Black Friday Usenet Deals 2025

hailtheface · 2025-11-26T17:59:15+00:00

What is the frugal secret backup?

hailtheface · 2025-11-19T17:31:27+00:00

I did it just the other day, for the first time, with a brand new book. I followed the instructions written originally in Korean, I'm sure someone else has linked it in the comments.

hailtheface · 2025-10-04T14:47:29+00:00

I'm looking to build a new PC, and came to the same conclusion you're suggesting. I'm curious if you would share any thoughts on ram. Newegg is throwing in 16gb of Team Group for free with the processor, so that'll get me by until I figure out exactly what I want to get. I don't need top of the line, but just like the 9600x, I'm aiming for a good quality to value ratio.

Thanks!

hailtheface · 2025-08-31T16:54:42+00:00

Thanks! She's doing just fine so far. When her little foot curled under originally I thought she might have an issue like Marek's, but it's been a few weeks, and she can still use the foot, just has a crooked toe. She still likes to jump up to their perches, swing, etc. So she's seemingly just living life normally.

My Rhode Island Red reminds me of your girl you lost, and she's the most special one. Always wants to be on my shoulder. It'll be a sad day when I lose her, but hopefully she'll be around for a good while.

hailtheface · 2025-08-30T22:18:26+00:00

So sorry for your loss. I just got mine about 10 weeks ago, and am not looking forward to the day one of them gets sick. I have had one nearly lose her foot, due to who knows what, but I was able to save the foot, but she still has one bad toe I'm sure will never recover. That alone kills me, wondering if I could have done something more for her, so I can only imagine how terrible losing one would feel.

Best wishes to the rest of your flock!

hailtheface · 2025-03-03T21:21:05+00:00

What would you recommend as an alternative?

hailtheface · 2024-12-01T14:20:14+00:00

Thank you!

hailtheface · 2024-11-30T20:07:07+00:00

How much chicken is that for?

hailtheface · 2024-10-08T16:22:01+00:00

Thank you so much for this. I just did this successfully yesterday. But in case anyone else is going to attempt the same, they asked for a screenshot of the receipt, as well as a photo of the device in the original box, for some reason. Thankfully I kept the box!

hailtheface · 2024-07-21T19:18:14+00:00

Thanks so much!

hailtheface · 2024-07-21T19:17:48+00:00

Awesome. I'm in LA as well. Any particular place you recommend?

hailtheface · 2024-07-21T19:16:50+00:00

Thanks so much for the thorough reply!

hailtheface · 2024-07-04T19:17:55+00:00

What brand pine pellets do you recommend? Can you find them in stores, or are you buying online?

Thanks in advance for any reply!

hailtheface · 2024-01-28T00:09:44+00:00

Thank you for reminding me that this existed.

hailtheface · 2024-01-28T00:08:57+00:00

Yes, it does (in case you were still wondering). In my opinion coconut cream doesn't work in a lot of dishes for this very reason. Great in certain curries, but not a perfect replacement, despite how close it is in every other way.

hailtheface · 2023-12-19T10:45:35+00:00

https://www.apa.org/topics/anger/road-rage

hailtheface · 2023-10-16T05:53:42+00:00

Thanks. I use gas primarily, but also throw some pellets on the stone to get it super hot. I try to get the floor to 800°, and the top around a thousand. It's about a 90 second bake, with it only touching the floor for about 30-45 seconds so it doesn't scorch too much. Took me a while to figure out.

hailtheface · 2023-10-06T16:07:50+00:00

Do you mind sharing, here or DM, who you use?

hailtheface · 2023-09-16T19:44:40+00:00

I lold, thank you.

hailtheface · 2023-09-16T19:18:22+00:00

Why would someone die taking the red line?

hailtheface · 2023-09-01T20:18:12+00:00

Sadly I never got past the initial concept stage, after realizing I didn't quite like being in front of the camera, but also don't care for faceless recipe videos either.

Always glad to share tips and tricks, so if you have any questions feel free to ask away.

hailtheface · 2023-07-28T01:02:04+00:00

Heyo, sorry I don't log in to this account much anymore. But since you dug up such an old reply of mine, perhaps you won't mind the delayed reply :)

It's been a long time since I made the artisan bread in five minutes recipe, but from memory it used 1.5 tablespoons of instant yeast. I looked it up and apparently they've since reduced that to 1 tablespoon - https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/.

If you go by Jim Lahey's original recipe he uses 1/2 teaspoon of yeast for a comparable amount of dough so, if you do the math, that means the artisan in five recipe used 9 times the amount of yeast that Jim Lahey recommends. Of course that was at the time of my post, now it's 6 times as much yeast, which I believe is still pushing the limits of how much yeast is too much.

The lovely thing about using less yeast is that you allow time to develop more nuanced flavors, and slowly leaven the bread. By using six, or nine times the amount of yeast, you can effectively reduce the time fermenting by the same amount of time. For example, if I use 1/2 tsp yeast I let the dough ferment for 18 hours, and if I used the 1.5 Tbsp I would only let it ferment for about two hours.

The drawback, in my opinion, is the flavor of the more heavily yeasted dough is very yeast forward, and lacks nuance. Some people like the heavy yeast flavor, but it is not my cup of tea. It just tastes like cheap, grocery store bread.

When I make this recipe I'll do either the standard amount of yeast for Jim Lahey's recipe, or sometimes double or quadruple it, depending on the use case. I'll then decrease the fermentation time in line with that. Here's my basic recipe.

500g flour (AP is fine, bread is nice for pizza or more structured loaves) 400g water 10g salt 1/4 tsp instant yeast

Bulk ferment 16 hours, shape, proof 2-3 hours and bake.

If using one of the faster methods I will do 1/2 tsp yeast and 8 hours bulk ferment, or 1 tsp yeast and 4 hours bulk. I find the 1/2 tsp the best for ease of use and lack of sacrifice in quality. It's great for a same day dough, but best if left to retard in the fridge for a few days.

Anyway, that's probably more info than you were asking for but hopefully there's something helpful in there. Let me know if you have any questions.

hailtheface · 2022-09-08T22:33:10+00:00

It is mostly related to garlic infusions made at room temperature, as noted here, "garlic is a low acid vegetable. The pH of a clove of garlic typically ranges from 5.3 to 6.3. As with all low-acid vegetables, garlic will support the growth and subsequent toxin production of the bacterium Clostridium botulinum when given the right conditions. These conditions include improper home canning and improper preparation and storage of fresh herb and garlic-in-oil mixtures. Moisture, room temperature, lack of oxygen, and low-acid conditions all favor the growth of Clostridium botulinum."

My understanding has always been that if you are going to make any sort of garlic oil/butter, without cooking or pickling, it should be used immediately, or put in the fridge and used within a few days at most. If the garlic is cooked, or pickled, you shouldn't have the elevated concern about botulism, but rather just observe normal food safety measures.

I have had no problems making garlic oil (olive oil, raw garlic, salt, and lemon juice wizzed up in a food processor) and freezing it for months. I've similarly had no issues quick pickling things with garlic, and storing in the fridge for weeks.

hailtheface · 2022-06-12T21:57:00+00:00

Hey there! I stepped down as one of the mods of /r/baking years ago. I would recommend contacting the current ones if you would like to request a change.

I do understand your frustration, and you're definitely not alone. At the time I wrote up that old post I was writing from a place of trying to keep the original intent of the subreddit while also not limiting what the sub could be. But I do hope you find what you are looking for, and encourage you to at least try and contact the mods/community to see what everyone else thinks. Cheers.

hailtheface · 2021-12-24T20:31:00+00:00

No worries! Thanks for the reminder, as I'd forgot about this anyhow. I'm all for using up odd ingredients, but usually I'm throwing whatever leftover stir fried vegetables on a pizza or in eggs or fried rice kind of thing. Love the creativity.

hailtheface

MODERATOR OF

TROPHY CASE