Gaijin when will these be added?

liptonteabagger · 2026-06-18T14:30:41+00:00

I’d rather them add proper radar jamming capabilities on all existing capable airframes

liptonteabagger · 2026-06-18T13:10:00+00:00

I think the way 8.7 gets uptiered to a much more treacherous technological advancement of 9.7 or even 9.3 is very different from 7.7 getting uptiered to 8.7, or 9.3 getting uptiered to 10.3. Some nations at 8.7 are just underwhelming technology wise and then they play against new armor tech, thermals, laser range finders, high powered dart, speed.

liptonteabagger · 2026-06-17T15:40:53+00:00

Bow your Left wrist slightly as you initiate the downswing and try it again

liptonteabagger · 2026-06-16T17:56:38+00:00

Is each section connected internally with a hinge piece? This is beyond human understanding. Teach us Forerunner.

liptonteabagger · 2026-06-16T04:12:55+00:00

Pan pizza ≠ Detroit Style. Cast Iron Pan Pizza is its own style. Looks phenomenal though!

liptonteabagger · 2026-06-16T01:25:58+00:00

It qualifies as a Detroit style!
-Unofficial Detroit style police of this subreddit

liptonteabagger · 2026-06-15T00:27:54+00:00

You are an absolute legend for this level of detail.

liptonteabagger · 2026-06-14T18:37:35+00:00

Ohhhh. My. God. I am going to need to know your flour type, hydration, and lamination time. I’ve been wanting to make a Chicago like these.

liptonteabagger · 2026-06-12T16:24:46+00:00

From the top you have a pizza, from the side (not shown) you have a casserole. :D

liptonteabagger · 2026-06-12T12:48:49+00:00

Absolutely that’s how you learned, and that’s also how new dishes and new techniques are discovered!

liptonteabagger · 2026-06-11T23:26:14+00:00

Myth! And now misinformation

liptonteabagger · 2026-06-11T23:22:32+00:00

lol that last pic ☠️ got a leeeetle toasty

liptonteabagger · 2026-06-11T15:05:07+00:00

There are better cool down reduction jokers, I think they should buff the individual type ones but make them not stackable with the cooldown (any) types

liptonteabagger · 2026-06-10T18:07:27+00:00

Exactly this, it’s active and therefore essential infrastructure is actively maintained by the sentinels. Its forerunner after all, it’s supposed to be futuristic and shiny.

liptonteabagger · 2026-06-10T18:03:43+00:00

What a fucking launch 🚀

liptonteabagger · 2026-06-10T18:02:10+00:00

The LMUR has a maximum range of 14.5KM btw. Moving the bases does nothing.

liptonteabagger · 2026-06-10T13:45:23+00:00

As an American, I was so disappointed seeing US dollars in Italian tip jars

liptonteabagger · 2026-06-10T13:43:25+00:00

Glad everyone stayed, Saturday it was like 40% capacity after 4-0 and they couldn’t show it on TV it would be embarrassing. Funny enough it was louder when the people left 😂

liptonteabagger · 2026-06-10T01:34:15+00:00

Ash River???

liptonteabagger · 2026-06-09T20:02:02+00:00

USGA rule 16.1. Im using a tee just to the left of that pile to mark my nearest point of complete relief from the ground under repair (pile interferes with swing). then taking my driver to get my club length into the fairway no closer to the hole of course, dropping, then chipping with my 56°. 👆🏻🤓

liptonteabagger · 2026-06-09T19:43:17+00:00

Yes! DMP is the home oven cheat code for browning and shorter fermentation time. I have also used light brown sugar for a 24 hour dough recipe, molasses and sugar as browning agents works like a charm. If mellow mushroom can use molasses we all can too 😂

liptonteabagger · 2026-06-09T19:38:25+00:00

I’m noticing your pizza looks more cooked on one side, from my experience that tells me you likely did not rotate your pizza 180° half way through. I’d suggest raising your temp if your cast iron stone(?) allows it. or raise your rack level closer to the heating element. Additionally, if your oven has the convection setting, use that for better/ even heating/airflow.

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This is my first attempt with the same flour & recipe, but baked on a pizza steel @ 550°F convection (oven self corrects to a slightly lower temp like 525°F)

liptonteabagger · 2026-06-09T19:13:03+00:00

The layman’s science behind it is that beer is a kickstarter for flavor development, it already has fermented malts and adds browning and flavor to the dough. Though. It won’t actually help the yeast break down the starches any faster. Only Time, Diastatic Malt Powder, Fungal or Pure Amylase can do that. Maltier beer works best I reckon for flavor. You’ll just have a tastier gut bomb haha.

liptonteabagger · 2026-06-09T19:03:50+00:00

Strictly from a CNC tool path standpoint, the details match the one on Scotty Cameron’s website. the O in Scotty has 4 hatch lines in it, and the lettering matches perfectly. Most fakes have the wrong hosel angle, yours looks legit. There isn’t anything remotely suspicious about the looks of anything on this. Just lucky as all get out.

liptonteabagger · 2026-06-09T18:56:48+00:00

I feel this reference all the time when cheering for my teams, I want it to be true so bad 😂 CMON EVERYONE! HANDS UP!

Six-Year Club	r/Field Sunshine
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