dad

I’ve fully embraced the retard and taken full control of my retirement account and siphoned 60% of it out of S&P 500 into individual stock selections. Now I’m 10% YTD instead of negative. Newbs like me shouldn’t be able to do this. It makes it seem like it’s easy when it’s not.

What are some ideal options to move to, I assume not something that tracks the S&P 500 if we anticipate some kind of correction caused by back to school fiasco or election? Other than going to cash of course. I'm just learning so these may seem like real basic common sense suggestions but I have no idea.

Or a few teachers and kids die and maybe some schools close.

I got in on XPEV at 23.1 then saw a line go straight down after an initial uptick. I was up like 8% in 5 minutes. Got greedy thinking I'd found the next BIGC. Waited a few more seconds. Refresh. Refresh. Steep red line. Down $300 on 590 shares. SELL. WEAK HANDS DID NOT GET FED BY XPEV TODAY.

Anyone hopping on the XPEV IPO hoping to ride the pump and dump? $15-20 opening price. Not entirely sure what time it'll be available.

I’ve also made lamb and it always looks good when made that way. I’ve smoked a fucking cow head but not lamb lmao.

I’m always living on this edge lol

Brisket bbq fries. Been buying brisket from a neighbor’s dad who lost his job, so is getting by smoking brisket while she posts about it on FB for him. Better than my brisket!

Oregano makes everything more better

Well here goes the second sand. I originally had it stained dark (espresso) then when I wiped with mineral spirits today to finally varnish I noticed all my sweat drop marks from last nights sanding session came thru. That was a ball buster learning experience. Now the stain looked nice this round and the varnish is what killed me. Jesus. What should I use if anything? It’s not even going to be seen just trying to learn. Before

Hey guys I haven’t used this urethane before. The wood stain was a nice gray color before but after two applications it looks streaky yellow and in my opinion bad. Hasn’t dried a whole day yet but I’m wondering I should continue with the typical process and what will come of the yellow color or if I should sand it all off and use a different finish. It’s just a TV mount base going in my garage but I’m using it to learn how to apply the veneer trim to edges of wood and how to properly stain and apply varnish.

But you just got the Koda. So you’re selling it to me already? Stuffed crust with bacon:

No shit. I would make pizza 2-3 times per month if it were up to me. Alas, it is not and I'm lucky to make it once a month. I make one every day for my 10 year old for lunch. What usually ends up happening is I eat 3 slices, he eats 2, the wife eats 2 and the 1 year old eats 1. Lately she has been getting tired of it though but its been a solid two months at this point. Diabetus here we come?

I have no idea what those cacio e pepe pizzas would taste like, and they look unhealthish as far as pizzas go but damn they look good. Great job guys. I'll try them one day but it does seem like a pain in the dick finding all those fancy cheeses ... unless Central Market carries all that shit $$$$$$$.

Dude, she wants you to lick the cooter.

Lol that sounds like something that cali dude would legitimately do in the YouTube video that Anastasis posted. I was like THIS is his toned down version?!

Metal peel to launch? I only use the wood one to launch and just assume the metal one will stick more no matter how much semolina flour I use. I need to try detroit style. On a separate topic I used my gas grill topped Bakerstone Pizza oven for the first time and had a great experience but wanted to chronicle it better with pictures since I was in a hurry and it was hot as balls outside so I'll post an update the next time I use it.

Nobody know's but it's provocative.

Rao’s Margherita Pizza sauce is my go to. I’ll have to check out those tomatoes next time.

wellwearewaiting.gif

Figured out Central Market had all the pizza supplies I needed so tried out a 50-50 mix of 00 and bread flour this time. I think the biggest differences that it impacted were it’s pliability and taste not necessarily so much the chew like I expected. It was less pliable than pure 00 so this mix could use a high hydration than 66%. Taste was closer to typical pizza crust tastes. Also tried a new pizza cutter and some random pepperoni I liked bc of the size. Also learned that with my baking method of pre cooking the crust and sauce I can place the cheese and pepperonis much earlier when using pepperonis because all of the water they release help the cheese not burn and also makes it take longer for them to crisp up.

A local guy told me he used one of these Baker Stone ceramic pizza ovens so I looked around and low and behold thanks to google and facebook’s amazing stalker algorithms a random look at all Facebook marketplace items a few days ago yielded this fucking beauty new in a box unopened for $75. I was moments away a few days prior to buying a brand new one for $145 shipped. It seems super promising. It advertises that it can reach much much higher temps than my 600 deg F max electric pizza oven. The concept of routing all of the heat from a gas grill thru the bottom and around the sides of all of the enclosed ceramic plates means it should blast the pizzas with tons of convective, radiant and forced conduction heat with the super close gas flame burning the dough like the Ooni’s of the world. I imagine it could be rigged with its own gas tube mechanism or whatever it’s called under it with a huge flame producing way more BTUs if one were so inclined to reach the 900 deg F of the world but I’m gonna guess that I’ll be able to hit a sweet 750 which should make perfect pizzas for my kind of style of desires crust. I don’t know how this thing isn’t super popular. I am patiently waiting the delivery of 12 bags of 00 flour to make what should start being next level pizzas as far the quality I’ve been able to produce. I haz excite. Borat like.

I don’t know if it’s because I’m on limited calories and anything tastes good but this Costco crust absolutely blew me away. WTF. If this is semi healthy eating ice found my cheat meal. It was so crunchy unlike my attempt at cauliflower pizza crust that ended up like mashed potatoes. And it had a solid flavor. Would recommend for anyone trying to limit calories and carbs. Only 500 calories for half of a medium sized pizza loaded with chicken and pepperoni ain’t fucking bad for a great cheat meal.

Looks good man. What sausage do you use? I have yet to try any. I started a weight loss challenge so no more flour for me. Bought two cauliflower crusts at Costco. Where did you get yours? Any tips for cauliflower pizzas?