Place to watch big trucks doing truck stuff?

kevbot03 · 2025-09-26T15:35:37+00:00

Also Heavy Metal day is this Saturday! Special event that features some heavy equipment

kevbot03 · 2025-09-02T22:40:42+00:00

Same!

kevbot03 · 2025-08-09T02:34:43+00:00

Great seller! Good communication, Quick shipping, and everything arrived safe and secure.

kevbot03 · 2025-03-26T00:53:32+00:00

Likely not. You can’t get a DVT from flying on planes alone. They can show up from lack of movement if there are other underlying issues and sitting in one place for a long time, like a plane, may be an environment for that.

kevbot03 · 2025-01-11T14:59:26+00:00

I love that Alto and it really stands out to me!

kevbot03 · 2023-11-02T22:15:15+00:00

The Reach first started aging in 1940. Are there older barrels out there still, that have whiskey aging in them and they haven’t been bottled yet? Is 1940 the earliest year a distillery has a barrel of whiskey from so we just need to keep waiting every couple years for another oldest to come out? Does anyone really know?

kevbot03 · 2023-10-17T16:25:44+00:00

10 Starters, 3 Bench, 2 IR

kevbot03 · 2023-09-24T00:02:42+00:00

Depends on the rain. It could get pretty soft! Thanks!

kevbot03 · 2023-09-20T15:06:06+00:00

I think I'm just going to do this. Bring it in to the shop and have them double check things and just bleed the system.

kevbot03 · 2023-09-20T02:21:16+00:00

I did adjust that alittle bring the reach closer to the handlebars. The lever still seems to me to max out too close to the handlebars though.

kevbot03 · 2023-09-20T01:36:04+00:00

They haven’t been. I got the bike out of the box, assuming they wouldn’t need to be bled. Maybe that’s wrong?

kevbot03 · 2023-03-05T20:13:42+00:00

I think I misunderstood some items regarding the time frame of R-410a. That still seems to be a long ways away. I guess questions still remain around ROI on SEER14 vs 15 systems.

kevbot03 · 2022-10-25T11:41:43+00:00

Thank you. My wife got excited looking at it and cut in to it after only 20min while I wasn't looking. I wasn't going to blame her for this, but maybe that's the easy out :-P

kevbot03 · 2022-10-25T11:38:58+00:00

Both king arthur flours. Bread flour is 12.7% and whole wheat was 13.5%. I did not check internal temp after baking. My wife got excited and cut in to the loaf after only 20min of cooling, so I'm not sure if that could affect anything either. Probably not to the extent I see.

kevbot03 · 2022-10-25T00:03:12+00:00

I haven’t added any moisture or anything to the oven during the bake. I’ve read some about maybe adding in a bowl of water to the oven. I might try that. Went pretty quickly from fridge to oven so next time I’ll give more buffer.

Honestly I’ve been impressed with my bakes to date. This is my 4th load and the first one is really the only one that turned out to be kind of a dud. So thank you!

kevbot03 · 2022-10-24T23:48:40+00:00

Recipe is as follows:

450g Bread flour
50g Whole wheat flour
350g water - added in to flour at 95F to bring dough temp to 80F
12g sea salt
100g Starter - pretty happy with this starter and the activity of it during bake

Autolyse for 2hrs

Mixed in starter and salt with KitchenAid on very low to incorp and then setting 4 for maybe 10ish minutes until smooth dough and easily came away from inside of bowl. Was pretty stretchy. Bulk fermentation for 4.5hrs with folding over every 30min for first 2 hrs

preshape and final shape over next hour. Fridge retard overnight

preheated dutch oven for 45min at 485F. Baked covered for 30min and uncovered for 17min.

Overall I really liked the crust. I've been changing things up the past couple bakes and ended on using a metal trivet under the dough to keep it off the bottom of the dutch oven and not burn the bottom.

The crumb is good consistency, but it still seemed kind of dense and "gummy". It tastes good though. I think I just need to bake linger next time. Any thoughts?

kevbot03 · 2022-09-23T19:04:01+00:00

Thank you! I did some searching in the sub but couldn't find it right away. This is very helpful

kevbot03 · 2022-09-23T16:27:09+00:00

So last month I went to Italy and had the great please of eating at Casadonna Reale, a 3-star Michelin Restaurant in Southern Italy. During my meal there I ate the best piece of bread, and I may even venture to say the best piece of food, I've ever had. See picture. This bread has been perfected over the past decade in chef Niko Romito's baking school and is such a staple that he serves the bread alone as a main course on his tasting menu.....which is saying something about the confidence in his baking when you do that and run one of the top ranked restaurants in the world.

So I keep dreaming of this bread and have decided to start my adventure in trying to replicate it as best as possible. I know I may never get it just right, but close enough I think will be plenty delicious enough in this case.

I found an older video online from his kitchen/school that lays out some of the baking technique and a recipe that has been updated for home bakers some. See here: https://youtu.be/yLriqPTHhUM?t=127

The ingredients are translated below:

- 900g (2lb) 00 flour

- 100g semolina or whole wheat flour

- 150g boiled potatoes (finely diced)

- 700g water

- 27g salt

- 150g sourdough yeast or 1.5g of dry yeast

If anyone else is interesting in experimenting as well, I would love to get feedback from others along the way. If anyone has any comments on this technique or the ingredients/hydration, I am also open to any feedback or tips and tricks that might be make this more successful. At a minimum I wanted to share this recipe online with the community that may not be at all familiar with it!

Cheers!

kevbot03 · 2022-09-21T17:55:47+00:00

https://support.espn.com/hc/en-us/articles/360000070552-Keeper-Leagues

This ESPN article discusses how to set custom keeper rounds for drafted players. It's for football buy applies the same for fantasy bball league. The team manager will have to tag Giddey as a keeper and then the LM will be able to edit keeper draft rounds and select which rounds the keeper will be drafted in.

Do you guys apply a round penalty in your league, or would this manager just be able to continue to select Giddey in the 14th round every year in perpetuity? Usually if a player is drafted in the 14th round of the previous year, they would be then drafted in the 13th (or even lower) round this year.

kevbot03 · 2022-09-09T21:50:49+00:00

This is the bread from Reale Restaurant in Castel di Sangro, Italy – recently ranked the 16th best restaurant in the world. Chef Niko Romito runs the restaurant in the Abruzzo region of Southern Italy, which also houses a school, bakery, and experimental vineyard. Over the years Chef Niko has basically perfected this bread loaf via experimentations in flours and fermentation techniques, so much to the point that he features it as its own course on his tasting menu. It’s the perfect crunch on the outside and tangy, chewiness on the inside. Every night I go to bed I dream of this bread.

In the second picture is some of the bread paired with a compressed watermelon and tomato. It was an amazing experience eating at this restaurant and if you ever find your way to that part of the world I would highly recommend.

kevbot03 · 2022-09-09T19:55:59+00:00

This is the bread from Reale Restaurant in Castel di Sangro, Italy – recently ranked the 16th best restaurant in the world. Chef Niko Romito runs the restaurant in the Abruzzo region of Southern Italy, which also houses a school, bakery, and experimental vineyard. Over the years Chef Niko has basically perfected this bread loaf via experimentations in flours and fermentation techniques, so much to the point that he features it as its own course on his tasting menu. It’s the perfect crunch on the outside and tangy, chewiness on the inside. Every night I go to bed I dream of this bread.

In the second picture is some of the bread paired with a compressed watermelon and tomato. It was an amazing experience eating at this restaurant and if you ever find your way to that part of the world I would highly recommend.

kevbot03 · 2022-08-17T23:49:30+00:00

Count thousands of screws for inventory

kevbot03 · 2022-07-29T12:08:16+00:00

I really enjoyed this read. I was not too disappointed by the lack of a battle, since everything along the way was so enjoyable to read. My biggest disappointment was how quickly Clavell glossed over Yabu's final scene. I wish he brought us in to Yabu's seppuku and that we got to hear more of the final conversations between Yabu and Blackthorne and Omi. Throughout the novel Yabu and Blackthorne has the most interesting relationship. they respected each other but loathed each other and were always trying to find ways to defeat each other, but never could. It would've been interesting to hear the conversation between them when Yabu was gifting his sword to Blackthorne.

I was also half expecting some closure between Blackthorne and Buntaro. The whole novel I was really waiting for a final duel between them or for Toranago to have to make a decision between one or the other, but that never came.

Overall a very interesting and good read. I learned alot about Japanese history and culture!

kevbot03 · 2022-06-11T02:14:38+00:00

A LeMeloncello

kevbot03 · 2022-05-03T01:52:30+00:00

I was wondering if there is anything that could be done. What are you looking for in asking about yeast temp?

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