I got the sauce from an airport in Montana! Sorry, or I’d definitely be proud enough to post a recipe!

What’s this from?

Hope you like it!

I have no idea! Maybe!

https://lemmy.world/comment/2910011

Sorry, I meant to post it last night!

 160 grams warm water (90-100 F)
 1.25 tsp instant yeast
 15 grams dry milk powder
 0.5 tbsp sugar
 1 tbsp olive oil
 0.5 tsp salt
 2 cups AP flour
 6 tbsp butter

Mix the first four ingredients together in the bowl of a stand mixer. Let it sit until it gets foamy, about 5 minutes. Then add the olive oil and salt. Turn the mixer on low (with dough hook) and slowly add the flour. When it starts coming together, turn it up to medium low and let it go maybe 5 minutes or so, until the dough is pretty smooth and it’s cleaned itself off the sides of the bowl.

Put in a bowl, cover and let rise in a warm spot for 90 minutes.

Melt the butter and put half of it in a 9x13 pan.

Punch the dough down and shape it into a rectangle to fill the pan. Put it in the buttered pan and cover with another tbsp of melted butter. Cover and let rise another hour.

Preheat oven to 475 F.

Uncover the dough, and if you want, you can score the dough with a knife to make little indentations showing you where to cut later.

Bake until it’s golden across the top, about 13-15 minutes.

Immediately brush with the remaining melted butter. Then use as much topping as you’d like.

The topping was about 1.5 tbsp of Parmesan, 1/2 tbsp onion powder, a tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil. This makes what ended up being too much topping, so I’d reduce everything a little or just don’t use the whole thing.

  160 grams warm water (90-100 F)
  1.25 tsp instant yeast
  15 grams dry milk powder
  0.5 tbsp sugar
  1 tbsp olive oil
  0.5 tsp salt
  2 cups AP flour
  6 tbsp butter

Mix the first four ingredients together in the bowl of a stand mixer. Let it sit until it gets foamy, about 5 minutes. Then add the olive oil and salt. Turn the mixer on low (with dough hook) and slowly add the flour. When it starts coming together, turn it up to medium low and let it go maybe 5 minutes or so, until the dough is pretty smooth and it’s cleaned itself off the sides of the bowl.

Put in a bowl, cover and let rise in a warm spot for 90 minutes.

Melt the butter and put half of it in a 9x13 pan.

Punch the dough down and shape it into a rectangle to fill the pan. Put it in the buttered pan and cover with another tbsp of melted butter. Cover and let rise another hour.

Preheat oven to 475 F.

Uncover the dough, and if you want, you can score the dough with a knife to make little indentations showing you where to cut later.

Bake until it’s golden across the top, about 13-15 minutes.

Immediately brush with the remaining melted butter. Then use as much topping as you’d like.

The topping was about 1.5 tbsp of Parmesan, 1/2 tbsp onion powder, a tsp garlic powder, 1/2 tsp oregano, and 1/2 tsp basil. This makes what ended up being too much topping, so I’d reduce everything a little or just don’t use the whole thing.

I was hoping to emulate Pizza Hut breadsticks! The ones I had at Pizza Hut when I worked there and could make them fresh were the best things.

Yes! The top was crispy and the inside was nice and fluffy. They turned out just how I hoped they would!

Bullet Train was fun as hell.

Edit: I just realized that I saw John Wick based on, “Hey I want to see a movie today. John Wick? No idea what this is, but if it’s in IMAX it might be fun!”

It was.

I’m a huge fan of cookie dough, cookies and cream, and birthday cake. But if I had to choose a single flavor, it’d be good, strong vanilla.

I enjoyed this.

God I love that movie.

:(

Probably not true about all ND traits, but many are things that exist in most people and are either magnified or muted in ND people.

I’ve never been diagnosed ND; though I had a psychologist suggest I might have Asperger’s at one point back when that was the language used, it was never followed up on. So maybe I’m ND? But I wouldn’t claim to be.

But no two people are neurally identical. Saying that someone is neurodivergent essentially has to mean that they’re far enough from the baseline/average to qualify as such.

I know there are specific diagnostic criteria, but those are largely based on determining how different someone is from typical and how it affects them. But almost every trait that is present with autism is present in neurotypical people as well, just to a different degree.

That’s not a universal statement or anything, just a vague generalization.

Additionally, eight ounces of steak might be lean. (It also might not, of course.) Eight ounces of hamburger, especially one from a fast food restaurant, is absolutely not lean beef.

I’ve never used an infrared sear station, so I’m not sure. Googling it, it’s supposed to be a really good way to get a sear, apparently? But no idea, personally.

It’s a Kamado, so it gets . . . hot. The temperature gauge maxes out at 900 F, and the manufacturer recommends a max of 750. Doing pizza on it, I’ve hit 800 intentionally, but that’s not great for the seals (which I’ve had to replace, lol). I have maxed out the thermometer before, because I walked away too long while trying to hit 800 for pizza, which means I’ve gone at least over 900, but I have no way of knowing how far. At that point fire is just blasting up out of the top vent and the whole thing looks like a jet engine. At that point, you un-stainless all your stainless steel, which is . . . annoying.

I was aiming for at least 600 for this sear, and just happened to catch it around 650. I didn’t notice a harsh flavor, but it’s possible that if a sear that hot was uniform instead of concentrated on those grill marks, it would’ve messed stuff up.

Dunno what to tell you, lol. The marks are from about 50 seconds each, because after 50 seconds on my timer, I grabbed the steak and turned it to get that second set of grill marks. Took a few seconds to get my glove on and get in there to grab the bone, so I’m estimating about a minute per set of marks, so about two minutes per side. Perhaps slightly less.

Get the grate up over 600 degrees and make sure that the iron itself has soaked in the heat, you’ll get dark grill marks very quickly.

Edit: The steak was over 100 degrees when put on to sear, so it’s not like it had to come up from refrigerator temperatures, either.

Thank you!

It’s a 36 oz tomahawk ribeye. Salt, pepper, and herbs de provence. Let it sit for a few hours, then put it on a grill at around 225 F for just under an hour, until the steak got to 125. Took it off and got the grill up to 650, then grilled for about two minutes on each side. Rested and sliced.