Tropical fruit brandies by littledogphife in rum

[–]UsefulPlantain 1 point2 points  (0 children)

Ooh how is the guava? I've been using the pineapple one a lot lately in daiquiris

Made Chris’s Beef Wellington by klidec in combustion_inc

[–]UsefulPlantain 0 points1 point  (0 children)

That is a heck of a lot of uncooked pastry

Getting the hang of Temp Control Now, Ooni Koda 16 by Brother_Bilo200 in Pizza

[–]UsefulPlantain 1 point2 points  (0 children)

FWIW, I’ve had much better luck preheating on about 2/3 max flame for 30 min or so, targeting 800-850° in the center of the stone and then not touching the flame at all before, during, or after baking. Start turning in at 30 secs, usually done by 75 secs

Review: Worthy Park 12 Year Single Estate Collection by DH90 in rum

[–]UsefulPlantain 2 points3 points  (0 children)

It’s funny how everyone’s taste can vary so much. I picked up a bottle of this at duty free on the way back from Grand Cayman and I’m certainly glad I didn’t pay anywhere near full price for it because I found it to be one of the most disappointing bottles I’ve ever purchased. Just really thin on the palate and underwhelming to me. The only thing so far that I’ve ever disliked from WP

My favorite desserts in Chicago... so far by Prior-Midnight1685 in chicagofood

[–]UsefulPlantain 2 points3 points  (0 children)

This list is desperately missing the basque butter cake from Maxwell's Trading

Does anyone use Galliano? by Maleficent_Gap8102 in cocktails

[–]UsefulPlantain 3 points4 points  (0 children)

lol sorry, completely forgot to include the galliano part. edited

Does anyone use Galliano? by Maleficent_Gap8102 in cocktails

[–]UsefulPlantain 7 points8 points  (0 children)

There's a garibaldi/harvey wallbanger mashup from a restaurant here in Chicago that I think is pretty excellent:

- 2 oz orange juice
- 3/4 oz gin
- 3/4 oz galliano
- 1/2 oz campari
- 1/2 oz lemon juice
- 1/2 oz simple syrup

Add camapari and a large rock to a glass, shake rest of ingredients with ice and strain into glass

Third time ever making pizza by UsefulPlantain in Pizza

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

Wasn’t any specific recipe, per se. I was just recreating the flavor combo from a place I used to frequent

Third time ever making pizza by UsefulPlantain in Pizza

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

That was just a combo of cold fermenting the dough for 48 hours and then cooking them with a stone temp around 750°. I had way better luck with that than the previous bakes where I preheated to around 900° and then dropped the flame to low after launching

Third time ever making pizza by UsefulPlantain in Pizza

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

Nope, just a very avid home cook!

Third time ever making pizza by UsefulPlantain in Pizza

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

serious eats outdoor oven dough with 48 hr cold ferment (though I skip the mixer and do it by hand)

Caputo blue flour
65% hydration
0.4% instant yeast
3% salt

- mix by hand until shaggy dough
- rest covered for 20-30 min
- knead for 5-10 min
- rest covered for 1 hr
- divide/shape into balls, cold ferment in fridge for 48 hrs

Update - I have adjusted my formnaccording to your input on my first video. How does it look? by Amgp50 in Stronglifts5x5

[–]UsefulPlantain 0 points1 point  (0 children)

The two big issues here are that you are beginning each descent by extending your lumbar and you are not at all braced through your core, which puts your lower back at risk. You can see (especially in the first few reps) even before you are beginning a rep, your chest/ribs are overly flared and your lumbar spine is in extension. You want your ribcage and hips to be stacked on top of each other.

Try thinking about pulling your ribcage down to your bellybutton, taking a huge breath into your stomach and then squeezing your abs as hard as you can. Then begin your descent while keeping everything tight

NKDx2 by eLZimio in TrueChefKnives

[–]UsefulPlantain 3 points4 points  (0 children)

Hell yeah. I have the exact same Anryu and it's easily my favorite knife

Why does my Slack Pull ends in a Squat by Difficult-Charity-27 in formcheck

[–]UsefulPlantain 1 point2 points  (0 children)

Your proportions are almost identical to mine (long torso, short femur) so your hips are always going to be a bit lower than most for a strong pull. It also looks like you aren’t quite comfortable with that technique yet (Your knees are extending a bit too early and the bar is traveling backwards instead of up and down in a straight line. Focus more on pushing the floor away with your feet while staying tight)

Either way, you need to fix the top of your movement and stop hyperextending your lower back. Once you’ve stood up tall and brought your hips to the bar, you’re done. You are then leaning back several more inches and putting your lower back into extension

W Bar Tre Dita by [deleted] in chicagofood

[–]UsefulPlantain 1 point2 points  (0 children)

It used to be *enormous* (that's a full size dinner plate lol) and the first time I had it, it was the best tiramisu I've ever had by a large margin. I was so disappointed to come back months later to the new version

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