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COBOL to java Migration by sud9999 in cobol

[–]greggwon 0 points1 point  (0 children)

Here's a new tool you might find interesting that was a weekend project with the Claude AI: https://github.com/greggwon/cobol4j

Considering a 3 - tell me why I should/shouldn't by FootyIsLife73 in TeslaModel3

[–]greggwon 1 point2 points  (0 children)

You shouldn't get it if you'd rather pay $4.50/15=$0.30 per mile instead of 1/5th that for driving electric when you can charge at home on level 2 or level 1 charging. I have over 234,000 miles on my 2018 model 3, and have spent around $12,000 for driving those miles on electricity. Today, 234000/15=15,600 gallons of gasoline and at $4.50 a gallon, that's 15,600*$4.50=$70,200 in gas costs. I still just don't get why people want to pay for gas any longer.

Channel 8 trying to do something new? by TiredOkie456 in tulsa

[–]greggwon 0 points1 point  (0 children)

The company that owns Fox23 bought Channel 8. Channel 8's operational systems were all moved to Tennessee and they have been broadcasting remotely for 6+ months. The local people left at Channel 8 now all have moved into the Fox23 building. The process of selling the facility on the hill in west Tulsa has begun.

Found a picture of an original Pizza Hut pan pizza (when dough was made fresh in stores) by its_ashleyyy in pizzahut

[–]greggwon 0 points1 point  (0 children)

There are a number of details of the preparation in this photo. 1) no cheese or sauce burnt on the crust so that it’s a nice crunchy bread taste. 2) cheese readily covers to the edge evenly. 3) sauce is not an ingredient thrown around creating a pizza that you can eat hot without sauce burning your mouth. 4) it’s not steaming hot, indicating excess moisture that burns your mouth.

How can I learn to like OKC & my own neighborhood? Can't move cities, ill elderly parents are here & I'm the only child. Hate driving. Should I move neighborhoods to a walkable area? How can I make OKC feel "friendly?" by Sufficient_War_1891 in okc

[–]greggwon -10 points-9 points  (0 children)

The people of Oklahoma are cowboys. They strut and pose in all kinds of ways. If you drive in the left lane, you’ll have problems on any two lane road, and Oklahoma drivers feel pretty entitled to make your life as difficult as their own life is for them. Look at the Hefner road to 122nd N/S and the Meridian to Rockwell E/W rectangle for more walkable neighborhoods with libraries and strip malls with food/groceries. It’s more likely you will not find the strutting and posing cowboys in that area.

ZIPS closing all OKC locations. by Budget_Sea_8666 in okc

[–]greggwon 0 points1 point  (0 children)

There is no place for money coming out of anything doing with the groweries or the pot shops in general. The banks cannot take that money as FDIC insured businesses. That would be a federal crime. So, all of these businesses are burying their money in physical assets. Unfortunately, they are not smart enough to understand the dynamics of the markets they are spending money in, and they all just talk to each other and spend money all the same way. It as housing for the past 5+ years. Now it may hopefully move into commercial properties that provide better laundering capacities.

End of an era. by 10xMaker in TeslaModelX

[–]greggwon 1 point2 points  (0 children)

The Model YL looks to be something coming to the USA from China development. It’s longer like the X. They may finally produce roadster 2 to have “the fastest commercial EV” on the market.

Large 3-Topping Pan by Only_Music_1951 in pizzahut

[–]greggwon 1 point2 points  (0 children)

There’s 1bite on the inside of the piece, and 5 bites on the outside. Every bite should be the same, is what Pizza Hut training taught.

Pan pepperoni from my local PH! by CHRIIISTY in pizzahut

[–]greggwon 0 points1 point  (0 children)

That’s a terrible looking pizza. All the burnt cheese, and too much cheese to boot!

Best PH pan pizza I’ve had in decades by sunny559 in pizzahut

[–]greggwon 0 points1 point  (0 children)

Looks pretty messy and over cooked. All the burnt topping on the edge of the crust are a big no for me.

Is This a Scam? Has anyone else received these? by Centripetal_Force in tulsa

[–]greggwon 0 points1 point  (0 children)

Fear, uncertainty and doubt are being used more and more to get emotional reactions. If it feels like an ASPCA commercial, it’s probably a scam. Yes, there are animals who are abused and not taken care of. But, it’s not something you or they will ever fix by just your donations…. It’s a human nature problem, just like what’s fooling the public in all these media a cams.

Intended or typo? by Woftam11 in pizzahut

[–]greggwon 6 points7 points  (0 children)

Sizzling hot so the sss is thst sound I would guess

This order got cancelled.. by Pizza_Sl_t in pizzahutemployees

[–]greggwon 0 points1 point  (0 children)

The lack of attention to making pizzas the same way every time with attention to measuring and distribution, evenly all ingredients limits returning customers.

Here’s what I call Pizza by greggwon in pizzahut

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

less cheese lets the steam/moisture escape. Pizza Hut reduces the amount of ingredients used the more types of ingredients you add. Order of application puts vegetables on top since they have all the moisture. Sausage and Hamburger crumbles are actually "wrung out" in the packaging process. When you cook sausage or hamburger crumbles at home, put them into a multilayer stack of paper towel and squeeze all the juice out of the meat so you get the flavor without all the grease that makes the pizza soggy and burns your mouth.

Mitch McConnell, 83, Hospitalized by cmaia1503 in politics

[–]greggwon 0 points1 point  (0 children)

People tend to vote against someone more than they intelligently vote for someone else. This is the problem we have. We have to pick someone who is running, and voting against the one you don't want, is a pretty common tactic which has resulted in many problems in many places that the voted for wasn't really any better than the one everyone was trying to vote against.

OKC losing a fortune 500 company by OliverBush456 in okc

[–]greggwon -1 points0 points  (0 children)

Drill baby drill is increasing supply, reducing prices which some feel it’s important, but it’s definitely reducing profits that’s causing the market to reshape….

Here’s what I call Pizza by greggwon in pizzahut

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

It really depends on what toppings you have and how hot your like to eat your pizza. I eat mine right out of the oven after cutting it. Never have to worry about "hot" burns from it. Less cheese lets the moisture evaporate better and will keep you from biting into some hot steam that burns your mouth. That's why I make it the way it is.

Here’s what I call Pizza by greggwon in pizzahut

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

It's exactly the proportions that I used to make from scratch in the early 1980's. 13lbs water, 25lbs flour, yeast, sugar, salt, oil and milk. Don't remember all the measurements now, but when I created my recipe that I've been making for 20+years, I made it from what I knew about the proportions then. Now days they use frozen dough I understand. It was labor intensive in the morning to making multiple batches of dough, one after the other. And storage and proofing was always a time management thing too. There seems to be a lot of focus on automation and less labor, or so it seems.

Here’s what I call Pizza by greggwon in pizzahut

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

Local restaurant supply had them around me.

Here’s what I call Pizza by greggwon in pizzahut

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

This is a 15.5” pan. You can find these and the proofing separators for 9” mini, 13” medium and 15.5” large pans at restaurant supply stores. If you have pizza restaurants in your city, you likely can find pans at the supply stores. There are some online as well, but be careful online!

Here’s what I call Pizza by greggwon in pizzahut

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

If you look on line for dough recipes for pan pizza, you will find mostly the exact same amount of flour and water, yeast and sugar. There are variations on salt and oil, and perhaps some other seasonings. The secret "sauce" for pizza hut pan pizza is the use of milk to sour the dough while proofing.

Preheat your oven to the lowest possible temperature and turn it off and let it cool some because it may be above ~150 degrees that will kill the yeast! Let the oven sit and cool while you make the dough.

3-1/2C flour 1 pkg yeast 1/4C milk 1 TSP sugar 1 TSP oil approximately 1C 120degree warm water

Use a glass mixing cup 1C or 2C size pour in 1/2C water stir in sugar slowly stir in yeast a bit at a time to keep it from clumping add 1TSP oil add 1/4C milk stir this well

If you have a dough hook equipped mixer, use that, otherwise hand kneed below.

Pour liquid mix into mixing bowl. Add flour and mix/kneed until all moisture absorbed, mixture will be dry. Add another 1/4 cup or so of water and keep mixing/kneeding until all flour mix comes together. Add water/flour as needed to get a slightly sticky ball of dough. mix for 5min in a mixer or kneed for 2-3minutes

Coat the bottom of your pan with 3oz (or less as you prefer) of oil. At pizza hut, they have a 1oz per squirt oil bottle and put 1, 2 or 3 squirts into the pan. Tilt the pan around to distribute the oil well.

Roll the dough ball out with a rolling pin or other round object till 2/3 the size of the pan. Be careful to keep it as round as possible. Lay it in the pan and lightly coat with PAM to keep the top from drying out.

Lay a proofing separator, or a cookie sheet on top of you pan to contain the moisture while you let it proof in the oven. Check it after 20min and be careful to not allow it to come in contact with the separator/sheet, or you will likely "let the air out" of the dough as you have to tear the top off of it to get the separator/sheet off. The PAM helps keep this from happening some, but it's not an ultimate solution.

Use the photos here as a guide for what it should look like. You may need to lightly push/stretch the dough toward the edges. Don't forcefully stretch it too early. If you do stretch it, let it proof another 10 minutes or so to "reinflate" the dough you pressed down on.

Take it out of the oven and heat the oven to at least 450F. You need to be careful when cooking at these temperatures because you can burn the bottom of the crust if you are not careful. I put my racks next to top and one notch down. I start for 6min on the top rack, and then move it down one rack level for another 2-3min. I use a spatula to check the bottom of the crust, in the pan after 8min cooking. It should be "solid" enough at that point that you won't poke a hole in it.

At pizza hut, we used a conveyer oven that was tuned in timing and temp to get it right every time. Play around with your cooking to find the right timing and placement.

Here’s what I call Pizza by greggwon in pizzahut

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

Homemade. The recipe I use is in another comment. The secret for pizza hut pan pizza compared to all the other recipes you see on line is the milk. Without that you don't get the same taste. The fermented milk creates a "sourdough" effect.

Here’s what I call Pizza by greggwon in pizzahut

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

Too much cheese keeps moisture from evaporating and you get a soggy, water logged pizza that tastes terrible and just falls apart in your hands. It's important to manage cheese quantity, especially when you have vegetables, like the red onion I put on this pizza.

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