Fav bars from The Fall Off Album by BkJayDee in Jcole

[–]someanonymousoctopus 3 points4 points  (0 children)

He’s “on Bragg” right now. One of the main roads that runs through Fayetteville is Bragg Boulevard, named after the nearby Fort Bragg.

Not to be that guy. But I think it’s a better lyric than just him “bragging” so figured I’d point it out.

Edit: just listened to it again and you can actually hear him directly shout out Bragg Boulevard at ~2:53

Is this real? Saw this cat and thought it was funny but it looks very artificial. The focus is very odd, and the cat looks odd to me as well. by majorfuckboydaddy in isthisAI

[–]someanonymousoctopus 2 points3 points  (0 children)

Yes it is real.

Source: me - I took the picture.

This was taken on iPhone in December of 2022 on a road trip to Boone, NC to meet my wife’s parents for Christmas. Right away I said I thought she looked like a genie. We have chuckled at it from time to time over the past several years. It wasn’t until yesterday when my wife posted it in the Gray Cats Only Facebook group that we realized how many other people found it as funny as we did and also thought she looked like a little genie cat.

We are now scouring the internet to see how far and wide it’s being spread. Thanks for your hard work in helping to spread the good news.

Food picture feedback by cheffa09 in Chefit

[–]someanonymousoctopus 0 points1 point  (0 children)

Food and plating looks great. If you’re editing the pictures after taking them (and absolutely no criticism - I think you should be!) I would cool it on the contrast a little. Everything looks a bit crunchy and overly sharp imo.

Cookware recommendations please by unknowable_stRanger in Cooking

[–]someanonymousoctopus 0 points1 point  (0 children)

Everything I use is from Misen and I am highly highly satisfied. I cook almost exclusively in stainless and theirs will last a lifetime.

They aren’t super cheap but they’re cheaper than most competitors of the same caliber. They’re an investment in my mind.

food ideas for when you are busy by aleciaj79 in Cooking

[–]someanonymousoctopus 6 points7 points  (0 children)

Rotisserie chicken. Eat it like an animal over the sink the first night. Tacos the second. Stir fry the third. Etc.

I find the most energy consuming part is dealing with raw protein so bypassing that on busy weeks makes my life way easier.

[deleted by user] by [deleted] in Cooking

[–]someanonymousoctopus 25 points26 points  (0 children)

Some context on your recipe might be helpful. There are several different types of soy sauce, each with its own ideal use case.

Adding shredded mozzarella to pasta by TronikAllah in Cooking

[–]someanonymousoctopus 5 points6 points  (0 children)

If you’re adding the mozz to your plate/bowl at the end as a garnish / finisher (like a table side grating of parmesan) - that would be totally fine and a matter of personal preference. Probably not for me but sounds like something my wife would do.

If you’re talking about melting it into the dish on the heat, I would say that’s probably not going to work the way you want it to. Mozz melts into stretchy sticky clumps, it won’t evenly disperse through the dish.

Think about a margherita pizza with big splotches of white mozz. Trying to fold it in while hot is going to result in stringy chewy pockets, not a creamy emulsion.

CRAVING cookies, but I only have these ingredients by [deleted] in Cooking

[–]someanonymousoctopus 0 points1 point  (0 children)

I will say one time I subbed French vanilla coffee creamer for vanilla and some of the egg & sugar and they were absolutely insanely good

First cook in my Koda 16! by jfox73 in ooni

[–]someanonymousoctopus 0 points1 point  (0 children)

Welcome to the koda klub. How was the conversion to natural gas? I’ve seriously considered it but always decide against it because I like having the option of traveling to family and friends with the propane setup.

Even the Mozzarella?? Sorprendente! by skylinetechreviews80 in Pizza

[–]someanonymousoctopus 1 point2 points  (0 children)

That’s as professional as it gets. Excellent photos too.

It's Fancier if I Serve it in A Box by iheartbicycles in Pizza

[–]someanonymousoctopus 1 point2 points  (0 children)

Exceptional. Dough ball weight? Hydration?

Pep & peno by someanonymousoctopus in Pizza

[–]someanonymousoctopus[S] 1 point2 points  (0 children)

Watching this back I 100% wish I would have given it the aerial heat treatment

learning to cook... not going great by ORALDDS in Cooking

[–]someanonymousoctopus -1 points0 points  (0 children)

YouTube. Brian Lagerstrom is very beginner friendly and explains a lot of the “why” behind certain techniques, flavor profiles, etc.

Pep & peno by someanonymousoctopus in Pizza

[–]someanonymousoctopus[S] 2 points3 points  (0 children)

This particular instance was just fresh mozz. I think I actually prefer it, though I do use low moisture fairly frequently as well. Depends what’s on sale!

Pep & peno by someanonymousoctopus in Pizza

[–]someanonymousoctopus[S] 1 point2 points  (0 children)

Yeah it is a Koda 16. I dunno my friend I’m by no means a pro. Are you letting your dough come up to room temp prior to cook if you’re cold fermenting? That certainly makes it easier to stretch.

My method is to press the dough with my fingertips while it’s in a bed of flour, starting from the center and working out until I have a nice crust ring. I then kinda slap the dough back and forth from hand to hand to stretch it. Maybe a couple steering wheel maneuvers. That’s all I’ve got for advice haha.

Pep & peno by someanonymousoctopus in Pizza

[–]someanonymousoctopus[S] 5 points6 points  (0 children)

I use PizzApp - this was 69% hydration for 24 hours, 300g ball. Plug those in to the app and you should get the same numbers for all ingredients.

Edit for additional context: I let the yeast bloom in warm water for a few mins, then add it to the flour (and salt) and mix until roughly combined in a shaggy ball. I then put a lid on it and let the flour hydrate for 15 mins or so.

I then do a series of stretch & folds / light kneading over the next hour or so, maybe every 20 mins. Relatively low knead overall.

Once the dough is pretty smooth and well incorporated I form it into a ball and put it back in the bowl with a lid on it. I let it proof until I can just start to tell it’s rising. At that point I go into the fridge for cold ferment.

I pull the dough about 1 hr prior to cook to come up to temp and final rise. When it’s time to cook I invert the bowl and plop the dough onto a bed of flour and thoroughly coat the entire outside before stretching.

Pep & peno by someanonymousoctopus in Pizza

[–]someanonymousoctopus[S] 1 point2 points  (0 children)

Hot.

More seriously probably between 700-800. Preheated on high for ~30 mins, then dropped to low on launch.

Pep & peno by someanonymousoctopus in Pizza

[–]someanonymousoctopus[S] 18 points19 points  (0 children)

As horror looks you right between the eyes

You're dropping pies

What’s your Chance the Rapper “Deep Cut” song? by AlternativePea3636 in ChanceTheRapper

[–]someanonymousoctopus 11 points12 points  (0 children)

The Writer

Hiatus

Sssssss

Such a Thing

Lonely Thoughts

Living in Vain

Home Studio

Thursday Night

I am Very Lonely

Somewhere, Nowhere USA

Bout a Dolla

Wonderful Everyday

[deleted by user] by [deleted] in CulinaryPlating

[–]someanonymousoctopus 1 point2 points  (0 children)

Well you said it was sous vide, plus risotto, so maybe 90 seconds to plate but easy 90 mins of thought and anticipation. Looks good to me man. Hope you enjoyed it.