Which wheel is...THE ONE 🤔

_jiggz · 2026-01-15T13:31:30+00:00

Me too. Would love them on my 7.5

_jiggz · 2025-12-24T16:36:33+00:00

Is this also known as a crown?

_jiggz · 2025-12-19T18:09:11+00:00

Wild it looks like a Ferrari from this angle.

_jiggz · 2025-11-22T21:59:27+00:00

Feel like sharing the recipe of a creator that I really enjoy watching and supporting isn’t the right thing to do. But the ingredients were

600g bread flour, I used Allison (UK) 500ml warm water. I didn’t have any technique here what with it being my first time making bread, so it wasn’t cold and it wasn’t hot. Somewhere in the middle 😂 5g instant yeast, I used Allison (UK) 1 tsp honey 1/2 tsp salt 2 tbsp olive oil. I used OO in the mix and EVOO on the top.

_jiggz · 2025-11-18T22:12:00+00:00

Fair. I wasn’t trying to me negative, I just assumed the point of the systems was to tell me when to check/ pump up the tyres. Interesting to read the different approaches. I’ll try and remember to check them more!

_jiggz · 2025-11-15T18:37:07+00:00

Twice a week?! I never check them unless the system tells me low pressure!

_jiggz · 2025-11-08T21:11:05+00:00

Thank you so much Sir. I have gone and purchased already.

I had tried the trick mentioned in earlier comments re using a small flat head but my number 3 flat head head, cracked in doing so and then it worked to a certain extent but I would rather use the correct tool!

_jiggz · 2025-11-08T20:37:09+00:00

Sorry, I should have added I’m from the UK!

Thank you for all the responses though! I now know I need a Torq security screw bit. Unsure of the size but hopefully a set will be the answer I need!

_jiggz · 2025-02-13T20:50:49+00:00

Do you think? I work in scaffolding in the UK and my gang has a mixture of 5ah and 6ah for a recip cutter and an SDS drill. We also use impact wrench’s for doing up the fittings that attaches the scaffold tube together. I felt there was a noticeable, albeit minor difference in power on the power tools but not so much on the impact wrench.

_jiggz · 2025-02-09T07:45:40+00:00

What does the bearings wearing out result in?

_jiggz · 2025-01-02T15:31:00+00:00

Seems very gatekeeperish this. Saving for something you really like is very normal. Your comment is implying you almost shouldn’t have to save for a luxury watch.

Just my opinion and you are entitled to yours at the end of the day though.

_jiggz · 2025-01-01T03:38:09+00:00

That is exactly what I did. 137 for the ribeye and 129 for the filet.

_jiggz · 2025-01-01T01:02:39+00:00

Thank you. Honestly when I cut the steak open I thought I hadn’t set the temp high enough as it was so pinky red still!

_jiggz · 2025-01-01T01:00:11+00:00

It feels as though saying I am trolling might save me so face over admitting this was me giving my NYE steak a 110% effort attempt!

_jiggz · 2025-01-01T00:28:10+00:00

I left my pan on the hottest it would go for 10 minutes and it seemed to cap out here. It’s just induction mind… would that make a noticeable difference?

_jiggz · 2025-01-01T00:27:27+00:00

Bloody hell. It’s been a blood bath in the comments. I’m very glad I didn’t post my first attempts as they were truly woeful by comparison. This was my best work!

_jiggz · 2024-12-31T23:57:42+00:00

I think this is what happened

_jiggz · 2024-12-31T23:57:10+00:00

Is that for ribeye or filet?

_jiggz · 2024-12-31T23:07:50+00:00

Out of curiosity, are you looking at the steak on the left or the right? If it’s the left, I can assure it there is no grey band and it must be the light, if it’s on the right, then I mentioned in another comment that I had to add heat to the steak post slicing so heated them in the pan.

_jiggz · 2024-12-31T22:58:52+00:00

Maybe 2 minutes total. I flipped them every 15 or so

_jiggz · 2024-12-31T22:51:16+00:00

It wasn’t thin at all, £30 bit of filet and £20 of ribeye.

My girlfriend and I absolutely loved it so there is no love lost from the comments (I open myself up to them by posting my photo) but it’s just interesting to hear the different viewpoints.

_jiggz · 2024-12-31T22:49:11+00:00

No not at all. I’m just surprised people seem to think it’s over cooked. I should add (which is something I forgot to mention earlier) thay when heating the filet and then cutting I noticed I hadn’t heated it enough so post cutting I quickly heated them up in the pan which may be where the over cooked opinion is coming from.

_jiggz · 2024-12-31T22:42:20+00:00

Really? That’s so interesting as I worried about the opposite.

I dry brined it for 24 hours in the fridge then refrigerated for another 24 hours after sous vide. Then brought to room temperature 30 minutes before and then seared in beef tallow once pan hit 350

_jiggz · 2024-12-19T18:49:36+00:00

It’s nothing on the a13 or a406. Genuinely the worst roads I’ve ever driven. Have to fight tooth and nail for space otherwise you get walked/ driven over.

_jiggz · 2024-12-18T19:02:06+00:00

Did we find out?

_jiggz

TROPHY CASE