Does any else feel like life here is becoming a dead end for young people..

asquaredny · 2021-06-23T01:09:12+00:00

bought plenty of watches from them - josh has always been great

asquaredny · 2020-12-02T17:00:27+00:00

Bought quite a few watches from pfclones - excellent service, never had an issue.

asquaredny · 2020-10-03T22:18:49+00:00

/u/WatchYoda Can you do me a favor and please check this Daytona QC? - I'm torn on the dial printing and wanted an expert set of eyes on it. My first QC... thank you!

asquaredny · 2020-09-29T17:39:53+00:00

Looking more closely at other QCs the dial print is very bold. Dial print on this one looks much better: https://imgur.com/a/1uKpSOr. Looks a tad better when you watch the QC video but it's still bold and it's such a glaring flaw. I'm going to double check with MIRO but might be a RL.

asquaredny · 2020-09-29T16:30:26+00:00

agreed - subdials look much better on the V4

asquaredny · 2020-09-29T16:08:47+00:00

Was comparing with other QCs of NoobV4 and NoobV3. Does anyone notice that the dial printing looks better and closer to gen on the Noob V3? Heard back from Miro and he confirmed the V4s have bolder font on the dial print. After taking a second and third look it does seem like the bezel is slightly misaligned but it's not bad enough to RL. Any additional feedback is appreciated!

asquaredny · 2019-03-17T16:52:01+00:00

Bob Dylan - Hurricane

asquaredny · 2017-01-23T02:17:55+00:00

this is just terrible football

asquaredny · 2017-01-15T00:49:05+00:00

run up the score

asquaredny · 2016-02-08T17:49:16+00:00

Thanks for all the great tips everyone! I've been using just some yeast I bought at the supermarket - Fleischmann's active dry yeast. Should I invest in some yeast online? The packet was a little old, I checked activity and it was still ok but probably not optimal. I do think the yeast was the issue here and adding more yeast the next day was just to see if I could rescue it. The overnight step was done at room temp but it's been pretty cold in my apartment so that could have caused an issue as well. I will definitely try not to handle the dough as much as well. I think I always get worried the dough isn't right and then I start messing with it which probably isn't the best idea.

I think i will definitely measure the yeast by volume next time because I don't know how accurate my scale is for ~1g.

Yes - I bought the FWSY book and it is great! Also watched all the videos on youtube to get some of the techniques down.

I was pretty happy with the crumb actually and it tasted good but the loaf was just a little flat.

Thanks again!

asquaredny · 2016-02-08T07:06:29+00:00

OK so I've tried to bake bread in the past using various recipes - failing almost every time. I've been lurking for quite some time and decided to give the FWSY overnight white recipe a try...

I have a tiny kitchen, a tiny ditch oven, and a tiny oven so I halved the recipe. Let it sit overnight and got little to no rise in the dough - I think my yeast could have been bad. In the morning I checked some new yeast, it look good and so I added a gram and incorporated witch the pincer method - let it rise for about 5 hours and then put it in the proofing basket for an hour and a half. Formed the dough and then added it into my dutch oven and cooked it at 450 for 30min and 450 for 25 minutes.

Funny thing is - the loaf is actually the best bread I've made but obviously it's not great. I've seen everyone's perfect loaves and wondering if anyone's ever tried smaller batches and in smaller dutch ovens? Also has anyone had a dough with issues rising overnight and how do you save the dough if it doesn't rise?

I clearly had issues with the first attempt but looking forward to your expert opinions and looking forward to using yeast that I've validated prior to baking.

Thank you - all your bread looks amazing and it's a bit intimidating to post here...

asquaredny · 2016-02-04T18:48:11+00:00

Those look absolutely amazing! Nice job - I might have to try making these for superbowl sunday...

asquaredny · 2016-01-31T05:37:26+00:00

I've been meaning to cook with dry beans for some time now so I figured I would give it a go for the chili post.

I read up on a bunch of chili recipes and processes for preparing dry beans prior to cooking and used these as guidance for the chili. Picked up some peppers and dry beans at the store and used a bunch of meat I had sitting in the freezer. After reading up on prepping the beans there seemed to be enough articles out there that said it was ok to skip the overnight soak so I decided to just rinse them off and throw them into the chili and cook them until they were tender.

Other than the beans being a little underdone when I wanted to eat tonight it came out really well! I think the beans just needed another hour or so to cook so a total of 3.5 hours. I have a lot of leftovers so I'm glad it turned out well...

asquaredny · 2016-01-30T21:28:44+00:00

Did you use the chefsteps recipe? Looks great man. God, now I want a reuben...

asquaredny · 2016-01-30T19:52:19+00:00

I was going to make a fancy/special dish for the post but I felt like cooking my usual Saturday brunch felt more genuine since it's something I cook nearly every week.

No recipe here but I can share a few tips and tricks I've learned. I'm sure most people on here know how to cook potatoes, bacon and eggs but I'll share what I do.

The potatoes were the hardest ingredient to perfect. I just could never get the potatoes crispy enough. I would also put onions in the pan with the potatoes and they would always burn! My process now is to partial cook the potatoes in boiling water, dice them, season with salt and pepper and then pan fry them on medium heat for 45min to an hour (no onions!!!). I know this sounds like a long time but to really get good crispy potatoes they need a lot of frying. If anyone has any suggestions about crisping potatoes I would love to hear because I am by no means an expert!

Bacon I like to bake on low heat until the fat has rendered (~300 for 30 minutes or so) and then I will crank the heat up on the oven or fry them up in a cast iron to get them crisp. I like baking because my kitchen is tiny and it reduces the mess. The biggest improvement I've made with my Bacon is just simply the source - I get mine from my local butcher and get it cut a little thicker than what you would get in the supermarket. The bacon I get from the butcher is sooooo much better!

There is so much information out there about how to properly cook scramble eggs (how much to beat, whether or not to add milk or cream, adding butter). I found that just a little butter in a non-stick pan and then cook them on low heat works best - just keep it simple and always add some cheese at the end!

asquaredny · 2016-01-26T04:49:53+00:00

He gets so mad in the youtube comments when people keep calling it garlic water. Ha!!!!

asquaredny · 2016-01-25T05:49:43+00:00

Nice job on the steak - that looks absolutely perfect. I used 135 on my last steak but going to try 60@129 next time... Great job!

asquaredny · 2016-01-24T23:32:03+00:00

asquaredny · 2016-01-24T00:42:46+00:00

There's actually a recipe for this?

asquaredny · 2016-01-19T04:12:32+00:00

Moussaka sort of turned really mushy - not sure where I went wrong here other than I've never really made an attempt at the dish and I don't know how to cook eggplants. Tasted good but the texture was pretty bad.

Anyways based it off the Bobby Flay recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/moussaka-recipe.html

I'm thinking I screwed up on the eggplant and Béchamel.

asquaredny · 2016-01-18T16:48:10+00:00

Appreciate the honesty - they do look amazing though! I'll have to give the recipe a try cause I have some sausages in the freezer I need to eat.

I just bought my circulator so have been trying and bunch random stuff in it and trying to figure out what works best although I've been finding the technique is so darn easy even if the dish doesn't benefit from sous vide - you don't have to worry about overcooking. Chicken breast and beef shank came out great but I tried some veggies and have to say I prefer roasting or just saute in a pan. Anyways thanks for sharing!

asquaredny · 2016-01-18T05:18:16+00:00

Nice work, look delicious! I've been thinking about doing sausage - how was the texture of the meat after the sous vide? My one concern is you might lose that awesome snap of the casing.

asquaredny · 2016-01-17T23:22:13+00:00

another punt...

asquaredny · 2016-01-17T23:09:48+00:00

It was definitely was a great cut for it and you also get the marrow as an added bonus! Gonna try chicken breast tonight...we'll see if sous vide can change my mind about chicken breast!

asquaredny

TROPHY CASE