MrTPlush
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Everything posted by MrTPlush
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if this is NOT bugging you, I would hate to see what is *casually moves to bugging you post*
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I hate anything that requires me to gather quotes or shop around. Trying to find the right mix of quality, customer service, and decent price seems impossible. I contacted a company for a concrete patio install and while they get good reviews the price was in line with including gold flakes in the concrete. Then I need to replace windows and suddenly get 3 calls a day from four different people at the same company to set up an in person quote. Why must it be so complicated?
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Tipo 00 is usually the flour people use. Part of it has to do with the glutens or proteins being able to hold up for such a long duration cold proof without "over proofing". It actually is doing something positive to the dough the entire time versus a normal flour that is probably doing more bad than good after 24 hours. Tipo 00 dough can sit in the fridge for a week plus and still be good when you pull it out. Of course when you start messing around cold proofing it is always good to get a pizza app that will calculate the necessary ingredients (like yeast) for the amount of time you are going to have it proofing. For 3+ days the amount of yeast needed is really minimal. I use Tipo 00 for my pizza oven because it holds up way better to 1000 degree temps better than normal flour for Neapolitan style. However, I have done 3-day cold proofs and then cooked in a normal oven on a pizza stone...results are still pretty stellar. I am not a flour expert by any means, so I just use what most tend to gravitate towards. The downside is the price, but I don't make crazy homemade pizza often. Some go the extra mile and get the fancy canned San Marzano tomato's from Italy...I just use my own homemade sauce. https://www.amazon.com/Antimo-Caputo-Chefs-Flour-Pounds/dp/B005HEEFN2/ref=asc_df_B005HEEFN2/?tag=bingshoppinga-20&linkCode=df0&hvadid=&hvpos=&hvnetw=o&hvrand=&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-4584207577357124&psc=1
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If you are going to proof dough in the fridge make sure to get proper flour. It is somewhat pointless to do it with normal flour for longer periods. I am sure it makes a difference, but if you are going through that kind of effort you might as well get a high quality flour and really make a difference in taste/texture. I do 3 day proofs, but you have to have dough meant for that long of proofing. It makes an absolutely incredible flavor though, highly recommend.
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Probably haven't gotten a steak at a restaurant since I was a teen. The steaks often aren't great quality for the crazy prices. I am also very technical with how I like it cooked and the seasoning. If I get a pricier item at a restaurant I usually gravitate to things I wouldn't be inclined to make at home. Like at Red Lobster I get this pasta with mussels/scallops/lobster tail in it (not that I have gone to Red Lobster in 5+ years). I am just not going to go buy all that to make myself...or lamb ribs or duck breast.
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For the same reason you pick up food/drinks/etc. anywhere else....convenience and not needing to spend $50+ for all the supplies. You could cook up your own steak for a fraction of the cost versus what Texas Roadhouse charges (and make it taste way better), but there is a reason the Texas Roadhouse parking lot is always loaded when I drive by. Why pay $3 for a soda from McDonalds when you could almost buy a 12 pack for that at the store? I wouldn't personally buy to-go cocktails, but I could see why someone might...especially if the place make some fancy bloody mary or old fashioned. Heck, people were getting to-go beer from bars at the start of the pandemic. People love convenience. They can get their beer and food in one stop.
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I thought they could, it just couldn't already be mixed. So it was basically a 'make your own cocktail' kit.
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Buy one of those TV dinners...it tastes pretty close even getting the soggy and chewy texture. What TV dinners are you talking about? I see someone said totinos below but I have had their pizza rolls and it's hard to believe it's not garbage. I loved school cafeteria pizza and can still remember the taste but never found anything like it. This is what I was thinking of. It always gave me that giant sheet pizza from school vibe. Not sure if they still make this style anymore as it has been a loooong time since I had one. https://www.bing.com/images/search?view=detailV2&ccid=TdRV3SVo&id=0A4F055A15883AE9661D1090D4C674D9B1090978&thid=OIP.TdRV3SVoSYDW62CdRml1FgHaFR&mediaurl=https%3a%2f%2fimages.wisegeek.com%2ffrozen-dinner-with-pizza-and-corn.jpg&exph=713&expw=1000&q=frozen+tv+dinner+pizza&simid=608051692827321774&ck=BFBC9B5B0008D68A9B088FABD6684670&selectedIndex=2&FORM=IRPRST&ajaxhist=0 On another note I had Sam's Pizza in Wausau the other day, top notch pizza. Saltine cracker type crust and the toppings (namely the sausage) was stellar...loved the sauce too. Easily the best I have ever had in the area. I should not be surprised though. Any place that looks like it is about to fall down and looks like it is in a dismal part of town always seems to have the best pizza. Wells Brothers in Racine gives the same vibe and has incredible pizza.
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I would eat 30 day old school pizza out of a dumpster before I would eat totinos. Totinos is the worst pizza ever.
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Buy one of those TV dinners...it tastes pretty close even getting the soggy and chewy texture.
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Isan Diaz was a Top 100 prospect at the time of that trade by at least one outlet (MLB.com) I believe. Baseball America had Monte Harrison in the 70s pre-2018. A lot of those lists get updated in February so at the time of the trade they weren't overly accurate at the time of the trade. They got three really solid prospects and an intriguing pitcher.
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Or that we would have actually kept them if the Yelich deal didn't happen. Good chance we just ship them off somewhere else...at least 1 or 2 of the bunch. Brinson seems like he would have been traded regardless. If they really thought highly of Brinson why did they trade him in the first place? He was an MLB ready 23 year old that absolutely obliterated AAA pitching. He played CF and had pretty good defense. At face value his potential was way higher than Yelich, could have been paid $500k, and didn't require shipping off three more players with him to get a career .800 OPS corner outfielder. They probably wouldn't admit it, but I am guessing the Brewers front office wasn't that high on Brinson if they shipped him off like that. Not saying they hated him and thought he was a future bust, but there is a reason they shipped him off with three other guys for what seemed like a fringe All Star at a less than premium position.
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I don't know that Monte Harrison was a lottery pick. He was coming off a huge breakout year before that trade happened. I would have to find a list that went beyond the Top 100, but that offseason I think he was a fringe Top 100 guy. Not only that, but he looked like a guy ready to fly up rankings after his 2017 season. If I recall correctly I also think he dealt with injuries early on. His breakout year was the first time he had 500 PAs.
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The utter failure of everyone in this trade for the Marlins is kind of incredible. Even Isan Diaz and Monte Harrison are getting pretty old. Both of those guys are going into their age 25 season. That is getting pretty old for guys that have been in pro ball their entire adult lives. It is a prove it year for all of those guys. If they can't be half competent this year they probably never will be.
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Housing inventory will warm up with the weather, but so will interested buyers too. If it is in a good location and is free of major problems they just don't last on the market pretty much anywhere in Wisconsin. For the reasons you mentioned I don't see the big foreclosure boom many see. They are really trying to help avoid that and even then...not like it will be nice family homes. More likely to be lower end housing that really isn't what is driving the market. Maybe some areas will have a foreclosure problem, but for the most part the housing market is dominated by people trying to buy a home during low interest rates or trying to take advantage of low rates and all their built up equity to upgrade homes. I saw an article that believed there could be a housing shortage of starter homes in the next 10-20 years as people buy them now, prices skyrocket, and then people won't want to move and have their mortgage rate go up 2%+.
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I calculated it out once. Compared Roth vs. Traditional using realistic investment growth and a reasonable tax rate increase (as in not going to doomsday normal person paying 45% like some think we will eventually head to). I wish I could remember where the break even point was for tax rate increase...but thus I do not. The way I calculated it out they ended up within a couple hundred thousand of each other, slight advantage to the Roth. The total account at the end was around $4mil so that couple hundred thousand difference wasn’t much in all honesty. As I said before I think Roth is a bit overrated and I do think people miss a lot of important details. People always seem to ignore that compound growth the traditional has on that untaxed money. It certainly is not a no brainer decision.
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I make my contributions Roth, but my employer match goes to traditional. I just think of it as diversifying between the two so whichever ends up the better in the end I am half good. Of course some day down the road I will start moving it all to traditional. I’m far off, but I envision my income staying about the same in retirement if not slightly more. So in my later years Roth really won’t make sense unless some tax hike looks obvious at the time.
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After Yamamoto’s debut many felt like we gave up this stud pitcher and finally a piece that went to the Marlins was going to haunt us a bit....and now he is the first one DFA’d by them I believe.
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I think you lose the pre tax advantage of the 401K....unless you are allowed to take it out pre tax and then invest it elsewhere but I am guessing that's not allowed. Are you maxing out a Roth? You are correct she would lose that opportunity at pre-tax retirement savings, but the intention was to put it in Roth regardless. So that potential benefit to the employer 401k isn’t applicable in her case. While I don’t think Roth is the slam dunk no brainer it is made out to be (depends on the persons goals/age/situation), she being so far off of retirement it is probably a safe bet to be the better scenario in the long run.
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The significant other is starting a new job that has a 401k, but any potential amount they put in on their part has nothing to do on what you put in. There is a .125% asset based admin fee and then whatever you invest in has a fee. The investment options sound limited too. Would she just be better off starting an account elsewhere? I know a bit about investments and retirement investing, but not sure the costs non employer sponsored plans have. Of course I’m not looking to go wild and have the ability to move funds around a bunch. Mostly just looking to let it sit in something that follows SP500/DOW as we aren’t close to retirement age.
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I usually have mushrooms that I add to frozen pizza. Fresh whole ones I cut. Big upgrade to a cheap frozen pizza.
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If it is a pizza that was originally a softer chewy crust I will microwave it. Honestly tastes better that way versus reheating in a pizza oven. There is a place in my small hometown and it is definitely better reheated in a microwave. The crust is not really intended to be crispy and for that reason keeping it soft in a microwave is the way to go. Now Pizza Hut thin crust, definitely hitting up the pizza oven with it. The outer crust being a crunchy cracker is 99% of what makes it amazing. Ruining that crisp in a microwave is nasty. I can do thin crust pizza cold, but not a fatter crust and I’m not sure how people do it. The consistency of the dough is terrible cold. Closest comparison would be a bread loaf 3 weeks past it’s best by date. I can’t stand the the cheese on such a pizza cold either. Just not my thing.
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I've heard of NY style and Chicago style... but what is Detroit style? Tastes like defeat? There is St Louis style pizza too...specifically involving provel cheese.
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I’m behind: 1) There are select pizzas I don’t mind microwaved up...and prefer it for reheating purposes. However, I usually prefer a pizza oven for reheating. 2) I also have an Ooni, Karu to be exact. I enjoy it and it’s pretty rewarding if you get serious with 24+ hour dough proofs. 3) I literally didn’t know Rockys was an actual pizza place that would have its own building and not just some random mall food court pizza until a year or two ago. I grew up in the Eau Claire area and there was one in the mall food court. Only time I ever saw one so I assumed it was a food court chain. I actually just moved and live a mile from one...haven’t gone to it yet. Excited to order a fresh one and see how it tastes, only ever had the single slices off the warmer. I also didn’t know it was mainly Wisconsin based until about 40 minutes ago when I looked it up.
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I love supporting local farmers and businesses in general...but $9.50 for a 12 inch frozen pizza...? 9/10 I tell my wife to get some sense when she wants the $6ish Portesi. Of course I have bought a $5 half gallon of milk once to support a local farmer so I am sure I will pay $10 for a frozen pizza too. On another note, the reason I dug this thread up, I’m not a huge fan of Lottza Mottza. Stupid amount of cheese for the amount of crust. HOWEVER, there is a new artisan crust that is a thicker crust and WOW. So much better! I believe it is the same price as the normal crust, but not sure as I bought it when there was a $4.50 sale. Highly recommend trying.