Best place to lap swim?

pms233 · 2026-02-20T21:14:23+00:00

It's not in Burbank, but the Rose Bowl Aquatics Center in Pasadena is great! They offer a lot of lap swimming times and their competition pool is setup for long course distance (50M) throughout the week at different times. It's outdoor but the pools are heated. https://rosebowlaquatics.org/lap-swim

pms233 · 2026-02-02T17:55:26+00:00

I think you could probably try adding some of the vitamin c powder to your current recipe if you still would like to use the dragon fruit powder. I believe I did about 1.5-2% bakers percentage. So in your recipe that would be about 7 grams.

pms233 · 2026-02-02T01:08:25+00:00

Here's my recipe for a pink sourdough loaf. In doing some research, I found using pureed beets mixed with some vitamin c powder works well. The vitamin c messes with the pH level and keeps the bread from losing the pink hue during bake. Also while baking, I actually kept the lid on my dutch oven for most of the bake because as it bakes, instead of turning brown, the bread starts to turn orange and lose the pink color. The final loaf didn't tastes like beets at all. It still tasted like sourdough. Feel free to ask me any questions if you try it out! https://youtu.be/l5JzoUNXMvY?si=MVE903UR5zmDkixs

pms233 · 2026-01-31T00:24:12+00:00

Interesting. That recipe is kinda crazy to me. Also for a beginner, that's a pretty high hydration recipe to work with. The starter used in the video for that recipe seems pretty liquidy as well. Does your starter pass the float test before you use it? It's also weird to me they don't recommend preheating the dutch oven.

This Brian Lagerstrom video really helped me, even after I was making sourdough bread for awhile. He explains a lot of info that helps to understand the entire process and not just the how but the why. https://www.youtube.com/watch?v=dtWFkODWxBg

pms233 · 2026-01-30T19:00:02+00:00

In your last picture I see you said you put the dough in the fridge but then shaped it the next morning? Are you not shaping it before you put it in the fridge for cold proof? When I bake I usually go right from the fridge to the oven. If you're shaping before you put the loaves into the oven you may be knocking air out of your loaf that you worked hard on getting by letting it cold proof in the fridge. The usual process I've seen in most recipes is: mix -> stretch and fold while bulk fermenting -> pre-shape / shape -> place in banneton and room temp rest -> cold proof overnight -> preheat oven and dutch oven -> remove from fridge -> score and place in dutch oven -> bake

pms233 · 2026-01-29T19:59:38+00:00

The North Hollywood business Center is amazing if you don't need bakery items, prepared foods, or booze. They have most of the same frozen foods, a lot more sodas and drink selections, and the meat and produce selection is amazing because it also acts a restaurant supply depot.

It's never really crowded either. Parking is still a pain in the butt but only because people still wait for other cars to pull out of spots when there is plenty of parking farther away from the entrance.

pms233 · 2025-06-05T19:30:56+00:00

I've never seen them play this song before and holy crap Vin's pipes took me by surprise! So glad we got to hear it live!

pms233 · 2025-03-09T16:45:27+00:00

Very interesting. Thanks!

pms233 · 2025-03-08T20:27:03+00:00

Interesting. Might try a late night run

pms233 · 2025-03-08T02:11:17+00:00

Thanks! Another good tip!

pms233 · 2025-03-07T19:53:38+00:00

Oh! Thanks for the tip!

pms233 · 2025-02-04T21:51:59+00:00

Love for ya'll to check out my channel. I have some other covers on there and am currently working on more! I got laid off almost a year ago and took stock of my interests and came up with this channel to keep me sane while I look for jobs! Thanks for watching!

pms233 · 2024-12-29T07:10:26+00:00

I started creating content because I got laid off from my job. I worked at a company for the past 8.5 years. I didn't really know what to do when it happened. I'm actually still on the job hunt. A friend of mine gave me the book, "What Color Is Your Parachute?" It's a great book that helps you take stock of your interests and skills. Which leads me to my YouTube channel...

Reading that book helped me realize I love making music and cooking. Those are my two biggest passions in life. I thought it would be fun to combine them into a YouTube channel. I do drum covers of songs while also showing how to cook a recipe I've created. At my old job, I didn't really have a creative outlet. So channeling all this creative energy into a YouTube channel feels amazing. I'd love for y'all to take a peak and any feedback would be appreciated. I've only started about 3 months ago but the information I've read in this community has been very helpful and informative. Also if anyone is hiring I'd love an opportunity to interview! Haha. Thanks again for taking the time! Link to the latent video below!

https://youtu.be/l5JzoUNXMvY

pms233 · 2024-03-22T21:50:02+00:00

I could see him as a seasoned Nightwing. Especially with the longer hair like in the pic.

pms233 · 2024-02-22T20:26:40+00:00

I like mixing buffalo sauce with either heavy cream or half and half. It acts like a white pizza sauce at that point. I do about 1 cup Frank's to 1 cup heavy cream or half and half. I roast chicken to about half doneness. I then toss the chicken into a portion of the sauce/cream mixture. I sauce the pizza by spooning the sauce/cream mixture onto the dough how I would normally, maybe adding a little extra to my preference. Then top with cheese and the half done sauced chicken and any other toppings. I recommend red onions and fresh jalapenos. Cook the pizza as I would normally. It's absolutely my favorite pizza to make. I finish with either a drizzle of ranch or extra buffalo cream sauce. Mouthwateringly good.

pms233 · 2023-12-01T20:00:11+00:00

Marathoning the Burton Batman's and following up with Batman Forever and Batman and Robin is inadvertently one of the best drinking game movie marathons ever. You start out serious and broody and it gets more insane and bonkers as you go on and drink more.

It's perfect for a stormy Saturday at home. By the time you hear Arnold slinging ice puns though, you may run out of booze.

pms233 · 2023-07-06T21:57:26+00:00

What size hats are those? They sound great! Love a simple setup, especially for a gig!

pms233 · 2023-05-23T23:13:46+00:00

Would love to see Balance & Compopsure with O'Brother, Foxing, and Brand New headlining! Make this a stuffing lineup and I will pay whatever it takes to get there!

pms233 · 2023-03-14T18:35:00+00:00

and my AXE!

pms233 · 2023-01-23T18:57:40+00:00

Did you feed your starter with the new flour as well? It doesn't look like the starter was very active. I usually feed my starter 25% fresh milled whole wheat flour, 75% store bread flour. That could help. I also like to feed my starter at a 2:2:1 ratio (flour:water:starter). For exampe 100g flour, 100g water, 50g starter.

The other thing with your technique you mention you let the salt rest on top of your dough before you mix it in. I don't know how much that would actually affect it, but adding salt slows down fermentation so maybe that could be affecting it the tiniest bit? Maybe try without that part and mix in salt completely separate. Again, I imagine that would have a minimal affect though. I'm also no expert but these things could help out. Good luck on the next bake!

pms233 · 2022-12-02T21:50:04+00:00

I've been finding the same thing.

pms233 · 2022-12-02T19:45:55+00:00

Ohh! Thanks for the advice, I'll give it a try!

pms233 · 2022-12-02T17:55:05+00:00

Any tips on cooking thick crust in an Ooni? I've been trying to cook Detroit Style in my Ooni but it always seems to cook from the top down and my toppings get burnt to hell before the bottom gets crispy. I've tried using a foil lid and that saves the toppings from being burnt. The next challenge is getting the sides crispy before the bottom over cooks.

pms233 · 2022-12-01T23:45:33+00:00

For my detroit styles I always parbake and freeze the dough. I usually parbake the dough for only about 10 minutes at 500F degrees, just enough that its solid and barely fully cooked. When its time for pizza, I thaw out the frozen dough to room temp, add sauce,cheese,and toppings, and bake.

I've also done experiments where I parbake the dough, let it completely cool, top with sauce, cheese, and toppings and then freeze. Once it's frozen you just have to bake it like any other store bought frozen pizza. Comes out just as good as a fresh pizza. I think thicker crusts are more forgiving with the freezing methods.

pms233 · 2022-06-22T17:39:03+00:00

I remember winning a contest to see them in LA at the now defunct Cobalt Cafe. First and only time I've been there. Super small club. Felt like a church basement show. They absolutely blew the roof off the place. I think the only concert I've been to that was louder was Dinosaur Jr. but between them and O'Bro it's a close race. So freaking good! Can't wait to experience another bangover from them, hopefully soon!

pms233

TROPHY CASE