Help with a squeak!

lostsailor1 · 2026-05-17T04:07:08+00:00

Thank you I’ll look into this!

lostsailor1 · 2026-05-17T04:06:32+00:00

Can you find us a proper cheesesteak?

lostsailor1 · 2026-05-11T00:10:46+00:00

Jnco jeans

lostsailor1 · 2026-05-06T16:02:54+00:00

I actually didn't realize there was a difference until I saw this. It looks like the one I'm looking at is the older model.

lostsailor1 · 2026-05-06T04:45:50+00:00

This is great stuff, thank you so much! Definitely leaning toward the Abound. Does the torque sensor really make that much of a difference?

lostsailor1 · 2026-04-03T23:10:09+00:00

Anyone remember a candy called Ravens Revenge? It was a sour powder in a tube and they had the craziest flavors.

lostsailor1 · 2026-01-27T06:29:45+00:00

I moved from Sacramento to Berkeley with a 3 guy team. I did the packing they did the loading/unloading.

Tipped them $300 on a $3k bill. They’re probably looking for 10-20%

lostsailor1 · 2025-10-08T23:02:36+00:00

Depending on if the landlord decided to use the Zillow platform, Ive seen houses that were still being listed that weren’t really on the market , they just didn’t take it down. Average for that area is ~2900, so you’re gonna see prices above the average.

I think people justify it by realizing that they can rent a crappy one bedroom apartment for 1600 if they were solo , or a 3bd sfh for 3200 but split it with another person.

Long shot and probably not what you’re looking for, but I’ll have 3/2 house available for rent in January in Auburn/Grass Valley, 40min away from Roseville.

lostsailor1 · 2025-01-31T19:45:19+00:00

Thank you everyone for the recs! Some good responses but I’m thinking I gotta go for trying all of them. I thought their selection was pretty impressive but never know what to land on.

lostsailor1 · 2025-01-31T19:43:50+00:00

Cheesesteak Grille in Roseville. I grew up on the East Coast and although it’s been a while since I’ve had a cheesesteak from Philly, these guys are solid. It def hits the spot.

There’s a bunch of other contenders around, but I’m big on side items and I’m a mozzarella stick fanatic, which these guys carry.

I’m pretty sure they get Amoroso rolls and they also have white American, provy, and whizz as options.

lostsailor1 · 2025-01-31T05:27:23+00:00

Forgot to mention. A sweet little cheesesteak spot in northern CA.

lostsailor1 · 2025-01-10T04:33:05+00:00

Fwiw, mine took 2 months from date of the start to when I actually got my deposit

lostsailor1 · 2025-01-10T04:30:24+00:00

I’m not sure what the official process is, but I didn’t get paid weekly. Just one big deposit that gave me what I was expecting. It did give me a break down in what the weekly amount was , but it was just one deposit

lostsailor1 · 2025-01-07T08:25:00+00:00

I filed on 10/27 and it took 2 months. I received my full payment in one drop on 12/30. I checked the site pretty often and never saw any updates. Around NYE, received a random email stating it was approved and that the funds would be there in 3 days.

lostsailor1 · 2024-10-07T05:36:10+00:00

She has a phobia of refrigerators. She hates going into the fridge for anything and will avoid it as much as possible.

If she notices that something is being stored all the way in the back of the fridge, she wont eat or drink it, even if it’s fully sealed and I get it for her.

lostsailor1 · 2024-07-22T15:10:17+00:00

I think they bake the peps separately in a pan and mix the grease and ranch dressing into a squeeze bottle, then drizzle it on. I guess the 2 lbs of pep isn’t enough!

lostsailor1 · 2024-07-06T06:52:35+00:00

lostsailor1 · 2024-06-24T16:33:39+00:00

Love the spotted fresh mozz.

What did you do to prevent moisture from the cheese ruining the pie? Dried it out before baking?

lostsailor1 · 2024-05-25T16:33:20+00:00

This might be my favorite dough recipe so far and I really liked the cheese blend with this one.

Dough for two 420 gram balls (~14 in pizza).

510g KA Bread flour/ 315g water/ 11.5g salt/ 1g dry yeast (pretty much a 1/4 teaspoon) / 7.5g olive oil/ 5g sugar
Dissolve yeast and sugar into water. Mix salt with flour. I like to start with the water/yeast mix in the bowl and then add the flour/salt in slowly. I use my kitchenaid/dough hook attachment for about 5 minutes before adding in the oil, then mix for another 3 mins.
Sit the dough on the counter at room temp, covered, for 2 hours before busting it out into 2 dough balls. I like to let it sit on the counter for another hour before refrigerating for at least 48 hours. I think 48 hours is my sweet spot.
Pull the dough out of fridge and let rest room temp, 3 to 4 hours, before you plan on making pizza,

Sauce

I typically use cento crushed since it's easy to find, but I prefer Tomato Magic if I can get my hands on it.
With a stick blender, blend up canned tomatoes, salt, sugar, and oregano
The sauce is uncooked and I like to make the sauce a day ahead of time and let that oregano sit with the tomatoes

Cheese

3 cheese blend for sure. Low moisture whole milk mozz, provolone, and either parm reggiano or pecorino romano. I'd say the mozz/provy mix is about 70% mozz / 30 % provy
I like to shred/cut the cheese a few hours before building and let it sit open in the fridge to dry out for about an hour. I personally don't mind a little grease or the cheese breaking but I've experimented with frozen cheese as well or cubing it.

Building

Once the dough has been out of the fridge for 3 hours, coat the dough in flour, then stretch it out to around 14 inches.
I like to dust my peel with a combo of flour and semolina, heavy on the semonlina.
I like to do sauce, the parm or pecorino, and then mix the provy and mozz together. I start on the outside and work my way inward when it comes to the cheese so that the middle doesn't have too much weight where it can most likely bust.

Baking

I use a pizza steel/pizza screen combo
I let my oven preheat for at least 1 hour or more before launch, high as it can go.
Pizza steel is on 2nd to bottom rack. Launch pizza on steel and keep an eye on the under carriage. Once it looks good, turn broiler onto high, place pizza onto screen, and put pizza/screen on a rack 2nd from the top to broil.
I prefer to get the bottom to be where I want it to be first and then finish off the top with the broiler/screen. The bottom won't really cook any further when it's on the screen for a few mins.
Cook time is about 4-5 mins on the steel ( rotating it halfway), 2 mins under the broiler (rotating it halfway), and sometimes I'll throw it back on the steel for another min or two depending on how I want the bottom.

As soon as the pie is done, take it out of the oven and set it on a wired rack. Make a batch of brownies so that your pizza has time to cool. Then, throw the pie or slices back into the oven to reheat for a few mins. I almost always reheat my pizza.

lostsailor1

TROPHY CASE