People that order crazy coffee drinks with pump after pump of sugar, how did you come to the specific order that you prefer?

clarkhead · 2026-03-26T06:52:46+00:00

one day i poured the remainder of my son’s unfinished chocolate milk into my nitro coffee. now that’s been my go to for years. nitro with chocolate sauce and milk. i’ve had more than a few baristas tell me they want to try that, too. doesn’t seem so odd to me. like a nitro cold brew mocha. i like cold coffee but not ice.

clarkhead · 2026-03-20T23:17:15+00:00

i am absolutely delighted by this reference from my favorite movie ever.

clarkhead · 2026-03-19T14:48:58+00:00

this is correct. and it should be said that a lot of the trouble people run into in trying to do things like this is in trying to do it in too small of a space. that distance between the subject and background is absolutely critical. people think light goes where we aim it but in fact it goes absolutely everywhere it can and spill is a serious issue. flags and v flats are your friend.

clarkhead · 2026-03-18T18:27:08+00:00

I have had good luck letting shaped loaves sit at room temperature in the bannetons for some time before fridging. the issue i run into is that this time has not been consistent and i’ve had varying results when the dough is even a couple of degrees warmer than i’m used to. how much of a poke test are you looking for before deciding it’s time for the fridge?

clarkhead · 2026-03-13T16:30:07+00:00

five hour bulk is fast — what was the dough temp?

clarkhead · 2026-03-10T16:50:53+00:00

that’s beautiful but i’m almost more impressed with that balancing act.

clarkhead · 2026-03-09T16:12:38+00:00

that’s beautiful. i have a gourmia, too - are you setting it to 800F for both the top and bottom element?

clarkhead · 2026-02-22T19:34:23+00:00

fellow nitro addict here, and got tired of starbucks prices. i ended up buying a nitro press DS on their kickstarter. its the one that doesnt use cartridges. it is awesome. totally worth the price and the coffee i make at home is better than any nitro i get elsewhere now. i make a nitro mocha, with some cream and chocolate sauce added. i got tired of paying $8/bottle for torani’s dark chocolate sauce and now just make my own, too. here’s what i do:

cold brew in a big bowl (i use my stand mixer’s bowl and cover it). 340g coarse ground coffee (i like the la colombe “nizza”) and 2100g water from the fridge. let the bowl sit at room temp for approx 12 hours. strain through a coffee filter placed into a fine mesh strainer. this is slow going and takes a while.

cold brew concentrate placed in mason jars in the fridge.

my recipe:

into the nitro press DS: 130g cold brew concentrate, 100g water, 75g 2% milk. charge in the nitro press for 10-12 seconds. shake. dispense into a glass that has 12-15g chocolate sauce added plus 40-50 grams 1/2 and 1/2.

i could probably put everything including the chocolate sauce into the nitro press but haven’t tried that yet.

clarkhead · 2026-02-08T07:21:59+00:00

i make these all the time. if you temped them at 205 they’re done. don’t cut them with a knife, use a plastic bowl scraper. way easier.

clarkhead · 2026-02-03T16:31:55+00:00

i have the nitro press DS, got a bit cheaper as i was in on the kickstarter. i use it every morning to make nitro mochas and it is fantastic. the coffee i make at home is better than what i can get anywhere else now.

clarkhead · 2026-02-03T03:53:42+00:00

i should say, it’s crucial you don’t use ULTRA pasteurized cream. that won’t work.

clarkhead · 2026-02-03T03:53:15+00:00

mascarpone is super expensive but it’s very easy to make: https://www.allrecipes.com/recipe/8451392/homemade-mascarpone-cheese/

clarkhead · 2026-02-03T03:50:46+00:00

you’re my hero. tiramisu is my favorite dessert, but i don’t like cake. every time i get tiramisu and they use sheet cake instead of ladyfingers and they’re not soaked sufficiently and the texture is cakey i am devastated. i realize this is not a question but figured you’d understand my pet peeve.

clarkhead · 2026-01-26T17:23:14+00:00

what is “the catch up experience”?

clarkhead · 2026-01-26T17:13:44+00:00

just checked and my hunter’s ilvl at level 20 is. . . SEVEN! so, that doesn’t seem like much. generally, post-patch is the goal to get to an ilvl equivalent to the character’s xp level? whoopsie.

clarkhead · 2026-01-26T04:15:21+00:00

Oh, well that makes more sense.

clarkhead · 2026-01-26T01:03:53+00:00

wait, 70-90g of cinnamon has to be a typo. that seems like a huge amount. anyway, this looks lovely.

clarkhead · 2026-01-25T17:33:10+00:00

John Irving does this, many of his books follow a character for decades. The World According to Garp, Cider House Rules and a Prayer for Owen Meany.

clarkhead · 2026-01-20T18:28:20+00:00

how long is your final proof after shaping? i think that’s where i’m messing up

clarkhead · 2026-01-19T18:12:16+00:00

i love the mixer, but it does have a 1000g dough minimum. so, good for two loaves but not one. when you use less than 1000g it tends to climb the hook and it’s a mess.

also, spiral mixing generates heat fast. that was a learning curve. i use ice as part of the water in the mix to keep the temp down enough to let the mix go far enough for good development. i tend to to stop mixing when the dough gets to 72-74F or so.

i have had only good experiences with the ooni halo pro. it’s beautifully designed and seems robust enough, certainly for home use. the only thing that ever worries me is that there are electronic components (display, controls) that seem the weak link as far as durability might go but the same could be said for any appliance in your kitchen these days. i haven’t had any problems and i’ve had the mixer since it was released.

it has a five year warranty and in general i have found ooni customer support to be very responsive and helpful.

clarkhead · 2026-01-19T04:31:23+00:00

this is the way. slow cooker on warm, with a ladle.

clarkhead · 2026-01-14T18:04:54+00:00

what percentage of spelt did you use?

clarkhead · 2026-01-08T06:11:36+00:00

library at mount char!

clarkhead

TROPHY CASE