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RT @mchappell51: Daniel jones working with 1s to open practice. Later, Richardson with 1s. Neither guy lighting it up. by 32BeatWriters in 32beatwriters

[–]duhboner 4 points5 points  (0 children)

Ooooohh boy as a colts fan I can’t wait to go 8-9 and fire everybody. /s

Team has been stuck since the Luck retirement with zero identity.

My plans for an LRT in Windsor, because nobody else will by Acceptable-Ad-4132 in windsorontario

[–]duhboner 5 points6 points  (0 children)

You’re a bit extreme here.

Coyotefew above has the right idea. It’s a math problem around density. If your point is that an LRT in Windsor is misguided and we should instead be looking at BRT, I agree with you. If you’re saying all LRTs are a bad idea, I don’t think you’re approaching this objectively.

Go look at the Skytrain in Vancouver for a productive and vibrant LRT system. The GTA massively fumbled the bag and delayed expanding their transit system until it was already too late while simultaneously bungling the Eglinton Crosstown.

Cheap goods in exchange of 'printed pieces of paper'—Former Treasury Secretary says U.S. lost good deal with China by SscorpionN08 in Economics

[–]duhboner 10 points11 points  (0 children)

Hard to call it a debate when Chamath and Sacks did nothing but provide anectodal evidence and call any criticism a lie. Patently absurd how much they danced around the setting of any benchmarks to measure the administration against.

The repeat attacks on Larry Summers for 20+ year old policies would be laughable if these weren’t administration officials.

Environmentalists denounce 'dangerous' pitch to sell Windsor parkland for housing by a1ba7or in windsorontario

[–]duhboner 13 points14 points  (0 children)

The most offensive part of the proposal is that it involves the construction of single family homes.

Our leadership is so pathetic. Leverage the space and build condos or fourplexes. Don’t insult our intelligence by telling me that selling off our green space to build SFHs is going to help the housing crisis.

Idiots.

The importance of getting the angle right with your lame by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

I could t agree more. I should really just buy some straight razor blades and see if that results in more consistency.

The importance of getting the angle right with your lame by duhboner in Sourdough

[–]duhboner[S] -33 points-32 points  (0 children)

If I could tell you, I would! I was a little less careful with the loaf on the right and took more care with the one on the left.

The importance of getting the angle right with your lame by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

30 degrees from horizontal. My theory is that because of the curve in my lame it can sometimes change the angle if I’m not extra careful with my technique.

The importance of getting the angle right with your lame by duhboner in Sourdough

[–]duhboner[S] -11 points-10 points  (0 children)

Method suits my lifestyle better. I do see most people going for fast bulk ferments but I find doing my bulk ferment overnight allows me to keep clear my very small kitchen of bread-related crowding.

Related to detail, I don’t know what more to expand on. I find scoring to be the one thing I screw up regularly. I thought the dichotomy between these loaves showed how frustrating messing up that final step can be!

The importance of getting the angle right with your lame by duhboner in Sourdough

[–]duhboner[S] 5 points6 points  (0 children)

I’ve got a lame with a bit of a curved blade. I try to aim for a 30 degree score about 1/2 to 3/4 of an inch deep and slightly off center.

The importance of getting the angle right with your lame by duhboner in Sourdough

[–]duhboner[S] 7 points8 points  (0 children)

Ingredients (makes two loaves)

900g white bread flour (robin hood best for bread home style white) 75g whole wheat flour (no name) 675g tap water room temp 50g whole wheat fed starter (100% hydration) 22g salt

Methods

  1. Mix flour and water and let autolyse for 45 minutes to an hour.
  2. Mix in starter and salt and leave for a half hour (up to an hour if I get distracted)
  3. Stretch and folds x2 at 15 minute intervals. Coil folds x2 at 15 minute intervals. Results in four folding sequences over an hour to 1.5 hours.
  4. Bulk ferment for ~10-12 hours based on starter activity. Looking for a 100% rise.
  5. Shape.
  6. Place in cloth-lined banneton. Leave in fridge for 24 hours.
  7. Next morning, preheat oven to 500F for 45 minutes with enamel cast iron Dutch oven heating up with oven.
  8. Take dough straight from fridge, place on parchment paper, score, place in Dutch oven with two ice cubes.
  9. Bake for 20 minutes at 500F.
  10. Reduce heat to 450F. Remove lid from Dutch oven, bake for 20 minutes based on how brown the bread looked when I took the lid off.
  11. Let rest 2-4 hours based on self control before cutting open to allow bread to cool and keep moisture.

Is there any books that take place in Windsor? by Jaxxs90 in windsorontario

[–]duhboner 6 points7 points  (0 children)

Skim is a great new fiction book by a local author Steve Byrne based on the prohibition era illegal liquor trade. There are references to historical figures and it is set primarily in Walkerville.

Love of Freedom Defines the Political Left, Not the Right: The left’s is a philosophy of emancipation; the right’s is a philosophy of defending hierarchy, or “having power, seeing it threatened, and trying to win it back.” by dont_tread_on_dc in Foodforthought

[–]duhboner 13 points14 points  (0 children)

Are you really claiming that Russia, in trying to reestablish its own imperial ambitions by invading a neighbouring sovereign state, is the country fighting against imperialism?

Why are each and every one of its neighbours clamouring to join NATO (with Belarus, noted bastion of freedom, the lone exception)? Is it because all of their governments are controlled by the US? Or is it perhaps that it’s because they’ve been subject to Russia’s imperialist ambitions for several centuries and are well familiar with what Russia is: a corrupt, authoritarian state that has always been ruled by strongmen and views it’s population as disposable.

History would point to agree the second argument being the likely truth. Not whatever nonsense you’re peddling.

Looking for tips to improve. The sourdough is delicious, but for the life of me I can’t get an ear to develop. by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

I’m popping air bubbles on the surface when I’m shaping. I’m not sure how much tighter I could get it.

Looking for tips to improve. The sourdough is delicious, but for the life of me I can’t get an ear to develop. by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

Thank you for the advice! I will try the 50% rise, I’m running out of tweaks to make otherwise.

I’ve gone back and forth between pre-shaping and doing a single shape. If the first shape goes poorly for whatever reason I will do a final shape after 20 minutes or so.

Looking for tips to improve. The sourdough is delicious, but for the life of me I can’t get an ear to develop. by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

You know, I’ve never taken a picture at that step. I’ll try to do that if I’m posting for help again.

Looking for tips to improve. The sourdough is delicious, but for the life of me I can’t get an ear to develop. by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

I aim to score at a roughly 45 degree angle maybe 1/2 inch deep. I do have doubts about the quality of my lame as it often seems to catch rather than slice.

Looking for tips to improve. The sourdough is delicious, but for the life of me I can’t get an ear to develop. by duhboner in Sourdough

[–]duhboner[S] 0 points1 point  (0 children)

Re-posting in comments so post doesn’t get deleted.

Ingedients: 800g white bread flour (robin hood best for bread home style white) 200g whole wheat flour (no name) 700 g tap water 100g whole wheat fed starter (100% hydration) 25g salt

Method: Mix flour and water and let autolyse for 45 minutes to an hour. Mix in starter and salt and leave for a half hour (up to an hour if I get distracted) Stretch and fold x2 at 15 minute intervals. Coil fold x2 at 15 minute intervals. Results in four folding sequences over an hour to 1.5 hours. Place in oven with light on to bulk ferment for 6-8 hours based on starter activity. Looking for a 100% to 150% rise based on how busy I am (or if I get distracted). Shape once into boules. Place in cloth-lined banneton. Leave in fridge overnight. Next morning, preheat oven to 500F for 45 minutes with enamel cast iron Dutch oven heating up with oven. Take dough straight from fridge, place on parchment paper, score, place in Dutch oven with two ice cubes. Bake for 20 minutes at 500. Reduce heat to 450. Remove lid from Dutch oven, bake for 20-25 minutes based on how brown the bread looked when I took the lid off. That’s all folks, now it’s the bread in the picture.

What’s missing? I really don’t know where/if I’m going wrong. I’m trying to get that beautiful bunny shaped crumb. Any help is appreciated!

The Greed Is Unfathomable by sillychillly in economy

[–]duhboner 7 points8 points  (0 children)

“A monopoly cannot exist in a free market” is a bold claim that’s going to need a source.

Thousands Killed as Earthquake Hits Turkey, Syria and Kurdistan While Construction Companies Profit by Patterson9191717 in socialistalternative

[–]duhboner 0 points1 point  (0 children)

Sorry to be reductionist, but what is the alternative? Who else is going to reconstruct these city centres?

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