▲ 79 r/VWIDBuzz
USB c on da window
Anyone have any idea what this port is for?
Also for peace of mind, want to get a front facing camera, any suggestions ?
u/i533 — 22 days ago
▲ 1 r/askdentists
Post wisdom tooth concerns
I start this with a caveat, I am a person with a high level of anxiety so this could all be in my head.
>24 hours out it seems like I have random shoots of pain particularly when I am eating. Normal?
Also my clots are WAAAAAY down in the site - cool? Having issues taking photos.
Lastly 800mg of ibuprofen sounds about right?
I am very grateful for my dentist and his team have helped me hurdle the dental anxiety. Same hand I don't want to bother him with pedantic questions less than 24 hours on the after hours number.
u/i533 — 23 days ago
▲ 91 r/VWIDBuzz
Re: hi
Since y'all were asking! Front photos! Just got her today. Her name is morgana, sticking with the persona 5 theme.
If anyone can tell me how to/if I can install apps like YouTube let me knwo
u/i533 — 28 days ago
▲ 166 r/VWIDBuzz
Hi!
Just wanna say hi as I am a new owner of one of these ID buzzes. 2025 pro s
u/i533 — 1 month ago
How home assistant saved my brisket (and how my phone failed me)
So I have had issues in the past with my pit boss smoker and it's associated app kinda being crap in telling me when something is wrong.
In walks the pit boss ha integration.
I set up an automation that if the smoker dips under 50 degrees of it's set temp, to notify my phone. My phone didn't ring for the first notification but did for the second.
Went out and checked and lo and behold out of pellets. Filled it back up, turned back on and we are back to cooking in under 30 minutes.
Every day I find awesome shit HA can do and I have been at it for years. (Bonus pic is my meater thermometer and using bt proxy being able to pull it into ha and in turn get a very rough eta)
u/i533 — 1 month ago
▲ 30 r/Sourdough
Exciting
Process:
Fermentalyse
Salt
3x stretch and folds 30 minutes apart
Put in proofing box for 4 hours at 80 degrees
20 hour ish chill in back of fridge
480 for 20 minutes lid on 25 off
u/i533 — 2 months ago
▲ 3 r/Sourdough
Hell yeah!
Just really happy how this turned out. Finally getting the hang of this
Recipe 3re picture
Process:
Ferment/autolyse 1 hr
3x 30min wait and stretch and folds
Bulk ferment for 4 hours in proofing box 4 hours
Cold retard for 24 hours
450 for 40 minutes 20 lid on 20 lid off. Ice cubes put in for steam
u/i533 — 2 months ago
Thought this was interesting
This is my discard jar and I just went to go check on it cuz it's been about a week and I've never seen it be all bubbly like this especially from taking it out from the fridge.
u/i533 — 2 months ago
▲ 3 r/PitBossGrills
Gfci
Hey all,
PB850DX
Weird ass thing. I cleaned out my grill top to bottom including the fire pot, vacuumed out. Was running fine before.
After cleaning out it started tripping the GFCI (house from the 70s) in the bathroom which is killing power to my smoker.
After a few hours, unplugging the igniter and letting it run with fan only we were good. Plugged in the igniter again. Ran like a champ for an hour or so. Turned it off. Moved on.
Went to grill some burgers for lunch. Running fine for about 40 minutes and then it tripped my GFCI again.
Indication points to replacing the igniter. But, before I call support, I wanted to see if anyone has ran into this issue. I know we are fine as far as power draw as I have smoked in the past with the same exact setup.
u/i533 — 3 months ago
▲ 24 r/Sourdough
Well I tried;
Spent all day on this bad boy.
400 g of bread flour
100 g of whole wheat flour
200 g of starter
400 g of water
Laminate process
1 hour breaks between coil folds (3 hours total)
When we hit hour three we started to get sticky again and I split into two and then put in the freezer for 20 minutes and then into the fridge for about an hour. 500 degrees lid on 20 minutes 20 minutes off
I think somehow this over fermented. Surprisingly though despite its gummy texture and soft crust it is surprisingly tasty. However, this has to be one of my most disappointing loafs I have ever made
Notes taken:
- too hydrated (83% w/starter)
- too much starter
- under proofed
- I suck at photos :p
u/i533 — 3 months ago
▲ 14 r/SourdoughStarter
I was only gone a few hours
I swear it was a 1:1
Garlic Parm anyone?
u/i533 — 3 months ago