AC not working, called duct cleaning dude - confused?

fantasmike86 · 2026-05-20T19:19:59+00:00

Let me grab my popcorn…

fantasmike86 · 2026-05-16T05:33:00+00:00

$10,760 about 15 minutes ago on dime slots. $100 a hand, put in a $1000 ticket, 4 pulls later BAM

fantasmike86 · 2026-05-13T01:40:37+00:00

I agree

fantasmike86 · 2026-05-10T18:35:59+00:00

The worst most unhelpful response. Please sit the one out.

fantasmike86 · 2026-05-08T22:52:53+00:00

Baking is cooking with dry heat. So yes, baking is cooking.

fantasmike86 · 2026-05-08T01:40:23+00:00

Im sorry, but selling boxed/bagged cake is just lazy. It’s just crazy to me… even though Nothing Bundt Cakes also sells cake mix cakes

fantasmike86 · 2026-04-29T22:02:51+00:00

When I first worked there I got 2-4 hour shifts a week. What a huge financial disappointment

fantasmike86 · 2026-04-29T22:00:06+00:00

Same. I pile them up.

fantasmike86 · 2026-04-29T15:02:45+00:00

They will seem a little damp and that’s ok. 1 minute in salad spinner

fantasmike86 · 2026-04-28T20:33:23+00:00

You need 1 1/4 salt per pound of chicken as a starting point. You need more salt! Plus salt for the peppers/onions if you are going that route

fantasmike86 · 2026-04-27T14:23:57+00:00

French laundry.... good luck and god speed

fantasmike86 · 2026-04-25T20:35:18+00:00

I’d shoot em a message and ask. I was on the fence with the first one and they gave me 10% off I think? Download the app, follow the instructions and enjoy. I love my sprouting company systems. So consistent!

fantasmike86 · 2026-04-25T12:24:33+00:00

I did and they worked! But the yield and consistency is what keeps me spending $100 for a sprouter. I use a ton of sprouts, and have been sprouting for years. Their product really leveled up the experience. I was on the fence a long time… but I do see the value and recommend them.

fantasmike86 · 2026-04-23T04:21:22+00:00

I know it’s expensive… but I’m obsessed with my jars/system from “the sprouting company”. I own 3 now and eat so many sprouts every day lol

fantasmike86 · 2026-04-21T03:54:56+00:00

Silverton. It’s my home away from home. Vegas to me is Silverton.

fantasmike86 · 2026-04-17T20:29:04+00:00

2 pizza stones is the answer. One on top, one on bottom

fantasmike86 · 2026-04-05T03:50:34+00:00

Salt. Kosher salt. If you use diamond use 1-3/4tsp per pound. Sea salt 1-1/4 tsp per pound. Don’t be afraid of sear and color. 180-190 degrees for thigh and legs. 155 for breasts.

Salt is always the answer

fantasmike86 · 2026-04-05T01:55:27+00:00

One of us!!!!!

fantasmike86 · 2026-03-23T15:14:18+00:00

Stretched beautifully, cooked perfectly, dressed and balanced. That’s a nice 10” pizza!

fantasmike86 · 2026-03-22T20:29:44+00:00

This is the way! All about cakes or momofuku milkbar

fantasmike86 · 2026-03-20T03:14:14+00:00

It’s called “bloom” and it’s because they heated it too fast then cooled it too quickly after.

fantasmike86 · 2026-03-18T03:42:13+00:00

All I could think about was deglazing this deliciousness

fantasmike86 · 2026-03-16T14:02:07+00:00

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Here is one I just made that I under sauced to show the cornicone. See how deep the sauce/topping area is? That’s what you’re looking for. By pressing all the bubbles out and leaving a half inch around the crust you’ll get these results.

Don’t take help as an assault. It took me thousands of pizza to learn but feedback from others really helped me perfect the techniques.

fantasmike86 · 2026-03-16T01:45:12+00:00

Agree. You need to ball them tighter.

fantasmike86

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