Best serving dishes, trays & platters according to redditors

nachosaurus

I have Tae's squirrel nut bowl. No rl pics since I'm not home but you can get it on Amazon. I have long given up that all disposable income will be used for such ridiculous Bangtan things 😂

Now available on Amazon!

[AMAZON LINK] (https://www.amazon.com/KidsFunwares-TriceraTACO-Taco-Holder-Prehistoric/dp/B01LZNTN8S/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1522081384&sr=1-1-spons&keywords=TriceraTACO&psc=1)

Pictured is my Ortofon 2M Bronze, which I added to my setup roughly 6 months ago now. After spending half a year with it, I can confidently say it’s both the most dramatic upgrade in sound, as well as the most “sound value” per dollar spent.

I bought my Pro-Ject Debut Carbon, with the stock 2M Red and metal platter, in early 2015 and have made a few modifications to it and my set up in general since then. I was getting quite frustrated with the IGD from the Red, and wasn’t very happy with the overall sound, so I decided to move to the 2M Blue – picking up a Blue stylus for $200 (the cart body for the Red and Blue is the same so I was able to save some cash there). Around this time I also ditched the stock platter in favor of the Acryl-It for $100 (and a Pro-Ject record puck for $80). The Blue helped clear up most of the IGD issues I had with the Red, but even after getting past the “break-in” period I still felt the sound was a bit to “sterile” for my taste and began searching for the next step for a cart/stylus. I was relatively happy with the acrylic platter; my biggest desire was to help with static issues I was having and the platter upgrade definitely helped there. Not sure how much improvement in sound it made, but the reduced static and lack of need for a mat were welcomed. The record weight seemed to have helped reduce some resonance and picked up a bit of bass, and of course helped to flatten some records with minor warps. Around this time I also picked up a pack of vibrapods for ~$25; which helped further isolate the table.

So, at this point I had invested ~$400 in upgrades and was moderately happy with my sound, but was ready for a bigger jump. Enter the 2M Bronze.

I had narrowed my next cart choice down between the 2M Bronze, the AT4440mla, and a Goldring 1006. It came down to price and availability at said price, as I found an open-box (yet unused) 2M Bronze cart for $300 on ebay. A few weeks later I received it, mounted it, and was wowed immediately. Any minor traces of IGD leftover from the Blue were gone completely. The soundstage seemed wider, fuller, and more “colorful”. The music, as cliché as this may sound, sounded “musical” again. It handles surface noise like a champ, reducing some irritating pops and clicks to background noise. And on a well mastered album, it truly shines as each instrument has enough room to full breathe and be heard clearly. As time wore on and the stylus really opened up my initial excitement only grew. Now, about 6 months in, I am still as happy as I was on day 1. I’ve since sold my Blue stylus, recouping some of the initial upgrade costs.

In retrospect, I do wish I had skipped the Blue all together and gone straight to the Bronze. While I was able to sell the Blue at only a $50 loss, I just felt like it may have been unnecessary. That isn’t to say the Blue isn’t a good cart – because it is a perfectly fine piece. But it just wasn’t what I was looking for and I probably jumped the gun too early on the change from the Red. Overall, the Bronze is by far the best investment I made, followed by the record weight/acrylic platter and finally the vibrapods. Overall, I’ve put in a net $550 into my table and I’m reasonably content and don’t have any major upgrades for the table planned (the next move is either getting a second 2M Bronze when this wears out, or upgrading the table as a whole to a VPI Scout or something similar). Next up is the phono stage…thinking about adding tubes to the chain!

I apologize for the wall of text for those just looking for pictures ;-). Part of what prompted this post is simply my continued joy of having the 2M Bronze, but another was that I’ve had a few questions come in about upgrade paths and people on the fence between the Blue and Bronze (or other carts in similar ranges). So, in that second regard, I hope that helps a bit! Feel free to ask any questions about the carts or upgrades!

Edit: Bonus shot of the 2M series from Red to Bronze

it's on clearance on [amazon] (https://www.amazon.com/gp/product/B01GJD5BOG/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1) if you're interested in becoming trash^TM like me

I bought a taco mold, melted some pizza cheese mix and then draped it over them.

On the inside is some skirt steak i fried, some taco cheese, some red cabbage and a cilantro aioli.

The sauce is INSANE:
1 cup mayo
1 lime zested and juiced
a good handful of cilantro
2-4 cloves of garlic
Blend all of that in a food processor until it is smooth

edit: the only carbs i can think of in this are there from the lime juice (the juice of two limes in that sauce in the middle, so i figured it is negligible since each taco got MAYBE a tablespoon of that aioli) and i splashed the meat with some ponzu when i was cooking it.

Ask and you shall receive

https://www.amazon.com/dp/B07BPBWRM1/ref=cm_sw_r_cp_api_i_8YqdBbCQHJZBS

It's not being sold by Big Hit or anything so no money goes to them tho lmao

But here's the Amazon link to it It's about $16 and has Prime Shipping~ but it doesn't come with a dome top so unless you buy something for it, it will be "Squirrel Freed From a Garden." Please if anyone buys it tell me lololol I wanna know there are other ridiculous individuals like me and what you're gonna do w it. It's in my shopping cart but I haven't purchased it yet.


Edit: I'm fairly certain this is the exact bowl but I might be wrong, as there have been multiple places cited. Lolol but what's the chances someone would copy this bowl and sell it somewhere else

It's a cover for a hot (cast iron) pan handle

https://www.amazon.co.uk/ORBLUE-Silicone-Skillet-Handle-Cover/dp/B01D5JN05O

Since there was no source, boom here it is

DOPNYC's Guide to Proofing Containers

For The Beginner

As a beginning pizzamaker, being able to see the underside of the dough is invaluable.

https://www.pizzamaking.com/forum/index.php?topic=21449.msg216567#msg216567

Posting photos of the underside of the dough hasn't become much of a trend here on Reddit, but I'm hoping that it will become more common, because it's a great way for beginners to troubleshoot balling and proofing issues.

Before we jump into my recommendations, let me share some traits of a good proofing container

1. Wide- the wider the better, because the wider your container, the less contact the dough will have the sides, which will give you a prettier rim/less pitting. Those quart soup containers that you get from the restaurants? No.
   
2. Shallow-ish. As you get into pizza, you're going to want to entertain, that means multiple dough balls, and, if you're going to fit them in the fridge, you want to be able to stack them. 2.5 inches is typically tall enough, although if your container is especially wide, you might be able to go smaller than that.
   
3. Round. Square containers make square doughs, and, when you go and stretch them, they fight to form square pizzas. The only exception to this would be a square or rectangular container that's wide enough so that the dough never touches- it would have to be very wide, though.
   
4. Clear. Obviously.
   
5. Smooth- any kind of ridge on the bottom or the side of the container will have a tendency to grip the dough and make the container harder to wash. A little bump is not the end of the world.
   
6. Almost air tight. Dough releases a miniscule quantity of gas as it ferments. If your container is air tight, eventually the pressure will build, the lid will pop, and your dough will dry out. Dried out dough is very bad and will split when you go and stretch it.
   
7. Plastic. Plastic is a little better than glass, since, assuming it's lightweight, it will allow the dough to be more responsive to temperature changes- changes going into the fridge and coming out.
   With this in mind, here are some clear, and some clear-ish options.
   
   A wide glass bowl with plastic wrap
   
   As long as the bowl is clear, and has the right proportions, this may be the least expensive option of all, because you might already have a glass bowl lying around. The plastic wrap is not ideal, though, because, as I mentioned before, your container can't be airtight, so you don't want the wrap to pop from the pressure. The normal procedure for plastic containers is to take a pin and prick an extremely small hole in the top. This isn't as easy to do with plastic wrap, as the hole in the wrap tends to want to open further as the wrap is stretched.
   
   https://www.walmart.com/ip/Glad-Food-Storage-Containers-Big-Bowl-48-oz-2-ct/24689293
   
   The bottom on these is textured, but you should still be able to see what's going on with your dough. The big downside to these is the size. If you're making about a 12" pizza or less, great, if not, I'd go with something else.
   
   https://www.amazon.com/Pyrex-6017397-Simply-Store-Storage/dp/B000LOWN3C
   
   Still a little small- maybe good for up to 15" pies, but no bigger. Glass is not ideal, but, if worse comes to worse, you can just leave your dough out longer to warm up.
   
   https://www.walmart.com/ip/Rubbermaid-TakeAlongs-15-7-Cups-Serving-Bowls-2-count/17331745
   
   Way too tall, but readily available an not that expensive. The bottoms have a similar cloudiness to the Glad containers above. Not ideal, but should still allow you to see what's going on.
   
   https://www.amazon.com/Rubbermaid-Plastic-Storage-Container-1777163/dp/B016QQ2JUK/
   
   Remember what I said about rectangular containers being okay as long as they are wide enough? These are 16.6 x 11.3 x 3.5 inches. 11.3 should be sufficient for up to about 15", but larger dough balls might start creeping up the sides.
   
   https://www.amazon.com/Tupperware-Round-Cupcake-Keeper-12-Inch/dp/B00GS8AD0K/
   
   At a little less than 12" wide and 2.75" high, and a perfectly clear and almost perfectly smooth base, this could be, imo, the rolls royce of beginning proofing containers. But it's also a whopping 22 bucks. If you go this route, you might get only one, and then go cheaper with the other ones.
   
   Look Around for Something Else
   
   I've devoted maybe four hours, total, looking for proofing containers online and in stores. There's obviously more out there. I've given you the specs to look for. As you go into your supermarkets or dollar stores, take a look at their disposable plastic containers and see if anything fits the bill.
   
   For the Intermediate and Advanced Pizzamaker
   
   Okay, you've made enough pizza to no longer need to examine the bottom of your proofing/proofed dough and it's now time to take the training wheels off. Here are those options.
   
   https://www.bakedeco.com/a/plastic-dough-pan-s-12232.htm
   
   https://www.bakedeco.com/a/lid-for-plastic-pizz-23564.htm
   
   These are what I presently use. I was able to find them locally at a distributor. They work very well. If they could make a clear plastic version of these, and maybe make them 20% larger (17" doughs are a tight fit), then they'd be, imo, the perfect proofing pan for everyone- beginners to advanced.
   
   https://www.webstaurantstore.com/choice-18-x-26-x-3-dough-proofing-box/40714021.html
   
   These are the industry standard dough proofing box. When you get this large, there's are logistics you have to consider due to the size involved. You can't, say, take 8 boxes, stack them, and put them in the fridge, because they will insulate the other boxes and take a long time to chill. Pizzerias will fill these with dough balls, cross stack them so that the dough is exposed, and then place them in the walk in until they are chilled.
   
   These come in different gauges and can vary in quality from brand to brand. Check the reviews to make sure you're getting a quality box that will last you a long time. NEVER use a metal utensil for removing your dough, as the metal will scratch the plastic.
   
   I measured one brand of these in person, and it came to 27.5". My refrigerator opening is 27" wide. If you go this route, make sure you have a refrigerator that can accommodate them.
   
   Remember what I said about square proofing containers? Well, these are obviously very large, but you should be careful about having your dough balls touching, since encroaching balls will create a square edge. For Neapolitan, this is pretty common, but, for NY, you want to try and keep the dough ball round. This will limit the number of dough balls you can fit in these, but, you can still use these for NY.
   
   https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4
   
   These are the smaller version of the tray above. If you're doing Neapolitan, and are comfortable with square-ish pizza, then these might hold more than a couple dough balls, but, for NY, with that 11" width, I'd only use them for one ball. Considering the price, that, imo, rules them out.
   
   https://www.bakedeco.com/a/dough-retarding-proo-1491.htm
   
   In NY, these are pretty much standard. These will stack nicely with the plastic ones above, and they're a little bit deeper than the plastic ones, allowing for slightly bigger dough balls- such as 18" skins. I've not seen this tested, but longer fermentation generates acid in dough, which may react with the aluminum, so, for this reason, I tend to gravitate towards plastic. But this is probably a little overly paranoid, so if you feel comfortable using these for multi-day ferments, go for it.
   
   https://www.pizzamaking.com/forum/index.php?topic=14506.msg320560#msg320560
   
   http://www.pmq.com/May-June-2004/Whats-With-the-WoodDough-Boxes/
   
   This is super advanced pizza making. Wood proofing boxes (or wood liners for plastic boxes). The wood will naturally draw moisture from the surface of the bottom of the dough giving you a crispier crust. If you're running a professional operation, expect the health inspector to have a fit. The two links that I've provided are both dated and may provide inaccurate info. If you go this route, do a LOT more homework- AND report back here! :D
   
   ...
   
   A final note... These containers are constantly changing. The disposable containers are always being redesigned- usually for the worse, and the companies offering these types of containers rise and fall. 15 years ago, the plastic dough proofing pans that I use didn't exist. Where I am getting at? This list is liable to change- and most likely sooner rather than later. If, on your travels, you come across a viable option, please, drop me a PM. Thanks.

Perfect name

For me!

While the above image is cool, I casually present to you TRICERATACO:

https://www.amazon.com/KidsFunwares-UTU3GI0084-Barbuzzo-Tricerataco-Holder/dp/B01LZNTN8S

Here's the link: http://www.amazon.com/dp/B0006IW040/ref=sr_ph?ie=UTF8&qid=1420403457&sr=1&keywords=norpro

Unfortunately it seems the price has gone up, it was only $15 when I picked it up a few days ago. I would love nothing more than one of the beautiful handmade scuttles that some of you guys have, but it isn't in the budget right now.

For anyone interested in getting a scuttle, I can definitely recommend this. It works very well.

Cream used is AOS Ocean Kelp (my favorite cream atm)

Behold: https://www.amazon.com/dp/B07BP8HZVS/ref=cm_sw_r_cp_apa_sXzSBbREGRXYE

Not exactly a scuttle. This is more of a cheap man's scuttle but if you look at the comments a lot of people seem to use it as one.

Personally, I consider "rounded edges" to be a deal breaking feature for rolling trays. Trays like these that have sharp edges defeat the purpose of the tray imho, which isn't just to keep product contained but also to simplify collection/cleanup and reuse.

I strongly prefer this type of rounded design.

I use these..

https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4

Also went for the 3rd tray to accommodate when i make a lot of dough. Each tray will hold 6 200g dough balls with plenty of space, you can pack them in denser if you have to.

We had good success with this game plate with our 4 year old who wasn't trying new foods or would just eat the one thing he liked and ignore the rest and dinner was a big fight!

https://www.amazon.com/dp/B00I0VUMBI

Maybe this would give him something to work towards (we let our son pick a small treat for the end spot and after a certain number of days eating his dinner he'd get a small toy film the dollar section at Target), while still setting some expectations of what he needs to eat without the pressure (since the "rules" are he has to make his way through the game board to earn the prize).

I would worry about the timer causing some stress and negative associations for him, so hopefully you can find another solution that works!

I don't own a proper scuttle, but I do have a hot/cold dip set that does a great job keeping my lather warm.

Before I jump in the shower, I fill the bottom bowl up with hot water, set the top bowl in and fill it with hot water and throw my brush in there to soak. When I get out of the shower, I dump out the top bowl, shake out my brush, and proceed to lather up. I let the brush sit in the nice, warm upper bowl until it's time to apply more lather. Works great. Sometimes I even drop my razor in the hot water while showering so it will be nice and warm, too.

I have the Pro-Ject DC Carbon (https://www.amazon.com/Pro-Ject-Debut-Carbon-DC-Black/dp/B00IIMXATU), which is even better with the upgraded platter (https://www.amazon.com/Pro-Ject-ACRYLIT-Acryl-It-Platter-Upgrade/dp/B0097CY4NQ).

Absolutely love it, but for the lower price-range the LP120 is where it's at if you want new. My friend has one and it's pretty nice.

As he (Serariron) said, vintage stuff is great and can be found cheap, but then you might need to worry about fixing something up or making sure you have nice pre-amps and whatnot to go with it. So for ease and cost the LP120 is really the best choice.

https://www.amazon.com/dp/B07BP8HZVS/

You look lovely today!

I would really love this cupcake/cake carrier, since I love to bake and share. Cupcakes are such a pain to transport otherwise!

For the smaller item, my dog really needs a new harness, because she is a Houdini dog and keeps slipping out of her old one.

So... C'mon...gimme.

Same concept that makes these defrosting trays work.

My sister found some at a Walgreens years ago. I think she paid a couple of bucks each and gave me one. It's convenient when I get home from work and want to cook something frozen that I forgot to move to the fridge that morning.

6 balls around 270g each. After the 12 hour initial, bulk rise - I use this container, lightly oiled - it also makes a great cover for the intervening "stretch and fold" rest/knead periods:


https://www.amazon.com/gp/product/B005INDQSC/ref=s9_dcacsd_dcoop_bw_c_x_1_w


I pour it out and, using a dough knife, eyeball it into 6 pieces, trimming and weighing to get them all close. I then shape them into really tight balls using Alton Brown's method (just ignore everything else he says about pizza), i.e., gently rolling them along a flat surface until a nice, smooth skin forms.

The balls then go into a floured proofing tray (I use this one: https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4/ref=lp_8066596011_1_1?srs=8066596011&ie=UTF8&qid=1537597372&sr=8-1) for UP TO another 12 hours. You can stretch this time period for days, probably. Just pop the whole tray into the fridge.

Anyone use or recommend a specialty proofing container? I may just need to use better plastic wrap that actually clings better, but I was wondering if anyone used containers like this or had any other recommendations on how they proof their dough in a refrigerator.

https://smile.amazon.com/gp/product/B001TH896A/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Someone posted this the other day.

part 2/5

Homemade corn tortillas:

There are basically 3 levels of corn tortillas:

1. Packaged
   
2. Masa harina
   
3. Homemade nixtamalized
   
   Two additional notes:
   
   
4. As with flour tortillas, if you can source them locally, A+
   
5. White corn tortillas are also excellent & I use them all the time, but I buy them in a big pack from Sam's Club
   
   Packaged yellow corn tortillas are fine, if you enjoy eating cardboard. I think they're boring & have no flavor, but they are convenient! I only buy the yellow ones if I plan on frying them or baking them into a hard shell myself, otherwise I buy the soft white-corn tortillas.
   
   Making your own is a slight improvement. Masa harina is basically like Bisquick. To understand masa harina, you have to understand the history of the Tortilla Cartel. Read up:
   
   https://www.tastecooking.com/the-tortilla-cartel/
   
   The TL;DR is that the Mexican government shot themselves, their people, and the rest of the world to whom they export to in the foot with masa harina. Better than packaged, sure - but still bland. Better than nothing, I guess. Making corn tortillas is a long & time-consuming process, but the difference is you get something that actually tastes good vs. just an edible shell, which is boring.
   
   The good news is that if you're willing to go the DIY route, there's hope! The process may look intimidating, but it's really not too bad. Here it is in detail:
   
   https://www.seriouseats.com/2016/04/how-to-make-fresh-nixtamalized-corn-tortillas-from-scratch.html
   
   I get both my field corn & pickling lime off Amazon. Initial cooking time (simmering the corn with pickling lime) is under an hour, and then you let the corn chill out overnight in the pot (no heat). Rub off the bran & drain using a colandar. Mix up the corn with water in a food processor, then add a bit of masa harina (yes, I know, I know, but you need it to absorb the extra moisture!) until ti turns into playdough. Create some dough balls, flatten with your press (see the flour tortilla section above), and then cook for about 30 seconds per side.
   
   Is it worth it? I mean, that depends on you. I wouldn't go around eating homemade corn tortillas by themselves like I would with an excellent lard-based flour tortilla, but if you like flavor, then you'll taste a clear difference between homemade nixtamalized corn tortillas & pre-made ones or homemade ones with 100% masa harina. Again, the homemade procedure sounds like a lot of work, but it's really not...boil it & let it sit overnight, get the bran off & blend it up in the food processor, then flatten & cook them in a skillet. Not really any different than the no-knead bread process or any other multi-day cooking procedure, so don't be intimidated by the fact that it takes a couple days to make!
   
   You can also buy hard-shell tacos, although I don't know what they did to the recipe, but they all seem to crack apart super easily these days. You can just as easily buy some soft corn tacos & bake your own shells. I have this taco rack for doing just that:
   
   https://www.amazon.com/gp/product/B00004R90X
   
   That rack is also super useful for when you want to make keto cheese tortilla shells, which are stupid good: (bake flat first, let cool a bit, then drape over the rack to mold them as they cool down & harden)
   
   https://www.lowcarbmaven.com/low-carb-taco-shells-recipe-cheese/
   
   ​
   
   Taco "shell" recap:
   
   These are the best, as ranked by me: (in no particular order)
   
   

• Soft white corn tortillas (homemade)
  
• Soft lard flour tortillas (homemade)
  
• Soft nixtamalized yellow corn tortillas (homemade)
  
• Baked yellow corn shells (freshly-baked from soft yellow corn tortillas)
  
  ​
  
  We have the meats:
  
  The meat is what makes a taco awesome. Put great meat into a delicious shell with some cold toppings & you've got it made! Barring vegetarian options & 'oddball' animals (we'll keep fish tacos & shrimp tacos out of the discussion, for now, as well as breakfast burritos, which are on an entirely different tangent, plus other stuff like goat & lamb...maybe we'll save all of those for Taco Master Class II, haha!), you're looking at 3 main meat sources:
  
  

1. Beef
   
2. Chicken
   
3. Pork
   
   part 2/5

link to the molds I used: https://www.amazon.com/gp/product/B074MWD2JX/ref=oh_aui_detailpage_o00_s01?ie=UTF8&psc=1

​

http://www.amazon.com/Norpro-Piece-Stoneware-Stay-Server/dp/B0006IW040/ref=sr_1_3?ie=UTF8&qid=1348702914&sr=8-3&keywords=dip+chiller

I guess they don't make miracle thaw anymore. But you can still buy it on amazon. http://www.amazon.com/Original-Miracle-Thaw-Defrosting-Tray/dp/B00DU5ARH8

Works better than the cold water method especially for large chunks of meat or ground meats. I leave the meat in the freezer bag and lay it directly on the metal. Easier clean up that way.

And, I get the whole don't know what I want until I get home thing. I'm the same way.

Here it is!

I've only had it for a day, so I can't say how well it'll hold up, but I really like it so far. It has a lovely texture and all the rounded edges are consistent.

Those might be custom but there are off the shelf drying racks you can buy to give you that shape, like this one.

[Amazon has them too!] (https://www.amazon.com/Fred-TACO-TRUCK-Taco-Holder/dp/B00JDRDIO6/ref=sr_1_2?ie=UTF8&qid=1520216534&sr=8-2&keywords=taco+truck+taco+holder)

Love me some BBQ chicken pizza. Same here! We can't go back to delivery or frozen pizza unless we are in a dough jam.

These are what we have: https://www.amazon.com/dp/B00449IEM4/

They are a bit pricey but definitely worth it. We can fit 12 dough balls comfortably in them, 6 in each. They stack and prevent any air from getting in and they come with a dough scraper. Just be sure to measure your fridge to make sure they will fit!

Here goes...

1. Something blue - Because why not?
   
   
2. Something that says summer - No matter what, I always end up with a sunburn.
   
   
3. Food related & unusual - This makes me so happy.
   
   
4. For the boyfriend - because he loved this game when he was younger and hasn't been able to find it since. [For the boyfriend's sister] (https://www.amazon.com/gp/product/B00IXEAQ5Y/ref=ox_sc_act_title_1?smid=A3U384785C6ZFS&psc=1) - because she LOVES hedgehogs!
   
   
5. A book you should read - This is about a German Shepherd adopted by the Royal Air Force during World War II.
   
   
6. Less than a dollar - Had help from my boyfriend with this one. :)
   
   
7. Dog related - YAS
   
   
8. not useful but awesome - Now I want this!
   
   
9. Movie everyone should watch at least once - Heart warming movie
   
   
10. Useful for zombie attack - For cutting off their heads!
    
    
11. Profound impact on my life & help achieve current goals - I desperately need to get in shape.
    
    
12. Add-on item - WHY is this an add-on item? Ridiculous.
    
    
13. Fandom related - Socks, the best way to support your fandom when you're at work and can't wear graphic t-shirts.
    
    
14. Ridiculously priced
    
    
15. Sharks or unicorns - both, with a bonus cat!
    
    
16. Something that smells wonderful - Ahhh, sweet childhood!
    
    
17. Toy that I wanted when I was a child - I wanted a razor scooter so bad when I was a kid, but never got one.
    
    
18. Helpful for writers - I am definitely not a writer, but this seems like something that may help.
    
    
19. Something related to my current obsession - I am currently OBSESSED with Shameless!
    
    
20. Random & weird - I love bacon as much as the next person, but this is a bit too far...

Well, my coworker tells me all the time "You're an adult!" And does not approve of my household decor or kitchen items, so I feel like this fits the bill lol.

I love dinosaurs, throw a lot of parties, and just think it'd be a kick in the pants for her to see at my next party LOL.

Thanks for the contest!

Recipe from u/dopnyc: https://www.pizzamaking.com/forum/index.php/topic,27591.msg279664.html

Sauce: Tomato La Fiammante, San Marzano DOP. Oregano, Salt, Olive Oil

Flour: King Arthur Bread flour

Cheese: Low moisture mozzarella from Traders Joe

I ordered an aluminum slap, but unfortunately it didn't arrive on time for this weekend, so I used my regular pizza stone. Next weekend then.

I've recently been having problems with my dough. This makes it hard to shape it the way I would want and get it more round and even. I proof it for two days - after day 1 it looked good, approx tripled in size. After day 2 it started getting flatter, and when I took it out of the fridge to warm up before cooking, it flattened even more. I tried both 61% and 59% water version of the recipe, and both had the same effect. So I'm still having difficulties in understanding why this happens. I'm thinking it might have to do with the proofing container, because before using this one, I'd just wrap an oven tray with the dough inside and never had the issue. This is the container I use now https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4&ved=2ahUKEwiPzOK1hNHgAhVN-qwKHRVaAGgQFjAAegQIBBAB&usg=AOvVaw3u_LYyblY3ggHP3KLBqsNt

I have however switched the flour type and recipe since then, so this is by no means fully controlled.

I'm still really happy with the taste of the pizza, and so is my family which is the most important thing. I'll keep trying to improve every week.

defrosting tray
Not sure if that's the exact brand we have (it looks just like that though). It sounds really gimmicky but it works by kind of wicking/pulling the cold from the frozen item and distributing it across the tray so it thaws much faster. Like if I touch the tray while I'm using it, it's freezing cold. Unlike when you put frozen steaks or whatever on a plate; if you touch the plate it might be slightly cold but most of the cold is still localized in the steaks. If that makes sense lol

I still have my "Original Miracle Thaw Defrosting Tray" as seen on TV. Works great, it's aluminum with feet to allow for airflow under the platter. I put mine over the grate on an unused, unlit burner to really get some warm air flowing around it.

Yes. But that size will be hard to find. Those are dried flowers placed in the walls. I have made pendants and many other pieces with flowers. Here are some smaller ones -3 pcs/Set Epoxy Resin Molds,Small Dish,Big Bowl,Silicone Molds,Transparent Jewelry Mold Making Tools, DIY Pendant Make,Gifts Handcraft Q100/Q099/Q098 https://www.amazon.com/dp/B074MWD2JX/ref=cm_sw_r_cp_api_i_Ar6pDbSTS9HBS

I've never tried this myself, but how about a fun dinner tray like this? http://www.amazon.com/Fred-Friends-DINNER-WINNER-Dinner/dp/B00I0VUMBI/ref=sr_1_1?ie=UTF8&qid=1464894295&sr=8-1

Other tips I've heard include giving foods silly names (e.g. recently on here, I heard about asparagus as 'snozzlegrass') and putting the food on 'shared' plates between you and the kid.

Ultimately, it sounds like it's all about the marketing rather than the taste. If you can get him to see the food as special, feel like he's accomplished something by eating it, etc. then you can shift the focus away from the power struggle.

And just to be clear, don't wrap the dough balls (they may not be able to expand as needed). Put the dough balls on a plate or baking sheet or something similar and then wrap that. If you wanna get real pro with your dough making, you'll wanna get something like this: https://www.amazon.com/DoughMate-Artisan-Dough-Tray-Kit/dp/B00449IEM4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1525284555&sr=1-1&keywords=dough+proofing+tray
(could likely be found cheaper at a restaurant supply store).

The platter is clear acrylic but it sort of takes on the color of the vinyl a little .

I got it at https://www.amazon.com/Pro-Ject-ACRYLIT-Acryl-It-Platter-Upgrade/dp/B0097CY4NQ

I've got one of these collapsible carriers. They've got two stacking tiers inside for cupcakes, and it's useful for cakes and pies too.

Perhaps not terribly useful for you, psywiped, since it'd be a little bulky and fragile to mess about with at the truckstops, but others might want to check out this $13 dip server as a very serviceable makeshift scuttle. It's stoneware, so it will retain heat better than the metal bowl, and it even comes with a lid.

I think it's hysterical that the full 6 pages of "customers also bought" products for that bowl are nearly all shaving items.

Personally, I use these:

• Same razor just about everyone gets
  
  (I use Feather blades, but that's just because I'm hardcore. Get a sampler pack and see what works best for you.)
  
  
• Edwin Jagger super badger brush I got on sale
  
  (Though this is a great deal on a just-better-than-starter brush that's still very high quality)
  
  
• Norpro dip server for lathering
  
  
• Bay Rum shave soap in a wooden bowl from these guys
  
  (Sometimes I also use their Bay Rum aftershave. At least two straight men have told me I smell good.)
  
  Total outlay is about $120 out the door (assuming the cheaper brush), but after that you buy blades at $0.10-0.50 per blade and a puck of soap for $6 every few months. Instead of spending 5 minutes hating shaving, you spend 10 minutes enjoying it.

I was actually just going to buy a 2 part dish on amazon: http://www.amazon.com/gp/product/B0006IW040/ref=ox_sc_act_title_9?ie=UTF8&psc=1&smid=A2FP3WC79CXYXU it has shaving reviews, seems like a decent buy for something so cheap.

Would this work? Not sure if it's big enough.

http://www.amazon.com/Progressive-International-Collapsible-Cupcake-Carrier/dp/B002C741M2/ref=sr_sp-atf_title_1_2?ie=UTF8&qid=1370191602&sr=8-2&keywords=cupcake+carrier

another alternative: http://www.amazon.com/dp/B003R248Q0

For transportation, you can get a reusable cupcake / cake carrier. It's more expensive, but you can use it over and over. There are tons of different sizes and options. I bought a Wilton one at Walmart in Canada for about $10.

It is annoying to store it and to carry back it home after the event though. I'd prefer getting a bunch of disposal ones too. Sorry I can't help with that :/

Hi and welcome! If you used this you probably wouldn't lose your taco :)

To add to this; it's not that metal gets colder or hotter, but that is conducts heat more efficiently. So it gets cold faster and translates that to the surrounding area.

This is why your seatbelt feels scorching hot in a hot car, it's not hotter than, say, the upholstery next to it. But it conducts the heat into your hand faster so you feel the heat instantly. Same thing with cold metal, it's not any colder than the surrounding area, but it conducts the heat from your hand away more efficiently, giving the sensation that it's cool to the touch.

Actually it's this efficient conducting that would make metal cubes in your drink less effective as well. The conductive property of metal works best when there are two extremes, and it just works too move heat from one place to another. But putting cold cubes of metal into a warm drink would just mean the cold dissipates faster, and the metal wouldn't retain enough cold to make a big difference in drink temperature.

This property of metal is actually useful in another way though; metal thawing plates are used to defrost and thaw frozen meat, and they work remarkably well. They work by conducting efficiently and bringing the frozen slab into equilibrium with the room temperature faster than waiting for the frozen chunk of meat to reach equilibrium on it's own.

So in short, metal isn't a very good temperature storage device, but it's an excellent temperature transference device.

Yeah I'm leaning towards just using a very shallow wooden bowl/plate/tray typically used for serving food I guess. That way it can catch any spillage. Also it can be oiled. Found it on Amazon for ~10.

http://www.amazon.com/gp/product/B001TH896A?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00

Just bought this: DoughMate Artisan Dough Tray Kit https://www.amazon.com/dp/B00449IEM4/ref=cm_sw_r_cp_api_i_Tn0MDbVY7CN85

Tried buying restaurant official gear but realized I needed to own a restaurant to buy it. I actually do recommend these for proofing at home. They fit in the fridge and my cabinets and does the job like restaurant equipment the same.

It actually holds 2 tacos!

Link

Wish list: BT21xHunt Innerwear pajamas (but they're difficult to acquire TT)

Practical: BT21 merch such as plushies are available at Amazon's Line Friends Global Store

//

[Ceramic squirrel bowl](https://www.amazon.com/JOLIE-MUSE-Serving-Dessert-Squirrel/dp/B01GJD5BOG?ref=fsclp_pl_dp_1) from a Run!BTS episode for the funsies! (Like a gag gift before you give her the real one haha)

For tournaments I use one of these for pieces:

https://www.amazon.com/gp/product/B01055A1D0/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

And one of these for map tiles:

https://www.amazon.com/Sterilite-14138606-Aquarium-Latches-Freshwater/dp/B00IRXAR7S/ref=sr_1_1?ie=UTF8&qid=1494364665&sr=8-1&keywords=sterilite+stack+of+3

Yes you do have to use the original boxes. I prefer the organizers for the rest of my stuff for a number of reasons. They make campaigning a LOT easier because you can just pull out a few necessary trays rather than digging through all the cards. I also paint my figures so I don't want to pile them all together as that would damage them.

I've been considering this one for a while, just haven't pulled the trigger on it since my pipe smoking has been waning lately.

I use this one. It's very sturdy and tall enough to hold towering layer cakes, and has inserts to hold two dozen cupcakes. The lid collapses for easier storage, too.

My Stargazer handle stays cool for a lot longer than the Lodge. I did find a handle cover that fits fine, but I usually stick with a mitt or a towel. It hasn't been a problem.

The one I linked to might not be the exact cover I found, but it's the same style.

If you just wanted something cheap to throw the gaunts in these are nice to just keep lots of infantry in. Don't know why that one is so expensive but I picked up the green from target for $9.

For the Pro-Ject tables, I'd recommend the acrylic platter rather than just the mat. This one is specifically designed for these tables and looks pretty nice. I have one and haven't noticed any static issues.

I'm not a pastry chef but this was a great gift:
http://www.amazon.com/Progressive-International-BCC-1AZ-Collapsible-Frustration/dp/B00AZSCTMO/ref=sr_1_5?ie=UTF8&qid=1416051122&sr=8-5&keywords=cake+carrier

It also depends why he, "lost quite a bit of his personal equipment." It sounds like he either got robbed or sold it. Either way I'd focus more around addressing the event that caused the loss of the equipment than the equipment. If it was a robbery maybe a security camera. If he sold it or gave it away is it possible to get any of it back? A rolling pin is a great idea but getting back HIS old rolling pin might be even better.

OK, woman who has watched her share of Cake Boss here. You should go to Michael's craft store (or Joanne, I think they both carry it) and get her some Wilton stuff, they're the absolute gold standard of cake decoration. They make tons of accessories, so you shouldn't have too much trouble finding something appropriate.

If it was me, I'd put together a gift basket inside of a really nice set of mixing bowls or on top of a cake turntable (I'm assuming she doesn't already have a ton of baking stuff). Throw in a cake leveler, a good icing spatula, a decorating edge (to make little ridges in the frosting), and some decorating tips to put on pastry bags. Maybe throw in some sugar flowers, fondant, etc - whatever you think she might like. If you're splashing out on this part of the gift, a tupperware cake carrier is great for transporting cakes to parties (this one is great if she likes making cupcakes, too).

I know you mentioned that you had already looked for classes, but if you haven't checked Wilton yet, they do classes in local craft stores sometimes too, and I've heard they are great. If that's still a no-go, then this is probably the book I'd want to learn from, if you can find it locally.

Good luck, hope you two have a great Christmas!

In case you aren't sure if it's a good idea or not...SILPAT.

Depends on what she likes to do... A nice cupcake/cake carrier? I have that exact one, and it is very handy.

Good quality ingredients are often appreciated! Like vanilla beans, cocoa powder, good chocolate, maybe different types of flours, liqueurs...

“That’s an insult.” How?

1. there’s NOTHING ethically wrong with the coupon clubbers. YES, they break a ridiculous victimless rule on a website. OH NO somebody is going to purchase a bad product because they were trying to get a cheap deal without doing their homework. They might even have to return the product for a refund!
   
   They sent their money to someone on the internet. Guys, the product pages themselves are written in poorly translated English! Even the TITLES.
   
   See this? https://www.amazon.com/Product-stressed-Hardwood-Construction-versatile/dp/B00GKQHK2Y/ref=sr_1_10?ie=UTF8&qid=1390526778&sr=8-10&keywords=hands+free+smartphone+holder Anybody gonna buy it?
   
   How about this? https://www.amazon.com/dp/B00HDF6CUW/ any takers?
   
   Now look at this; https://en.m.wikipedia.org/wiki/List_of_athletes_on_Wheaties_boxes
   
   Wheaties tastes like shit, and all those athletes agreed to sell it to you. NONE of those mfers eat wheaties.
   
   Anybody here ever speed on the highway? You know THAT sometimes KILLS people. THAT’S breaking a rule, too. Get a sense of perspective.
   
   
2. Pnntn, is there a word that your userid is meant to represent? I keep reading it in my head as Poontang. It’s a bit bothersome. Make up something you like better than that, it doesn’t have to be true, I’ll believe it.