u/ThisIsMyBigAccount

I'm in NYC and decided to hike to the Christopher Street store to get some L'Industrie pizza. The verdict? I give it a 8.9 on the Portnoy scale.

I got there at 11:40. The place opens at 12:00pm and I was third in line. By 11:56 when they opened the doors and let people in, there were about 50 people lined up.

I ordered a slice of the Burrata and a slice of the Fig and Bacon, plus a water. $16.88 with 15% tip included. I think that's pretty reasonable for two awesome slices in NYC.

Since I was there early, no issues finding a place to stand. But by the time the pizza came out 5 mins later, it was nearly shoulder-to-shoulder. I got two slices and it came on paper plates, but I noticed if you ordered 3 or more it came out on a baking sheet. (By the way, that tiny thin girl in yoga pants (👀) who was #4 in line, right behind me, housed 4 slices in the time I could eat 2! JFC!)

The slices were large, but the crust was very thin. The flavor was just right and the crisp was excellent - better on the Burrata than the Fig and Bacon. Many people said the fig is overpowering and too sweet, but I didn't find it that way. If anything I would have liked a bit more bacon flavor as it didn't really come through.

The burrata was probably house-made and so smooth. Not terribly watery, as burrata can be.

If you take the pizza outside, don't eat it front of the door between L'Industrie and the beer place next door. There's a funny cartoon / sign in their window.

On the whole, the walk was worth it. I got about 2,000 steps on my way back to the hotel too, so I'm ready for another slice now.

Should be easy since you guys are all aces at this game. Picture is about 14 years old. Perhaps the golf course doesn't exist anymore. Or maybe it does.

Has anybody come across their GE oven freezing, meaning the touch controls do not work? I've had this oven (Model # PTD7000SN5SS) for about 15 months now, and this morning is the 3rd time in the past few months that it just freezes in the "on" position. I figured something may be happening as it was sluggish when I turned it on.

The time shown is 8:03am, but it was actually about 8:15am. None of the touchpanel would work at all, so effectively I couldn't turn it off. I called this in to GE and they want $125 to come out and try and troubleshoot. The only way to get the oven turned off when this happens is to go to the breaker box and kill the power.

I tried connecting via the app over wi-fi, but in this situation, it can't connect.

When I did my kitchen remodel, I went all-in on GE products (refrigerator, dishwaser, stove, vent and double-oven. All have given some sort of trouble in 15 months, but this is the one that creates the most dangerous situation.

Has anybody encountered this same situation? What have you done?

Zero hints. I'm sure somebody will get it by 10pm ET (it's 9:28 as i post this)

For those of you who helped me in my prior post, thank you! I thought I'd share an update in case others go through the same thing I'm doing.

I did an experiment with some of the Sikaflex Pro Select Hybrid Self-Leveling Sealant in gray color (wife doesn't want black, though I think it would be great!). My gap to fill is 3/4" x 1/2". I removed a section of the old, filled with some play sand to get to 1/2" depth and then put the Sikaflex in. I wanted to see how much a 10oz tube would get me. The answer is about 3-4 linear feet. I have 125 linear feet to do.

Rough math is 3oz per foot, so I'm going to need quite a few tubes. Maybe 40 of the 10oz tubes, or 13 of the 30oz tubes I'm likely going to go this route instead of the Deck O Seal because the Sikaflex is just easier to get. I also like the idea I only have to go as fast as one tube at a time and not worry about having to stop and mix the Deck O Seal every time I get to a new can. And BTW, it would be about $500 for the Deck O Seal. Sikaflex will be maybe $100 less expensive.

I found my Dewalt oscillating tool worked best to remove the old mastic. I used the scraper blade. Once I pumped it out, I then dusted with a bit of play sand. I want to see how this looks when dry.

Unfortunately I'll probably rip it out and then redo it when I do the rest of the edge so its all clean and in one continuous pour.

Finally, after I took these pictures, I stepped in it! Didn't even realize it until I took 4 steps. SMH. I dragged some onto the tile and now have to figure out how to get it off. I**'ll take any recommendations!** Thanks.

When I had some repairs done 2 years ago, the guys put in this rubbery, caulk-like stuff between the the border tiles and all the other tiles on the deck. It's probably a half-inch or so. Sections of it started coming loose as I was pressure cleaning, but it's not consistently coming up. I just want to know what it may be or what it may be called?

I'd like to take it up and put down polymeric sand for consistency.

(Pool opened yesterday, which is why it looks terrible.)