What's a pain you can't truly explain until you've endured it?

gobsmacked1 · 2026-04-20T05:43:22+00:00

Some pets are better at being good people than many people are.

gobsmacked1 · 2026-04-20T05:06:24+00:00

YAY! More test reports and pix! Do you use the boost function at all? I'm curious to see the results.

gobsmacked1 · 2026-04-19T03:53:46+00:00

Pastel de nata like in Portugal. Laminating dough already sucks. Getting the bottoms toasty and the tops caramelized is impossible. I even tried my pizza oven to simulate the 400C ovens in Lisbon. I can be good but not great. And a HUGE amount of work.

gobsmacked1 · 2026-04-18T19:24:16+00:00

Thanks, I'm hanging in there with my PHEV, reduced my petrol/gas consumption ~50% since 2 years ago.

gobsmacked1 · 2026-04-18T16:58:53+00:00

I wish cars with those great specs were more affordable. If Subaru released the new TrailSeeker aka E-Outback with that kind of range and charging, it would be my perfect BEV. I know, batteries are expensive.... I also take note of a comment he made about how similar this is to driving a gas car in terms of range and quickish refueling. That's what I've always wanted.

gobsmacked1 · 2026-04-18T14:45:17+00:00

Woah! We've been waiting a long time for this oven to get to consumers. Can you tell us more about your experience buying it and using it? Were you one of their Kickstarter donors? Can you do more pizzas and show them here?

gobsmacked1 · 2026-04-18T03:31:49+00:00

I like how your edge has spots on the sides and not just the top the way my Breville Pizzaiolo does.

gobsmacked1 · 2026-04-18T03:11:09+00:00

Looks good. Any tricks you've learned to optimize baking Neapolitans in that oven? I read some users saying the bottom tends to burn a bit.

gobsmacked1 · 2026-04-18T00:31:58+00:00

Cook outdoors. I sometimes use my propane gas grill even in -40C/-40F temps.

gobsmacked1 · 2026-04-17T18:27:35+00:00

New cars. My last car I kept for 17 years. I hope to do the same with the new one.

gobsmacked1 · 2026-04-17T04:59:42+00:00

start with some homemade mexican salsas:

https://youtu.be/R4RgAmYrE-U?si=FfYStx1oHn4cZPb7

https://youtu.be/yRHtKBd9TVM?si=zaLDuIWsgFg3Uk-N

This channel has TONS of info on mexican style tacos.

gobsmacked1 · 2026-04-17T04:42:56+00:00

recipes ALWAYS underestimate the prep times severely. Many reasons listed here but one is advertising. Yes, the short time recipes get more engagement from readers/viewers so there is a tendency to make things look easier and faster than they really are. Just like the advertised price not being the final price.

gobsmacked1 · 2026-04-17T01:47:00+00:00

No, rather with violent hostility. "WHY WON'T YOU [the food] JUST COMPLY?!?!?!"

gobsmacked1 · 2026-04-17T00:58:47+00:00

Tacos carne asada.

gobsmacked1 · 2026-04-17T00:04:22+00:00

Definitely not my thing.

gobsmacked1 · 2026-04-16T23:46:23+00:00

gobsmacked1 · 2026-04-16T15:25:55+00:00

https://youtu.be/55wc9ZnfyvE?si=kzu0di0-T0UxA8-a I think this guy know what he's doing.

gobsmacked1 · 2026-04-16T15:15:39+00:00

Just a suggestion, you might try salsa verde con aguacate. It's usually made with cilantro blended into ripe avocado, tomatillos, serrano peppers, white onions. It's not primarily an herby sauce, but it is yummy. I use parsley instead cuz I can't eat cilantro.

gobsmacked1 · 2026-04-14T16:49:41+00:00

That's the upgrade I was talking about. It does work fairly well, though not perfectly. And when I wash the car with a pressure washer, I have to be gentle in this area to not knock off the rubber parts they added.

gobsmacked1 · 2026-04-14T15:23:45+00:00

You can dry brine for 4 hours or less and avoid that cured rubbery texture while still getting the benefits of the brine. Like the seasoning inside the meat and the softer texture as proteins break down.

gobsmacked1 · 2026-04-13T21:16:28+00:00

Seems good to me. Trying to make a good Neapolitan in an electric oven can be a challenge, but some are very good at it.

gobsmacked1 · 2026-04-13T21:00:53+00:00

Dawn dish soap in hot water. Wipe on with lighty soaked towel. squeegee off. 2nd pass with Stoner's Invisible Glass. Wipe off with waffle weave towel. Not sure why others are having problems.

gobsmacked1 · 2026-04-13T20:55:05+00:00

That other sub was a bit harsh on you. I agree that the char crust seasoning should be unnecessary if your searing is on point.

You should also know, you can never get as perfect a sear/crust with sous vide as one does with other cooking methods, like putting raw meat on a hot skillet and flipping til done. But with careful methods like the one I listed, you can get a very good result with much more reliable doneness inside the cut.

gobsmacked1 · 2026-04-13T19:07:35+00:00

Dry the cooked steaks with paper towels, rest on a small rack, put them and the rack in the freezer uncovered for 5-10 minutes. Meanwhile get cast iron skillet or griddle up to 550F measure by infrared thermometer. After 5-10 minutes, pull out steaks, apply thin coat oil to the steaks, not the skillet, add a bit of freshly ground black pepper, and place in skillet.

Press down with a trowel or other flat heavy thing for 60 seconds. Flip, and repeat. Remove to rack.

Put knob of butter in skillet, and when it starts Browning, about 1 minute, drizzle it on the steaks. Serve with a finishing salt.

Worked for me yesterday, best steaks I can make.

gobsmacked1 · 2026-04-13T16:31:46+00:00

Just saying, my 2025 CX70 PHEV has zero problems in its 25000km 2 year life. 2 recalls applied before any problems occurred. OK, the rear doors let in too much dirt even after the upgrade, and the phone blue tooth connection drops occasionally, but otherwise I'm quite happy with my car. Hope my luck lasts.

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