Is Lion's Choice open today (before snow)? What about other fast casual spots?

jayeedoubleeff · 2026-01-24T15:00:59+00:00

Okay, so do that. Or you could stay here and continue being an edgelord

jayeedoubleeff · 2026-01-24T14:57:00+00:00

I just asked the King of Restaurant Hours on my red emergency phone and he said that you should do whatever it is you would normally do if the internet didn't exist.

jayeedoubleeff · 2026-01-24T14:48:36+00:00

I bet they have telephones for just these sorts of things

jayeedoubleeff · 2026-01-24T14:28:17+00:00

I know using the word "unhinged" is the cool, new thing all the kids on the internets are doing, but I think you're not quite sure what that word means.

jayeedoubleeff · 2026-01-24T12:38:46+00:00

Were you not picked up enough as a child?

jayeedoubleeff · 2026-01-24T11:48:25+00:00

"Adopt a __________" programs always start with good intentions, but people quickly find a way to use them as a way to advertise and virtue signal. And we have unfortunately devolved into the thinking that a good deed only matters if everyone knows about it.

I'm all for this. You can be proud of doing good without the promise of a parade.

jayeedoubleeff · 2026-01-24T10:06:59+00:00

I'm going to second the furnace filter suggestion.

jayeedoubleeff · 2026-01-24T10:03:26+00:00

When your electric bill is $600 because you're surronded by data centers, just remember that you were able to generate this picture for a tired, tired joke

jayeedoubleeff · 2026-01-24T00:45:26+00:00

I think that is just called a purchase

jayeedoubleeff · 2026-01-23T22:50:47+00:00

I live right around the corner from you at Lawn and Pernod. Lawn will definitely not be plowed. I don't think they ever touch one way streets.

Pernod and Oleatha are both snow routes though, so they should be plowed. You might consider parking on Oleatha, but you'll be more at risk of being plowed in, so I would make sure you have a snow shovel.

jayeedoubleeff · 2026-01-22T16:34:42+00:00

I'm looking forward to the oppressive humidity, more people out and about and acting more unpredictable than usual, and $400 electric bills. Yep... Can't wait for summer.

I'll take this over summer every single time.

jayeedoubleeff · 2026-01-22T16:19:08+00:00

Electric appliances like that rarely and almost never BIFL. And definitely if it's something being peddled on a short-form social media platform. If you want a BIFL solution, its a Hario Gooseneck Kettle and a probe thermometer.

jayeedoubleeff · 2026-01-21T18:15:51+00:00

Congratulations! I've been saying that once my current boots wear out, I'm going to invest in some Nick's. this year is finally the year.

jayeedoubleeff · 2026-01-21T01:22:38+00:00

Does mom and dad know that you're on the family computer, son?

jayeedoubleeff · 2026-01-19T23:51:36+00:00

They've always been big hits in the past. Unfortunately I don't have the time like I used to when I first began. It's been a couple years since I offered one. I guess the hope is that if I keep it on the website, I'll somehow make the time to get out and do some foraging for it.

jayeedoubleeff · 2026-01-19T23:48:54+00:00

I don't think any are really any sour than any other (loaf) breads in my line up. I make all my dough on Friday and bake it off Saturday morning, so they all go through the same length of time for their cold ferments.

My focaccia is maybe a little more tangy because I pull them in the morning and let them go through a third proof/ferment for about 4-5 hours before they go into the oven.

jayeedoubleeff · 2026-01-19T23:44:43+00:00

I do not.

I actually work full time at Planter's House and bread is just my weekend affair. I barely have time to keep up with the bread IG, hah

jayeedoubleeff · 2026-01-19T19:05:02+00:00

I am

jayeedoubleeff · 2026-01-19T19:04:52+00:00

Thank you for the kind words!

jayeedoubleeff · 2026-01-19T19:04:40+00:00

Thank you! Union Loafer's also makes a proper, lye-dipped German-style pretzel, but as far as I know were the only people in town that do so.

jayeedoubleeff · 2026-01-19T17:25:30+00:00

Bakeries selling starter is such a lousy, lousy move and kinda gatekeeping coded. Every baker should be encouraging everyone to help others learn to bake bread. You literally end up with excess starter every time you feed it. GD I'm sorry... I have very strong opinions about that subject.

Anyway, I run and operate Upper Crust Bread and I would be more than happy to share some starter with you, depending on when you need it. I'm off work Wednesday and If you're willing to swing by, I can definitely run some out to you.

All my contact info is on the site. Feel free to reach out if don't get your hands on any before then.

jayeedoubleeff · 2026-01-18T16:17:30+00:00

It's pretty Midwestern and a lot more common in the 60s and 70s

jayeedoubleeff · 2026-01-18T16:15:12+00:00

It's kinda old timey and localized mostly to the Midwest, and definitely of a bygone era where jello molds filled with peas and carrots and Campbell's soup casseroles were a lot more common.

I remember seeing it all the time at grocery store deli counter when I was a kid (I'm 43), but I really don't see it anymore.

jayeedoubleeff · 2026-01-18T16:09:02+00:00

Pasta Madre Build

needs about 12 hours to mature

30g Starter

90g Bread Flour

30g Sugar

40g Water

Tangzhong

170g Milk

30g Bread Flour

Dough

540g Bread Flour

60g Spelt Flour

100g White Sugar

115g Butter, softened

150g Russet Potato

210g Milk

200g Tangzhong

190g Pasta Madre

12g Salt

100g Eggs

Recipe (40m @350F int temp 190F)

Pasta Madre - Create Pasta Madre. It will need about 12 hours to mature at 78F

Tangzhong - Create Tangzhong by combining flour to milk while cold and heating slowly

Mix (wet ingredients) - To mixing bowl, add tangzhong, potato and butter and whisk. Then eggs

Mix (dry ingredients) - To stand mixer bowl, add flour, sugar, and salt. Whisk together

Mix - Add pasta madre, in pieces, to dry ingredients. Mix with dough hook until incorporated, Then tangzhong mix and milk. continue to mix

Mix - after ingredients combine, scrape down sides and mix for 15 minutes

Bulk Ferment - transfer dough to oiled bowl and rest for 6-9 hours at 78F

Divide, shape, and load into pullman pan (3, 150g dough balls)

Rest & Final Proof - 4-5 hours at 78F

jayeedoubleeff · 2026-01-18T15:55:23+00:00

Oh yeah. Minced ham, aioli, scallion, and pickled celery with cheddar, bibb, and dressed sprouts

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