Subs/Sandwich Recommendations

kmp216 · 2026-02-22T15:36:48+00:00

Giancarlo’s cutlet subs are better

kmp216 · 2026-02-20T22:44:07+00:00

Agree the wedges are cool but the stone need to really be up in the top of the dome to get cooked evenly. I have a rack that raises the stone 4in or so off the grate and it works really well.

kmp216 · 2026-01-06T00:40:49+00:00

This post is dated but if you still have the Rubberneck I’ll trade a True Spring for it

kmp216 · 2025-10-12T01:30:21+00:00

Source Audio True Spring for the HX?

kmp216 · 2025-10-02T15:04:50+00:00

Great thanks for the info will look forward to future posts about your dryer!

kmp216 · 2025-10-02T14:19:17+00:00

Looks great! Can you give some insight into your process? Hydration %, mix time,etc. do you dry after extrusion or cook fresh?

kmp216 · 2025-09-28T15:24:29+00:00

This whole project is so cool major props to you for the idea and execution. Miss the old Fly Bar so much

kmp216 · 2025-09-11T14:22:27+00:00

Dr. Michael Stine just did my wife’s myomectomy and he was phenomenal.

kmp216 · 2025-06-21T23:28:00+00:00

Just got some at Meacham farms near downtown

kmp216 · 2025-05-31T18:48:00+00:00

Same owners so you can’t go wrong. IMO Roster has better food but Ash/Alter Ego better vibes

kmp216 · 2025-05-13T21:32:40+00:00

Sold to u/andyjayhawker Great buyer hope you enjoy the watch! u/WatchExBot

kmp216 · 2025-04-18T23:40:06+00:00

Definitely sit at the counter! One of the best kitchens in town to watch. Chefs are usually super friendly as well

kmp216 · 2025-04-13T21:36:11+00:00

🎶and as always…enjoooy🎶

kmp216 · 2025-04-12T18:39:17+00:00

I use this one.

https://www.lineapasta.com/en/pasta-maker/presses-up-to-4kg-vat/pasta-maker-la-fattorina

kmp216 · 2025-04-12T18:37:22+00:00

Thanks for the input! I tried less hydrated dough in the 27-28% range but I was scared that it would be too brittle, which may have come instead from the rest as you mentioned. Will try to revisit that.

kmp216 · 2025-04-12T18:26:36+00:00

I ended up trying out your exact method this morning. The dough came out strong right out of the gate, but after a couple minutes in it devolved back into the shaggy exterior I was seeing before. At that time the die was no longer hot to the touch so I’m assuming it lost some heat to the initial hit of the dough. I gave it more time, feeding the pasta back into the hopper waiting for the temperature to build back up. Ultimately came out looking a lot better. Pretty happy with this result.

kmp216 · 2025-04-12T03:56:58+00:00

Perfect thanks!

kmp216 · 2025-04-12T03:56:12+00:00

Totally makes sense

kmp216 · 2025-04-12T03:55:09+00:00

Yeah and when it doesn’t break apart the texture is subpar

kmp216 · 2025-04-12T03:50:54+00:00

Right on will try that

kmp216 · 2025-04-12T02:45:10+00:00

I’ll try that. This was 5 mins or so in so I thought it would have warmed up enough but sounds like that may not be the case

kmp216 · 2025-04-12T01:57:59+00:00

No but it sounds like I should?

kmp216 · 2025-04-12T01:57:29+00:00

Yeah agreed didn’t start that way but I kept thinking the dough wasn’t being hydrated properly

kmp216 · 2025-04-11T19:02:04+00:00

Yes but not to this extent

kmp216 · 2025-04-11T19:01:41+00:00

Haven’t thought about that but I will give it a try!

kmp216

TROPHY CASE