OT - What are you doing right now?

JohnInCarolina

Legume said:

What kind of hat did you wear @CPFC1905 ?  I see several options in the pic.

I can picture Ed in one of these:

Ozzie_Isaac

CPFC1905 said:

dbCooper said:

I like trivia and will take a shot... Windsor Castle?

And if so, did the Queen invite you in for afternoon tea?  She did not when I visited there many years ago.  Her flag was flying, so I took offense personally.

Close enough. 
Big Liz did indeed let me in around the tradesmen's entrance for a poke about in her garden .
Me and just 7,000 other of her most preferred subjects, from a  collective of 25,000 this month.
She didn't show for me either but the world's skinniest person, Princess of Kate  did.

Here's a snap to help you plan an assault from the rear. 

I am still miffed at Kate for how she treated Megs.  Not sure when I will forgive her.

theyolksonyou

Ozzie_Isaac said:

CPFC1905 said:

dbCooper said:

I like trivia and will take a shot... Windsor Castle?

And if so, did the Queen invite you in for afternoon tea?  She did not when I visited there many years ago.  Her flag was flying, so I took offense personally.

Close enough. 
Big Liz did indeed let me in around the tradesmen's entrance for a poke about in her garden .
Me and just 7,000 other of her most preferred subjects, from a  collective of 25,000 this month.
She didn't show for me either but the world's skinniest person, Princess of Kate  did.

Here's a snap to help you plan an assault from the rear. 

I am still miffed at Kate for how she treated Megs.  Not sure when I will forgive her.

Didn’t realize Ozzie and Muffy were so tight with Megs. 

CPFC1905

Legume said:

What kind of hat did you wear @CPFC1905 ?  I see several options in the pic.

Struggled enough tying my tie, to be honest. Trousers with a belt and lace up shoes - quite the ensemble. It was like 2019 all over again. 

johnmitchell

I am still planning my rear end assault and you guys are talking hats..

Ozzie_Isaac

johnmitchell said:

I am still planning my rear end assault and you guys are talking hats..

For all rear end assaults, you should include @dmchicago .

CPFC1905

JohnInCarolina said:

Legume said:

What kind of hat did you wear @CPFC1905 ?  I see several options in the pic.

I can picture Ed in one of these:

 I paid you the bitcoin and still you do this to me. You promised you had deleted the images. 

dmchicago

Ozzie_Isaac said:

johnmitchell said:

I am still planning my rear end assault and you guys are talking hats..

For all rear end assaults, you should include @dmchicago .

Present.

theyolksonyou

CPFC1905 said:

JohnInCarolina said:

Legume said:

What kind of hat did you wear @CPFC1905 ?  I see several options in the pic.

I can picture Ed in one of these:

 I paid you the bitcoin and still you do this to me. You promised you had deleted the images. 

Wishful thinking

JohnInCarolina

CPFC1905 said:

JohnInCarolina said:

Legume said:

What kind of hat did you wear @CPFC1905 ?  I see several options in the pic.

I can picture Ed in one of these:

 I paid you the bitcoin and still you do this to me. You promised you had deleted the images. 

When you asked me to delete the d!ck pics, I didn't think this was one of them.

Legume

JohnInCarolina said:

CPFC1905 said:

JohnInCarolina said:

Legume said:

What kind of hat did you wear @CPFC1905 ?  I see several options in the pic.

I can picture Ed in one of these:

 I paid you the bitcoin and still you do this to me. You promised you had deleted the images. 

When you asked me to delete the d!ck pics, I didn't think this was one of them.

Did you delete or send to Tucker?

Ozzie_Isaac

Everyone knows, the first payment is just that.  1st payment.  They ways come back for more.

alaskanassasin

My sourdough pizza crust tears easy. Been using

 https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/

 

  I have been using a starter my neighbor gave us, regular bleached flour.  We love the crust, great flavor, perfect crisp for us.   The problem is when I stretch it, it thins out in spots and gets a hole.  Any one have a better recipe or idea on how to make it hold together better?

theyolksonyou

You could try overproofing it

ColbyLang

Need more dough weight or higher protein flour to develop better elasticity to prevent tear when stretching. Try using high protein bread flour. May require more water, but it’ll give you a more elastic, closer to Neopolitan style crust

JohnInCarolina

alaskanassasin said:

My sourdough pizza crust tears easy. Been using

 https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/

 

  I have been using a starter my neighbor gave us, regular bleached flour.  We love the crust, great flavor, perfect crisp for us.   The problem is when I stretch it, it thins out in spots and gets a hole.  Any one have a better recipe or idea on how to make it hold together better?

Kneading it some more to help develop the gluten will probably do it.  Make sure it passes the windowpane test after kneading. 

Gozney also has a sourdough pizza recipe I’ve used that works quite well:

https://us.gozney.com/blogs/recipes/sourdough-pizza-recipe?g_adtype=none&g_campaignid=16073127746&g_network=x&g_adid=&g_keywordid=&g_adgroupid=&g_acctid=839-067-5354&g_campaign=US+%7C+Performance+Max&g_keyword=&gclid=Cj0KCQjwm6KUBhC3ARIsACIwxBh8psNtI8d6CgblreRtNozHzKmk78ZS0rFMa1Qwe06ciCUP8K-QMDYaAhvEEALw_wcB

You’ll see they use a combination of bread flour and 00.

ColbyLang

Kneading won’t help with gluten development if the protein level isn’t there

alaskanassasin

Thanks guys, I have bread flour that I haven't used in a million years so I will try that.

Ozzie_Isaac

ColbyLang said:

Kneading won’t help with gluten development if the protein level isn’t there

What is a good protein level for neopolitan pizza crust?

alaskanassasin

@theyolksonyou I over proofed the first time on accident and it still tore.  The amazing thing is, no matter how thin it gets, when it comes out of the oven its cracker crisp.

alaskanassasin

JohnInCarolina said:

alaskanassasin said:

My sourdough pizza crust tears easy. Been using

 https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/

 

  I have been using a starter my neighbor gave us, regular bleached flour.  We love the crust, great flavor, perfect crisp for us.   The problem is when I stretch it, it thins out in spots and gets a hole.  Any one have a better recipe or idea on how to make it hold together better?

Kneading it some more to help develop the gluten will probably do it.  Make sure it passes the windowpane test after kneading. 

Gozney also has a sourdough pizza recipe I’ve used that works quite well:

https://us.gozney.com/blogs/recipes/sourdough-pizza-recipe?g_adtype=none&g_campaignid=16073127746&g_network=x&g_adid=&g_keywordid=&g_adgroupid=&g_acctid=839-067-5354&g_campaign=US+%7C+Performance+Max&g_keyword=&gclid=Cj0KCQjwm6KUBhC3ARIsACIwxBh8psNtI8d6CgblreRtNozHzKmk78ZS0rFMa1Qwe06ciCUP8K-QMDYaAhvEEALw_wcB

You’ll see they use a combination of bread flour and 00.

 The recipe I follow calls for folding it four times over a hour and no kneading.

ColbyLang

Ozzie_Isaac said:

ColbyLang said:

Kneading won’t help with gluten development if the protein level isn’t there

What is a good protein level for neopolitan pizza crust?

The higher the better. We use 13.25-13.75% for French Bread. Works extremely well for pizza dough as well. I supply this restaurant with frozen dough balls. Slack and stretch, that’s it.

https://www.eatdrinkcentral.com/

alaskanassasin

This place is awesome 

JohnInCarolina

alaskanassasin said:

JohnInCarolina said:

alaskanassasin said:

My sourdough pizza crust tears easy. Been using

 https://alexandracooks.com/2020/05/01/simple-sourdough-pizza-a-step-by-step-guide/

 

  I have been using a starter my neighbor gave us, regular bleached flour.  We love the crust, great flavor, perfect crisp for us.   The problem is when I stretch it, it thins out in spots and gets a hole.  Any one have a better recipe or idea on how to make it hold together better?

Kneading it some more to help develop the gluten will probably do it.  Make sure it passes the windowpane test after kneading. 

Gozney also has a sourdough pizza recipe I’ve used that works quite well:

https://us.gozney.com/blogs/recipes/sourdough-pizza-recipe?g_adtype=none&g_campaignid=16073127746&g_network=x&g_adid=&g_keywordid=&g_adgroupid=&g_acctid=839-067-5354&g_campaign=US+%7C+Performance+Max&g_keyword=&gclid=Cj0KCQjwm6KUBhC3ARIsACIwxBh8psNtI8d6CgblreRtNozHzKmk78ZS0rFMa1Qwe06ciCUP8K-QMDYaAhvEEALw_wcB

You’ll see they use a combination of bread flour and 00.

 The recipe I follow calls for folding it four times over a hour and no kneading.

Well, sounds like it’s time for a new recipe!

JohnInCarolina

Ozzie_Isaac said:

ColbyLang said:

Kneading won’t help with gluten development if the protein level isn’t there

What is a good protein level for neopolitan pizza crust?

Just get some 00 flour.  Caputo blue is what a lot of people use.

Ozzie_Isaac

Ybabpmuts

Ozzie_Isaac said:

Don't eat those pop rocks with soda or your tongue will explode. I saw it on channel 12, so I can't believe it's STILL up there. I was gonna call them but I can only mumble now, sounds like I"m chewing on June bugs and they want to get out through the far corners of my mouth. I was mad .. so I tried texting them ..  but it was right before the June bugs finally gave up the fight ..  so all this pent up June bug juice was running down my lower face and onto my phone which totally broke any swiping based activity. They don't test for that obviously. Who would, I checked my phone and it was made in early May, which is the time of locusts, which we can agree are far drier than June bugs.

Ybabpmuts

JohnInCarolina

Just left the immersive Van Gogh exhibit in Raleigh - definitely worth checking out if it comes to your area.

northGAcock

JohnInCarolina said:

Just left the immersive Van Gogh exhibit in Raleigh - definitely worth checking out if it comes to your area.

About 8 years ago we visited his home and gardens while in France. Was my favorite venture over a two week period. 

dbCooper

We have tickets for mid-July in Omaha, purchased with a bit of skepticism.  Glad to hear it's worthwhile.