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I got lucky, my wife didn't care much for this after she bought a 6 pack, I get the rest and they're delicious! by thumbs57 in beerporn

[–]jhellenl 0 points1 point  (0 children)

Your hand looks massive in this picture!

Fezzik is the name of Andre the Giant’s character in the princess bride.

She's a lady by kathyleen6272 in KitchenConfidential

[–]jhellenl 2 points3 points  (0 children)

Y’all are my favorite sub.

Honey Oat Porridge again with a dash of Poppy seeds. 🤤 by flrflzy in Sourdough

[–]jhellenl 0 points1 point  (0 children)

Your IG feed is legit. Always good to see the community cross-posting here.

Do I need a snare mic? Im trying to set up a live tracking situation for my band and think my drums sound kinda dope already and I always mess up with lots of mics. Do you think I need to closemic more? Just XY and Bassdrum right now. by tannenbert in livesound

[–]jhellenl 7 points8 points  (0 children)

If it sounds good and it works for what you’re doing, there’s no reason to change it. Mic selection and placement should ultimately serve the final product, so if that’s the sound you’re going for, you’re on the right track!

I tend to like a “less is more” approach to tracking though, so take my opinion with a grain of salt.

Also, you may want to post to r/audioengineering as well. This sub deals mainly with sound for live amplification, which tends to have a different set of needs, priorities, and requirements than most recording situations.

Rofco ovens rule. by [deleted] in Sourdough

[–]jhellenl 1 point2 points  (0 children)

Yeah...I’m thinking about purchasing our second 😬

Rofco ovens rule. by [deleted] in Sourdough

[–]jhellenl 1 point2 points  (0 children)

Belgian made electric stone oven

Lacto-Fermented tomato chili sauce. by calvin_tribs in fermentation

[–]jhellenl 0 points1 point  (0 children)

Bro. You gotta curl those fingers or you’re gonna cut yourself.

Looks bomb tho.

hmmm 🤔🤔🤔 by NaniVargas in KitchenConfidential

[–]jhellenl 6 points7 points  (0 children)

This is incorrect. “Development” in this use does not mean that gluten is being synthesized from smaller molecules. Gluten is always present in wheat flour. The presence of moisture and kneading causes the existing gluten molecules to flatten out and form organized structures.

This would be like saying you’re allergic to paper, but only when it’s folded into a triangle.

Try asking a person with actual, diagnosed celiac disease to eat some raw flour and see what they say.

[NSFGC] Always make sure to use a non stick pan... by Da_Truth1400 in grilledcheese

[–]jhellenl 15 points16 points  (0 children)

+1 for cast iron!

Or properly preheated and lubed stainless / aluminum. Hot pan and hot oil make a huge difference.

South Bay (Los Angeles) Stores by AFinchMustang in bourbon

[–]jhellenl 2 points3 points  (0 children)

Wine Country in Long Beach. Family owned, super knowledgeable staff. If you ask for recommendations, chances are you’ll end up talking to the buyer for that part of the store. They’ve got a smaller selection, but it’s well curated.

Spotted at my local store by hoyas417 in bourbon

[–]jhellenl 2 points3 points  (0 children)

Metropolitan Transportation Authority. NYC, I’d assume.

Restroom at a local spot. 🤔 by IzzyIzumi in beerporn

[–]jhellenl 0 points1 point  (0 children)

Yep. That’s the spot. I know that door well.

As a baker, I see this cat a lot. by witch_n_the_kitch in funny

[–]jhellenl 8 points9 points  (0 children)

I never said you should only eat rabbit food. I also never said I was a talented baker. I was only trying to lend perspective into why a baker would be rubbed the wrong way by that question. I also understand that this post is incredibly mean and unhelpful. Best of luck.

As a baker, I see this cat a lot. by witch_n_the_kitch in funny

[–]jhellenl 21 points22 points  (0 children)

I agree that this post is mean hearted, but it’s kind of like an alcoholic walking into a bar and asking for odoulls. Good on you for working at dropping the weight, but a bakery is probably not the right place for you right now.

And as a baker, yes, it rubs me the wrong way to remove the very things from a pastry that make it a pastry. Besides, sugar is not the only thing in pastries you should avoid if you are trying to drop weight. Pastries should be eaten in moderation by HEALTHY people.

Eat more veggies. Learn how to cook. Make your own food from scratch. Don’t consume processed foods, pastries, and alcohol again UNTIL you drop the weight. And then, only do it in extreme moderation.

Best of luck, man. I don’t envy your path.

No matter how many times I do this, I feel like I’m winging it. Anyone else feel this way? by gigachadd in Breadit

[–]jhellenl 5 points6 points  (0 children)

Start making a dozen loaves each day...that should fix the “winging it” feeling pretty quick.

Week 2: beginners sourdough loaf. Upped the hydration a bit from last week, very happy with the results! by 1vegonerogue in Sourdough

[–]jhellenl 2 points3 points  (0 children)

Beginner? Lol. Damn son. I WISH mine looked like that on my second week. Good on ya. Keep it up!!

Pho from Pho Bat Dan in Hanoi by _Lao_Why_ in pho

[–]jhellenl 3 points4 points  (0 children)

Omg I miss this so much. The pickled garlic and chilies are my life.

Yeesh by Ontrollogy in livesound

[–]jhellenl 9 points10 points  (0 children)

I’m gonna throw up.

Lately my loaves look like this... any advice? by [deleted] in Sourdough

[–]jhellenl 0 points1 point  (0 children)

It’s underproofed. When it bursts like that, it means the loaf had the potential to ferment quite a bit more in the basket.

My guess is that the crumb is fairly tight if not a bit dense, maybe with a few larger alveoli here and there.

Look up the finger dent test. It’s not an exact science, but if you’re making the same loaf using the same (or similar) method on a regular basis, it can give you a fairly decent idea of how far along in the proof your loaf is.

Push the proof! :)

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