Smash
@smash948.bsky.social
Native New Yorker
Philosophy of Law. B.A. Logic and Ethics
Drummer.
I Don’t Give A F**k!
LIVE…LIFE!!!! POSITIVELY…UNABASHEDLY!! NO REGRETS!!!!
Jim9482 on that other channel
If you DM me immediately after I follow you, you will be blocked—-IMMEDIATELY!
Philosophy of Law. B.A. Logic and Ethics
Drummer.
I Don’t Give A F**k!
LIVE…LIFE!!!! POSITIVELY…UNABASHEDLY!! NO REGRETS!!!!
Jim9482 on that other channel
If you DM me immediately after I follow you, you will be blocked—-IMMEDIATELY!
Why is this marked as spam?
June 5, 2025 at 1:51 AM
Why is this marked as spam?
I will. I’m always experimenting, developing new recipes. Extrapolating from old classics. As you did with this one. Well done, my friend 👍
April 28, 2025 at 2:41 AM
I will. I’m always experimenting, developing new recipes. Extrapolating from old classics. As you did with this one. Well done, my friend 👍
Thank you. The small details are the difference. I’ve had my share of disasters over the years. Mostly due to lack of diligence.
April 28, 2025 at 2:38 AM
Thank you. The small details are the difference. I’ve had my share of disasters over the years. Mostly due to lack of diligence.
Awesome! I’m assuming you work the dough numerous times throughout the 4 days to develop the gluten. Is it difficult to handle or is it structured enough? I am going to try this recipe. Thank you 🙏
April 28, 2025 at 2:08 AM
Awesome! I’m assuming you work the dough numerous times throughout the 4 days to develop the gluten. Is it difficult to handle or is it structured enough? I am going to try this recipe. Thank you 🙏
Beautiful! What type flour did you use? That’s a beautiful crumb.
April 28, 2025 at 1:54 AM
Beautiful! What type flour did you use? That’s a beautiful crumb.
You’re welcome at my table anytime
April 28, 2025 at 1:48 AM
You’re welcome at my table anytime
Thank you 🙏. I actually used focaccia dough which I slow fermented for 24 hours. Approximately 75% hydration. Difficult to work with, but the end result is fantastic.
April 28, 2025 at 1:46 AM
Thank you 🙏. I actually used focaccia dough which I slow fermented for 24 hours. Approximately 75% hydration. Difficult to work with, but the end result is fantastic.
That’s the best way to prepare ribeyes. In a stainless steel pan 👍
April 27, 2025 at 3:57 AM
That’s the best way to prepare ribeyes. In a stainless steel pan 👍