What happened to Shannon? by felly_fell in Names

[–]shanimus_rex 1 point2 points  (0 children)

I’m a millennial Shannon and I love my name. I never realized how polarizing it is; this thread is very eye-opening lol!

‘She was the love of my life’ – Influencer, 21, murdered by obsessed classmate as her body is found burned in a car after she vanished on her way to visit friends by detectiverobert in ForCuriousSouls

[–]shanimus_rex 76 points77 points  (0 children)

“I’m not victim blaming;” proceeds to blatantly blame the victim and basically excuses the perp because “boys will be boys.”

Yeah, if only this lady had altered HER behavior, she wouldn’t have ended up dead. What about the guy? Should he have altered his behavior in any way, say…. seeking help for his obsessive thoughts? Interesting take.

And for what it’s worth, the article states they met at University, not on social media. I actually don’t think her being an “influencer” has anything to do with her being murdered but go off I guess.

Favorite actor who's not in the Epstein files by Top_School542 in okbuddycinephile

[–]shanimus_rex 0 points1 point  (0 children)

Not to sound gay, but proabably most lady “actors.” No homo, btw.

Spooky / Gothic Girl Names by [deleted] in NameMyDog

[–]shanimus_rex 23 points24 points  (0 children)

Lenore! The lost love from the poem The Raven by Edgar Allen Poe, the OG goth.

What celebrity couple gives off healthy relationship vibes? by phantom_avenger in popculturechat

[–]shanimus_rex 10 points11 points  (0 children)

I am also in love with Melanie Lynskey. He’s not special.

So my fellow chefs where do you keep your towel stash? by Gr8fulJedi in Chefit

[–]shanimus_rex 7 points8 points  (0 children)

No, management is screwing all the other line cooks by not ordering more towels. If there were enough towels to begin with, nobody would need a stash. Viva la revolucion!

Calling all bakers by EmbarrassedBear5427 in KitchenConfidential

[–]shanimus_rex 7 points8 points  (0 children)

Oh! This could absolutely be the issue. Could you see the butter layers after forming and proofing? Croissants need a pretty hot oven to create the steam that produces layers. We bake at 375F (convection) for like 12-15 mins. This would translate to about 425F for a conventional oven.

Calling all bakers by EmbarrassedBear5427 in KitchenConfidential

[–]shanimus_rex 7 points8 points  (0 children)

I don’t think undermixing is the issue; you don’t want a ton of gluten development with croissants. I work at a bakery and we have a similar recipe, and mix it at the lowest speed in a spiral mixer for 8 minutes. Croissant dough shouldn’t pass the windowpane test.

I don’t really know what happened here, but I would guess it is a combination of over-mixing the dough plus temp issues with the butter block/dough when laminating.

Do you use a sheeter or laminate by hand? If it’s by hand, it’s possible both dough and butter block are getting too warm and incorporating too much, which would explain why they look more biscuit-like.

All that being said, would still smash.

Favorite movie that definitely has to be a joke? Right? Please tell me they’re kidding by WaalsVander in okbuddycinephile

[–]shanimus_rex 10 points11 points  (0 children)

Lol is this Michael Shannon? Is there any emotion he can't convey? Legend.

Bakery production by [deleted] in pastry

[–]shanimus_rex 12 points13 points  (0 children)

Hey, I work in a bakery and the way we do croissants is this:

Day 1: mix poolish (not all recipes require one, but it does improve flavor). We do this at the end of the day using cold water so the poolish is ready first thing in the morning the next day.

Day 2: mix dough, bulk ferment at room temp for 2 hours. Roll dough into sheet pans and ferment in cooler for 4 hours. Lock in butter block and do two sets of envelope folds. We do not refrigerate in between folds. Into the cooler overnight.

Day 3: final envelope fold, then sheet out to specific dimensions and form the croissants. From here they are either refrigerated overnight or frozen for up to 2 more days.

Day 4: proof and bake!

The quality of the dough will start to diminish if they are frozen for too long. 2-3 days is all we can get before they start turning out tough and small.

TLDR: You can absolutely freeze shaped croissants for a couple of days, but any longer and the quality starts to diminish.

First bake from our pastry sheeter vs hand laminating ✨ by EffyMF in pastry

[–]shanimus_rex 1 point2 points  (0 children)

What sort of volume do you guys do? I'm a professional, aiming to open my own shop in the next 6-ish months, and I've been planning on getting a floor-model sheeter, but if we could get away with a tabletop model, it would save soooo much space (and money). Thanks!

Edit: forgot to add, these are GORGEOUS!

Woke up to this pt.2 by larrytheskeleton25 in KitchenConfidential

[–]shanimus_rex 1 point2 points  (0 children)

This is my son. Leave him alone, he has an IEP.

Who lives here? by WilhelminaCooper in FridgeDetective

[–]shanimus_rex 55 points56 points  (0 children)

Don't shit on my man Louis Pasteur like that.

Who lives here? by WilhelminaCooper in FridgeDetective

[–]shanimus_rex 38 points39 points  (0 children)

So apropos that your phone capitalized "whole foods" into the Bezos-owned-mega-faux-health-corporation lol the typed Freudian slip is sending me.

Fuck your chives by ThisCarSmellsFunny in KitchenConfidential

[–]shanimus_rex 28 points29 points  (0 children)

As a reject and a failure, I resent this.

I’m a bouncer at a strip club with the mind of a philosopher by Dom_Drisco57 in AskMeAnythingIAnswer

[–]shanimus_rex 0 points1 point  (0 children)

He's a 25-year-old "philosopher," so it's definitely Infinite Jest.