icanwatermyplants

Here's the silly thing - most other countries have had a form of 2FA for decades. Yes, decades. Some of the earliest ones used to sent you a printed list of codes and asked you a random code from that list. This was before the Internet even when you had to use a modem to dial in to a bank to transmit your transactions.

Nope, several years ago someone complained that their steam account has better protection then their bank account. We're now in 2023 and that statement still holds. It's quite scary really. Bank websites that heavily rely on third party scripts ,"MFA" logins based on something you know and something you know. Account verification question based on code words or security questions based on public information. Worst of all, the ignorance of it all. "We got hacked, here have a identity protection bandage, comes with an automatic subscription after several years".

Only when it's fresh. Quite important in vegetable soups as well. I don't have the soap gene and somehow I always run out of fresh parsley and fresh cilantro (coriander), go figure 😄

Mad hatter is a type of pepper, shaped like a weird hat and very mild.

I've done both and I prefer the cold dough method. Shaping it hot is quite hard with a lot of toppings, proofing it in the cast iron also keeps it fluffy. Now there's a huge difference in how you bake it. For "cold" cast iron you need bottom heat, lots of it. So for me what works is maximum bottom heat, low grate for about 5-10 minutes. I have a gas oven, so there's no shortage of bottom heat. After that I turn the heat down a bit and bake the rest of the pizza while not burning the bottom. Unfortunately I don't have a fan or a top heating element,but if you do then that's a great time to move the pizza up a bit and use full surround heat. The other big factor is the shape of your cast iron, a deep ridged skillet bakes differently from a flat griddle. Lastly it's important to have your cast iron at room temperature.

For really crispy pizza I use a flat surface (stone or iron) and then slide the entire pizza on at once using a big paddle. This takes practice, sometimes the toppings want to move but the bottom wants to stay. The trick I learned there is to slide it off slowly.

Gorgeous, I've had great experiences so far with no knead bread in Dutch ovens while camping. I think the more amazing thing is that your starter did so well. Did you had it frozen?

Actually it turned out my camera color settings were off. No clue how, reset settings made everything look better.

Anyway, those blue berries are actually black olives ;-)

Looks tasty! Definitely sometime I'm going to try myself. How is that loaf pan working out for you? I've been eyeballing one from petromax as it comes with the lid for making casino breads.

As other already wrote, it's a griddle. It went a little bit faster then usual. I'm limited to a gas oven with only bottom heat, no fan. I tend to start high and then lower the temperature.

I started baking pizza on the griddle as it rarely sticks and I think it's slightly easier then the 12" skillet.

For comparison, this is a 400gr dough base absolutely loaded with toppings.

You just reminded me of a burger place in Union Gap called miners. Their burgers used to be very flat and very wide, with equally sized buns. Loved that concept as it made them very easy to eat.

I tried those and they're awesome. The trick I learned is to use very hot water (with baking powder) to prevent gluten from forming. When using yeast the trick is to let the dough rest so the gluten relax. Nice thing about yeast based dough is that you can keep it in the fridge. It's also more forgiving time wise.

So far I always found corn tortillas to be bland, compared to flour ones. Tastes differ of course and I think I should try fresh ones one day.

As for the pancake shape, keep in mind that the one you see one the press just got shaped. It's being rolled out to 10" on the silicon mat behind the press. These tortillas are approx 60gr/piece.