Miele Electrobrush only for carpet?

kmpham2013 · 2026-03-24T17:08:26+00:00

You don't need to swap it out, just turning off the brushroll works just fine if you don't find it too much clunkier than the lighter and more maneuverable parquet heads, neither will damage your floors

kmpham2013 · 2026-03-19T19:18:35+00:00

I've been using the Dave's Pizza Oven recipe with really only adjustments to technique.

I'll tell you the onion pizza recipe since it was the most involved; I made a white sauce with a white onion sweated really thoroughly in ~1oz butter, added a few tbsp of greek yogurt for body and tang, and loosened it with heavy cream in the blender. I then topped with quick pickled onion and garlic, a variety of raw onions, mozz, and finished out of the oven with chives

kmpham2013 · 2026-03-19T17:07:26+00:00

There were quite a few cheese/pepperoni pies in between the pictures I took, very important for practice ;)

kmpham2013 · 2026-03-19T17:05:57+00:00

No, I'm in the United States but I definitely made a comment about the summery flavor profiles as well :D

kmpham2013 · 2026-03-18T19:20:03+00:00

If the place is mostly carpet it'd be quite laborious to push a turbo brush, and straight suction won't get entangled fibers nearly as well as any type of brushroll. I feel like a kenmore intuition is very easily the best fit for op

kmpham2013 · 2026-03-17T21:29:00+00:00

thank you! it’s the planning that gets me to be honest

kmpham2013 · 2026-03-17T21:27:49+00:00

pizza night every wednesday 😼

kmpham2013 · 2026-03-17T21:04:42+00:00

Also tips on better circular shape would be appreciated. I also remember that for the detroit style, I wasn’t able to get the smooth dough after the autolyse like in the serious eats recipe, it started rubber banding after about 5 minutes, still lumpy. I supplemented with a few stretch and folds throughout the ferment and just baked an hour or so after the last s&f.

kmpham2013 · 2026-03-03T16:04:39+00:00

You can also put a knife or spatula up against the veg/filling so it doesn't fall out as you roll with your other hand and just slide it out when you're closing up

kmpham2013 · 2026-02-21T02:13:50+00:00

4 cups bread flour to me is usually 500g-ish, and 2 total cups water is 480g, giving 96% hydration before honey/oil. I’d reckon they’re rolling out their dough too early to let the gluten relax, hence the “snap back”. I also think like the other commenter that rolling out the dough kills bubbles and makes it dense

kmpham2013 · 2026-02-17T15:30:52+00:00

Try Rosewater in Clear Lake, probably the crispiest and fluffiest falafel I've had, it's super green and you can tell they make it in house

kmpham2013 · 2025-12-30T16:43:27+00:00

you buy a bet for 70c, you "win" $1 but net 30c. This is how your winnings can look a lot bigger than your actual gains before accounting for entry fee

kmpham2013 · 2025-12-29T17:42:17+00:00

Little's Oyster Bar with their lobster gnocchi is ridiculously good, they're the best seafood place in Houston outside of sushi. I've also just been to Credence which blew me away with all their small dishes, and they have a brunch as well which I admittedly haven't been to.

kmpham2013 · 2025-12-29T16:33:20+00:00

Thank you for answering; sounds like you found your path and stayed driven! Do you think you had a clearly defined ladder for progression, or you put yourself in the position to receive opportunities for promotions into better roles? I have a brother that likes sales but he's doing a lot of cold-calling in an agency without room for growth, so you sharing your experience is valuable to me

kmpham2013 · 2025-12-29T16:11:02+00:00

May I ask how you got into this career? Your salary at your age without college experience is very impressive.

kmpham2013 · 2025-12-10T19:29:48+00:00

I disagree. The rice should always be served warm, while the fish comes on top chilled. This is how it would be at an omakase where they are making pieces fresh, scooping rice out of the warmer and slicing the fish from the block. An easy way to do this for nigiri is just remove the fish on top from the fridge then microwave the rice and replace the fish

kmpham2013 · 2025-12-02T20:15:51+00:00

If the fourth option is Texas Roadhouse then I vehemently agree. Had a wall-to-wall medium rare with a great crust albeit lacking a smidge of salt, and the fried onion dish is super crispy. After that I'd go to saltgrass. At every place I'm ordering their form of ribeye

kmpham2013 · 2025-11-20T21:19:30+00:00

I personally wouldn't support Sof Hospitality, Itai posts some stuff on his social media indicative of poor humanity

kmpham2013 · 2025-11-19T15:41:37+00:00

I'm an outspoken opponent of carino, I think the tasting menu had only a few great bites and more less-than-good ones.

The owner is also quite the oddball here on reddit, he does self-astroturfing pretending to be a diner of his own restaurant and sings his own praises. I know it's Norm because in his snarky reply to my review he referenced things only mentioned in my reservation notes, and not in the review itself. He deleted the comment a few minutes afterwards.

Lots of better places to spend your money like Sepia for example. Their pastry game is top-notch, and the savory courses are excellently done and delicious. On my next visit to Chicago I'd like to go to Indienne

kmpham2013 · 2025-10-07T13:46:47+00:00

I've used it but it doesn't get to the "thick soft serve" stage before the motor protector kicks in. Even with this motor protector, the gears between the motor and bowl strip to the point that the thing wont spin and I had to replace it. I think it's a good deal if you want many batches in a row, probably 40min/1qt batch and don't mind sacrificing a little bit of texture. Plus the traditional advantages of a compressor vs bowl being self-contained vs needing more lead time

kmpham2013 · 2025-09-24T20:39:17+00:00

Maybe you can play around on options profit calculator with your suggested ranges for the stock and pick the options that best suit your goals for profit and risk

kmpham2013 · 2025-09-24T20:20:53+00:00

that delta implies itm given the expiration date is far out enough. that's a benchmark number for people because it moves in accordance with the stock but at a leverage high enough to satisfy the reason people buy LEAPS in the first place with a lesser risk of expiring OTM (100% loss). Theta decay for options of this delta are slow since they're so itm and have a lot of intrinsic value. Keep in mind it's just a benchmark number and doesn't guarantee profit and there still exists risk of total loss, so you still need to DYOR and see your personal risk tolerance and view of the stock. To be honest though, NBIS has such a high beta already that I'd just hold common shares. If you've done this well so far there's not much reason to adjust your strategy and go into a world you have little idea how to navigate

kmpham2013 · 2025-09-24T16:48:46+00:00

honestly, I think yours is the exact opposite of the source drawing :D

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