simulacrum » user profile

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Member Since 03/02/2011
Last Seen 1 hour 59 min
Location Australia

Recent Activities

Do these guys have independant lab reports?
17/05/2022 - 13:47
There was a TGA post-market review of approved RATs on which variants there is data of detection for each test:...
30/03/2022 - 12:56
According to this page, this test detects it: According to this...
30/03/2022 - 12:55
Wonder if this price drop is related to the war in Ukraine. It’s a very good anti-war game.
28/03/2022 - 09:27
the lagom mini is coming out soon and seems to have very favourable reviews.
18/03/2022 - 13:23
The timemore grinders are much, much better built than porlex. The entire body is machined aluminium and there are no stamped sheet metal...
16/03/2022 - 11:45
It paired nicely with my Rancilio Silvia and kept me happy for many years. Not in the same class as my Niche Zero, but pretty good for the...
03/03/2022 - 12:17
Nope I bought one for around that years ago.. since upgraded to a Niche Zero, but the Smart grinder served me well. probably the best...
03/03/2022 - 12:13
With the bissel detergent there are volume measures on the inside of the lids.. at least for the concentrate and oxyboost ones that I have...
27/02/2022 - 19:42
Higher pressure, less space and non-venting. Non-venting pressure cookers seem to produce superior results for stock at least...
24/02/2022 - 14:40
I bought the original spotclean turbo before our little one was born. Have been using it to clean the couch and woolen rug. So far so good...
24/02/2022 - 14:31
I ordered too… hoping the seller isn’t a scammer
17/02/2022 - 21:08
Did you order from the same listing? I’m worried the seller is a scammer.
17/02/2022 - 21:06
Because if it’s not lab tested and certified by some independent third party you don’t know how effective it is, what strains it’s...
16/02/2022 - 21:52
Looks like it’s not fixed yet. It’s nuts...
10/02/2022 - 13:21
$363 on good guys commercial.. wonder if cash back or e-gift cards work there
10/02/2022 - 12:59
Damn I should read these threads more carefully :/
09/02/2022 - 10:41
That's a phenomenal deal!
03/02/2022 - 10:05
Doesn’t give the same result. If you want the texture/rise of a true Neapolitan pie you need Hugh hydration dough puffed up quickly (like...
23/01/2022 - 11:35
A few people have done this hack, or bypassed the auto lock on pyrolytic ovens and used the self-clean setting to bake. I think I’ve read...
23/01/2022 - 11:28
Cheers for the tip re Ragusea and Stadler! I have PizzApp but have been using MasterBiga more lately.
23/01/2022 - 11:25
Hey apu! good to know you're still enjoying the BP. Have you got any good sources for NY style pizza? I've been solely doing Neapolitan but...
21/01/2022 - 11:18
I place it directly on the stone. I don't use semolina as I really dislike the texture, and I think it would burn quite easily. With a...
19/01/2022 - 11:09
My point was that the destination is slightly different. Different digestibility, slightly different flavour, slightly different gluten...
19/01/2022 - 10:58
about 20 mins when you turn it on.. about 2 mins to get back to heat between pizzas
18/01/2022 - 13:44
You should have a crack at using the old cast iron pan or baking steel under the grill in the oven method, if you haven't already. You can...
18/01/2022 - 12:34
Direct and indirect methods (with a preferment - poolish or biga) are both legitimate ways of preparing dough for neapolitan pizza and...
18/01/2022 - 12:31
Yeah it was sort of like buying an espresso machine.. you're buying into a rabbithole/hobby lol
17/01/2022 - 13:02
the pizzaiolo can hit 400c+.. i've pulled 90second pies out of it that are better than any of the "woodfired pizza" joints around my area.
17/01/2022 - 13:00