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mylsuhat
| Favorite team: | Chicago Cubs  |
| Location: | Mandeville, LA |
| Biography: | |
| Interests: | |
| Occupation: | |
| Number of Posts: | 50000 |
| Registered on: | 3/13/2008 |
| Online Status: | Not Online |
Recent Posts
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re: LUNCH THREAD- I hate Mondays edition
Posted by mylsuhat on 5/18/26 at 12:35 pm to madamsquirrel
King Lao Bowl
1
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.
I guess you could always bring your own target to the old highland range?
I used to bring a target and shoot in City Park when I lived in NOLA
I used to bring a target and shoot in City Park when I lived in NOLA
Bastian Island, just east of Grand Isle. Yesterday morning
re: Lemon juice concentrate in a boil?
Posted by mylsuhat on 4/22/26 at 2:20 pm to Basinhunterfisher
You didn't do well in Physics did you?
The water some of the lemon juice will evaporate during boiling but the acids and sugars, where the flavor is, will not
The water some of the lemon juice will evaporate during boiling but the acids and sugars, where the flavor is, will not
Do you roux the same, add less liquid and incorporate corn starch or masa flour to thicken
quote:Meh
barstool jumped the shark and is a terrible version of TMZ now. 90% of the workers are real life losers.
Companies have their hands in many buckets all the time. If Yamaha can make Trumpets, jet skis, pianos, and robots. I think Barstool will be fine trying their hand at some reality drama
quote:seek help
Mods, I wanted this to intentionally be a political topic, not a culinary topic. Can you move it back to Political Talk please?
Probably because she weighed 105lbs when she got them and seems to be down to 85 now :lol:
re: Sicario is a bad arse movie
Posted by mylsuhat on 4/20/26 at 2:42 pm to LasVegasTiger
Totally agree
The 2nd one, Sicario: Day of the Soldado, is very good also
Hard to follow up on the first but they did it
The 2nd one, Sicario: Day of the Soldado, is very good also
Hard to follow up on the first but they did it
Hot water faucets in multiple places
I have never seen a more useless beer
re: Do you take offense to being called "bud" or "buddy"?
Posted by mylsuhat on 4/14/26 at 2:57 pm to red sox fan 13
Your friend is an insecure loser
re: High IQ ADHD adult diagnosis
Posted by mylsuhat on 4/14/26 at 10:35 am to Sheepdog1833
Do you NEED it?
You have managed this long without
Are you falling behind?
You have managed this long without
Are you falling behind?
re: Refs award score to end UFL game - UPDATE - rule changed
Posted by mylsuhat on 4/14/26 at 9:45 am to Master of Sinanju
or even back to back plays
"what Biden really meant was...."
"What Trump really meant was....."
"What Trump really meant was....."
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