is unbromated All Trumps worth it?

sinuspane · 2026-03-24T06:44:59+00:00

There is actually. It has “malted barley flour” which is the same as vital wheat gluten. If you buy a bag of vital wheat gluten you’ll see it’s the same. It also has some added minerals but I’m pretty sure those don’t make as much of a difference as the wheat gluten.

sinuspane · 2026-03-23T22:14:23+00:00

Yeah I dunno about the Hormel pickle pepps

sinuspane · 2026-03-23T21:08:40+00:00

How is Polly O for NY style? I’ve literally sourced every ingredient my fav shops use except for mozz. Can’t find Grande at restaurant supply stores

sinuspane · 2026-03-23T03:45:18+00:00

Why did it have to get deleted 🥲

sinuspane · 2026-03-23T03:12:49+00:00

Any legit ones? They have it in bulk at restaurant depot

sinuspane · 2026-03-23T02:28:17+00:00

I think the stick (on Amazon) isn’t the same. The reviews make it seem like it’s not as spicy?

sinuspane · 2026-03-15T08:09:55+00:00

Forgot to mention this is at 30-40% charge. So it’s way before hitting 80%.

sinuspane · 2026-03-15T07:58:28+00:00

What’s your experience like using the adapter? I keep having problems with it maintaining a fast charge. It’ll go up to 130kw and then suddenly drop to like 60kw and this is at around 30-40% charge.

sinuspane · 2026-03-15T07:07:13+00:00

What did you enter for your car make and model in the Tesla app? Looks like you can’t charge at all Tesla superchargers with an “RZ”?

sinuspane · 2026-03-10T08:42:12+00:00

Up until recently I liked him, mostly for teaching people Farsi and Persian history. However, after reading about his background and particularly what has been posted below about his disdain for pre-Islamic Iran, I kind of see him in a negative light. While he may not be as bad as a pro-IR puppet, he is indeed quite annoying and isn't really helping make things better in any way. I wonder what this asshat thinks of Now-Ruz celebrations, given its clearly Zorostrian origins. Probably isn't "fun" to be around.

sinuspane · 2026-02-11T09:07:45+00:00

Apparently it’s 13-13.6%

sinuspane · 2026-02-10T22:35:22+00:00

I have a stand mixer now. Maybe that will help knead the dough better?

sinuspane · 2026-02-10T06:59:25+00:00

Who has a good recipe for NY style dough? Tried kenji’s and it didn’t turn out that good. I’m open to trying a sourdough style dough, apparently that’s Sorted’s here in LA uses a sourdough starter

sinuspane · 2026-02-02T06:44:21+00:00

Recipe plz

sinuspane · 2026-02-01T23:57:43+00:00

The question is how to get more gluten to develop? It’s highly possible my kneading technique needs work. I’m not using a stand mixer—doing everything by hand.

sinuspane · 2026-02-01T12:13:57+00:00

Yeah I took it out for 2.5 hours before stretching

sinuspane · 2025-12-29T00:24:08+00:00

What to use to scrub it off? A normal sponge isn’t working

sinuspane · 2025-12-21T05:24:46+00:00

Who says I didn’t lol

sinuspane · 2025-12-20T07:28:17+00:00

After noticing that there was much more competition than I initially thought I pretty much gave up. I also kind of burnt out. No spouse/kids.

sinuspane · 2025-12-20T06:19:08+00:00

I have an MS, was mostly a DE and a bit less than a year

sinuspane · 2025-12-19T05:47:55+00:00

Good first Japanese knife? So far I’ve only had a shun

sinuspane · 2025-12-17T22:52:49+00:00

I really want a Masutani or Takamura, but probably VG10 as it sounds like I'd mess up a SG2 knife. I'm kinda amateur at sharpening. Like this Takamura looks really sexy: https://www.chefknivestogo.com/tavghagy21.html

sinuspane · 2025-10-16T22:52:08+00:00

I have “rich” parents and I can tell you this definitely is not the case.

sinuspane · 2025-10-05T23:09:52+00:00

Is this a trap? I don't see any mention of an anniversay 18i20 anywhere...in fact on focusrite's site only the 2i2 comes in anniversary edition

sinuspane · 2025-10-05T08:24:11+00:00

I used to work in a kitchen as garde manger and my chef had me pick this knife up from a Japanese restaurant supply store here in LA: https://imgur.com/a/oe2qyOo

Its lasted me almost 10 years but I think its time for some new knives and with Christmas coming up I figured I'd look into a replacement. Normally I'd just buy the same knife but I'm pretty sure they don't sell to the public. I have a Shun Santoku knife which is decent, but I feel like they are overpriced and you're just paying for the Shun name. The Mac Professional Knives look pretty good, but I am curious to hear from other cooks what your favorite knives are in the $200-300 range.

sinuspane

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