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The new Random Pictures Thread:

newmisty

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My first bloomers....

20210331_171544~2.jpg
20210331_171544~3.jpg
 

vichris

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I went fishing last week. It snowed everyday we were there. With barometric pressure down the fish weren't doing a lot of feeding. I did catch a few including this decent brown trout on a dry fly.
37197~3.jpeg
37195~2.jpeg
 
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newmisty

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newmisty

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newmisty

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Got one from behind Saturn, looking toward Earth, Taken from the Cassini craft, 2012.
Ran it through a few adjustments to what might pop out.

newrings_cassini_big~2.jpg
 

Goldhedge

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Yum, giving me ideas....
 

Goldhedge

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Dang Spinal! That's quite the story. You fall off a motorcycle or what??
 

Goldhedge

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So sorry to hear that. Dang that's quite a zipper...!
 

Goldhedge

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specsaregood

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you could say we have a fricken deer problem, there were at least 10 more not in the photo around the other side of the house. if this keeps up I may not need a lawn mower.
W27kGSw.jpg
 

newmisty

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Today's pizza is a "Family" pepperoni and sausage. I will cook it later for dinner.

View attachment 206329
Oh no you didn't!.ijust got done tallying my daily calories for the 2nd time ever...(going to experiment with body building)
Shoulda known better than to browse around here!
 
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newmisty

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my neck was broken in 5 places about 7 years ago

I survived , obviously

but it has been a real bitch to deal with these frigging bolts

only consolation is that it is easy to hookup some battery cables and jump start me pronto








View attachment 206356
How TH did you manage that!?
 

newmisty

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you could say we have a fricken deer problem, there were at least 10 more not in the photo around the other side of the house. if this keeps up I may not need a lawn mower.
W27kGSw.jpg
Cool! Cordless, modular, self mulching, self replicating mowers for the win!
 

newmisty

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Someone_else

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what is your dough recipe please?
I use a Kitchenaid stand mixer with a dough hook. I set my electronic scale to metric for the water and flour.

In order:
560 grams water
1 TBSP yeast
2 TSP salt
3 ТBSP sugar
945 grams flour

Stir on speed 1 for a minute or so, then mix on speed 2.
After a few minutes, the dough will start "slapping" in the bowl.
Mix another 5 minutes, watching that the mixer does not work itself off the counter.
Let rise one hour in a warm place.

This makes enough dough for 2 to 3 pizzas.
13" pizza: 16 ounces
15" pizza: 24 ounces
16" pizza: 27 ounces
 
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Goldhedge

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I use a Kitchenaid stand mixer with a dough hook. I set my electronic scale to metric for the water and flour.

In order:
560 grams water
1 TBSP yeast
2 TSP salt
3 ТBSP sugar
945 grams flour

Stir on speed 1 for a minute or so, then mix on speed 2.
After a few minutes, the dough will start "slapping" in the bowl.
Mix another 5 minutes, watching that the mixer does not work itself off the counter.
Let rise one hour in a warm place.

This makes enough dough for 2 to 3 pizzas.
13" pizza: 16 ounces
15" pizza: 24 ounces
16" pizza: 27 ounces
does it freeze well?
 

WillA2

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you could say we have a fricken deer problem, there were at least 10 more not in the photo around the other side of the house. if this keeps up I may not need a lawn mower.
W27kGSw.jpg

Use a silencer for deer season.
Field dress it somewhere else.
No need to scare off the local population.

.
 

specsaregood

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Use a silencer for deer season.
Field dress it somewhere else.
No need to scare off the local population.
yeah, the whole reason there are so many is that it is illegal to hunt them in the city limits. they are smart enough to stay away from the designated areas you can hunt. There are homes too close by to risk a rifle, and I'd get the bow out but with my luck they'd run and drop dead in an unfriendly neighbor yard somewhere. I considered ways of harvesting them quietly otherwise, just haven't come up with a good solution.

Part of me wants to open up the back gate, lure them into the backyard and let the collies have some fun herding them around; but methinks that would be a mistake of gargantuan proportions with the damage that could be done. Hell our big collie sometimes scales the 6ft fence to chase them when they really get him excited (rutting season).

These guys really like that idea of letting into the backyard though:
72jdws7.png
 

Someone_else

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does it freeze well?
Yes, and I have some in the freezer ready to thaw. It is not much faster than making fresh, but it is insurance in case I have a need for four or five at once. Or if I don't feel like cleaning the mixing bowl each time. Rolling the crust is a bit different after freezing, but not a big deal.

Here is a great deal on ready-to-bake pizza trays, $30 for a case of 150 (20 cents each). The regular price is $75 (50 cents each). There is only one right now at that price. Click on "New and used from" on the right side. I have bought seven cases of "used" trays, and the trays were all "as new", just the packaging had some issues.
Update: Looks like someone snagged the case of trays.
 
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Goldhedge

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That's a great idea! Pizza trays you can bake in!

I bet you could roll out the dough and freeze them right on the tray!
 

spinalcracker

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I use a Kitchenaid stand mixer with a dough hook. I set my electronic scale to metric for the water and flour.

In order:
560 grams water
1 TBSP yeast
2 TSP salt
3 ТBSP sugar
945 grams flour

Stir on speed 1 for a minute or so, then mix on speed 2.
After a few minutes, the dough will start "slapping" in the bowl.
Mix another 5 minutes, watching that the mixer does not work itself off the counter.
Let rise one hour in a warm place.

This makes enough dough for 2 to 3 pizzas.
13" pizza: 16 ounces
15" pizza: 24 ounces
16" pizza: 27 ounces



thanks man

I got this one from a chef out in California

686 grams flour King Arthur
432 grams water
1/2 teaspoon yeast
9 grams sea salt or kosher
2 teaspoons oil

It’s a two stage mixing process and then into the fridge for 24 hours

Mama Mia that’s a spicy meatball!
 

Goldhedge

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Just curious if weighing out in grams vs oz (volume) makes a difference in the way the dough turns out?
 

Someone_else

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Just curious if weighing out in grams vs oz (volume) makes a difference in the way the dough turns out?
Yes, when you weigh the flour, you know exactly what you have. If you use measuring cups, is it packed or is it sifted? How close to the top did you get the flour? Was it slightly heaping in the middle? What if you want an odd amount, like 2 and 13/16 cups? (It would be easier to adjust the water for that.)

You probably noticed that small amounts of water or flour can make a big difference in the dough. Some bakers might just say, "Just add flour or water 'as needed'." I prefer to use a recipe that ALWAYS gives the same dough. Always. Someone with no baking experience can get good dough on the first try.

Just for completeness, this recipe uses all-purpose flour. I think it rolls out nicer than "bread flour" (high gluten). But when I used bread flour, I added an extra 5 grams of water and everything was good.
 

TAEZZAR

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Gunna change the photos :gracious:
These are on our way to town.
They have been up for several months & yesterday, I got time to photo them.

Pretty cool artistic metal work.

dino 1.JPG
dino 2.JPG
dino 3.JPG

Masks were added last month or so.

The "egg" is hatching a baby dino !!
dino 4.JPG