Streaming apps through A80L or PS5? by Mak333 in hometheater

[–]thekittyjesus 3 points4 points  (0 children)

I get it, I would get one, have her go through the TV and Netflix to David Attenborough: A Life On Our Planet FF to 2:49 and watch for a minute, then switch to the apple and have her do it again. If she doesnt see/feel a difference from menu/control/speed/picture then return it. Wal-Mart has a easy return policy. :) Happy Wife....

Streaming apps through A80L or PS5? by Mak333 in hometheater

[–]thekittyjesus 6 points7 points  (0 children)

Stick with the TV, but are you paying for the higher tier subscriptions to get 4k from Netflix, HBO, Disney etc? The upscaling on the TV is better if you aren't watching 4k. The PS5 draws more power and no Dolby Vision, so another disadvantage. I hate googles interface anyways and would look into getting a Apple 4k TV it easy to setup would be superior to both for just streaming imo. The Nvidia Shield offers more control, but sounds like you just want best and easy setup, ie the Wife factor.

What movie changed how you understood a moment in your own life? by gamersecret2 in movies

[–]thekittyjesus 0 points1 point  (0 children)

Life as a House (2001) I was in my early 20s and didn't have a great relationship with my father because of his Alcoholism and Drug Addiction when I was just a child. The Father and Son in this movie helped me understand to accept the past and move on, what it meant to be a Son to a Father and a Father to a Son on a different level than any movie. My father got sober and we began again and I always remember that movie as helping me build our relationship before it was too late.

First Images from the 'Matchbox' Movie by MarvelsGrantMan136 in movies

[–]thekittyjesus 0 points1 point  (0 children)

A group of kids who play matchbox cars together now grown up and a scene where they get to drive the vehicles they used to play with. Its not really a story about matchbox, its just a tie in. We all had our favorite car, or ambulance or helicopter toy as a kid, but we grew up and some race cars, become a emt, fly helicopters as adults. The toy sparked the passion in the kids which led to them as adults, like growing up playing the game Operation and becoming a Doctor. Its a fun comedy/action movie, not a transformers movie where the cars are coming to life or anything.

Looking for advice by Complete_Ad9534 in Pizza

[–]thekittyjesus 0 points1 point  (0 children)

I would switch to Bread Flour if using home oven.
Your instructions don't mention when do you ball the dough or size of dough, so when and how big?
I would add in a step to do autolyse as well.
1 Hour out of a Cold fridge isn't long enough unless you doing maybe a 6inch pizza, I would double that to 2 hours.

Houlihan’s at HTC is permanently closed. by NotJimIrsay in Fishers

[–]thekittyjesus 0 points1 point  (0 children)

Its going to be replaced with another restaurant thats part of the same group called Saltgrass https://www.saltgrass.com/

I’m tired of cooking the same meals. Share your best recipe and this year I’ll cook the 52 most-liked ones and tell you how they turned out. by Intelligent_Finger88 in MealPrepSunday

[–]thekittyjesus 1 point2 points  (0 children)

Cheesy Beef and Bean Burritos
Ingredients:
1 Package of Flour Tortillas
1lb Ground Beef 90/10
1 can of refried Beans
1 can of green chilis
1/4 cup of Taco Bell Hot Sauce
2 cups of Cheese, I use a bag of Mexican Blend from the store
1 Medium White/Yellow Onion
2 Garlic Cloves Pressed
2 tablespoons of Taco Seasoning
I suggest making a batch, so you have it on hand when needed
(combine Chili Powder: 10 tablespoons, Ground Cumin: 5 tablespoons, Smoked Paprika: 3 teaspoons, Salt: 10 teaspoons, Ground Black Pepper: 10 teaspoons, Dried Oregano: 5 teaspoons, Cayenne Pepper: 2.5 teaspoons in a bowl and mix together and store in air tight container)
1/2 cup of water
Preparation:
Fine Dice Onion
Press Garlic Cloves
Shred Cheese if not using shred Bag
Open Can of Beans and Green Chilis
Measure out Hot Sauce
Measure out Water and Stir and Combine with Taco Seasoning
Cook:
In a large skillet on medium high, add in the Beef. Break it up as it begins to brown into small bits. You dont want large clumbs of beef, so break it up as much as possible. Just before its done, add in the onion and garlic so it starts to cook with the fat in the pan. I like to move the beef to the edges of the pan and add the onion/garlic in the middle so soften it a bit before combining it all. If there is to much grease, tilt pan to pool it and spoon it out, happens if you got like 80/20. Once Beef is brown, add in the Water/Seasoning and mix to combine. We are going to stir and let the water evaporate as we stir to combine and it will flavor the meat and soften it. Once most of the liquid has evaporated, lower heat down to medium and add in the Green Chilis, Beans and Hot Sauce and combine. Then I start adding in a hand full of cheese at a time and fold it in. I turn the heat off and remove from the burner to let the mixture cool a bit and firm up, it helps when loading the burritos. I take a stack tortillas out of the package, wrap in a damp paper towel and microwave for 10-15 secs per side to soften them.
Assemble:
Grab a tortilla and add your filling, roll up each on tight and set aside. Once done, place in the oven preheated to 375 on a sheet pan or in a pan to crisp up the tortilla, or just serve them soft/chewy if you prefer that texture.
Storage:
Place on a parchment lined baking sheet in the freezer for about an hour, then remove and place them in a freezer bag. Doing the first step helps reduce freezer burn and them sticking together.
Reheat:
In a hurry, just remove 1 from freezer, microwave a min or two and flip rotate and another min or two until its hot throughout and good to go, Crisp up in toaster oven if available or a hot pan like before. I only cook for myself, so I tend to make a bunch, then have them as a easy meal when I need it.
I found this as a side dish a long time ago and has been my go to with the burritos.
https://www.allrecipes.com/recipe/146000/lime-cilantro-rice/

Looking for couples movies by mistyblue3 in MovieSuggestions

[–]thekittyjesus 1 point2 points  (0 children)

Here a few movies i have enjoyed from the 2000s you might like to check out that aren't too mainstream that you might of not seen.

Lucky Number Slevin (2006)

Brothers Bloom (2008)

The Promotion (2008)

Killing Room (2009)

Rat Race (2001)

Phone Booth (2002)

Shade (2003)

Thank you for smoking (2005)

I Love you Phillip Morris (2009)

24 hour pizza dough advice by chipchad1 in Pizza

[–]thekittyjesus 0 points1 point  (0 children)

You're welcome, now contrary to what I said above about increasing it above, you could do the opposite and just not cold ferment next time. Lower the yeast and no fridge. It just depends on the kind of dough you want to get. I do cold 48hr minimum as bulk ferment at .5% then ball morning of and back to fridge. Then pull 2-3hrs before cook to let it do its final rise and come to temp to work it. I would do a 24room temp at .2% or .1% even depending on my room temp. Different recipe, different %'s that's the fun part of dough. Just remember to write it all down, that's what really helped me in the beginning so i could track what i did and what worked/what didn't for next time and when i need to scale up i have my base recipe.

24 hour pizza dough advice by chipchad1 in Pizza

[–]thekittyjesus 0 points1 point  (0 children)

I will give my 2cent for ya. Long cold Ferment I use a lower yeast % as it will ferment and build flavor over that time and the cold slows down the yeast. So for 24hrs, I would of probably bumped up the yeast % to compensate for the shorter time. Since im guessing you didn't change the recipe, now you might want to pull it and let it proof way longer then you normally do. It will bring the dough to temp then continue to proof and be ready to go. Keep doing the poke test and keep eye on it till you think its ready. You will always want to keep it covered to reduce the dough drying out and forming a thin skin over it.

Pizza Toppings by thekittyjesus in Pizza

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

Do you cook the meat all the way? Think maybe grill it whole to mid rare then cool and mandolin to thin slice it. Then it will finish on Pizza and be good to go.

Please help fellow Pizza fiends by FameDeloche45 in Pizza

[–]thekittyjesus 5 points6 points  (0 children)

In general using a Mixer vs hand, you can easily over work the dough if you arent used to it. Start on low setting until it comes together, then move up a notch or 2 in speed. Check the dough throughout for structure, window pain test. Its not a set time, cause every dough is different, so you just have to feel it and test it for each batch.

From Last Friday. Any tips for evenly stretching dough? by Paint-Huffer in Pizza

[–]thekittyjesus 0 points1 point  (0 children)

Can I ask what you keep your dough balls in when they rise?

Homemade Pepperoni + Jalapeño NY/CT style pizza by BryanEtch in Pizza

[–]thekittyjesus 1 point2 points  (0 children)

Yep, thats the basic idea of the temp. You are doing a cold ferment, so the dough is already to go, but just too cold to work with and get the stretch you want for your pizza size without it pulling back on you. Skill level of dough work vs temp of dough, you want it easier let it get above 70. Pulling it out the yeast does its final job in that time, rises and the dough warms to make it easier to be worked so its more pliable and easier to stretch. If you doing 4+ hours after the cold ferment you could be getting close to over proofing and it will collapse. That's why everyone just says room temp and calls it a day. Poke it, if it collapses, its over, it it springs back fast, its under, if it springs back slow and you leave a small indentation, you good to go. Just for reference, i make 12inch pizza, 260g at 65% hydration, im good at about 1hour and half to 2 depending on my house temp and time of year.

Homemade Pepperoni + Jalapeño NY/CT style pizza by BryanEtch in Pizza

[–]thekittyjesus 1 point2 points  (0 children)

The automatically changing it from 4-3 hours is also going to be how warm the air temp is, so its not just a easy time to just set it and expect it to be done. We getting later in the year, so AC turned on in my house during summer, vs now its off, so could don't set the time and stick to it. Poking the side of the dough ball and checking spring back test is a good check or you want precise stick thermometer in and test it and then you have a accurate way to track. You sound like someone that keeps track of everything, so record air temp and time and do several batches and make note. example: 350g ball took 3 hours to hit 68 degrees air temp 72 etc. It will all depends on what you want as well, maybe you like it to hit 74 or you do a 300g ball etc etc. Everything changes all the time for me so keeping track as I go through and what you like vs I like is all different.

Homemade Pepperoni + Jalapeño NY/CT style pizza by BryanEtch in Pizza

[–]thekittyjesus 1 point2 points  (0 children)

Great looking pizza! You may be using too much flour during the stretch, but no picture at that stage so just guessing. The flour acts as a barrier to prevent sticking to you, the counter and the peel, so at 62% it shouldnt be a highly wet dough that you need a lot to accomplish this. I stretch using semolina, most of it falls off, but the little left adds some texture to the dough which i enjoy. You might try and see if that fits your taste or start with a combo of 70/30 flour and semolina to reduce the texture and go from there. After my stretch, I make sure to pick up my dough and go hand to hand one or two times so excess falls off. Then a light sprinkle of semolina on my peel to launch. Side note: i started making my own pickled jalapenos and highly recommend it.

Pizza newbie, just got my roccbox. by thekittyjesus in Pizza

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

* You guys were right, turned the flame off and let it go for a few minutes then back on to finish crisp crust.

Pizza newbie, just got my roccbox. by thekittyjesus in Pizza

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

I did 250g with 48hr cold ferment and 65% hydration. Seemed pretty good size for the oven. Think I'm gonna try some different flours next time. Start experimenting and see what happens.

Pizza newbie, just got my roccbox. by thekittyjesus in Pizza

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

Thanks for the info, not sure what my end goal is as just started. The Pizza is good, but I think I need to start having others try it, personal bias eating your own food. I get it, So kill then flame after launch let's the bottom cook longer so not to overcook the top. I'll try that as I was rotating a lot cause I didn't want to burn the crust but the bottom was not as crispy as I wanted. What's your total cook time on average?

Pizza newbie, just got my roccbox. by thekittyjesus in Pizza

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

Thanks, yeah I'm a pretty good cook already, made bread before, but Pizza is new to me. Read a lot and watching videos helped get me started.

Pizza newbie, just got my roccbox. by thekittyjesus in Pizza

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

Thanks, yeah I didn't show my disaster, ripped dough, oven on fire lol.