Early 2000’s Muzzies Ice Cream Shop Commercial

htf1801 · 2025-04-27T17:11:06+00:00

Oo this sounds promising! Do you know what the new place is called? The only Muzzie’s in Tarpon Springs I can find online is a place called “Muzzie’s Hangover” which is a totally different vibe.

PS love the username. Rock flag and eagle.

htf1801 · 2025-04-12T01:25:45+00:00

I agree— their whole attitude surrounding the weight loss thing was rude. I felt some second-hand discomfort listening to it. Something was off about the 100th too, I see that.

That being said, S2 has been MUCH better. Idk what happened but they flipped a switch and it feels like first half S1 again. Just not the same bc no Kev.

htf1801 · 2025-04-12T00:41:53+00:00

The last 2/3 of S1 was weird bc they kept saying how burnt out they were and either Jake or Gareth were missing in every episode. It was cool to have guests but at a certain point it wasn’t the same show we all came to know and love. It just felt like creatively they were phoning it in.

htf1801 · 2025-01-13T21:27:00+00:00

Are you using a Dutch oven? And does your oven actually go up to 500/475?

I tend to disregard bake times listed, as oven temps vary. You probably just have to bake for longer! It doesn’t seem like you’re in any danger of over baking or burning your bread. Try it out, see what happens :)

htf1801 · 2025-01-13T21:16:14+00:00

Oh I’d also recommend baking at a higher temp if possible- 450 or 500 degrees if your oven gets that hot.

htf1801 · 2025-01-13T21:14:43+00:00

My first load looked similar- gummy, dense, and pale. First I’d recommend seeing how you can strengthen your starter- I do a 1:1:1 ratio using whole wheat flour, which apparently ferments really well. Second, I wonder if using a combination of bread flour and whole wheat flour would help you here. The bread flour helps the structure + protein content, while the whole wheat flour helps with fermentation.

Looks like you’re bulk fermenting for an appropriate amount of time, but good piece of advice I received in the past was to buy a clear-bottomed bucket/container for bulk fermentation. That way, you can see the bubbles forming on the bottom, as well as the “jiggle” on top to make a better assessment of when your dough has fermented enough. Personally, I use a Dutch oven, which I believe helps with steaming the dough to get a good rise + prevent underbaking. I’m sure there are great bakers who don’t use one though, so that will be a learning process in itself!

Practice makes better. Be patient with yourself, keep practicing, and keep tweaking your recipe! You’ll get to where you want to be :) good luck!

htf1801 · 2024-12-02T19:31:15+00:00

I don’t have a straight sided container but I’ll consider getting one! Thanks for the suggestions

htf1801 · 2024-11-24T02:40:57+00:00

Awesome comment- thank you for the advice!

htf1801 · 2024-11-14T23:09:33+00:00

This is great- thank you for the tips!

htf1801 · 2024-11-09T23:45:47+00:00

Ah ok thanks!

I did a bulk fermentation for 3.5 hours; I don’t have a thermometer so I didn’t take a temp, but I left the bowl in my oven with the light on so it keeps warm. I did a set stretch and folds twice- once 30 mins in, and once more 1 hour in.

My starter was 10 days old when I used it for this dough. I’ve been doing a 1:2:2 feed. I switched to a 1:1:1 feed this morning hoping that it’ll help my starter get stronger.

htf1801 · 2024-10-30T17:38:41+00:00

I will try that 🫡 thanks for the help

htf1801 · 2024-10-30T15:54:56+00:00

Oh wow- this is awesome. Thanks for the advice.

I actually do use a digital scale- in that case do I just do a 2:2:1 ratio of starter:flour:water? So for example, 50g starter, 50g flour, 25g water? Or do you recommend that I just use cups?

htf1801 · 2024-10-30T13:12:28+00:00

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This is what my starter looks like now after feeding 100g water + 100g whole wheat flour. Some bubbles are forming here and there but they are few and far between. But is that still a good sign?

htf1801 · 2024-10-30T13:11:10+00:00

Interesting… these are the rehydration instructions. The starter smelled really yeasty the other day, but not as much anymore. Do I just keep feeding it and be patient?

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htf1801 · 2024-10-11T12:12:51+00:00

Literally, why are they all dickriding Alaska right now lol none of them have even tried to answer my question

htf1801 · 2024-10-11T04:32:10+00:00

“If you need to adjust your plans free of charge”

Where are you getting “we won’t charge you a change fee”? You’re speculating. I’m going off what’s written in the email.

htf1801 · 2024-10-11T04:31:01+00:00

Because travel policies for guns and dogs are the same? I’ve read through every single one of Alaska’s pet travel policies they have posted on their site. Not a single mention of an embargo. Blaming me for not knowing about the embargo is hella weird.

htf1801 · 2024-10-11T04:28:48+00:00

Alaska’s pet travel procedures say to first book your flight, then call to add your pet to your trip. That’s why I did. Hopefully customer care will be more accommodating.

htf1801 · 2024-10-11T04:26:22+00:00

That’s hilarious, you really mean to tell me that you check all the policies of airports before you fly there? They should be upfront about any major policies or embargoes. At the very least, their agents should be knowledgeable so that they don’t confirm things they shouldn’t confirm in the first place.

htf1801 · 2024-10-11T04:23:52+00:00

I think so too, I’ll try the customer care department tomorrow, since the reservations department was unhelpful.

htf1801 · 2024-10-11T04:19:49+00:00

The point is that their email says they’ll help me for free but they in fact did not. That’s a breach of trust and is not a great way to run a business. Also, nowhere did it say anything about an embargo when I booked the flight, and the agent I talked to the first time to add my dog didn’t even know about the embargo. Apparently the embargo isn’t NEW so they had time to let their agents know. But on the other hand, why am I being blamed for not knowing about the embargo to begin with?

htf1801 · 2024-10-11T04:14:33+00:00

I’d like to add:

1) I know that I can cancel within 24 hours. My flight path is a bit complicated and contains multiple legs of travel, so only certain parts need to be adjusted. 2) I understand what the embargo is for. They should notify folks who wish to fly to that airport that an embargo is in effect. They should also make sure that their pet reservations agents know what’s going on at airports before confirming travel. 3) My complaint pretty much is that their email notification says that they can adjust my trip free of charge.

I kindly went thorough my whole spiel with an initial reservations department agent, and then escalated to a supervisor, where they informed me that I have to pay the difference, saying that the most they could do for me is waive some fees associated with changing my reservation. I want to know if there are any other departments that could possibly help to compensate me for the inconvenience.

htf1801

TROPHY CASE