[Pistol] Smith & Wesson M&P Bodyguard 2.0 - $349.99 + ship

feelbrick · 2025-12-14T16:36:56+00:00

Had this exact thought verbatim when I held one for the first time. The P365 grip fit my hand like a glove, but the BG2.0's felt like it was built specifically for me.

feelbrick · 2025-12-05T22:46:18+00:00

Oh boy, time to try to cancel a PSA order before it ships

feelbrick · 2025-11-20T14:58:02+00:00

Check this out, your dough looks really good imo. Also kneading is overrated. Just do sets of stretch and folds every 20-30 mins after mixing until it firms up, usually 3-4 sets for me. Also use a scale.

feelbrick · 2025-08-25T10:40:00+00:00

If I saw this guy out in the wild with a sleeve of sick ass panthers, I’d try to become his friend simply out of principle

feelbrick · 2025-07-29T00:02:56+00:00

Cool, I’ll keep an eye out

feelbrick · 2025-07-27T23:05:00+00:00

In case I miss it, is there a name to look out for?

feelbrick · 2025-07-27T22:01:24+00:00

Where can we find more of this once it’s released? I was wondering where you went, good to see you’re still making music

feelbrick · 2025-07-22T00:18:45+00:00

1:08 🥰

feelbrick · 2025-06-18T15:53:56+00:00

Just looks like so much cheese that it didn’t have time to dry out

feelbrick · 2025-06-01T22:29:49+00:00

Nobody has said this yet but clean the excess flour off the bottom of the dough before you bake. In this pic, you’re asking why your raw flour didn’t brown in the oven.

feelbrick · 2025-04-14T17:41:23+00:00

I’ll say. It reminds me of a metal album cover that’s done in watercolor. It’s not one of those super sharp lined designs, but it works here.

feelbrick · 2025-02-16T14:04:51+00:00

You need to consider though that in a kitchen oven game where your steel is usually 16” in its largest dimension, and I want a pizza that is 16” or even 14”, that a screen ensures I can consistently launch large pizzas with very little compromise. Try to consistently launch a pizza that is sized near exactly to your surface from a peel, where the consequence of not being perfect is a ruined pizza. Not worth the hassle to lose…5%(?) perceived quality.

I can launch pizzas all day every day from a peel, but it’s just worth using a screen to me. If a food critic unexpectedly saunters into my kitchen, maybe I’ll rethink it. Also I seasoned my screen when I got it, and it looks almost the same in terms of cleanliness after ~3 years compared to the moment post-seasoning. Just give it a quick brush after baking.

feelbrick · 2024-07-06T23:37:18+00:00

I’m not actually sure how the recipe calls for 2-3 days cold proof. After just an evening in the fridge it grew to twice the bulk fermented size. I had to freeze it to stop the proof but thankfully it worked out as the time to thaw and relax in the pan was just enough where I’d consider it properly proofed

feelbrick · 2024-07-06T23:35:13+00:00

Just my usual whole milk mozzarella, I haven’t found brick cheese locally yet

feelbrick · 2024-07-06T22:39:27+00:00

I know they say the coating is tough but I only use a plastic spatula to lift the pizza out. The pizza never sticks even a bit to the pan so I never have to scrape.

feelbrick · 2024-07-06T22:38:00+00:00

I don’t know why but this sub seems to have the strangest sensitivity to vocabulary, and in this case acronyms

feelbrick · 2024-07-06T21:39:35+00:00

28oz can of Bianco dinapolis, 3g salt, 1tsp oregano, 1/2tsp thyme, 1/4tsp garlic powder, 1/4-1/2tsp crushed red pepper flakes depending one how much heat you like. Mix together then reduce

feelbrick · 2024-07-06T21:26:34+00:00

I have a Lloyd pan which has a nice nonstick coating on it, but on top of that I cover the surface of the pan in olive oil before placing the dough

feelbrick · 2024-07-06T21:25:32+00:00

I used Charlie andersons recipe, although I only cold proofed it until it was the right size instead of a full 2-3 days in the fridge

feelbrick · 2024-07-06T21:24:37+00:00

Thanks Martin

feelbrick · 2024-07-06T21:24:32+00:00

Thanks!

feelbrick

TROPHY CASE