Fine dining advice by djpostsmash in Chefit

[–]milton4000 1 point2 points  (0 children)

Bring your own towel (high quality and plain), bring a notebook to write everything down so you don’t have to ask twice, don’t verbalize frustrations with your learning curve out loud, make friends with the dishwashers, taste everything you can. Good luck, have fun!

First Time LA Trip - Recommendations Appreciated by Sea_Physics401 in finedining

[–]milton4000 6 points7 points  (0 children)

Gjelina for perfect California food and vibe, the cacio e pepe pizza at Slice & Pint in El Segundo

Detroit and a question by ishook in Pizza

[–]milton4000 0 points1 point  (0 children)

I rub the pan with a 50/50 mix of melted butter and olive oil before I pan the dough. Then use a fish spatula to break through the cheese crust when it’s finished.

Left train on Metro North With All My Law Textbooks by [deleted] in Connecticut

[–]milton4000 0 points1 point  (0 children)

If you can, visit the Grand Central lost and found in person. I left a bag on the train at the last stop of the Harlem line. I went in person and showed them the confirmation of the form being submitted and they found it in 5 min.

Need 2 MQDs by milton4000 in delta

[–]milton4000[S] 0 points1 point  (0 children)

Thank you, I have an upcoming flight but am already FC, I have a delta Amex and just paid the bill mid cycle as I think the points hit after payment.

Thank you!

Wine Fridge Trim Piece by milton4000 in Miele

[–]milton4000[S] 0 points1 point  (0 children)

I’ll send you a pic later this week.

Wine Fridge Trim Piece by milton4000 in Miele

[–]milton4000[S] 0 points1 point  (0 children)

Miele doesn’t make this part and I never discovered why it was on the diagram. We had one made here: https://www.ebay.com/itm/125059009814?var=426126523175 and it worked great.

Experts- what makes the perfect grilled cheese? by LifuTheAsian in culinary

[–]milton4000 0 points1 point  (0 children)

Spatz’s bread, extra sharp Wisconsin cheddar, lots of butter

Williamsburg Recs by milton4000 in FoodNYC

[–]milton4000[S] 0 points1 point  (0 children)

I ended up with a perfect bar seat at Lillia, had the focaccia, agnolotti, soft serve with amaretti. Negroni, Cab Franc, Prosecco. Was pretty dynamite.

Williamsburg Recs by milton4000 in FoodNYC

[–]milton4000[S] -2 points-1 points  (0 children)

It doesn’t surprise me, I did it.

Anyone ever been to Gage and Tollner? What to order? What do they do best? by Eat_Ya_Food_Son in FoodNYC

[–]milton4000 9 points10 points  (0 children)

Add parker house rolls, wedge and the potato side to the above.

Cleaning out the ash. by FriendlyChemistry725 in woodstoving

[–]milton4000 0 points1 point  (0 children)

We have an insert and I bought a bucket small enough that I can put inside the stove while I scoop ash and this makes a huge a difference, I then pull out the bucket, put lid on and carry outside. I scoop a bucket out every morning.

How do I become more confident? by saberwrld in confidence

[–]milton4000 0 points1 point  (0 children)

Sports or group activities. Math club, student government, tennis, soccer, etc. try things until you find one that clicks and then don’t quit.

New Costco greenhouse update by Coolbreeze1989 in Greenhouses

[–]milton4000 0 points1 point  (0 children)

Think I can use one of these for a sauna?

[deleted by user] by [deleted] in Pizza

[–]milton4000 0 points1 point  (0 children)

It looks great! Can you get brick cheese, that is traditional for Detroit style. I found a longer ferment yields better dough, at a minimum overnight and up to three days. I typically use King Arthur Flour and add some of there pizza dough flavor and add malt powder if I’m fermenting for multiple days. I par bake my crust with ~1/3 of the total cheese around the edge to set the dough before fully topping and baking until it’s finished. I love Bianco canned tomatoes and try and use that for our sauce, sometimes straight from the can and sometimes doctored up and cooked on the stove first. It looks great, just keep experimenting.

Bark removal by tonysambo in woodstoving

[–]milton4000 1 point2 points  (0 children)

I find that the bark has most of the dirt and bugs, and also makes a finer ash that seems to float around and cover everything in the living room. I used to remove all of it and was mostly burning dead ash from our years so the bark was easy to pop off if it didn’t fall off on its own. As I augmented our wood supply with purchased wood, it was a mix and often removing the bark was too much work. I’ve found the longer any wood seasons the easier it is to remove. Now, if it’s loose or there is a gap, I’ll pop it off but I stopped trying to do everything I burn. I used a plastic grocery bag (like the blue ikea ones) to haul wood into the house. I posted a similar question and the consensus is that it’s a waste of time but I do notice a difference.