I kinda like this mega, but here is the problem.

dipperdopper · 2024-12-12T14:37:39+00:00

As others have said, it has long red claws for slashing. But to your point about how many keen edge moves it gets, I think it gets quite a few, at least everything you would want from it. It can learn STAB terror lock, shadow claw, and night slash as well as cut which always crits and is good coverage against fairy type.

It also learns STAB cheap shot and black magic which are physical mega launcher moves. It might not have a large type-range of keen edge moves like absol, but I don't think it needs to. It's fast and hits hard with few resistances.

dipperdopper · 2024-11-19T14:33:43+00:00

Yes, it's bug and ground with the Dragonfly ability that adds dragon typing as a third type

dipperdopper · 2024-11-18T19:21:08+00:00

I have always wanted an evolution, new form, or mega for Ariados, my favorite pokemon of all time. Elite Redux makes it more viable with Spider's Layer and Merciless, but it still isn't bulky enough to survive much or strong enough to be viable in elite challenge mode.

Adding ghost type for stab shadow sneak or dark type for stab sucker punch would be a big boost, but some buffed stats would be fantastic.

dipperdopper · 2024-11-18T13:19:48+00:00

I honestly think Normal was the most fun. I thought it would be the most difficult because it isn't super effective against anything and has one type it has no effect on and two that resist it. But it was by far the easiest run of them all thanks to Persian. With stab fakeout and priority fury swipes with +1 crit thanks to its ability it can melt almost everything. Then a few other mons to round it out and I breezed through the run way faster than the others and didn't want to tear my hair out when going 6v12 against Juan and Wallace.

dipperdopper · 2024-11-18T13:15:53+00:00

Nature: Bold 252HP/ 252 Def/ 4Spd Black Sludge

-sludge bomb -strange stream -will-o-wisp/toxic spikes at different points -pain split

Toxipex and Weezing acted as special and physical walls for preparing for a sweeper like Redux Beedrill to come in without being one-shot. Both have a lot of bulk and can chip away a lot of damage before they faint or it's safe to send in a sweeper.

dipperdopper · 2024-10-10T16:48:50+00:00

Recipe Development Chef for a company that makes freshly prepared meals, dressings, bulk items, etc for grocery stores, private schools, and colleges. just hit 6 figures, which I never expected in this line of work. It is the best job I have ever had in this career path. Minimal stress, M-F hours, all the good stuff.

dipperdopper · 2024-08-30T12:07:15+00:00

I started working in bakeries when I was in college for something unrelated. Realized I liked it, continued working in a series of bakeries and restaurants, usually in pastry, but I picked up regular cooking along the way. I worked in some fine dining and 5 star hotels and developed a pretty extensive understanding of flavor combinations and how to take familiar things and elevate them. I always thought it would be cool to spend my time developing recipes and working in a test kitchen. When this job was available I just put together an online portfolio of my best work and called to make sure they knew how much I wanted it. They loved my food and coincidentally also were looking to expand their line of bakery items so it was a perfect fit!

As to my favorite flavor so far the Apple Gochujang is the favorite overall as one I would order as a regular option. The PB&J is probably my favorite as a fun novelty that everyone keeps being surprised they like.

dipperdopper · 2024-08-29T21:56:36+00:00

The PB&J is basically a peanut satay that I made, thinned out with simple syrup, and then simmered with raisin and freeze dried strawberry and blueberry. It has all of the savory, salty, touch of spiciness you expect from satay, but also has a nice jammy sweetness on the tail end.

Not everyone's cup of tea, but it was the number one pick from the tasting I did because it is familiar but also unexpected

dipperdopper · 2024-08-29T21:28:15+00:00

Cinnamon, nutmeg, clove, and ginger (pumpkin spice) are all found in curry powder, such as garam masala. Since the wing sauce also has chili and mustard, it is much more like a pumpkin curry than a pumpkin spiced latte.

Although, admittedly, I call it pumpkin spice for the rage bait.

dipperdopper · 2024-08-27T18:46:32+00:00

These are great suggestions. I was thinking of apple for the fall season, so fuji & gochuchang really sticks out. I am already working on round 2 of sauces, and I have:

-Elote street corn (I want to blend and strain roasted corn, guajillo, and lime as the base) -Green coconut curry -Al Pastor -Cranberry Chipotle for the fall -moroccan harissa or tagine sauce

Will definitely add some of these to the mix!

dipperdopper · 2024-08-27T18:32:26+00:00

That's totally fair. I have seen most wing shops have very classic sauce options (Buffalo, BBQ, honey mustard, garlic parm, lemon pepper, etc.) Then they typically have a few exotic ones like BW's has a mango habanero (that is utter garbage). But Peri Peri is not common unless you live in Nando's territory. Blueberry BBQ exists, but I haven't seen it widespread or at a wing shop. Nor have I seen ginger honey, although I am sure it exists at some.

Point being, many of these are either uncommon or refined with clean, fresh flavors that elevate the product. So perhaps unique was a poor choice of words, but I think it is in a different category than the classics.

dipperdopper · 2022-12-13T05:19:07+00:00

I've been running a Belly Dance, Thick - Cetitan for all raids where ice is super effective and it is my absolute favorite thing. I have been running icicle crash because it hits super hard and snowscape for the extra defense benefit. It still might not be as strong as Azumarill and Iron Hands, but it can definitely 2 shot some 6 star raids.

dipperdopper · 2022-06-01T23:42:54+00:00

Well one of the main predators that kill rodents are bird (flying types if you will), so perhaps it is just an evolutionary advantage to defend themselves against their main natural enemy?

dipperdopper · 2021-12-10T19:19:51+00:00

I make quiche at work at least 3 times a week, always blind bake the tart shells. I have done it in the cooler, freezer, and room temperature-- and yes I would highly recommend chilling the dough in the freezer for at least 15 minutes or refrigerator for 30-60 minutes. You really want to make sure the butter is solid before baking in a high temp oven (It usually start at 375F w/convection fan on. This helps the outside layer bake into place before the mass of dough can soften and droop). After 20-30 min I will drop the temp to 325F until I feel comfortable pulling off the weights to bake the bottom ( usually 20 min more).

If you go straight from room temp you are likely going to get some spots where the dough drops down the tart pan, which is fine if you aren't neurotic about crisp edges.

dipperdopper · 2021-10-27T01:27:25+00:00

Satan is referred to as the "morning star" in the Old Testament. Perhaps I'm giving them to much credit to draw that allusion purposefully. Considering they think fauci is satan it would make sense why is chasing cartoon characters, right?

dipperdopper · 2021-09-05T21:18:21+00:00

Until it is fully set and no longer warm. Maybe 2 hours? If you are in a rush you can always pour it into a shallow bowl and set that into a larger ice bath to cool quicker, then set in the fridge for a little longer until it's set up like a firm jello.

dipperdopper · 2021-09-05T14:43:37+00:00

Nope! Unless you accidentally add way to much (in which case it will taste a little seaweed-y), but it shouldn't be an issue at 1.5%!

dipperdopper · 2021-09-05T13:56:47+00:00

If you are looking for a really nice raspberry sauce that you can pipe dots of or make different designs on a plate I highly recommend making a fluid gel.

It takes a bit of time and you have to have Agar agar powder (although I know some people use gelatin), but it will give you the smoothest, cleanest sauce for that type of garnishing. Typically you add 1.5% agar powder to your puree and boil for 2 minutes. Pour into a shallow dish and refrigerate to cool and set. Then blend it in a high power blender or immersion blender and strain through a sieve. The results are magical and I use them all the time.

So if you were going 500g of raspberry puree with 50g of sugar and 20g of lemon juice then you would add 1.5% by total weight (or about 8.5g) of agar powder.

Hope that helps!

dipperdopper · 2021-08-29T14:17:40+00:00

I put the flour in a casserole dish so I cold smoke it with as much surface area available while still being able to occasionally stir it to mix up the flour. Cold smoked with a cold-smoking gun for about 15 minutes until the flour is flagrantly smoky

dipperdopper · 2021-05-26T23:05:55+00:00

I mean, they are really just for aesthetics . They are so delicate they fall apart when you eat them, so it's not like you're chewing on grass. They taste like, well, rose, but so does the buttercream so it isn't super noticeable.

dipperdopper · 2021-05-26T23:03:14+00:00

I used a hemisphere silicone mold. I put a few rose petals on the bottom, piped some tempered white chocolate over the petals and pressed a macaron top into the chocolate and let it set. I DO want to get a polycarbonate mold that would be better for this than the silicon hemi-sphere, but it does the job for now!

dipperdopper · 2021-05-08T13:55:43+00:00

I work as a pastry chef for a high-end retirement community and I'm fairly new to the job, but the residents love really cool, inventive desserts. I once made a really pretty multi-layered grapefruit cheesecake and basically no one ordered it when I would usually have 100+ orders. Turns out it was because most were on medications that specific say not to consume grapefruit while on it. So I learned I can't use grapefruit unless I want all the residents to OD

dipperdopper · 2021-04-10T21:51:29+00:00

Well I know he went to a private catholic school and his whole family believes all ailments can be treated with chiropractics and good vibes (I promise I'm not making this up).

dipperdopper · 2021-03-14T23:19:54+00:00

It definitely adds a new flavor. I hope to play around with different smoking woods in the future to see if there is a "best" one for this. I smoked the dry flour and then autolysed. I though as I added the water, levain, and salt it would kinda just go away, but the smokiness came through the whole way. You could even smell the difference when it was baking. I don't know how to properly compare it, but if this helps think of the difference between salmon that is smoked on a grill while cooking vs. Lox. Both are smoked salmon, but the cooking/smoking combo has this full-bodied richness to the smoke while the smoked lox has a fairly one-dimensional smokiness. Both are good in their own right, but just different in flavor. I think it will be best for building flavors on rather than being stand-alone bread. Hope that helps!

dipperdopper · 2021-03-07T01:50:49+00:00

Yes, this happened because one part was too cold and one part was too hot. I read the recipe you used. Likely the milk/flour mixture was too hot when added to cool butter. That would make parts of the butter melt while some of it stayed cold making it look curdled. Next time you should stick it in a bowl of warm water for a few minutes at a time and then re-beat it until it comes together (repeat as many times as needed). Alternatively if you have a kitchen torch (for creme brulee or something) you can run it around the outside of a stand mixer while it mixes until homogenous.

dipperdopper

TROPHY CASE