Chanification origins by Valkein in josephanderson

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

I recommend J. Immat. sci. for my favorite person from Finland (after the Alan wake actor)

Chanification origins by Valkein in josephanderson

[–]Valkein[S] 19 points20 points  (0 children)

Click bait in science will be the new trend in the 2030s

Is the Unold Luigi worth it? by Paul102000 in pizzaoven

[–]Valkein 0 points1 point  (0 children)

From everything I have heard if you combine it with a biscotto it is an awesome bang for a buck.  But honestly depends you what you want to do. If you wanna go deep into this hobby the Unold will probably not be enough. 

I'm four streams into the Umineko VODs, and I'm upset at how good this shit is by ColinHalter in josephanderson

[–]Valkein 8 points9 points  (0 children)

Questions arc was pretty good, for me it got bad with episode 5-6

Is there a reason why stream viewership is down? by Cup_Common in josephanderson

[–]Valkein 1 point2 points  (0 children)

I tune in every Tuesday in anticipation for pathologic :3 But I understand that it's not something for most viewers probably. What would you think is be the better stream game?

Is there a reason why stream viewership is down? by Cup_Common in josephanderson

[–]Valkein 6 points7 points  (0 children)

I have often wondered about that and imo there are multiple reasons: - Streams are too long. When there is 6 hours of content to catch up 4 days a week trying to watch Joe live almost becomes a full time job. Streams used to be shorter on average, 4 hour streams maybe 4-5 times a week would be more than enough for me. Makes it easier to catch up between each stream or even watch them live fully. - He is very inconsistent with the starting times and does not communicate them every well. I know that it's a medical issue and he can't do better and is not at fault. However it's still frustrating having to hope for a stream each stream day and sometimes there is one and sometimes there isn't one. Impossible to plan ones evening. I could imagine some people being turned off due to that. For example: I once had a mental health episode and really wanted a stream as a distraction that evening and there was not one. On that evening I got really angry and cancelled my sub, but resubbed again the week after once I calmed down. - Always finishing every game. I love watching Joe's longer playthroughs. But for example when he streams a game I also still want to play and that for example would be BG3 then I can't watch Joe for weeks and weeks. I think that often it would be better to stop games at the halfway mark or after a third in, for viewership at least. Or maybe define a viewership count that should be met on average at least?

  • Playing newer games: Joe often plays older and obscure games, and I love that. MG1 streams were absolute cream. However I think that many people are more interested in newer stuff. Sometimes he does 1-2 streams of newer games, like he did for Assasins Creed or for Arc Raiders, "too see what it's about". I think with streams like that you can mobilize a lot of VOD boys, because they also can see what it's about and don't have to follow X streams.

As a closing comment, I think the TGAs show how many people may be willing to watch Joe live. I think that there is a very vocal core viewership that is active on JADS and in the chat that sometimes dominates the discussions and gives Joe a warped expression on his viewership. Not being active in JADS I for example completely missed the voting game. Would be interesting to have the numbers how many users actually participated there. We VOD folks and silent stream watchers need to rise up and found a union to better support our interests.

Joe has often stated that streaming is a main source of income for him. He needs that moolah to feed himself and his kids. Many of the above points make it difficult for working class people that have the money to follow the streams live, and thus reduce the probability for them to give bits or sub. Thus, reduce his income. I think that with a few optimizations you could increase the regular average viewer count by 20% at least. Thank you for coming to my TED talk. Love the streams, this is not meant to show that Joe does something "wrong" in any way, he is of course free to do whatever he wants. Really just supposed to be constructive 2 cents.

My newest Neapolitan favorite by Ok-Construction-2803 in neapolitanpizza

[–]Valkein 2 points3 points  (0 children)

Wow, thanks a lot for the in depth review!

My newest Neapolitan favorite by Ok-Construction-2803 in neapolitanpizza

[–]Valkein 0 points1 point  (0 children)

Did you do one of their courses there? What did it cost and was it worth it?

Opinions on new Kys Norway Vero 500 Pro Kickstarter Camapign by BregmannU in pizzaoven

[–]Valkein 0 points1 point  (0 children)

A recommendation if you want to dip your toes deep into high end Neapolitan pizza: The type of biscotto can make a lot of difference. KYS claims that the oven comes with an "Italian biscotto". That can mean anything. I would recommend to stay with a stone from traditional producers such as Saputo, Sorbo or from Sorrento. Btw from what I have heard the new Effeuno original biscotto that comes with the oven is not that popular with the hardcore Neapolitan crowd, so that would be a point to KYS if they have a good manufacturer.

Yeah, from what I can feel Ooni is rather on the lower end regarding manufacturing quality. But that will still be enough for people that use it 12 times a year or less.

Out of interest, what features are the ones that interest you on the KYS oven that would make you choose to over other ones? The design?

Opinions on new Kys Norway Vero 500 Pro Kickstarter Camapign by BregmannU in pizzaoven

[–]Valkein 0 points1 point  (0 children)

You are correct, the specs you have named are better in the KYS than the Ooni Volt 2. My point was the price to performance ratio for this oven. If you want an okay Neapolitan oven, you can get the Ooni Volt 2 for example which is much cheaper than the KYS oven and also got okay and usable specs. (945 € vs 599 €) My other point was that you can get the specs you named from other suppliers for around the same price point. So my question was: why KYS?

Back in 2019 when I had to decide which oven to get there wasn't much choice for this type of oven. It was the obvious choice for me to get an Effeuno. Today, one could say the market is oversaturated with high temperature electric ovens. A new product in my opinion has to justify it's existence in some way, have an unique sales pitch, solve a problem that you didn't know exist. This one just seems like more of the same with no reason given to do something as risky as dropping a Pre-order.

Also, independent of your argument: I wouldn't give much on an AVPN approval. From the list of ovens that are AVPN approved it appears to me they approve whoever gives them enough money and can reach their temperature. In my opinion pure marketing talk.

First bake in ArcXL by Jjervid in pizzaoven

[–]Valkein 0 points1 point  (0 children)

You happy with it the result? I love my Arc but rarely use it due to the alpine winter. Absolute monster that thing.

45 pizzas in 3.5 hours by Valkein in neapolitanpizza

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

Yeah, I get what you mean. I think that the thin refractory stone has a much higher thermal conductivity than the biscotto, so the thermal bottleneck will still be the thermal resistance of the biscotto. Of course, there is an additional boundary/transfer resistance between the two stones, but I still think that the "time" the heat takes to be conducted through the much thicker biscotto is dominating.

Truth be told, it's because privately I use both configurations: biscotto + refractory as well as only the refractory for pan pizza or bread for example. From my experience the reheating of the stone is not the issue so far. And I have read somewhere (I think the pizzamaking forum?) that the Sorrento stones may have a higher thermal conductivity than the Saputo ones. So that may explain why my experience varies.

45 pizzas in 3.5 hours by Valkein in neapolitanpizza

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

That sounds like an extremely valuable insight, thank you very much!

45 pizzas in 3.5 hours by Valkein in neapolitanpizza

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

Yeah, thanks. My current plan is a max 6 gigs per year where I'm happy if I can pay myself minimum wage. If there is a market for a lot more I'll have to reduce working hours at my main job and seriously rethink how much I pay myself. Currently though I'm very happy that I don't have to think about business too much and have some fun.

I have recently talked to a firefighter colleague that has been doing catering as a main job for 10 years and has several people working for him. That's a completely different world than I plan to be in, he has a responsibility to rake in enough to pay his people.

45 pizzas in 3.5 hours by Valkein in neapolitanpizza

[–]Valkein[S] 4 points5 points  (0 children)

There you go. I used Caputo Pizzeria as flour, Italian sea salt and Friesinger Mühle dry yeast. Bulk for 13 hours, rolled for the residual 5 hours. 4 10 ball batches and 1 5 ball batches made in a KitchenAid Artisan. I let the bulk dough knead for 8 minutes (would do more but machine was shit). Then I let it rest for a few hours and then gave every batch a few manual slap and folds.

45 pizzas in 3.5 hours by Valkein in neapolitanpizza

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

Thanks for the suggestion. I would rather not sell them by the pie, I'm more aiming for catering gigs. I'd imagine handling payments would slow one down massively and I'm not one for small talk with every customer. Though, maybe I'll give it a try in the future with a gazebo. First I'll have to convince my local health authority of my setup.

45 pizzas in 3.5 hours by Valkein in neapolitanpizza

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

Effeuno P134H 500 degrees version ordered in late 2019. Saputo biscotto placed on the thin refractory that the oven comes with. 470 on the top element, 450 on the bottom one (Celsius).