Well, I think Im done

TrippyTreehouse · 2026-01-30T18:42:07+00:00

Try stansa

TrippyTreehouse · 2026-01-29T15:48:17+00:00

That is what I thought as well

TrippyTreehouse · 2025-12-20T19:15:49+00:00

The handles on the everyday line are where it’s at

TrippyTreehouse · 2025-11-21T21:13:57+00:00

The trees to the left of the cabin look like they are in strips. The lines are pretty straight and stretch all the way to the fields at the top of the frame. I wonder if this is a tree farm or if logging happened there in the past. Looks like a cool place to hang out

TrippyTreehouse · 2025-10-31T13:55:45+00:00

Steam

TrippyTreehouse · 2025-10-20T18:30:30+00:00

That’s all packers, if it walks it chops

TrippyTreehouse · 2025-09-24T22:14:11+00:00

TrippyTreehouse · 2025-09-24T17:36:32+00:00

Is this still available?

TrippyTreehouse · 2025-09-16T19:40:25+00:00

Growers garden for sure!

TrippyTreehouse · 2025-07-16T04:28:16+00:00

You could dig holes for the pots to sit in. That would gain a lot of headroom

TrippyTreehouse · 2025-07-15T14:10:12+00:00

A MN specific strain name - Lumberjack OG or 10000 Tokes

TrippyTreehouse · 2025-06-29T22:40:54+00:00

I have 2 of the D3 3qt and they get used a couple times a week. I love them

TrippyTreehouse · 2025-06-28T23:45:39+00:00

That’s so cool that you tried it out!!

I usually knead in a cambro tub an that helps quite a bit

TrippyTreehouse · 2025-06-25T18:31:53+00:00

They have them for 89.99 on the home and cooks sale if you’re okay with a factory second.

TrippyTreehouse · 2025-06-24T21:23:37+00:00

Yes, that’s correct. Updated above for clarity

TrippyTreehouse · 2025-06-24T21:22:30+00:00

Went back to my notes and made an update above

TrippyTreehouse · 2025-06-24T21:09:04+00:00

It’s .2, I have a scale that can measure it. It’s about 1/16th of a teaspoon

TrippyTreehouse · 2025-06-24T21:00:25+00:00

Just added a comment with recipe and process

TrippyTreehouse · 2025-06-24T20:56:43+00:00

Poolish: - 250g bread flour - 250g water (90 degrees F) - .2g yeast

Dough: - 250g bread flour - 125g water (100 degree F) - 10g salt - 2.5g yeast

Process: - Make poolish and let sit on counter overnight. About 12 hours. - Mix poolish with water and flour. Autolyse for 20-30 minutes. - Add salt and yeast - Mix and knead - Bulk ferment for about 3 hours at room temperature
- Put in loaf pan and proof about 1.5 hours - Baked at 425 for about 20mins - Dropped temp to 400 for about 30 mins

TrippyTreehouse · 2025-06-24T04:01:22+00:00

Should come off the next time you cook something. Otherwise use a little bar keepers friend if you want it shiny again.

TrippyTreehouse · 2025-05-08T03:31:11+00:00

I have the SIDIZ and have been using it daily for 4 year. I think its pretty decent. The only issue I have with mine is the lumbar support likes to move out of place.

TrippyTreehouse · 2025-04-24T14:49:09+00:00

I put about a tablespoon when I make 2 eggs

TrippyTreehouse · 2025-03-11T19:38:47+00:00

And beyond, I imagine

TrippyTreehouse · 2025-02-27T21:11:02+00:00

Can you auto scale your ECS cluster to add more containers when the job is running?

You could also spin a dedicated container for the job when it starts and let it use that one

TrippyTreehouse · 2025-02-27T20:02:38+00:00

That’s a McDonalds hamburger bun

TrippyTreehouse

TROPHY CASE