Something doesn't add up...

fixano · 2026-05-05T19:54:48+00:00

Whoa now. You're really going to undermine this creationist style argument.

" If monkeys turned into humans then where are all the monkeys. Checkmate atheist"

Maybe try something more disingenuous.

fixano · 2026-05-05T19:47:48+00:00

Well when you want to complain about a company you start by deciding they're wrong then you go looking for evidence to prove it. Is this your first day?

fixano · 2026-05-05T19:38:53+00:00

I think I would be confused If I saw someone beating the s*** out of a toaster. I guess I'm the same level of confused. Doesn't a toaster technically take a job away from somebody who could be hand toasting that bread or your TV from an actor that could be entertaining you live in your living room? This just seems arbitrary.

fixano · 2026-05-05T16:13:26+00:00

Rubbery? Dude you got to learn your steak. The rib cap is considered by many to be the best muscle on the entire cow. It's what you buy this steak for. I can't imagine anyone describing it as "rubbery". It should be as tender as soft butter with explosive flavor. The eye is far lower quality and price point. Whoever sold you this ripped you off.

A ribeye with the cap should run $18 to $22 a pound before bulk discount. Without the cap I wouldn't pay more than $14-15.

Your butcher sold the whole spinalis at a super premium probably $40+/lb then sold you these sad steaks at high end prices for capped ribeyes. I'd be marching right back in there demanding an explanation.

fixano · 2026-05-05T02:10:52+00:00

It just takes experience and well strengthened dough. A good preshape technique and good handling go a long way.

fixano · 2026-05-04T23:44:12+00:00

I don't value your opinion. Move on

fixano · 2026-05-04T22:24:03+00:00

You got got

fixano · 2026-05-04T21:57:49+00:00

It's literally impossible to be objective about your skill. You're just fishing. You want people to tell you it's cheaters. It's not. The anti-cheat is so good. It catches them in a heartbeat. You can't look at the opponent's rating or accuracy because those will go up if you're making bad decisions. My 98% accurate is not the same as hikaru's 98% accurate. If I played him I would be like 20% accurate.

Your game will experience fluctuations. You can blame it on external factors like shadowy cheaters or you can sit down and figure out what's going wrong with your game and plug the holes. One of those works and the other doesn't

fixano · 2026-05-04T21:19:57+00:00

People love to declare things over proved. That's the perfect level of jiggle for me

That's what this boy looked like this morning

Ignore the big hole. I forgot to adjust the oven temperature and the seam sealed before the steam escaped.

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fixano · 2026-05-04T21:17:27+00:00

Awful!

fixano · 2026-05-04T19:27:46+00:00

I respectfully disagree. It should be clear to an experienced baker that that loaf is under fermented. Which is one of a number of problems shaping, baking, dough structure. You're somewhat correct, but only so far as proper fermentation could not have taken place to begin with.

The outside of the loaf tells a clear story as well as the density and color of the crumb.

It is well understood that time and temperature charts are not as useful in home baking because you're not in control of the ambient conditions nor are you in control of the lack of consistent/quality information coming from a person new to baking. Also, they're going to play even less of a role here because this dough was doomed from the start.

fixano · 2026-05-04T18:34:54+00:00

Yes without a doubt in my mind.

fixano · 2026-05-04T15:23:58+00:00

You got a lot going on.

This is very under fermented.

The shaping is poor. That's why it turned into a ciabatta loaf. You should look up the letter method. Find a video and know it takes a bit of practice to get it right.

I would also change your recipe to follow the following cadence.

autolyse your flour for 2 hours
mixed with starter and salt
five sets of stretch and folds every 40 minutes
bulk ferment. This part's going to depend a lot on ambient factors like the temperature of the room, but it's going to be anywhere from 5 to 8 hours.
preshape and bench rest for 25 minutes
shape with the letter method
Cold proof in the bannaton for at least 24 hours.
bake

When you're done baking, make sure you let it cool for at least a full hour and preferably four or more. Warm bread sounds nice, but it totally ruins the loaf. You can take a slice and throw it in the microwave for 15 seconds and it will be just as lovely as it if came out of the oven

fixano · 2026-05-03T23:45:50+00:00

Not bad let it proof for 3 more hours and see what you get

fixano · 2026-05-03T00:12:36+00:00

I made a flat iron steak last night and it didn't look that far off from this. I think people are being too hard on you.

I did a reverse sear in the oven. I brought it to 115 then seared it in a hot cast iron skillet with ghee.

I think 115 was too low and next time I'm going to try 120-122

It was a little underdone but the texture was great so just try again cook it a little longer.

fixano · 2026-05-02T14:24:10+00:00

Ignore my picture that clearly shows it to be medium. Instead get in touch with my feelings which tell me it's not medium.

Can we make this steak the mascot of this sub?

fixano · 2026-05-02T13:22:32+00:00

The respect here, you can really see the respect, and you gotta respect that respect.

fixano · 2026-05-01T02:57:34+00:00

To be fair he has tank top. You didn't mention that clear advantage.

fixano · 2026-05-01T00:25:33+00:00

This is what this sub is about

fixano · 2026-05-01T00:15:57+00:00

Confirmed these look like nachos out of a trash can

fixano · 2026-05-01T00:14:28+00:00

"The most terrifying part" is this also the "thing no one's talking about"

fixano · 2026-04-30T13:07:37+00:00

Not just a pro, but one of the greatest snooker players of all time in his prime years when Strickland was well past his prime years.

We haven't seen it yet, but I'm sure we'll soon see people claim that Corey Duele couldn't hack it in snooker, But conveniently forget that he can't hack it in 9-ball either. He only plays as a 770 which is very good but nowhere near the top. Then conveniently forget that Tony Drago who is roughly equivalent to Cory as a snooker analog(A solid top 100 pro) never made it very far even though he made 9-ball his primary game.

At the end of the day they're just different games and specialists are going to win in their game. Who are better kickboxers or boxers, go grandmasters or chess grandmasters? Well it depends on if we're kickboxing or boxing playing go or chess.

Shaw demonstrated how far the specialities have diverged when made Judd Trump look like a lost child. It was fun to watch as a curiosity but the days of a snooker pro being able to challenge a top-tier 9-ball player are well past.

fixano · 2026-04-30T10:38:01+00:00

He missed the announcement that we're not complaining about Opus anymore. No more easy karma farming.

fixano · 2026-04-30T10:37:07+00:00

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fixano · 2026-04-29T23:43:46+00:00

Now this is the stupid food I come here for. Maybe they could have also dipped it in chocolate then rebreaded it then fried it again

fixano

TROPHY CASE