Is that the one with the eye?

That was awesome.

Angel One isn’t usually considered the best, no. The other two are, though.

Apple trees are both mommies and daddies.

Are the “good guys” still kaiju? I mean, I know the good monsters are still kaiju. But is, like, Ultraman a kaiju?

Phantom time conspiracies are my favorite kind of dumbass conspiracies.

To load the gun. Pay attention!

Though apparently only forms because of a fungus!

Especially in manga.

That edit made my day.

I’ll have to look into that idea! Honestly I never even imagined that these were even vaguely related to actual Chinese desserts; I entirely assumed they were just Western cake ideas, but impossibly cheap.

Like the pizza that’s always on those burgers. Even less authentic than the rest of the stuff, and somehow cheaper tasting than even Cici’s. (Not knocking the restaurants for that; gotta have something for the picky kids.)

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

  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.

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.

God I love that movie.

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.

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.

That kitty’s gazin’.