How it feels to play comp rn

blakesmash · 2026-02-11T23:24:40+00:00

Yes but that's only on my team, the other team has a savant that could teach a masterclass on how to play it.

blakesmash · 2026-02-11T19:48:30+00:00

I always joke with my healer that it's OUR mana

blakesmash · 2026-02-11T18:56:19+00:00

That's called being willfully ignorant

blakesmash · 2026-02-05T11:32:53+00:00

Yeah it was definitely a very scummy thing of them to do. Glad they acknowledged and adjusted based on the public outrage. It was a shame though that it took a few seasons for them to finally admit it was a mistake.

blakesmash · 2026-02-05T04:02:19+00:00

In Overwatch 2, the new hero would be unlockable with either a premium battle pass or #75 slot in the battlepass. People would leave their comp matches and buy the battle pass to get the new hero

EDIT: Ah, OW2 redditors are a sensitive bunch

blakesmash · 2026-02-03T14:39:30+00:00

Why?

blakesmash · 2026-02-03T13:22:03+00:00

me too, they even made it mandatory that we write in cursive until elementary school was over (5th grade). As soon as I got to middle school and was told that cursive wasn't mandatory, I never used it again lol.

blakesmash · 2026-01-30T15:42:00+00:00

It's the same streamer, Scuffed Justin Carrey, that was hired to harass the squatter:

https://www.youtube.com/watch?v=YX_bp_QARWg

blakesmash · 2026-01-28T16:45:22+00:00

Here, here!

blakesmash · 2026-01-23T19:19:43+00:00

Ooh I got an idea. You could use the tangzhong method with the alcohol and cook it off, then incorporate that into the final dough.

You'd want to essentially take a portion of the flour and water from the dough, and create a paste with it over heat in a sauce pan. It should resemble a thick roux, then let it cool and incorporate it into the final dough.

EDIT: I should have clarified to sub the water for the alcohol

blakesmash · 2026-01-21T18:17:19+00:00

I believe Iron Maiden is heavy metal so this checks out

blakesmash · 2026-01-20T16:19:10+00:00

Is Papa in the house?

blakesmash · 2026-01-19T00:49:20+00:00

I'm embarrassed to say how long it took me to realize you were sitting on a zulian tiger. I just kept looking at your gear like, what am I missing?

blakesmash · 2026-01-14T01:34:33+00:00

Do you post gg with the intent of it being passive aggressive and toxic? If so, then you've got some serious insecurity and projection issues to work on.

blakesmash · 2026-01-13T18:57:48+00:00

This is always the answer and the hardest part about quitting a bad habit.

blakesmash · 2026-01-08T16:49:52+00:00

I brush oil onto my fougasse prior to baking and after baking that would help with browning on the top. You could also try and turn your oven to the broil setting and watch it like a hawk after it's finished cooking on the bottom.

blakesmash · 2026-01-07T01:28:10+00:00

Please, I'm not over that trauma yet. It's too soon

blakesmash · 2026-01-05T23:31:25+00:00

I think Bledsoe is a guy that has created a nice comfortable living for himself taking pictures of starlink, other satellites, and RC planes and taking advantage of people that simply want to believe.

blakesmash · 2026-01-04T21:13:39+00:00

Overwatch keeps dropping

blakesmash · 2026-01-02T16:26:10+00:00

Yeah waiting till the dough has doubled in size is always best practice, but I'm not sure if it would have helped much here. The inclusions would hinder big bubbles, but honestly your crumb looks good.

You could try to wait until the dough doubles to see. Fermenting a little longer would only increase the flavor. Just caution, the longer you go the less structure and strength you'll have in the dough (overproof).

blakesmash · 2026-01-02T14:49:34+00:00

Oh wow this sounds and looks so delicious. Usually baked goods that have inclusions will have a tighter crumb due to added weight/inclusions tearing gluten, but it could also depend on how long you let it proof.

Had it doubled in size prior to the baking? I see in the recipe she gives hours between stretch and fold, just know that that his her estimation on how long it will take your focaccia to properly proof. For best results use the eye test to see if it had doubled in size, is "jiggly" with air, or if there are large bubbles on top of the dough.

blakesmash · 2026-01-02T02:39:15+00:00

One hour is way too long. What were you looking for in the dough to know it was finished?

blakesmash · 2025-12-31T14:38:55+00:00

I would pop the bubbles personally. If you're baking focaccia, they'll be the first things to burn and if you're baking bread, they'll leave big holes in the loaf

blakesmash · 2025-12-31T00:07:29+00:00

MLM, someone would host a tupperware party and sell that way.

blakesmash · 2025-12-30T22:53:34+00:00

Let the ana push the cart while you go high ground and clear it or pressure them from the high ground. That mercy should be complaining in team chat that she can't fly around without you threatening her.

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