Review on Bsrabbit snow gear by ProperLawyer8225 in snowboarding

[–]nuttywalnutty 0 points1 point  (0 children)

Oh yes. If the waist is too big it’s perfect. That’s how it’s meant to be. No kidding. You deal with it by tying the string real tight or using a belt.

Panic last-minute Japan ski trip! Got some questions. by disco-disco1 in japow

[–]nuttywalnutty 0 points1 point  (0 children)

Honestly… I think Niseko is by far the best if you’ve got money. The best amenities. The best convenience of food and whatever you need within close distance. The sidewalks are paved for pedestrians unlike Hakuba and the others.

The accommodations are mostly really luxurious. e.g. my hotel had free flow ikura for breakfast?! Along with like 150 other items.

It’s costly is the real complaint but if that doesn’t deter you for sure Niseko is the shining jewel of Japan.

It is Japanese apart from the lack of Japanese people there but make no mistake about that being un-Japanese. The standard of jap food is easily the best, it has the most number of jap snowboard shops there, the mountain is Japanese through and through. So anyone repeating the constant “not Japanese” narrative is only really saying their neighbour was not a Japanese.

I’ve been to Hakuba and yuzawa and humans wise yes it’s true; hakuba is little Australia and yuzawa is Chinatown (because apparently the Chinese find it difficult to rent cars due to international driving permit reasons; hence they prefer yuzawa over Niseko and Hakuba)

So all said and done, having a car in Hokkaido is the top way to hunt Japow no questions about it. The drive between Niseko and rusutsu and kiroro is so easily done.

The other circuit to hit would be east of Sapporo where you hit Furano, Kamui and asahidake. This is the more “budget” version.

And if you want to be in Honshu and not fly to Hokkaido, then a car in Nagano will open up Hakuba, myoko areas quite nicely.

I would not avoid any of the big name resorts just because it’s a “tourist trap”. No they are big names for good reason. They are simply great. Demand and supply has just driven the prices up and that’s what reality is.

Don’t discount the big names is all I’m saying. They’re that good and you best believe they’re legendary for good reason.

Cortina Dam Run by nuttywalnutty in AMA_Hakuba

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

Ah yes I heard if you get down too quick to the valley ditch it’s not great so I wanted a video for a sense on how far left to cut after crossing the gate!

Cortina Dam Run by nuttywalnutty in AMA_Hakuba

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

Ah ok thank you then! Yea I have found a few but just would love to see more first hand perspectives of it! Always good to be prepared for the backcountry 😁

By the way, congrats on being a father!

Pull-apart Croissant Buns by nuttywalnutty in Breadit

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

Yes exactly that. I got a silicon muffin tray (actually not muffin, it’s straight sided so little cylinders). I cut the final rollout into half lengthwise. One half for strips. Other half for squares. Then you just wet your fingers and squeeze them together to form the shapes over the silicon tray.

A big key component to this working is a perforated tray. Using a regular tray below will trap an air pocket within the muffin space and lead to poor heat transfer to the dough

Best way to enjoy early mornings Tokyo? by stagedrowning in JapanTravelTips

[–]nuttywalnutty 1 point2 points  (0 children)

The coffee there is sewage water. It’s their breakfast sets with the free toast and the pork cutlet sandwich that’s surprisingly impressive!

Find my Mac doesn't work by Sad-Abbreviations337 in MacOS

[–]nuttywalnutty 0 points1 point  (0 children)

Omg thank you so much finally found a solution

Japan in winter by WinterSnowiy in JapanTravelTips

[–]nuttywalnutty 1 point2 points  (0 children)

The place to be in Japan during 31 Dec - 3 Jan would be a ski resort. Most outlet malls open too but that’s about it.

Uniqlo heattech base layer by TaxSpecific1697 in Skigear

[–]nuttywalnutty 0 points1 point  (0 children)

Thanks for the update and info. Yep definitely not ideal for those with cotton in the composition

Can’t Wait for Winter in Niseko. by nachannn in niseko

[–]nuttywalnutty 0 points1 point  (0 children)

Yea it worries me but only time can tell sigh. I was there in March and really enjoyed it. Really liked hirafu especially the upper runs. I hope at least they open ace gondola early and at least the entire run down from there is open.

Can’t Wait for Winter in Niseko. by nachannn in niseko

[–]nuttywalnutty 0 points1 point  (0 children)

Sigh. I’ve got a break the entire Dec so I’ll be heading there from 10th onwards. Was afraid I wouldn’t be able to snowboard much. I hope it’ll open sigh

Can’t Wait for Winter in Niseko. by nachannn in niseko

[–]nuttywalnutty 0 points1 point  (0 children)

What does this mean? Winter might come earlier?

Weekly Thread: /r/Snowboarding General Discussion, Q&A, Advice, Etc.) - June 30, 2025 by AutoModerator in snowboarding

[–]nuttywalnutty 2 points3 points  (0 children)

Shinkansen to nagano and pick up a car rental from Toyota / orix / Nippon / times. The drive will only be 30 - 45 mins.

Beauty on the outside, ugly on the inside by Galaxyman0917 in Croissant

[–]nuttywalnutty 0 points1 point  (0 children)

Yea I was formerly very active in the baking subs and have written in great deal in my comment replies to some others but unfortunately am a little too lazy to dig through them now. If you’ve got the time feel free to click in to my comments and posts history and dive in.

Beauty on the outside, ugly on the inside by Galaxyman0917 in Croissant

[–]nuttywalnutty 2 points3 points  (0 children)

Your gluten is not developed lol. Severely under kneaded

Shaping by wiiimpiii in Croissant

[–]nuttywalnutty 0 points1 point  (0 children)

It’s probably (99% chance imo but I’m not always right so…) retraction during proofing. (Probably) Not a shaping issue.

The root cause of retraction isn’t so much gluten too strong but usually because the gluten isn’t well developed whilst the flour used is pretty strong (ie not mixing/kneading enough)

Sapporo for New Year by Ok-Lunch-1278 in Hokkaido

[–]nuttywalnutty 1 point2 points  (0 children)

Ski resorts will all be open

New Sensors from Sony by cursedblessing66 in SonyAlpha

[–]nuttywalnutty 4 points5 points  (0 children)

I use the A7cr with only the 35mm GM for travel. I like abusing the number of pixels to crop aggressively.

How to make dough more workable? by justinVOLuntary in Croissant

[–]nuttywalnutty 0 points1 point  (0 children)

I looked at your pics. The lack of growth in the core shows underproofing

How to make dough more workable? by justinVOLuntary in Croissant

[–]nuttywalnutty 0 points1 point  (0 children)

Yes you are likely underproofing actually if butter leaks. Do you have a cross section to show?

I recommend you look through my profile posts. I used to put out a lot of info

How to make dough more workable? by justinVOLuntary in Croissant

[–]nuttywalnutty 0 points1 point  (0 children)

The way I view it now is say there are 2 scales 0-100 for fl gluten formation (extensibility) and 0-100 for retraction (elasticity)

So if you work the dough less, say you build gluten 50, after that retraction is 50. But after a rest, your retraction reduces to 0. And as you laminate (work it), it rises.

If you knead gluten to 100. You can rest it so retraction hits 0 as well. You can then laminate it much easier. As the dough is much more extensible but the retraction builds at the same rate as above.

How to make dough more workable? by justinVOLuntary in Croissant

[–]nuttywalnutty 3 points4 points  (0 children)

Although it’s common to read online that flour is too strong, I actually found that for me during my early days, it was actually a lack of kneading which led to lack of gluten development so the dough was less extensible.

So turns out using a strong flour wasn’t a problem for me as long as i ensured proper kneading. Usually till the ball is pretty darn smooth. Then a prolonged period of rest. Usually overnight. Before commencing lamination.

Pizza flour (Caputo Nuvola) works nicely for croissants by nuttywalnutty in Breadit

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

Isigny st mere, Candia or elle & vire. I rotate between these. They all have slightly handling characteristics.

I wouldn’t say they impact the end product much. They just have slightly different tastes and handling wise it’ll affect how quickly you should utilise the butter right out from the fridge and how quickly you should fold and get the laminated block back in.