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u/Dimedogg11

r/digitalnomad r/Pizza r/UKBBQ r/longtermtravel r/focaccia r/houghtonfestival r/vinted
▲ 1 r/longtermtravel+1 crossposts

South America trip whilst WFH - realistic or am I overdoing it?

Edit - *South America to North America trip

Here is my current rough itinerary:

Brazil - 21 days
Bolivia - 8 days
Peru - 14 days
Ecuador - 7 days
Colombia - 14 days
Panama - 5 days
Costa Rica - 7 days
Nicaragua - 7 days
El Salvador + Honduras - 7 days
Guatemala - 7 days
Belize - 5 days
Mexico - 21 days
Finish in USA

My main thing is am I moving around too much for someone who will also be working most of the time. I am very flexible in terms of when I need to work, how long I need to work and can take days off as I need to.

Would also love to hear opinions from people who have travelled South America extensively as to whether I’m overstaying or vice versa in some of the stops.

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u/Dimedogg11 — 4 days ago
▲ 31 r/Pizza

Best white pie/slice you’ve ever had?

Currently trying to develop a new white pie for my next pop up menu. For me the cacio e pepe slice from Mama’s too! Is up there. The fig & bacon slice from l’industrie was nice but I couldn’t have more than 2 bites as it was wayy too sweet for me.

u/Dimedogg11 — 2 months ago
▲ 167 r/Pizza

Do you drain your canned tomatoes?

I use canned San Marzanos for my pizza and always just used the whole can including the liquid. Just wondering if anyone here drains their tomato juice, If so, do you notice a massive difference in flavour?

(Pic is from one of my recent pizza pop ups!)

u/Dimedogg11 — 2 months ago
▲ 10 r/UKBBQ

Opinions on Argos BBQ’s?

Seen these recently and was wondering if anyone on here had any experience with them? Also what do most people prefer, kettle vs drum bbq?

u/Dimedogg11 — 3 months ago
▲ 182 r/Pizza

Think I’ve just found my new favourite flour for squares

Had a leftover 250g dough ball from the other day, so instead of firing up the pizza oven for one 12 inch pie, I used it as a preferment, throwing it in with some fresh stoneground white flour from shipton mill to whip up this Sicilian last night. Cooked in a conventional oven at 250 degrees and topped with spicy tequila sauce, fior di latte, Italian sausage cooked down in red wine, jalapeños and plenty of pecorino. Something about the crumb was just so… juicy

Overall hydration came out to be about 74.5%

u/Dimedogg11 — 3 months ago
▲ 2 r/vinted

Anyone had success getting retaliatory feedback removed?

Made a purchase and the seller ghosted me and didn’t ship the package. Vinted eventually ended up refunding me and I left honest feedback. Have tried raising it with Vinted who keep telling me the user has violated their community standards but the feedback remains. How can someone just leave feedback on a buyer after never even being sent the item??

u/Dimedogg11 — 3 months ago
▲ 219 r/Pizza

Some shots from my last pizza pop up

Really trying to nail consistency!

u/Dimedogg11 — 3 months ago
▲ 7 r/houghtonfestival

Rhadoo ID?

Played at Horst, haven’t heard in any of his other recorded sets. Figure someone in here must know the tune. Any help appreciated

u/Dimedogg11 — 3 months ago
▲ 247 r/Pizza

I did an all you can eat slice night in London to raise money for charity

Some shots from my pizza omakase slice night in Bethnal Green the other week. Dough was an ambient ferment over 24 hours.

Flour:

Blend of Shipton mill 00/ Strong bread flour /stoneground

67% hydration, 2% oil, 2.5% salt

My next pop up is this weekend in Finsbury Park :)

u/Dimedogg11 — 4 months ago
▲ 77 r/Pizza

Just finished my first ever solo pizza pop up and this is how the pizzas turned out. Doing the service solo was a lot of work but in the end I had a lot of fun!

though I gotta say.

u/Dimedogg11 — 6 months ago