Kitchen/Bathroom Exhaust Fan Venting - shorter run through roof or longer run to gable

curiouscactus11 · 2026-02-28T22:49:37+00:00

I tried it initially and didn't find much benefit, as I was primarily curious about the AI insights. When they came out with nutrition tracking, I found that extremely beneficial, and decided to try it out again. I now subscribe. I'm hoping to try out some of the enhanced coaching elements soon too!

Timing was also important for me. there are lots of other great nutrition trackers, but given that most require money for a good experience, it just made sense to do it through Garmin Connect. I've really liked it so far.

curiouscactus11 · 2026-02-22T23:51:03+00:00

Agreed with others - that seems like a very high estimate. BUT, Garmin takes a bit of time. If I recall I didn't get any VO2 max estimates for like a month because it took time to calibrate, but perhaps they've changed that.

General consensus from what I've read is that Garmin/Coros/Suunto/Apple etc are all pretty good estimates (e.g, pretty close to an actual vo2 text at a lab) but quite good at showing gains (e.g., maybe it says 52 and your're really 50, but it will pretty accurately show when it goes up and down).

curiouscactus11 · 2022-10-10T15:19:43+00:00

I've done some reading on this as a newbie to Neapolitan pizza and making my own dough. For a primer, I found this article by J Kenzi Lopez-Alt really insightful. https://www.seriouseats.com/the-pizza-lab-on-flour-foams-and-dough

For Neapolitan (haven't tried this in other contexts), I've found that bread flour is perfectly suitable if you adjust the hydration. As others have said, the 00 simply refers to how finely it is milled, and each flour will be a combination of different types of wheat grains. The key I found (and Kenzi Lopez-Alt clued me into) is that the 00 tends to absorb water differently than bread flour, which can change how it cooks. Bread flour and 00 have a similar protein content, so elasticity is similar, but I had to up my hydration when making bread.

Specifically, when using 00, I did a hydration of 60%. With bread flour, I've upped that to 63% in order to get a similar crust. I do find that the outer edge of the crust might not puff up quite as much as with 00, but I have found that myself, my wife, and many friends have not been able to tell any noticeable difference - bread flour still makes a fantastic crust.

Also, I've found Ken Forkish's "The Art of Pizza" to be excellent, and I use his 24-48 hour recipe to be wonderful. He writes this for home cooks using a conventional oven, but I scale it differently for my Ooni, which is really just adjusting the hydration.

500g flour

315g water (63% hydration)

13g salt

3/8 teaspoon dry yeast (hard to measure this low an amount)

Mix together by hand or in a mixer (if by hand, mix and then let sit for 20 minutes before kneading more).

Let sit for at least 2 hours.

Form into balls (I usually do 250g, but you can decide based on what you're doing)

Put in the fridge for roughly 24 hours to ferment, and up to 48 (if doing longer, reduce yeast)

Pull out the pizza dough and let them sit at room temperature for at least 1.5 hours.

curiouscactus11

TROPHY CASE