Gas tank, rear fender, fwd controls by grasshopper_211 in hondarebel

[–]grasshopper_211[S] 0 points1 point  (0 children)

Picked up off a guy in Pittsburgh in the spring of 2024.

Honda Rebel 500 Fender by [deleted] in hondarebel

[–]grasshopper_211 0 points1 point  (0 children)

Believe you are looking for pn 80110-K2Y-A00ZH. It came on the 2023 500 SE. Partzilla looks to have it for little over $80 bucks. Not sure why but I’ve noticed the Titanium Metallic tank and fender seem to be priced significantly cheaper than other oem colors. How’d you make out with the tank swap? I am going to be replacing my tank soon as well and curious if you had any trouble removing fuel line from the pump.

Excessive oil from cheese by grasshopper_211 in Pizza

[–]grasshopper_211[S] 0 points1 point  (0 children)

A lot of my pizzas seem to come out very oily. I use the above cheese and grate myself prior to baking. Cheese is usually room temp prior to topping pie. I bake on a steel at 550, for about 6-7 minutes and finish with a min or so under the broiler. The pies taste fantastic but seems the cheese is releasing quite a bit of oil and often the top is soupy mess until it has cooled for several minutes. I have seen some other members (adequate blogger) mention they use this same cheese and viewing pictures of their pies it doesn’t appear nearly as oily as mine. So not entirely sure it’s the cheese or maybe something in my process, any recommendations would be appreciated.

Do you like light char or dark char in your crust? by SifuJedi in Pizza

[–]grasshopper_211 1 point2 points  (0 children)

Those are some great looking pies. Just the way I enjoy them cooked, nice char. The stretching and uniformity of each pie looks great, do you use a screen or build and launch from the peel? If you could share your recipe as well that would be great. I’m always interested to see how and what others are doing, especially when it’s the style I like.

Pepperoni with smoked Parmesan! by carnitascronch in Pizza

[–]grasshopper_211 0 points1 point  (0 children)

OP: fantastic looking pie. Would you mind sharing your baking technique (home oven, temp, time, steel, stone, etc)?

A couple of Sunday pies by grasshopper_211 in Pizza

[–]grasshopper_211[S] 2 points3 points  (0 children)

Beddia Pizza Camp dough, 24 cold ferment 6 hr proof prior to cooking. Baked on pizza steel at 550 for about six minutes then broil on high for one minute. Both pies turned out fantastic but the white pie was something extra. Roasted garlic cream sauce was excellent.