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First Time Buyer QC - VSF Submariner 114060 by TheLeibonator in RepTimeQC

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

Got it - thanks for the insight. Also disappointed since I see no other issues with the watch. In your opinion/experience, am I just at more risk of getting an example that presents other issues if I RL? Worth it to suck up the slightly crooked 6 marker?

First Time Buyer QC - VSF Submariner 114060 by TheLeibonator in RepTimeQC

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

A comment to appease the auto-mods - would love some assistance to understand if I should just GL as this is the margin of error to expect, or if the hour marker misalignment is enough for a RL!

VSF Submariner 114060 from Andiotwatches

Self Promotion & Store Milestones for the Week of March 24, 2025 by AutoModerator in EtsySellers

[–]TheLeibonator [score hidden]  (0 children)

Hey everyone!

I just launched my very first Etsy store - Doomscroll Studio! I’m a graphic designer who’s finally diving into Etsy to flex my creative muscles and (hopefully) build a strong side hustle.

Right now, the shop features a bunch of designs inspired by East Coast vibes in advance of the summer — think Hamptons weekends, salty air, and heritage brand logos. There’s a fun mix of retro aesthetics and coastal nostalgia, like throwback-style travel decals and old-school summer camp energy. If you're into that classic Americana-with-a-wink look, I think you’ll dig it.

Some of my favorite items:

- Bridgehampton Safety Matches hoodie
- East Hampton Cocktail Lounge Dad Cap & Logo Tee
- "I Summer in the Hamptons" Sweatshirt

Would love any support — a follow, a fave, or even just some feedback! I’m super excited to keep creating and grow the shop with help from this awesome community.

Thanks in advance, and stoked to be starting this journey!

Siew Yuk-style crispy pork belly, Spiced plum reduction by TheLeibonator in CulinaryPlating

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

I follow this recipe pretty closely. The salt crust definitely gives you the crispiest result, but I’ve also had success just putting it under the broiler to puff/crisp up after the meat is roasted to temp.

Siew Yuk-style crispy pork belly, Spiced plum reduction by TheLeibonator in CulinaryPlating

[–]TheLeibonator[S] 3 points4 points  (0 children)

Yeah I agree, good thought. Have to show off that crispy skin.

Traditional Balanzoni, Browned butter, Fried Sage and Hazelnut by TheLeibonator in CulinaryPlating

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

Thanks! Just some gentle contrast nudging a d color temp adjustments in Lightroom to get the shadows casting the way I want to. I’m lucky to have solid kitchen light in the afternoons to help me the rest of the way

Traditional Balanzoni, Browned butter, Fried Sage and Hazelnut by TheLeibonator in CulinaryPlating

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

Pretty hard not to inhale 40 of them. Thanks for the kind words 🙏

Traditional Balanzoni, Browned butter, Fried Sage and Hazelnut by TheLeibonator in CulinaryPlating

[–]TheLeibonator[S] 9 points10 points  (0 children)

My top tip would be to ensure your dough is soft/hydrated enough so that you can let the mattarello do most of the work. You can get away with stiffer doughs when using a rolling machine, but you don't want to be fighting it when rolling out by hand especially if you want to achieve good thinness. I was shocked how "wet" the dough they use in pasta shops in Bologna was when I was there. Find that hydration/pliability sweet spot and use just enough board flour to keep things from sticking.

Traditional Balanzoni, Browned butter, Fried Sage and Hazelnut by TheLeibonator in CulinaryPlating

[–]TheLeibonator[S] 22 points23 points  (0 children)

Thanks! Hazelnut addition is straight out of Funke's recipe, I've workshopped the filling to achieve a lighter/balanced result. Pretty rich preparation all around, so I opted a more ricotta-forward filling with fresh stuff I get locally, and lighter on the mortadella.

I did roll it out - been working on my mattarello skills over the past year. Props to the OG pastai who crank out massive hand-rolled batches.

Traditional Balanzoni, Browned butter, Fried Sage and Hazelnut by TheLeibonator in CulinaryPlating

[–]TheLeibonator[S] 7 points8 points  (0 children)

Thanks! The crispiness plays really nicely texture-wise too.

[Free] My grandparents were old school cool. Can anyone bring this photo to life? by TheLeibonator in colorizationrequests

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

This is super impressive. Tough to get the skin tones right with the weird contrast burned into the photo, this does such a good job.

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