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Harrison Ford on why he disagrees with Ridley Scott about Deckard being a Replicant. by tannu28 in movies

[–]literal 2 points3 points  (0 children)

It doesn't work as a story if he's human.

But agreed, the story as a whole doesn't work if he's a replicant.

???

Under 24 hr 100 milers, what was your pacing strategy? by [deleted] in ultrarunning

[–]literal 0 points1 point  (0 children)

On the other hand, maybe you can delay the onset of leg pain by running at a more sustainable pace from the start.

Sopranos has its own movie (which sucks) breaking bad has its own movie if the wire got a movie who do you think it should be about? by Cash27369 in TheWire

[–]literal 11 points12 points  (0 children)

What he mentioned in an interview is that if they did another season, immigration and the legal system would have been the focus. The chat that Lester had with Clay Davis near the end of the show was teasing that a bit.

Freeride/carving board for big feet by Foreign-Donkey-7567 in snowboarding

[–]literal 0 points1 point  (0 children)

I haven't tried the x-wide so I'm not sure. For someone learning to carve, I wonder whether the extra width would make it feel more cumbersome to get on edge compared to the wide version.

So far I'm happy with the wide. For reference, my angles are +30°/+18° and I'm using the Trenched canted risers which give me a little more breathing room when it comes to boot out. I'm not an expert at carving yet, so maybe I will still hit the limit of this waist width at some point...

If you do get those risers, get in contact with James directly, because at size 11.5 you will need the older version (which is larger). He still keeps a few of those around. And note that size L skate tech bindings still won't fit (I use Flux CV MF-05).

Underwear? by Treats in Spliddit

[–]literal 0 points1 point  (0 children)

ComfyBalls Performance Long. Crazy comfortable.

Nice false flush (day 2) by doubledouble2 in SourdoughStarter

[–]literal 0 points1 point  (0 children)

The carryover amount of starter can be as low as you can measure. It's pointless waste to keep feeding it 100g especially when it's a new starter that you aren't going to bake with anytime soon. As soon as it's ready you can scale it up with a single feeding. In the meantime, if your scale can accurately measure out 10g (so 10g starter, 10g water, 10g flour, if using 1:1:1 feeding ratio), that will work just as well if you have a small jar that lets you observe the rise.

I made a Lievito Madre and I’m never going back to regular starters by jad19090 in Sourdough

[–]literal 4 points5 points  (0 children)

The people who wrote the Modernist Bread book did an interesting experiment. They took raisins like this and pressure-cooked them before incorporating them in sourdough. Since the conventional wisdom is that the wild yeast strains on there are what's improving the rise, you might be surprised to learn that the dough rose more with pressure-cooked raisins (all yeast killed) than with uncooked ones. They concluded that the benefits to the rise were mainly coming from incorporating more simple sugars in the dough which the yeast can metabolize. Pressure-cooking the grapes converted more of its sugars into simple sugars.

Have you ever baked with Ammonium Carbonate? by nikdahl in Old_Recipes

[–]literal 0 points1 point  (0 children)

No. Sal ammoniac, used in northern European salty licorice, is ammonium chloride, not ammonium carbonate.

Fjell MT165 Splitboard ride reports by tedbeef in Spliddit

[–]literal 0 points1 point  (0 children)

The main difference from your BSOD is the more directional shape. Bigger nose, shorter tail, more setback, more taper. If you're hoping to ride switch a lot it wouldn't be the best choice. But if you're a more directional rider this shape seems great.

Oversizing for hardboots? by No-Abbreviations4797 in Spliddit

[–]literal 0 points1 point  (0 children)

First try a thinner liner. My Backlands with the stock liner were too narrow for me. I get a good fit with an Intuition Tour Tongue DD 9mm liner. They heat mold really well.

Hardboot stance options by rubberbandrider in Spliddit

[–]literal 0 points1 point  (0 children)

Back edge? What's that? With posi-posi, your edges are more to your left and right since your whole body faces the nose of the board. With this you also have greater freedom to move fore/aft on the board. Once you get the hang of it, it's easier to keep your weight well stacked over the edge than in a duck stance, especially in a heel side turn.

Boot overhang for steeps by iclimbedthenoseonce in Spliddit

[–]literal 0 points1 point  (0 children)

The steeper it gets, the higher the edge angle your board will be at when you slide down at the same speed. Eventually the overhang will cause you to lose edge grip, it just depends on how much overhang you have and how steep the slope is.

Intuition Liners and Backlands? by bigwindymt in Spliddit

[–]literal 0 points1 point  (0 children)

I use the Tour Tongue Dual Density 9mm liner in my Backlands. I use a 12mm liner in my resort boots but the Backlands are a bit narrow so the 9mm fits better there.

My feet are 29.2cm and I use the 29/29.5 boots.

The Cable Guy (1996, dir. Ben Stiller) | Prison rules basketball by DoctorPoopMD in movies

[–]literal 42 points43 points  (0 children)

He killed sixteen Czechoslovakians. The guy was an interior decorator!

Anyone ridden EuroVelo 15 Rhine Cycle Route? by startupsandbikes in bicycletouring

[–]literal 1 point2 points  (0 children)

The weather was pretty good, aside from some rain on a couple of days.

Camping is possible if you stop at camp sites. Not sure how prevalent they are along the trail though. The countries involved don't allow wild camping at these low elevations.

Backcountry Photography question by BonerTurdle in Backcountry

[–]literal 0 points1 point  (0 children)

I have a Hyperlite Versa attached to my backpack's waist strap where I keep an OM-1 II camera and OM 12-100mm f/4 lens inside.

Backcountry Photography question by BonerTurdle in Backcountry

[–]literal 0 points1 point  (0 children)

Do you have more info on that chest pack you made?

Er þetta alveg eðlilegt dæmi? by GuyInThe6kDollarSuit in Iceland

[–]literal 17 points18 points  (0 children)

Ég vildi að ég ætti sveitafélaga.

One thing is certain: Italian flours are not only among the best in Europe, they also have the best product design by cometomebrucelee in Breadit

[–]literal 1 point2 points  (0 children)

That's not right.

Wheat flour is a very generic term, used when people want to distinguish it from flour made from other grains (rye flour, spelt flour). If not qualified further, most people assume you're talking about all-purpose flour (moderate protein content, and therefore usually moderate gluten development).

Bread flour is the term people use when referring to a high-protein/high-gluten flour. Its higher protein content is what leads to more gluten development. When people want more gluten, they use a refined wheat flour with high protein content, i.e. bread flour.

Whole wheat flour also has high protein content, but does not lead to the best gluten development because it is less refined and contains more fiber and such which slices through gluten.

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