MikeBiDude

Amen....this!

Why is an 18-24 year Old twunk (or twink?) not a “man”?

I’m not “rich” by most standards. That said, I did not qualify for a covid stimulus check ?

Visiting San Diego? But profile expired as of this morning.

I’m seeing a big increase on seeking.com of the 19-23 yo’s. I’m also seeing guys there unclear on any concept of what they’re getting into, guys asking to “$ell pic$” online/platonic only, and many profiles get deleted before I even get a chance to respond to a first message sent my way. The deletions/block I suspect are profiles with the pic selling or overt requests for cash. So I’m just watching the eye candy go by. I’ve updated my profile there to indicate I’m not meeting anyone now due to Covid restrictions and concerns.

I *rarely* get seasick and I’ve sailed thousands of offshore miles. I got seasick one morning in local waters in sight of land eating a blueberry bagel...so they are forever horrifying to me. Just reading these posts, ugh! ?

Nice! Even my “failures” when baking bread almost always make good toast ??

And as the stay at home days stretch out.....

Welcome to the message site. Spend some time looking around and you’ll learn a lot.

You’ve said it in a much nicer way than I could have. ?? Nice job, oh and I agree 100%.

You’re right! At the top of her 1PM PDT briefing today she apologizes for confusion: She apologized “for the confusion I created yesterday when I indicated that we needed to continue with the health officer orders through the next few months. I had no intention of messaging that we weren’t changing our order to reflect our recovery journey.” https://deadline.com/2020/05/l-a-county-coronavirus-dr-barbara-ferrer-1202933922/

107° is a bit high. Try 92-95°

Those clay pots are beautiful! I use a versatile and inexpensive Lodge “combo cooker” cast iron for baking. Versatile because it’s a top and bottom (couldn’t resist?). For baking I preheat it, use the shallower lid on the bottom and the deep lid on the top (upside down vs, this pic below). But then for other cooking you basically have a cast iron skillet, and a pot as well. I have two, love them!

Leave out the pepper. When you try and proof your yeast, what’s the water temp? Add a pinch of sugar. Sugar feeds yeast, salt controls the growth. Natural starter type fermentation vs commercial yeast. My homemade bread from sourdough starter isn’t always good for sandwiches. Thank goodness is extraordinary in other ways! Pullman pan is used for making perfectly square sandwich bread. May affect crust a bit, IDK?

The requirement is for masks while on the beach, in the water they’re not required. This according to local news sound bites

Yes, I’m sensing and hearing a lot of this “things are opening up....anything goes” from people I’m talking to. Very scary!

Hmmmm, appears my County is going to extend stay-at-home to July! ? https://ktla.com/news/local-news/l-a-county-stay-at-home-order-likely-to-be-extended-through-july-to-fight-coronavirus/

This is what is stopping me right now.

Any practical thoughts or suggested practices related to the thread topic? For all real and immediate purposes, forget a vaccine. It’s further away than we want to believe. As lockdown Restrictions ease, yet the concept of social distancing remains… What would you do or require to be comfortable meeting up with a provider or a regular buddy. What are manageable risk/benefit outcomes for you?

Not yet...I’ve been anxious to try.

I add a bit of vital wheat gluten when I make rye bread, and other whole grains breads. They don’t have a lot of natural gluten and the loaves can get (too) dense. Couple tablespoons Gluten for a batch of dough for two substantial boules or loaves. Need to up the water %% gluten sucks up the water.

It’s truly a labor of love. For the artisan craft, for yourself, for those you share it with.

I looked so hard for bread flour I finally split a 50# with my brother from a commercial source. But! King Arthur just sent me an email today that they My favorite back in stock, limited purchases, run! King Arthur Unbleached Bread Flour

I’m not a “food police” guy...and you’ll get tomato sauce in Digiornos along with more. I love “mechanically separated Chicken, Beef....” enjoy! INGREDIENTS: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Low Moisture Part Skim Mozzarella Cheese (Part Skim Milk, Cheese Culture, Salt, Enzymes), Tomato Paste, Pepperoni Made With Pork, Chicken and Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% or Less of Spices, Dextrose, Pork Stock, Lactic Acid Starter Culture, Oleoresin of Paprika, Flavoring, Sodium Nitrite, Sodium Ascorbate, Paprika, Natural Smoke Flavor, BHA, BHT, Citric Acid), Sugar. Contains Less than 2% of Wheat Gluten, Vegetable Oil (Soybean Oil, and/or Corn Oil). White Corn Meal, Yeast, Salt, Yellow Corn Meal, Baking Powder (Baking Soda, Sodium Aluminum Phosphate). Seasoning Blend. (Salt, Spice, Dried Garlic), Datem, Sodium Stearoyl Lactylate, Ascorbic Acid.

It’s so easy to make your own pizza dough, pennies a batch, and no bread machine. BBQ chicken, purple onion, goat cheese. Fresh chopped cilantro tossed on after oven bake.