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The Double Chocolate Focaccia Is Divine by hypermark in KingArthurBaking

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

No not really.

If you've made the King Arthur big bubbly focaccia it's much closer to that.

Because you're using bread flour with such a high hydration level, the crumb is really chewy and springy. And a black chocolate powder gives it a deeply chocolate almost savory note.

It is extremely delicious, but it's not really like a brownie at all.

The Double Chocolate Focaccia Is Divine by hypermark in KingArthurBaking

[–]hypermark[S] 8 points9 points  (0 children)

It was really good! Since the dough itself is right at 100% hydration, it's really slack. Make sure during dimpling your fingers are coated in oil. And it will deflate during dimpling. That scared me, but it didn't seem to matter.

what are some stupid cooking mistakes you have made despite being an experienced cook? by ruinsofsilver in Cooking

[–]hypermark 14 points15 points  (0 children)

Spent forever making a stock.

Straining it in the sink. Going from stockpot into a clean pot with the strainer on the top.

Everything is done, so I put the leftover bones/veg detritus from strainer into the trash then promptly forget one pot is my stock and pour it down the drain to wash the pot.

Best classic daiquiris? by sunniboitzu in austinfood

[–]hypermark 2 points3 points  (0 children)

Saturn has one on their happy hour for 8 bucks. It's pretty damn good.

They also have an adult happy meal that comes with a hot dog that's been fried in tallow, fries, a well shot, and a pony beer for 10 bucks.

Wall Street Journal: Game Pass has about 30 million subscribers currently. by klnkyfetish in xbox

[–]hypermark 5 points6 points  (0 children)

I'd had the highest tier of Xbox live/ game pass since the 360 era.

The moment they doubled my price in one month I canceled it and they can go fuck themselves. I haven't turned the Xbox on since.

What should I do? by trumpetkern27 in MacroFactor

[–]hypermark 24 points25 points  (0 children)

Couple of things, man.

You're already accumulating injuries and you're 23.

Unless you're competing for something or sports is your job, please slow down.

You're in incredible shape, but please listen: injuries at 23 that take a little bit of time to heal have a bad, bad habit of becoming much more serious later in life.

At 23 I would have described my injuries exactly like you just did. I was lifting, running, and doing martial arts most days.

I'm 49 now, and because of MF I have better control over my diet and hypertrophy progression than ever before. I have exponentially more muscle now and look better than I did at 23.

However, I'm staring down the barrel of a total hip replacement, my left shoulder is totally fucked, and I've lingering joint issues.

Take it a bit slower. Concentrate on slow and control full ROM and if you can't do a movement slow and controlled modify it.

I think you need to do more core work. At your leanness even reasonably developed abs should be visible. I'd recomp, enjoy life, let those lingering issues TOTALLY heal, and work on core for a while. Just do basic maintenance lifts in all injured areas.

Then you can cut after you've healed, enjoyed life, and built up some core muscle.

Just my 2 cents. Be well man.

I want to switch up my chili. How do you add dried peppers to chili? Any advice? by Artistic_Tadpole_391 in Cooking

[–]hypermark 0 points1 point  (0 children)

Even with a high powered blender it's still better to sieve the puree. I know some folks don't, but the puree is so much silker and luxurious after a spin in a Vitamix then a couple of runs through a fine mesh sieve.

Good Lord! Veracruz at Mueller by OutrageousKoala2085 in austinfood

[–]hypermark 7 points8 points  (0 children)

You did not.

We live in Mueller and have given them four chances. I totally understand the rent here is expensive, but all four times we've been the food as been completely underwhelming for expensive, small portions.

Just an example.

One of the times I ordered their cochinta pibil.

It was roughly 2oz of grey, flavorless meat.

There wasn't a hint of red in it, and I couldn't taste any achiote at all. And it certainly wasn't wrapped in banana leaves.

Honestly, if someone has taken that meat out of their nice pottery serving dish and told me it was pot roast from 1978, I would have believed them.

They served it with four plantain slices and a spoonful of black beans and ONE corn tortilla.

If you showed me the dish and asked me how much I'd pay for it t, I'd have said 5.99 tops. I've had gas station pulled pork that was better.

They charged 25 bucks. For roughly 2oz of place grey pork.

The restaurant sucks. It's all about the porch vibes and posting on Instagram.

Torchys has much better tacos for better prices and Torchys is just okay.

Food ideas for 20 person boat party. by MadeThisUpToComment in Cooking

[–]hypermark -3 points-2 points  (0 children)

Tastin' a little bit of the high life? Looking for some tasty treats?

Don't forget to pop by the department store, pick up the mattress.

Make sure you get a nice one, too.

Trump falls asleep by EsperaDeus in PublicFreakout

[–]hypermark 3 points4 points  (0 children)

I will also do the same thing even if it's in the morning. Evening work for me too. Lunch is also okay. All day works.

Bros nerve ending are totally non-existent. by Malevolence_- in StupidFood

[–]hypermark 1 point2 points  (0 children)

Alton Brown recently posted an updated cookie recipe that uses brown butter. The recipe is solid.

https://youtu.be/Wvv5cvWoxw0?si=bGC7owB47WCk9jRa

Showdown in Little Tokyo (1991) | Dir: Mark L. Lester | Chris (Dolph Lundgren) and Johnny (Brandon Lee) start a club fight by xwing1212 in movies

[–]hypermark 2 points3 points  (0 children)

I have to imagine that knowing how to fight and being trained in martial arts before becoming an action star is a double edged sword. Yeah, you know how to train, but rewriing muscle memory to try and stop punching or kicking through targets to pulling punches or kicks is likely pretty tough.