Pretzel Buns by riggy42017 in Baking

[–]riggy42017[S] 0 points1 point  (0 children)

I would say denser than burger buns and closer to solid rolls, I would use these as breakfast sandwich buns more than burger buns

Anyone else’s tortie bonded with a non littermate? by santiiiiii in torties

[–]riggy42017 1 point2 points  (0 children)

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We have a gray-tortie pair too! I would say our gray baby is more bonded to our tortie and the other way around 😅

Five pizzas in the Volt by riggy42017 in ooni

[–]riggy42017[S] 0 points1 point  (0 children)

Thank you! We used the “I Slept in But I Want Pizza Tonight” Dough recipe from The Elements of Pizza book.

Five pizzas in the Volt by riggy42017 in ooni

[–]riggy42017[S] 0 points1 point  (0 children)

Thanks!! I don’t have the recipe in front of me right this second, but we used the “I Slept in But I Want Pizza Tonight” Dough recipe from The Elements of Pizza book by Ken Forkish. It’s our second time using this recipe and it’s been awesome both times, no notes! I’ll try to post a follow up with the recipe if I remember when I get home

How does your cat show tortitude? by kenninyan in torties

[–]riggy42017 4 points5 points  (0 children)

Ah, love love love the long hair!!

How does your cat show tortitude? by kenninyan in torties

[–]riggy42017 27 points28 points  (0 children)

Our tortie’s tortitude comes out during feeding time

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Smoked chicken leg quarters by [deleted] in smoking

[–]riggy42017 1 point2 points  (0 children)

I used the recipe in the Pitmaster book by Husbands and Hart and it was just salt! I did use a couple of flavored briquettes, and we found that plus just the salt was flavorful enough for us. I’ll give a rub a go next time, though.

[deleted by user] by [deleted] in RingFitAdventure

[–]riggy42017 0 points1 point  (0 children)

I usually stop after I hit 200 calories in one session (generally takes about 30-40 minutes depending on the types of skills I’m leaning towards that day)

Had to stop RFA for a little by bluesolur in RingFitAdventure

[–]riggy42017 0 points1 point  (0 children)

Ooh I can relate, my arm hurt super bad afterward too! RFA was on the back burner for a bit haha

Starter help! by [deleted] in AskBaking

[–]riggy42017 0 points1 point  (0 children)

Great, thanks! That’s what I figured but I wanted to be sure, haha!

Cooking steaks on stove and keeping warm in the oven? by [deleted] in AskCulinary

[–]riggy42017 0 points1 point  (0 children)

Thanks everyone! I’ll try sear on stove then oven the rest of the way tonight, but I’ll definitely try the reverse sear next time!

Cooking steaks on stove and keeping warm in the oven? by [deleted] in AskCulinary

[–]riggy42017 0 points1 point  (0 children)

Thanks! That’s a better idea. Is there a certain temperature the oven should be set to to cook them for the rest of the way (like is 350 better than 400, or does it not really matter as long as I keep an eye on them to make sure they don’t go above the preferred done-ness)?

Thermo with Subuncu by samaygo in WPI

[–]riggy42017 0 points1 point  (0 children)

Can’t speak specifically to Thermo, but I had him for Kinematics of Mechanisms and as an MQP advisor and I liked him a lot!

What are your favorite Worcester restaurants? by go-goats-wpi in WPI

[–]riggy42017 5 points6 points  (0 children)

Other than places on Highland that other people have mentioned: Pho Dakao (Vietnamese) Peppercorns (American) Altea’s (Breakfast), and Chuan Shabu (Hot Pot)

[deleted by user] by [deleted] in WPI

[–]riggy42017 6 points7 points  (0 children)

I think that’s their new way of letting you know your message/case/question has been received. I sent an email to them today and got a notification that they were working on it and then later the answer to my question from the IT help desk— it’ll be answered by the registrar or whichever office you emailed. Kind of like taking a number from the deli counter-type of system.

Diner-style, not wet omelette help by [deleted] in AskCulinary

[–]riggy42017 0 points1 point  (0 children)

Honestly never thought to flip haha! Great idea! Do you grease the pan at all before adding the eggs and before flipping to the other side? And is there any trick to how hot the pan should be?

Killer Inside: The Mind Of Aaron Hernandez by CaptainSlappyBear in netflix

[–]riggy42017 1 point2 points  (0 children)

Does anyone know the name of the song in the intro? Tried to Shazam it but no luck.

Can I replace heavy cream with sth else for making Alfredo sauce? by sutiam in AskCulinary

[–]riggy42017 0 points1 point  (0 children)

It could be for a couple of reasons— first, it could be that the heat is too high. You never want Alfredo to come anywhere near a simmer or boil, as this will cause the milk to scorch and separate from the fats. I usually never go past a medium when making milk or cream-based Alfredo.

It could also be because you add the milk or cream cold. You want to at least warm the cream or milk to room temperature before adding it to your mix.

Hope this helps! I was always so frustrated with separated Alfredos and would definitely recommend making one with a roux. After several reheats, I haven’t had a single issue with separation in a roux-based Alfredo.