Jump to content

dad

Full Members
  • Posts

    719
  • Joined

  • Last visited

Posts posted by dad

  1. Logic and reason are dead.  Just go straight up 3x leveraged long sp and outpace everything that actually makes sense. 
     
    AlienatedTestyFritillarybutterfly-small.gif

    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.
  2. 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.

  3. 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.

  4. 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 60679a29f16c9cfde545e11b504bbcc7.jpg

    cb21d1047a9647a7234ceccfe748d237.jpg

    9c7674540f313de1af59e4736a005dd3.jpg

    • Like 1
  5. 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.

    1552e6e7a4ca37ed8db2d3274e85b5bc.jpg

  6. 3 hours ago, Chewbacca said:
    6 hours ago, Landomatic said:
    Yours lasted a lot longer than mine would have.

    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?

    • Hook 'Em 1
  7. 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 $$$$$$$.

    • Hook 'Em 1
  8. 33 minutes ago, Landomatic said:

    Funny, my fairly attractive female dentist complimented how big my tongue is last time I was there.  I mean, I know I have a big tongue, but she sees a lot of them so I must be in like the 1% to warrant her mentioning it.

    Dude, she wants you to lick the cooter.

    • Like 1
  9. 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.

    • Hook 'Em 1
  10. 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.

    b4b7a895bb880a93315712ad677b9e01.jpg

    3c86c52768c3f749211971c06ed6b259.jpg

    fa9b329b6fade007fcc470bb897d3cb3.jpg

    482b2ca1bfb171d05c353063c9e9a372.jpg

    a381e550f9e4780d60a6dcb7508507bc.jpg

    • Hook 'Em 1
    • Like 1
  11. 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.

     

    c1d53f2d5a5e4a1806f5ef0627c19122.jpg

     

    17e7ed2b6a582aba8dfc071308f8e489.jpg

     

    b00ce87b6738c798c58bf5bd3335493e.jpg

    • Hook 'Em 1
    • Like 1
  12. 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.

    016a4acf0975d7b02340fc0306fcf11e.jpg

    612b44834cd0bda27035157e2b3ef846.jpg

    ed9d25c5e0353654127c29ba6b493ad9.jpg

    Only 500 calories for half of a medium sized pizza loaded with chicken and pepperoni ain’t fucking bad for a great cheat meal.

    ce4422a84618d709fa14ae5af757e74a.jpg

    • Hook 'Em 2
×
×
  • Create New...