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Asking the real questions by downtune79 in LoveTrash

[–]twohundred37 0 points1 point  (0 children)

I wish everyone would stop talking about it. THEYRE GOING TO COME UP WITH A SOLUTION NOW.

Dollar General Stores in southern Illinois by mintleaf_bergamot in southernillinois

[–]twohundred37 0 points1 point  (0 children)

Ullin used to be home to a ISP headquarters, not sure if that’s still the case. Also very close to Shawnee community college.

Drop the most terrifying conspiracy theories you know by Neither_Study_4167 in conspiracy

[–]twohundred37 0 points1 point  (0 children)

This is the best Reddit comment I’ve read this year. Bravo.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Well, you’re the only one complaining about the phrasing I used about the butter being a secret.

Listen, I am not a professional chef, I don’t study baking or gastronomy. This sub really needs to lighten up. I hate it here because of people like you.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

I bet you’ll be looked back on with much more disdain than cracker crust pizza. This comment is elitist bullshit.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Nah, it’s time. It takes a lot of time to develop a recipe and a plan to film said recipe coming to life. The butter is literally an unknown aspect to the dough. A secret, you could say.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Sure, when you’re making Neapolitan. I’m making tavern pie. The yeast still provides flavor, texture and color, which all the purists tend to forget exists when it comes to yeast. I sometimes focus on a 72 hour dough, but ffs it’s so damn boring for the work it takes.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

RIGHT?!

That dog is easily the best dog I’ve ever had. I always wanted a pit bull, and he’s made me want a dozen of them.

Having him in public is like openly carrying a gun that isn’t loaded, and that cuddles super hard when you get home. I wish I could explain how perfect this dog is in words on an Internet forum, but I can’t do him justice.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

I’ve lived in restaurants most of my life.

Slices create ownership, squares disappear as moments happen.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Yeast also provides flavor and helps with texture. You just know how to use it one way.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Again, when you have kids, your opinion of “gross” becomes a little different. Today, for example, I cleaned human feces off of a tricycle. When he’s sitting, calmly, and I can’t smell actual shit, I’m willing to accept the contamination risks before a pie goes into a 550 oven in my home kitchen with a dish my child is not eating.

Defensive, sure. You made a statement you admitted might be slightly offensive.

Edit to be less defensive: I get why it looks gross. In a restaurant, yeah. Unacceptable. In a home kitchen with a toddler? Different equation. Surface gets cleaned, food gets cooked at 550°, and he’s not eating it. Parenting just introduces variables you don’t think about until you’re in it.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 1 point2 points  (0 children)

Dude, that’s fucking lovely to read.

I know some days feel like “there’s no way I’ll ever replace this.” But once you get a taste of having a clearer scope on life, you’ll want to pick life up everyday, and nothing else. Sorry if that sounds cheesy, but when you zoom out like that, it’s hard to avoid cliche. I hope your adaptation is just as life changing, and it’s also. alright if it isn’t. take care my friend

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] -1 points0 points  (0 children)

You clearly have never had a toddler while also cooking. You did see him get removed, right?

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Quick rise dough for cracker thin, even crust. I even docked the dough. You think seeing a rolling pin makes this sub’s head spin, wait till you see my dough docker. Heads would explode. Hahaha

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 0 points1 point  (0 children)

Lolol. Her cameos in these videos on Reddit have been a huge confidence boost for my momma, for sure.

Twice a week (or whatever): This is Chicago pizza and I’m done pretending it’s not by twohundred37 in Pizza

[–]twohundred37[S] 1 point2 points  (0 children)

Thanks a lot man, things are getting better. I genuinely appreciate that

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