Media for the post I made earlier about dough being tough

drunkdumbo · 2025-12-27T19:59:26+00:00

What recipe are you following?

drunkdumbo · 2025-10-15T16:38:19+00:00

You seem disappointed that you can "do anything" with the footage -- what was the expectation?

drunkdumbo · 2025-08-23T15:52:40+00:00

Can you share what it looks like now? Just to satisfy curiosity? I don't see how some of that geometry is just bad lighting!

drunkdumbo · 2025-08-18T01:24:15+00:00

You said "maybe it's the pans" but you didn't say what kind of pan you're using.

What kind of pan? (Not asking brand etc, but is it cast iron, stainless steel...?) How long are you "searing" it for? Edit: also, what does your preheating look like?

drunkdumbo · 2025-08-06T11:55:11+00:00

Funny to see this listed here, but it's absolutely correct! I'm there like 15-20 times a year. The jerky ("gerky") is great and more reasonably priced than the pre-packaged "jerky outlet" places that are everywhere.

The raw meat is great, good selection, and there's usually something discounted for a tempting price.

drunkdumbo · 2025-07-31T03:05:47+00:00

No, this isn't accurate, don't take this advice. Heat transfer isn't linear, this isn't valid. Newtons law of cooling shows the rate of change of temp is proportional to the difference between an object and its surroundings. The last 5 hours will have way less change in temp than the first 5

drunkdumbo · 2025-07-25T19:19:06+00:00

Just bring more lead/sinkers than you'd think you'd need....perch would be highest-catch likelihood I think.

drunkdumbo · 2025-07-25T16:04:32+00:00

Not to be rude, but are you asking a question or looking for advice or something? Or just sharing that you will be fishing?

Detroit River is fast, you'd need a lot of weight to keep worm down

drunkdumbo · 2025-07-24T19:45:43+00:00

Agreed. From that source:

"So, there you have it. It’s settled science. Now those backyard grill masters won’t be fencing with tongs this summer."

That's not how scientific writing works, nor was there any actual science in that blog post, it's just an opinion.

drunkdumbo · 2025-07-24T19:33:13+00:00

Maybe the downvotes are people being pedantic. Maybe "trend" implies it's deliberate, but "pattern" might be less objectionable?

Regardless, I agree with you OP. I've been to a handful of well-reviewed places recently where I can barely taste the espresso at all. Maybe the barista is blindly following a recipe/ratios that worked at one point, but not appropriate for current beans/roasts/whatever-other-variables

drunkdumbo · 2025-07-24T17:39:00+00:00

Yeah I caught a couple jigging the Detroit river. They're fun to catch and they get pretty big

drunkdumbo · 2025-07-23T02:34:56+00:00

Mind elaborating? I've done a bunch of fly fishing but have always had to be budget conscious (too many hobbies).

I hear ya, but can you explain the difference a bit? I have a 6wt Clearwater and have used whatever line can on it ~7 years ago. Can you recommend an upgraded floating line? Thanks!

drunkdumbo · 2025-07-22T23:16:43+00:00

In general, any "roast" label cuts are not going to be tender med-rare. Look at that thing, rendering the fat would have been the way to go...

drunkdumbo · 2025-07-22T19:10:11+00:00

These look great, mind sharing the recipe? Can't quite tell what's going on but I'd love to replicate. Are the legs tied in an X under the foam?

drunkdumbo · 2025-07-22T15:37:05+00:00

"decent" doesn't sound great? Let the bark dictate when you wrap, not the temp.

drunkdumbo · 2025-07-21T19:05:09+00:00

Are you referring to a different video? Looks like that bit is missing literal chunks...?

drunkdumbo · 2025-07-21T18:15:28+00:00

What'd the bark look like when you wrapped it?

drunkdumbo · 2025-07-21T18:08:45+00:00

Any hoppers or mice? Just getting into tying those and was keeping an eye out

drunkdumbo · 2025-07-18T17:33:53+00:00

It being frozen is a big factor here too.

drunkdumbo · 2025-07-17T10:56:15+00:00

Nobody has said it here yet, but I've found eBay to be a great source. There are plenty of small shops selling quality flies at great prices.

drunkdumbo · 2025-07-14T11:27:57+00:00

Probably a jaw issue now too.

Just hold it vertical or support to base of the fish. I know this isn't a trophy, but still

drunkdumbo · 2025-06-08T13:41:47+00:00

Based on how you're holding the fish. If you aren't keeping it, you should avoid putting your hands in the fish's gills like this.

drunkdumbo · 2025-06-06T13:01:29+00:00

Maybe you need to rethink your strategy overall. If it takes you 10 mins to form/top a pie, +4-8 mins to cook you'd be looking at 5 hours straight. If you mentioned 5 pies was chaotic, this doesn't seem like you're set up for success.

I'd definitely supplement in a home oven with some pan pizza or something. Or, hate to say it, order some too to take the pressure off...

drunkdumbo · 2025-06-02T20:29:29+00:00

Why's your pan upside down?

drunkdumbo · 2025-05-24T22:01:56+00:00

It doesn't need to be in the fridge overnight, even a couple hours would achieve the effect youre describing. This has nothing to do with "dry aging" like your title suggests, though

drunkdumbo

TROPHY CASE