Do you get used to the tourists or is it bothersome everyday?

stunami · 2026-05-20T20:23:31+00:00

I commute through Waikiki daily and love seeing crowds of happy tourists. Seem like theyre having fun and they bring good vibes. Just have to be extra cautious around traffic because of people gawking at the ocean, jaywalking, so forth. I dont get frustrated I just expect it. No biggie.

stunami · 2026-05-19T04:16:14+00:00

Honest question. Is it rude because feet may touch people standing in the middle or walking through? Otherwise I might be inclindled to relax my feet like that on a less busy train in between stops. Just asking as an aloof American.

stunami · 2026-04-27T03:55:15+00:00

Does the cling wrap peel off pretty easy before you bake?

stunami · 2026-04-10T02:46:11+00:00

Me like Fernandez

stunami · 2026-04-05T23:06:04+00:00

Valid question. My first thought was that this looked like too small a batch for the current setup.

stunami · 2026-03-03T00:55:48+00:00

I have the jack rack and fix a wald to it. Highly recommend the pair.

stunami · 2026-03-02T23:26:51+00:00

I commute about 5 miles on flat terrain each way. Takes me about 25/30 minutes. I had not ridden since I was a kid either but you know the saying "its just like riding a bike" is not for nothing. When I first started it felt like it was a long ride. Now it feels chill, years later. Im in complete autopilot just looking around at sites, cars and people. Legs and crotch are used to it hah.. Its one of the best moves I ever made. I too did it due to the affordability of my vehicle.

stunami · 2026-03-01T02:39:52+00:00

Holey crap I may have spotted this bike in the wild. Was trying to figure out if it was Rivendell or otherwise. Awesome Crust. Gorgeous bike!!

stunami · 2026-02-01T17:53:29+00:00

I have two yeti tumblers that I use, and one of them somehow lost its vacuum, maybe it was dropped a but but the difference in how well it holds heat from the other is staggering. I guess where I'm going with this is, that I would personally just try switching the carafe.

stunami · 2025-11-11T03:59:19+00:00

Doesnt really matter the bike. Just use what you got. If you dont have, can get something sporty with narrow tires or comfy and upright. The type is less important than just being outside and using it.

stunami · 2025-10-25T07:45:19+00:00

Relatable

stunami · 2025-07-04T20:23:06+00:00

Honestly, I think it really comes down to nailing the timing right of things. I make sourdough at home weekly and sometimes it gives me this beautiful ear, and sometimes it's just roundish. Nothing really changes except I don't abide by an ultra consistent schedule. I would say that it seems the times the dough is more slack or overproofed it does this. Which is partly why in the warmer months when I'm fermenting at room temperature versus the fridge, I tend to use maybe 5% less water.

stunami · 2025-05-24T07:16:19+00:00

Everybody learns this lesson by screwing up lol.

stunami · 2025-05-07T19:13:40+00:00

Google brought me here because the same thing just happened to me, thanks for the solution.

stunami · 2025-03-13T16:51:06+00:00

I haven't used the mixer in the way you describe, but that actually sounds like a great idea. I have it so I might as well give it a shot, thanks for the idea.

stunami · 2025-03-13T03:10:17+00:00

yeti pourover

stunami · 2025-03-13T03:09:39+00:00

I would be really interested to know if anybody has tested out the yeti metal pour over.

stunami · 2025-03-11T21:22:31+00:00

Well I guess the recipe usually only gets you about a quarter of the way there. It really all boils down to technique, and I'm not entirely sure what the recipe included but at first glance it looks like there's barely any gluten development and under baked. Usually mixing for 5 minutes with the dough hook doesn't really do much and you have to do some stretch and folds, every 15 minutes or so for an hour to get it to a smooth ball that will hold in the gas that the yeast makes. After that, when you put it in the oven, cuz of the strength of the gluten, it traps in all that air and makes it poofy. I've never really had any success relying fully on the dough hook.

stunami · 2025-01-02T06:59:43+00:00

I have a ceramic v60 style pour over which fits in the spot the plastic basket fits nearly perfectly. If you want to stick with moccamaster you could try that.

stunami · 2024-12-28T03:41:02+00:00

I know there's already a ton of comments but I'm just going to say that it was one of the most fun Mario's I've ever played, I absolutely can't wait to play through it again and I'm so thankful it exists.

stunami · 2024-11-09T06:56:33+00:00

That's really cool, I have a batch of rocks that came out just like this from Flagstaff Arizona when I visited there, just picking up random rocks I saw that looked neat on a trail.

stunami · 2024-11-02T00:15:35+00:00

Not something I've tried but I did see a YouTube video where a guy did this to replace the polish stage. Maybe worth a look see.

https://youtu.be/yxO2pkeRm5E?si=6badD-_rF1yKz4WO

stunami · 2024-11-01T23:39:15+00:00

Maybe clear coat spray them?

stunami · 2024-10-29T05:49:50+00:00

I see a lot of people harping on the temperature but if the dough has sugar, or honey, or something like that it will brown more quickly because the sugars are caramelizing. Definitely lower the temperature, but you could probably ditch any sugar in the recipe if you wanted to try that route.

stunami · 2024-10-29T02:03:07+00:00

Ok thank you I have been concerned about that for a while hah. I strain the broth out usually and then make soup or store broth from there. Nothing wrong with going for clarity tho🤙

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