OT - What are you doing right now?

NorthPilot06 said:

with the A/C broken, my house has been 93 degrees. For two days now. 

Ugh.  You've been sleeping there still?  I get cranky in the heat.  So, living in Phx, I'm only cranky about 6 months a year.

Fresh pasta. So easy, so good.  

Just got a call from my dealer. Warranty fire ring is in. 7 days from inquiry email to delivery.

Glad I've been putting that off for 5 months. 

NorthPilot06 said:

Fresh pasta. So easy, so good.  

Kitchenaid makes two sizes of consumer mixer, you have the larger (with a raising bowl) and I have the smaller (with a tilting head).  I envied the larger model as the dough hook pressed the dough down, while my model eventually pulls it up and has to be pushed down manually every so often.  
I tried buying the hook for the larger model, did a whole bunch of measurements and calculations, and cut off that hook at "hopefully" the right place.  I mounted it, and YES! there was about a 1/16" gap between the hook cut and the bowl!  
I poured in two cups of flour and the requisite amount of warm water, salt, and yeast, and turned Her on.  She went "RRRpt" and stopped abruptly; I quickly turned her off, then realized, despite my measuring and calculating, I MISSED the fact that the top driveshaft follows an orbital pattern, d'Oh!!  The cut end of the hook divoted the steel bowl pretty badly, and even jammed it onto the mixer's base (was hard to get it off).  
I eventually re-did the measurements, re-cut the hook, but now it barely skimmed the top of the pile of 2 cups of flour, and I tossed it. I can afford the larger mixer, but it wouldn't fit on my kitchen counter and under the cupboards, so I've made do with the Artisan's hook, and soon after burned myself out on pizza anyway (I use my food processor for pasta dough).  
Dumb Friday story, FWIW.  

Supervision?? More like egging on

S

thetrim said:

Teres major aka petite tender.  Purchased under the supervision of @SamIAm2

Is that beef or venison? Looks like the inside tenderloin every dumb hunter around here throws away cause they don't know they exist. 

Botch said:

alaskanassasin said:

  

First stages of pizza dough 

Dang, how many people are coming over??  

Ha! There’s somewhere between 50,000 to 60,000 lbs of wheat on that truck now... Not sure how many balls of dough that is, But if you need more I’ll be back at it tomorrow

SonVolt said:

What happens if a squirrel or something gets suck up into that wheat bin? Does it get sorted out later somehow? 

Ummmm....yes????

SonVolt said:

What happens if a squirrel or something gets suck up into that wheat bin? Does it get sorted out later somehow? 

 All I can tell you is they dock you for “foreign material” 

If I were rotten, I’d be covered up ON the couch.  




She only gets  on the couch while we sleep.  She’s not allowed.  

SonVolt said:

thetrim said:

Teres major aka petite tender.  Purchased under the supervision of @SamIAm2

Is that beef or venison? Looks like the inside tenderloin every dumb hunter around here throws away cause they don't know they exist. 

Beef. "Petite tender" cut sometimes called the "teres major".  Jess Pryles turned me on (to it) at the Sunshine State Eggfest.   Great cut.  This was $11.99/lb with very tenderloin like characteristics. 

Thanks, @Jeremiah I guess I should add that I pulled it outta the fridge, added a healthy coating of Jess Pryles Black and put it on the egg at 400-450 for about 12 mins.  Flipping it every 2-3mins.

@thetrim I’m a big fan of the black. That and course black pepper.