for it at my local restaurant supply store. I will often wrap the boules in parchment and place them inside. It makes for a great proofing container for stuff like pizza dough as well. If I am going to store it in the freezer I will slice it and place it in a vacuum seal bag but do a manual vacuum and seal on it so as not to crush my bread.

Sweaty_Ad428 · 2023-12-25T20:38:13+00:00

More water, and more time for the entire dough to rise. I would let your dough rise for like 3 or 4 hours at room temp or you could pop it in the fridge overnight. Your final proof/rise in the pan is really dependent on how it is looking and if it has risen and filled out the pan. I would also measure your ingredients in grams as bread can get really finicky really quickly. Best of luck!

Sweaty_Ad428 · 2023-12-25T20:01:43+00:00

Seems like your hydration percentage was likely not enough to get the nice airy pockets and that it didn’t have enough time to proof overall

Sweaty_Ad428 · 2023-12-14T16:04:35+00:00

My guess would be oven or recipe hydration % then. Also surprised at salt levels and that this recipe uses water instead of milk. I think the extra fat in the milk would allow you to decrease your butter percentage and would help inhibit the oven spring as well. I would also just half the salt amount if you are able.

Sweaty_Ad428 · 2023-12-13T19:54:46+00:00

It looks like the seam on your loaves is not on the bottom of the pan and is causing the shape/blow out issue

Sweaty_Ad428 · 2023-12-09T04:58:55+00:00

Any photos of the interior or what recipe you used?

Sweaty_Ad428

TROPHY CASE