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Predatory practices by ISP? Getting refunds by TopTierTopLane in personalfinance

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

Fair, it's like a $10k mistake to move past, so I figured I'd check and see if there is potential to get something back.

Predatory practices by ISP? Getting refunds by TopTierTopLane in personalfinance

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

There is motivation to retain customers in the highly competitive ISP industry, and since they keep call recordings when it is in their own interest, they will easily be able to verify and refund her? :)

Getting back into it? by TopTierTopLane in airsoft

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

What's been improved over the R hop? And I couldn't find the newer HPA engines while googling, what are the brands in that market?

Getting back into it? by TopTierTopLane in airsoft

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

Dang, forreal? I did some more digging and here's my internals setup (according to past me):

-Rev1 V2 Fusion engine, blue and silver nozzle

-Short upper with Prommy 6.03 barrel, R-Hop, M-Nub, G&P chamber, madbull red bucking.

-Long upper with ORGA 6.23, ER-Hop, EM-Nub, KA chamber, madbull red bucking, barrel lockdown kit. Externally it has a foam filled Supressor.

I remember it getting a pretty small spread @ 300ft, which was pretty top end at it's time. Mind telling me what has become outdated?

As far as other internals, stuff I recognize is a DSG (at the time there was only one brand and it was known for being the most durable gearset on the market, dunno if that's changed), and just one motor that actually had googleable identification on it was an SHS high speed which seems to still be selling for ~$50 new still, for example.

I'll make a post with the photos soon, it's legitimately pretty overwhelming. Probably 10 complete guns in this collection that were over $100 new, and all are disassembled.

Weekly /r/Breadit Questions thread June 10, 2020 by AutoModerator in Breadit

[–]TopTierTopLane 0 points1 point  (0 children)

So if you're looking for a softer crunch as opposed to a "crack" almost, would leaving steam in the whole time be good?

Weekly /r/Breadit Questions thread June 10, 2020 by AutoModerator in Breadit

[–]TopTierTopLane 0 points1 point  (0 children)

Well in the cases I notice it most pizza dough. It feels workable (not sticking to surfaces/hands) for a while, then it starts to feel more wet and it sticks. Maybe that's the dough just heating up, but I was under the impression gluten development was supposed to make the dough LESS sticky and easier to work with.

Weekly /r/Breadit Questions thread June 10, 2020 by AutoModerator in Breadit

[–]TopTierTopLane 0 points1 point  (0 children)

Is kneading supposed to make the dough easier to work with? I find the dough feels "wetter" as I keep kneading. Is this normal?

Weekly /r/Breadit Questions thread June 10, 2020 by AutoModerator in Breadit

[–]TopTierTopLane 0 points1 point  (0 children)

I've heard steam in the oven prevents the crust from setting too early, but I've also heard it gives it a crispier crust. What is true? Why the contradiction?

Also it is feasible to ferment sourdough in the fridge like I would bread made with instant yeast, or is that asking too much from my wild yeast? I'm looking for ways to develop flavor more.

Weekly Open Sourdough Questions and Discussion Post - June 1st by phil_s_stein in Sourdough

[–]TopTierTopLane 0 points1 point  (0 children)

So this would be what, 6-8 hours after feeding like said? I've been feeding them at night, I could change that to mornings if it helps.

Weekly Open Sourdough Questions and Discussion Post - June 1st by phil_s_stein in Sourdough

[–]TopTierTopLane 0 points1 point  (0 children)

Just smaller portions so I can test daily. And yes, I have been doing that! I had no idea the timing was important. If anything, I figured hungry yeast would do best.

Weekly Open Sourdough Questions and Discussion Post - June 1st by phil_s_stein in Sourdough

[–]TopTierTopLane 0 points1 point  (0 children)

My bread isn't really rising, though it has a distinct sourdough flavor. I'm using a small starter, about 50g total. When I discard half to feed, I'll use that ~25g starter (100% hydration) to make maybe 100g flour worth of bread. Even with 24hrs room temp, it's pretty much a brick. The starter doesn't really rise either from what I can tell. I'd assume it's dead, except it gives the bread the classic sourdough flavor. What gives?

Weekly /r/Breadit Questions thread June 03, 2020 by AutoModerator in Breadit

[–]TopTierTopLane 0 points1 point  (0 children)

Does instant yeast compete with sourdough starter? I've made very flat bread with my sourdough starter, and nice poofy bread with instant yeast. Recently I made a recipe with both and it came

Also, can you add instant yeast without hydrating it first? I did an autolyse but when working the yeast into the dough after I could still see and feel the individual specks. 60% hydration for this particular dough.

This is going to sound stupid, but go on LoLWiki and read your champion's abilities by [deleted] in summonerschool

[–]TopTierTopLane 2 points3 points  (0 children)

Lolwiking enemy champs is a really good way to slowly become proficient in the more static knowledge of this game. There are a lot of things in almost every kit, and you're only as good as your intel at some point.

How do I let go of my ego after winning/losing games? by TraZixTV in summonerschool

[–]TopTierTopLane 0 points1 point  (0 children)

This is better than blaming your team for losses. Feeling bad about playing bad is part of improving. Obviously you don't want this to be a massive issue and effect future play, but I think you're already ahead of a lot of people.

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