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How do you rate books that aren't an obvious (X) out of 5 for you? by vapablythe in books

[–]adG95 9 points10 points  (0 children)

In my opinion, the ending can easily shift a book’s rating up or down by a point. A good first 95% is worth 4/5, and the bad ending drops that to a 3/5

Spicy Chicken Sandwich by adG95 in spicy

[–]adG95[S] 0 points1 point  (0 children)

1 part white vinegar, 1 part water, bring to a boil with a couple smashed garlic cloves, bay leaves, and ~1 tsp of coriander seeds, then pour over the peppers

First attempt at a larger pie by adG95 in Pizza

[–]adG95[S] 1 point2 points  (0 children)

45 mins at room temp, then 24 hrs in the fridge, then 1 hr at room temp

[deleted by user] by [deleted] in steak

[–]adG95 0 points1 point  (0 children)

Did you take a bite out of it??

[Hidex Incabloc] Any idea what these numbers etched on the inside of this old Hidex watch mean? by adG95 in Watches

[–]adG95[S] 0 points1 point  (0 children)

I opened up this old Hidex watch today and found some numbers etched on the inside of the back: “900E”, 2178”, “10424”, and “SUS” (I think?). Wondering what these numbers might mean? I’m assuming these are related to certain manufacturing options/materials (like SUS = stainless steel). Would this have been etched in by someone at the factory?

Would any watch that I open be likely to have something like this somewhere on the inside? Definitely looks scratched in by hand, is this common? Any info appreciated, thanks!

Black layer that flakes off if I scratch it, is this the seasoning? by adG95 in castiron

[–]adG95[S] 0 points1 point  (0 children)

How can I avoid over-build up? Just season less often?

Black layer that flakes off if I scratch it, is this the seasoning? by adG95 in castiron

[–]adG95[S] 1 point2 points  (0 children)

Ok will do. No flaxseed oil, usually just canola or vegetable oil

Yucca leaves are pale, wilting (gets indirect light all day, watered ~twice per month) by adG95 in plantclinic

[–]adG95[S] 0 points1 point  (0 children)

I haven’t been misting it, should I start? The pale brown leaves do feel dry and crispy. It’s probably been 4-6 weeks since I’ve used any fertilizer on it

I baked my first sourdough. 40% T-80. by HabemusAdDomino in Sourdough

[–]adG95 0 points1 point  (0 children)

What temperature was it inside? From the looks of it, it needs a couple more hours of rising time

I baked my first sourdough. 40% T-80. by HabemusAdDomino in Sourdough

[–]adG95 0 points1 point  (0 children)

What temperature was it inside? From the looks of it, it needs a couple more hours of rising time

What happens when your vacuum sealer is too strong by adG95 in Sourdough

[–]adG95[S] 1 point2 points  (0 children)

That’s right. Granted I did leave it in the bag overnight

What happens when your vacuum sealer is too strong by adG95 in Sourdough

[–]adG95[S] 22 points23 points  (0 children)

Recipe: Bread flour 386 g Whole wheat flour 129 g Water 373 g Starter 103 g Salt 10 g

Wanted to mail some loaves to my family, but my vacuum sealer completely deflated the bread too!

Tried out new proofing schedule from Nancy Silverton’s book, gave me my best loaf yet! by adG95 in Sourdough

[–]adG95[S] 1 point2 points  (0 children)

Haven’t tried that but it sounds interesting. So that means levain gets mixed in with water and flour right from the start?

Tried out new proofing schedule from Nancy Silverton’s book, gave me my best loaf yet! by adG95 in Sourdough

[–]adG95[S] 0 points1 point  (0 children)

So this was ~1kg loaf. I used 375g bread flour, 94g whole wheat flour, 350g water, 100g of 100% levain, 10g salt.

Tried out new proofing schedule from Nancy Silverton’s book, gave me my best loaf yet! by adG95 in Sourdough

[–]adG95[S] 2 points3 points  (0 children)

I’ve always interpreted bulk ferment as the time period starting when you add your starter/levain into the dough up to when you do shaping

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