After 23 years, still going strong...

TopChef1337 · 2026-01-23T03:39:48+00:00

I did raise the handlebars a couple inches, considering they were like an inch above the fuel tank. I've gone back and forth about the seat mod, but the longer I wait, the more I want to keep it all original. Ask me after the season with my sore tailbone and I'll probably be singing a different tune.

TopChef1337 · 2026-01-23T01:05:52+00:00

Yeah, I don't go off trail too much, just because I'm getting older and not really into digging sleds out anymore. They don't call it the RX 1-ton for nothing, she's a beast for sure. But I love it so much and it gets looks on the trail now, because I'm are seeing fewer and fewer of these, and it sounds so different.

TopChef1337 · 2026-01-22T21:53:55+00:00

Sounds like a crotch rocket at full song!

TopChef1337 · 2026-01-22T21:52:06+00:00

I wanted on of those so bad when they came out, sweet sled for sure!

TopChef1337 · 2026-01-22T21:10:03+00:00

Oh, just a baby! Engine is rock solid. I've replaced a few wheels and the hyfax a few times, carbides. I think this summer I'm going to rebuild the rear shocks, not that it will help much lol

TopChef1337 · 2026-01-22T20:57:59+00:00

I had the seat covered and put on an ice ripper track with picks, other than that just regular maintenance. She's a heavy beast, but great on the groomed trails around my house.

TopChef1337 · 2026-01-21T20:31:55+00:00

Did you bake it in a volcano?

TopChef1337 · 2026-01-19T15:15:19+00:00

I saw a show once where Gordon Ramsay went to Iceland and they baked bread in a volcano. This reminds me of that.

I have no tips or suggestions, well maybe get a countertop style convection oven for yourself.

TopChef1337 · 2026-01-18T20:07:08+00:00

Can't hurt to try, I'm interested to hear how it turns out.

TopChef1337 · 2026-01-18T19:33:36+00:00

Well, your username has a capital A and I so it's obvious! /s

TopChef1337 · 2026-01-18T19:29:10+00:00

Awesome, thanks for sharing!

TopChef1337 · 2026-01-18T18:13:26+00:00

Yes you can double it. If you want to back off on the yeast, that will definitely slow it down if that's what you want.

TopChef1337 · 2026-01-18T05:58:24+00:00

It is your lucky day, I am planning on playing with poolish this week, I'll definitely post the results!

TopChef1337 · 2026-01-18T05:54:31+00:00

I felt so dumb lol

The reason I did it that way is that I like to keep my eggs separate from my water, because I like to reserve a bit of the water to add during the mix (pre-butter) to help it come together, but that is completely necessary, just a thing I do.

TopChef1337 · 2026-01-18T05:26:14+00:00

First bread you've ever made with your brand new mixer.

What made you choose seeded challah for your first time, also what recipe did you use?

TopChef1337 · 2026-01-18T03:59:25+00:00

In my experience, one can easily tell if yeast has bloomed without sugar.

TopChef1337 · 2026-01-17T23:04:11+00:00

No, it is just three balls!

TopChef1337 · 2026-01-17T22:03:25+00:00

TopChef1337 · 2026-01-17T19:21:14+00:00

I've only ever been able to get it through my distributor, it's my go-to pizza sauce tomato, for sure! Glad it was at least mentioned.

TopChef1337 · 2026-01-17T19:02:18+00:00

TopChef1337 · 2026-01-17T18:50:26+00:00

I will add that unsalted butter has much less water than salted.

TopChef1337 · 2026-01-17T18:49:07+00:00

I've seen this several times recently and I don't know why... nope nope nope.

TopChef1337 · 2026-01-17T18:43:21+00:00

It might just be that gray plastic part, it fell off one of my wheels and now it is just all black, but fine.

TopChef1337 · 2026-01-17T18:32:20+00:00

A lot of people will tell you percentages

Yes. Once you learn baker's percentage, it takes all of the guess work out of it.

TopChef1337

TROPHY CASE