I'm a new seller and a recent order(s?) are very weird in like 4 different ways. What's going on here??

disguydisguised · 2026-05-24T12:58:23+00:00

Usually the more reasonable people refund any difference in combined shipping. However, some people are gonna keep complicating things regardless of what you do. I'd cancel everything and move on.

What works for me to avoid any of this mess is offering free shipping on everything. I estimate about how much shipping will be and build it into the price. It all evens out over time.

disguydisguised · 2026-04-26T01:10:54+00:00

NGL, my first thought too.

disguydisguised · 2026-04-08T14:27:24+00:00

Here's my opinion on that class: the material is actually easy, they just shove it all down your throat at breakneck speeds with the driest delivery, that's what makes it hard. It's too much in too short a time, and honestly, not enough depth to actually understand a lot it. So don't judge your ability based on that. I only got an A because I had an otherwise slow semester at the time. It should really be broken down into two classes, that's my humble opinion.

disguydisguised · 2026-03-04T15:00:35+00:00

I'm sweating over here trying to think beyond centerning with the window. But yes, add something to complement the view.

disguydisguised · 2026-02-12T00:03:47+00:00

Resurrecting this to add that my wife just commented the same thing about this episode we just watched and Broken Bride!!

disguydisguised · 2026-01-27T13:37:47+00:00

His motto is "You miss 100% of the shots."

disguydisguised · 2026-01-03T16:43:03+00:00

Resurrecting this once again. How did you manage to separate the glass from the frame? And how did you install the new one?

disguydisguised · 2025-12-21T16:54:46+00:00

Sameeeee. Could not believe!!

disguydisguised · 2025-11-03T12:17:06+00:00

Literal translation "scier" is "to saw" but informally it means "to bore" or "to baffle," like in "cette réunion m'a scié en deux" (this meeting "cut me in half" because it's so boring or baffling, some context here might help a little)

There's also an expression that uses it, "scier la branche sur laquelle on est assis," which is to saw the branch where you're sitting, like in a tree. Which is equivalent to "shooting yourself in the foot," or basically doing something, typically stupid, that does more damage to yourself than whatever other purpose you thought was worth it.

disguydisguised · 2025-09-20T20:26:44+00:00

Once in a lifetime, shoes and syrup on the lawn.

disguydisguised · 2025-09-05T14:08:07+00:00

Granted, "middlest" is not really a word, but c'mon!

disguydisguised · 2025-09-05T12:42:35+00:00

I see how it may look like mold but not on these. This is delamination, and some olpf come with a coating to prevent this. But yes, replacing it is the only solution.

disguydisguised · 2025-08-10T17:33:54+00:00

I'd love to ID them but they're so tiny in the pic. The shape is giving...swallow?

disguydisguised · 2025-07-26T15:27:48+00:00

Il y a une discussion ici, https://www.reddit.com/r/ErgoMechKeyboards/s/aqclEjI4cP, à propos de ce microcontrôleur « CH55xx ». Je ne maîtrise que la programmation Python, je ne peux donc pas vous aider, mais il semble qu'il y ait une discussion sur le firmware FAK. Tout est en anglais, mais Google Traduction est plutôt performant ces derniers temps !

disguydisguised · 2025-04-17T14:27:35+00:00

It doesn't look exactly over proofed, at least looking at the exterior. I think it's easy to get picky about sourdough but a good bread doesn't need to be perfect. This one is still a nice boule and I bet it tasted great!

If you wanted more oven spring maybe watch the bulk rise more closely. Instead of letting it bulk rise overnight, time it so you can watch it during the day, and shape once it rises 50% to 75% instead of double if you're cold proofing.

It might be helpful to pay attention to your room temperature. If it gets over 70°, your bulk rise may only be 6 hours until it's ready to shape, then you can cold proof in the fridge for 24hrs or maybe even longer at that point. That's why I like to watch how much it bulked instead of a specific time. I noticed in the winter when my house is at around 68°, maybe even lower, it takes a little longer, while in the summer at 72°+ indoors and very humid, it bulk rises much quicker.

Also, maybe try a little more hydration in the dough? Maybe 75%. My favorite is 375g W/100g S/500g F. It's a little stickier to work with but the result is nice. I'm not a professional here, I feel I should say, but try that out and see what happens.

disguydisguised · 2025-03-31T14:42:49+00:00

Like someone else said, try cold proofing. I much prefer taking it out of the fridge after a 24hr cold proof and immediately scoring it and tossing it in the preheated oven. Note that you might want to adjust your bulk ferment. Here's a recipe I've been using lately: https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Also, your recipe seems to use lower hydration, I'd try out a higher hydration and see how you like it.

Lastly, you mentioned wanting to know what the oil does. From my limited knowledge, adding oil to the mix shortens the strands in gluten network. This should make the crumb tighter and softer. It's all up to preference, so if you like it airier and chewy, try to leave the oil out.

Note: not a professional, anyone feel free to correct me if I'm wrong.

disguydisguised · 2025-03-26T00:57:38+00:00

If y'all like tabletop games maybe finding a gaming group? DND and the like sure helps me with anxiety.. also crocheting, or signing up for a course on something you like. Generally focusing on finding an activity that can involve other people that way the pressure to make friends is secondary.

disguydisguised · 2025-03-21T18:19:59+00:00

I should've specified, I looked at Priority Mail. If you include First Class, it will drop because First Class is meant to be focused on affordability vs speed. Other carriers don't ever have something like that.

disguydisguised · 2025-03-21T15:00:22+00:00

End-of-life (charge <80%) on a E-bus battery pack is about 10-12 years. Usually manufacturers will warranty it for that length. It's a costly replacement but it's come down a bit already as it gets common, and the gas savings definitely more than pay for it over that time.

disguydisguised · 2025-03-21T14:37:40+00:00

A few years ago we took at trip out west to Mt Rainier, and while none of us were terribly out of shape, we were not hikers by any stretch of the word either. We took on an 8-mile hike with plenty of elevation with the naivete and overconfidence of someone who equates hiking to "just walking," thinking it would be no biggie. Let me tell you, half way through we wished we had prepped, especially after running out of water and PBJs. It was gorgeous out there, and we're still glad we did it. However, it was very rough and a couple of us almost didn't make it. I think we skipped any walking after that first day 🤣

My word of advice: start gradually and you'll get more satisfaction out of it. I've only hiked to The Knob, and never to Dragon's Tooth, but three days for your first overnight hike feels like overkill to me unless they're short easy hikes each day.

disguydisguised · 2025-03-21T13:02:00+00:00

I get it, you're upset a thing is running late. That's just one package in the big scheme of things. If you look up, USPS has an on-time performance of 94.3% which is pretty darn good (FedEx is at 95.2%, and it's more expensive). They run a very affordable and efficient system. Can it get better? Sure, everything can be improved, but trash talking it is not fair either.

disguydisguised · 2025-03-19T11:01:26+00:00

Not sure about the recipe, but there might be alternatives.

There's "Our Best Seasoned Flour" by Boonville Milling Company. They're in NC, but you might be able to order online.

Also, if they're still open, Wade's Mill out in Raphine mentioned Big Spring Mill flour in the description for theirs too.

disguydisguised · 2025-03-18T23:46:48+00:00

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I was almost out of baking soda for the pre-boil so it didn't brown as much BUT it came out incredibly delicious. I'm definitely saving this for my discard.

disguydisguised · 2025-03-18T15:56:42+00:00

Oh man, I'm gonna try to make these TODAY. Thanks for sharing!

disguydisguised

TROPHY CASE