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mylsuhat
| Favorite team: | Chicago Cubs  |
| Location: | Mandeville, LA |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 50019 |
| Registered on: | 3/13/2008 |
| Online Status: | Not Online |
Recent Posts
Message
1
re: How should a gentleman dress for brunch at commanders?
Posted by mylsuhat on 6/7/26 at 4:05 pm to Nature Boy
Jacket without a tie is perfect but a jacket is necessary
Hank Shaw’s “Deathbed Tacos”
Ribeye steak on homemade costra tortillas topped with onions and chiltepin hot salsa and roasted bone marrow
Ribeye steak on homemade costra tortillas topped with onions and chiltepin hot salsa and roasted bone marrow
Can the cash pay off your current mortgage?
Just noticed it on Amazon yesterday. Going to queue it up when I finish the HP series
Rouse's will import sacks in August/September
re: Chicago seems like a wonderful city - why does everyone here shite on it?
Posted by mylsuhat on 6/3/26 at 9:01 am to StringedInstruments
Chicago is a great city
People watch the news and shite on it without ever going.
Same with New Orleans and other places
People watch the news and shite on it without ever going.
Same with New Orleans and other places
quote:you will have better luck by thinning some tree growth and allowing some sunlight to hit the ground. Let the natural briars and ragweeds grow
stays wet and shady most of the year and day
re: What are you reading?
Posted by mylsuhat on 6/2/26 at 1:19 pm to dirtsandwich
The real issue is that your kids and their friends are stealing other people's stuff
Great. I eat the shite out of corn. Love the stuff
But:
40% of the corn grown is going to lessen fuel efficiency and wear down your engines
But:
quote:
In the United States, roughly 35% to 40% of total agricultural corn is used for fuel (ethanol), while about 10% to 15% is used directly for human food (including sweeteners and cereals). The largest single slice—around 35% to 40%—is actually used for livestock feed.
40% of the corn grown is going to lessen fuel efficiency and wear down your engines
quote:which was probably grown as a subsidized fuel additive... which we don't need
It does if you have recently grown corn
see where I am going with this?
quote:you don't need to add nitrogen back if you don't release it in the first place
Soybean is a great crop since it adds nitrogen back into the soil.
re: New Biodiesel Mandate Expected to be a Boon for U.S. Soy Farmers
Posted by mylsuhat on 6/1/26 at 7:45 am to ragincajun03
Plows STACKKKEDDDD
Natural Habitat frickKKEDDDDD
:banghead:
Natural Habitat frickKKEDDDDD
:banghead:
re: We should all root for Arky
Posted by mylsuhat on 5/29/26 at 1:03 pm to CrewsMissile3
In no way shape or form
re: Colorado Draw Results
Posted by mylsuhat on 5/29/26 at 5:48 am to tke_swamprat
P99999P
re: LUNCH THREAD- I hate Mondays edition
Posted by mylsuhat on 5/18/26 at 12:35 pm to madamsquirrel
King Lao Bowl
Who buys FIVE donuts?!
That is a ridiculous number to settle on
That is a ridiculous number to settle on
LEM makes a good product for a casual grinder
This is what I do. Tweaked a little from a recipe I found online
PIZZA DOUGH
4 pizza doughs
378g warm ~98ºF temperature water
1 tsp active dry yeast
638g bread flour
2.5 Tbsp olive oil
2 tsp salt
2 tsp honey
8 pizza doughs
765g room temperature water
2 tsp active dry yeast
1275g bread flour
? cup olive oil
4 tsp salt (36g)
4 tsp honey
INSTRUCTIONS
STEP 1:
Add yeast to room temp water (if doing 8 doughs) or barely warm water (if doing 4 doughs-approx. 98ºF) in a large bowl, and set aside. Get another large bowl and weigh out the flour.
STEP 2:
Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). Add the honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway through kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3:
Place into a greased airtight container with enough room for dough to double in size. It's okay if it doesn't double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent "elephant skin". Cover so the container is airtight.
Immediately move to the fridge to bulk ferment for a min of 12 hrs and max of 36 hrs.
STEP 4:
After bulk fermentation, cut into 9.5-10 oz dough balls (comfortable 12" medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2 hrs before stretching. Dough balls can continue to individually ferment in the fridge for up to 1 week.
PIZZA DOUGH
4 pizza doughs
378g warm ~98ºF temperature water
1 tsp active dry yeast
638g bread flour
2.5 Tbsp olive oil
2 tsp salt
2 tsp honey
8 pizza doughs
765g room temperature water
2 tsp active dry yeast
1275g bread flour
? cup olive oil
4 tsp salt (36g)
4 tsp honey
INSTRUCTIONS
STEP 1:
Add yeast to room temp water (if doing 8 doughs) or barely warm water (if doing 4 doughs-approx. 98ºF) in a large bowl, and set aside. Get another large bowl and weigh out the flour.
STEP 2:
Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). Add the honey. If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway through kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3:
Place into a greased airtight container with enough room for dough to double in size. It's okay if it doesn't double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent "elephant skin". Cover so the container is airtight.
Immediately move to the fridge to bulk ferment for a min of 12 hrs and max of 36 hrs.
STEP 4:
After bulk fermentation, cut into 9.5-10 oz dough balls (comfortable 12" medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2 hrs before stretching. Dough balls can continue to individually ferment in the fridge for up to 1 week.
quote:and are as movable as a 400lb dead man :lol:
They're about $50 at Tractor Supply.
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