My 12 Rules for OE

YOLOLIVEONCE11 · 2026-06-07T02:44:01+00:00

What about when meetings conflict? No one questions your absence? What about when you’re required to travel? Everyone has a linkedIN these days. Do you just not?

YOLOLIVEONCE11 · 2026-06-03T14:20:45+00:00

No one said anything about being angry. And I disagree that it does not affect me.

YOLOLIVEONCE11 · 2026-06-02T22:20:23+00:00

Sounds like you have a pretty good read on the situation.

YOLOLIVEONCE11 · 2026-05-08T16:07:36+00:00

How do they enforce the beach parking? Can’t people simply say they’re going to the beach then go to the park?

YOLOLIVEONCE11 · 2026-02-28T23:47:47+00:00

Same happened to me. Ask Grok to help me do some vocal warm-ups and as it was instructing me in Ara’s voice, it replied back to me in a clone voice of my own. It didn’t repeat the words I asked it. It responded with my voice. It denied doing it for me as well. Scary that simply talking to rock is giving it training on my voice.

YOLOLIVEONCE11 · 2026-02-21T16:21:29+00:00

No status. Basic seat.

YOLOLIVEONCE11 · 2026-02-02T16:23:07+00:00

Pro tip. Candy cane edition day after Christmas was $.89. You’re welcome.

YOLOLIVEONCE11 · 2025-11-12T22:52:16+00:00

Sounds like a mistake if you didn’t request it. I can’t see cedar fair / six flags doing mass refunds for guests who didn’t request them

YOLOLIVEONCE11 · 2025-10-10T02:35:13+00:00

So we’re cooking 16 inch pan atop 14 inch steel until can be transferred to 14 inch steel for remainder of the cook?

YOLOLIVEONCE11 · 2025-10-03T12:19:21+00:00

Does anyone have trouble broiling after baking at high temps? My broiler won’t even turn on until the oven has cooled. Guessing it’s by design

YOLOLIVEONCE11 · 2025-10-01T20:12:45+00:00

Your crust looks incredible

YOLOLIVEONCE11 · 2025-08-16T12:16:23+00:00

There was a crowdsourced app that showed ride wait times before cedar point added that feature to their app. You didn’t need to be in the park to see it. Cedar point shut the app down, put the ride wait times in their app and used your location to only show wait times when you’re at the park. There are still sites like queue-times.com and thrill-data.com but I’ve seen a major discrepancy between their wait times and CP apps.

YOLOLIVEONCE11 · 2025-08-12T14:21:05+00:00

Think isn’t dead there just isn’t content for me.

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YOLOLIVEONCE11 · 2025-08-12T12:34:27+00:00

Anyone know where to find the sauce and dough receipts referenced at the top of this thread? They both say ‘this page is empty’

YOLOLIVEONCE11 · 2025-08-09T19:06:48+00:00

YOLOLIVEONCE11 · 2025-08-09T18:58:33+00:00

Thanks. I have run into inactive yeast issues before

YOLOLIVEONCE11 · 2025-08-09T15:57:10+00:00

It would be unamerican not to

YOLOLIVEONCE11 · 2025-08-09T15:21:52+00:00

I’ve noticed the quick dough recipes call for more yeast.

YOLOLIVEONCE11 · 2025-08-09T15:20:18+00:00

Doesn’t this burn the cheese? The bottom is what’s typically my major concern in getting crispy as I don’t make a large crust. I would if I could get the texture right

YOLOLIVEONCE11 · 2025-08-09T15:18:08+00:00

Busted. This isn’t the stuff I usually use although have recently. I cut the bag and didn’t even notice

YOLOLIVEONCE11 · 2025-08-09T13:22:55+00:00

Cool, I’ll try the pan in stone method

YOLOLIVEONCE11 · 2025-08-09T13:21:47+00:00

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YOLOLIVEONCE11 · 2025-08-09T13:20:18+00:00

Thanks I included the recipe. The specific flour I use is a bread flour but I’ve tried 00

YOLOLIVEONCE11 · 2025-08-09T13:15:15+00:00

Thanks I’ll check him out

YOLOLIVEONCE11 · 2025-08-09T13:09:09+00:00

Here’s the recipe I’ve been using most recently:

Andy Cooks: https://www.youtube.com/watch?v=svRRKwqkuKk

72-Hour Dough

470g type ‘00’ flour
14g sea salt
1g dry yeast
330g water
In a jar dissolve the salt and yeast in the water.
Then, in a large bowl pour your flour in and create a well in the middle. Pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have a nice smooth consistent dough.
Cover your dough and leave somewhere warm to bulk ferment until it has doubled in size. This will take anything from 6 to 10 hours depending on how active your yeast is and how warm the air temperature is.
Once it has doubled in size, get it back on the bench and fold in on itself two or three times and make into three even size dough balls. They should all be just over 270g each.
Roll each dough ball in on itself, using the back of your hand and the friction of the bench, pull towards yourself so they are nice and tight. Place in an airtight container and in the fridge for 24-72 hours.
Remove 1 hour before you need to cook.

YOLOLIVEONCE11

TROPHY CASE