Personally, I'd just keep cooking with it. I wish someone had told me that when I was getting started with carbon steel. In my experience, keeping the seasoning visually even across the pan is much harder on carbon steel than cast iron. I was restarting constantly because it would look splotchy, but eventually gave up on that. As long as it performs fine and there's no rust, there's nothing to worry about. Eventually it'll all even out.

The basis for the suit is in the title of the article. Most of these big suits against administrative agencies boil down to anticipation of speculative future injury as a result of agency action. This is part of the modern conservative playbook to destroy the administrative state by undermining one of the most longstanding precedents in administrative law, Chevron deference. The Supreme Court is already set to deliver an opinion which may water down or completely destroy Chevron deference in this cycle (Loper Bright Enterprises v. Raimondo). Settled law doesn't matter when it's convenient to a conservative majority.

Just chiming in to say thanks for the update and all the hard work!

You cannot blame a lawyer for allowing their client to testify, they literally have an ethical obligation to allow a client to testify if the client chooses to (ABA Model Rule 3.3(9) ). You can call her competency into question for other reasons, but she would absolutely be sanctioned if she didn't allow him to testify.

Yeah I wouldn't worry about your brew time too much as long as it's tasty to you. I think most online resources (at least in English) tend to completely ignore single shot doses, since third wave espresso and milk drinks are centered around a 16-22g shot. I'd be really curious to hear what you thought the sweet spot was for single shot timing.

I always dial my espresso by taste, not time. Doing this will give you a lot more flexibility. That being said, I think the range where most of my coffees feel dialed is about 25-40 seconds.

I want to preface this by saying that I rarely change my shot from my standard 20g, so everything I'm going to say is conjecture, but I would guess that a single shot that takes 30 seconds to pull would be wildly overextracted. The reason why a double shot will take so much more time is because the puck of coffee that the water has to force its way through is much taller. Creating channels through a larger puck (or a puck made from much finer grinds) takes more energy from the water, so it should take longer. Once channels are made, the puck will quickly deteriorate, which is why the flow rate is so much faster at the end of a shot. That being said, you will definitely want to adjust your grind size for a single shot. Grinding finer than you would in a double shot will allow for a more even extraction in a single shot without overextracting the coffee, but it still shouldn't take as long as your double shot.

Internet Shaquille is something that hasn't been mentioned yet that I think really resonates with what you're looking for. All of his videos are short, focused, and aimed at helping regular people in the kitchen (with the exception of his April Fools videos, which satirize clickbait videos). There is some humor, but the information density of his videos reflects his ethos of not wanting to waste your time. To this end, sponsor reads appear at the end of the video (if they're sponsored at all), so you can completely skip them.

Unfortunately, I think this feature is app-specific since it's not something that Lemmy itself supports. I'm sure that if the feature is implemented into Lemmy proper, LJD will implement the official solution with a method to merge the preexisting filter lists.

You can add instances to the filter here Settings shortcut: Filters > Instance filters

First, congratulations on moving into a new, larger place!

I have no personal experience with these machines, but might offer a word of caution. All-in-one espresso machines tend to make sacrifices in final cup quality in pursuit of convenience. This is perfectly fine if you want an easy to use machine that makes passable coffee, but if you think you'll ever end up wanting something more from your setup (at the cost of a more involved brew process), having a separate semi-automatic machine + grinder will make it easier to do so in the future. If you fall into the latter category, I'd be happy to make some recommendations tailored to your budget and continent. If you favor convenience, I'm sure the De'Longhi or other superautomatic machines will be very well-suited to you.

Edited to add: I'm by no means an expert on coffee machines and have no industry experience, just an enthusiast who has tinkered with a couple different espresso machines for personal enjoyment and on behalf of friends and family.

Have you tried it as cold brew? It could mute some of the more unsavory artificial flavors.

As an aside, if you have a burr grinder, you should double check the burrs. The artificial flavoring that is sprayed on top of the beans can gunk up the burrs and leave a lasting impact on the flavor of your brews if left uncleaned.

Balsamic condiment. I hadn't realized just how much I was missing out on with more diluted balsamic vinegars. It's a completely different experience, which is great because balsamic vinegar still has its place in my heart for things like salad dressings. I couldn't even comprehend the balsamic + vanilla ice cream people until I'd splurged (slightly) on a mid grade balsamic condiment.