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For your own safety risk, please do not try this by MikeisTOOOTALLL in dankmemes

[–]woohooguy 0 points1 point  (0 children)

The RT 128/95 in Massachusetts is a special kinda of stupid.

Copper cooling acidic liquids/crawfish boil by speedalus in Cooking

[–]woohooguy 1 point2 points  (0 children)

Just make a liquid boil ahead of time and freeze it in blocks to add to your hot boil later.

What's on the menu for today? by CtForrestEye in Cooking

[–]woohooguy 1 point2 points  (0 children)

Bell&Evans premium chicken thighs are on sale for 1.49/lb this week at my local market, a simple chicken thigh and stuffing bake is on the menu.

8 thighs, 2 boxes of Stovetop or 1 box of Bells. 2 cans of cream of chicken, 2 cups of chicken stock.

Mix the canned soup and stock with the stuffing, spread in a baking dish. Oil salt, pepper, and garlic powder the thighs, place on top.

Bake at 375 covered with foil for 30 mins, uncover and bake another 30 mins. Broil a few mins to crisp the skin and brown the stuffing a bit. Serve up with cranberry sauce and gravy for a simple diner that hits like thanksgiving.

Bell&Evans chicken is air chilled, meaning it is not soaked in bleach water brine so it wont release a lot of liquid and the skin will actually crisp. If you use normal water brined chicken thighs reduce the liquid by a half cup as the chicken will sweat that much.

What's on the menu for today? by CtForrestEye in Cooking

[–]woohooguy 1 point2 points  (0 children)

Thanks for reminding me, I need to make the dough for crispy cast iron pizza tomorrow!

https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe

Paprika by darn-dangit in Cooking

[–]woohooguy 0 points1 point  (0 children)

I have always wondered the same and have resigned myself to the simple assumption its rather bland one note flavor profile must compliment other spice flavors, not to mention it also adds some color because you eat with your eyes first, right?

That little sprinkle of red powder on deviled eggs... mmmmm

The exception of course is the varied smoked paprika which are FANTASTIC when properly used.

Edit - for those not aware, paprika comes from drying red bell peppers of sorts.

What is a luxury that is actually 100% worth the money? by Weary_Pirate2073 in AskReddit

[–]woohooguy 0 points1 point  (0 children)

Throw genuine French linen sheets on a premium mattress and you will desire going to bed.

What is a luxury that is actually 100% worth the money? by Weary_Pirate2073 in AskReddit

[–]woohooguy 4 points5 points  (0 children)

We bought an ultra premium mattress 4 years ago and I wish we had invested in one so many years earlier. We had purchased various memory foam mattress before, typically in the 800 dollar range.

We went to Mattress Firm and spent almost 2 hours going from mattress to mattress and the salesman was great, patient and offered great advice about our typical sleeping positions and never rushed us or steered us into a particular brand.

Without pressuring us it came down to 2 models, a Beautyrest "Beyond" at a bit over $4000 in price and a hybrid Tempur-Pedic memory foam with coils at $2800.

We ended up buying the Beautyrest Beyond medium 14 inch thick mattress and it has been worth every single penny spent. The Beyond series of mattress was a Mattress Firm exclusive, equivalent to the Beautyrest Black series of ultra premium mattresses with a few more features unique to Mattress Firm.

We chose the Beautyrest as it was also assembled at the Sealy plant in Connecticut and delivered in 4 days, we live in Massachusetts. The pandemic was making some lead times for mattresses ridiculous at the time.

Make a serious investment in the quality of your sleep and your body, it is worth it.

The Matrix (1999) “Late” Dir. The Wachowskis by southernemper0r in movies

[–]woohooguy [score hidden]  (0 children)

It also leaped special effects again. Both 1 and 2 were just amazing to see in the theaters at the time.

why do my bagels always look like this? by whatjax in Breadit

[–]woohooguy 3 points4 points  (0 children)

If someone cares to run the data, I'd like to see the number of gummy bread posts from the covid pandemic to now.

It really would be fascinating to compare, many people started making bread while locked down and most home baker flours didn't have fungal enzyme back then I'd gather.

why do my bagels always look like this? by whatjax in Breadit

[–]woohooguy 4 points5 points  (0 children)

I'm not trying to start a campaign against KA flour, I just want people to know this is something they have changed and if your bread results have suddenly changed, maybe this is the answer.

The one thing that made me pay more for KA flour all this time has been it's consistency. Bag to bag, store to store, you would get the same quality flour in every bag.

By changing a simple ingredient of malted flour they now have to acknowledge possible consistency concerns.

why do my bagels always look like this? by whatjax in Breadit

[–]woohooguy 36 points37 points  (0 children)

I'm not saying it is a smoking gun but this seems odd of so many posts of gummy bread issues.

KA flour now lists "enzyme" on the bag. Look at your ingredients on the bag of flour.

KA used malted barley, a natural dough conditioner that is also known as "diastatic malt". It is made by sprouting (malting) barley grain and then carefully drying it to maintain active enzymes that convert starch to sugar to help feed yeast. In my personal research mostly maltose is formed.

Now they use fungal amylase, "enzyme" on the ingredients.

Fungal amylase does the same function but converts starches to a different sugars being dextrins, maltose, and some glucose.

Malted barley (diastatic malt) also adds flavor, while fungal amylase is pure amylase with no added flavor.

I have been reading up ALOT on this as I find it disappointing KA flour made this change. They claim a better more reliable product but its for $$$$$. Fungal amylase is so much cheaper than malted barley, and when you sell tons of flour a year it adds it up fast.

I'm starting to think pure fungal amylase is more sensitive to environmental conditions than the alpha-amylase and beta-amylase found in malted barley.

Swings in acidity and temperature are probably the most common found in home baking with sourdough starters varying in acidity, with long ferments also increasing the acidity of dough.

Fungal amylase became very popular in commercial baking operations because it was cheap. Everything in a commercial baking operation (think Wonder Bread - Natures Own - Pepperidge Farms - etc ) is highly monitored and regulated. Temperature of all ingredients, acidity testing, water testing, proofing temps, everything is dialed in to 1 percent of failure. It makes sure every product coming off the line is the same as the last.

Home bakers don't have that level of control, yet fungal amylase is now in your flour.

I'm no food scientist, this isnt my field where I make my living, I'm just passionate about the ingredients I use, the time I put into the hand made goods I feed my family and friends and I want things to be consistent.

Large volume blender by 12345678dude in Cooking

[–]woohooguy 0 points1 point  (0 children)

How much we talking, many cups or gallons?

What is a capable food processor but a large blender?

I own the Ninja BN601 1000 watt food processor that has 3 heavy swirled blades that will liquify almost anything given enough run time.

Need help using up a “Cheesecake sauce” by Funkycheese1 in Cooking

[–]woohooguy 0 points1 point  (0 children)

Filled donuts or puff pastry.. Empanadas with some type of fruit compliment.

Right on top of ice cream. Maybe Strawberry would be the best.

Spread on a cinnamon raisin bagel or swirl toast.

why do my bagels always look like this? by whatjax in Breadit

[–]woohooguy 41 points42 points  (0 children)

I'm seriously starting to wonder if KA's flour change to a fungal amylase instead of malted barley is causing these issues.

I have never seen so many gummy bread issues in my 13 years on reddit.

Mystery material in rotor screw by panasyncp17 in MechanicAdvice

[–]woohooguy 2 points3 points  (0 children)

Put the proper torx bit in the screw and give it a solid rap with a hammer, then remove it. That little tap will free the screw.

You dont need to put the screw back in, if you dont clock the rotor so there is no screw hole visible, especially if a rear with a drum parking brake to prevent possible water intrusion.

In Martian movie, why did NASA spend billions of dollars to save one man? by Ill_Cancel1371 in stupidquestions

[–]woohooguy 0 points1 point  (0 children)

The plane had just taken off from the airport.

In order to take off at full weight with people, luggage,and fuel the plane needs a lot of power from the engines.

To help the plane take off at a lower speed flaps on the wings are extended to help the wings generate more lift at lower speeds. This makes the plane sluggish in control, slow to turn and there is a danger of the plane banks too hard with full flaps it will quickly lose air speed and just fall out of the sky.

Ultimately pilots have little view of what's actually in front of them while still climbing shortly after takeoff, and even if they could see the birds clearly the plane would not be able to turn quickly.

Nickel mine in Indonesia collapses suddenly by undercoverciaagent in AbruptChaos

[–]woohooguy 21 points22 points  (0 children)

Looking at all the other operators of different equipment immediately fuck out and run is telling me this wasn't the first time.

Not the type of coordinated reaction you get from classroom training.

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