Is there a specific reason your induction stovetop doesn't support griddles? The only requirement I could find is that the griddle has to be flush on the surface, similar to a pan. Other then that I couldn't find any technical barriers.
Some examples of poor compression: cameras, dashcams, security cameras, basically anything that just dumps an image into a stream.
Steamer with 3 baskets that can be stacked. Never had vegetables taste better and making rice is fire and forget.
You can read measurements without going to the device itself, instead, you use a phone or similar. This also means that a device doesn't require a display. Consider an outside thermometer as example. Home automation allows you to draw a little graph giving you a good idea how cold it got. Let's add another measurement device, say a radon meter. Again, no display needed and you could stick it somewhere less accessible.
You can make home automation as silly or useful as you want it to be.
My biggest beef with the NA outlets is that they wear out fast, causing plugs to not hold securely. Plugs with round prongs secure a lot better in their socket. Outlets with a shaped/ recessed (non-flat) faceplate also do a much better job at keeping the plug in.
I'm glad I can laugh about it now. The one thing this did do was educate a lot of people about the importance on off-site backups and off-site fail overs.
I'd go to pizzacreator.net - there you can choose what you think is an XL pizza.
That is just brilliant!
I always try to mix in a little bit of oregano, thyme and basil. Remember to add a tiny bit of extra water when using dry ingredients.
Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn't stick). I made half pesto, half spicy and it's very far from traditional focaccia, except the dough, really.
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 ๐
Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid.
Served with a choice of olive oil in combination with salt & pepper as well as extra tomato topping. Best cut with a very sharp bread knife.
See https://en.wikipedia.org/wiki/Vlaai
For your viewing pleasure and inspiration.
Vlaai is a typical Dutch pastry which just so happens to fit really well in a 10" cast iron skillet. Super easy to make and with the cast iron it doesn't stick to the pan. Serve with a generous amount of whipped cream and coarse sugar.
Been making flour tortillas with the press. Fresh tortillas are amazing. Mine came with a bunch of wax papers to put between the press, but I discovered they did more harm then good. After several attempts I settled on a yeast based flour tortilla recipe which I spice up with mild chili powder. Press to shape and then roll it out to size. 60 second later in a piping hot pan and you have a tortilla. Those wax papers come in handy to separate them in the freezer.
My press came pre seasoned, but I think it can do with a few more layers. What are your tips for making tortillas?
And the result. These have some raisins in them as well.
Easy to make and perfect for cast iron. I tend to coat the pans between pancakes with a tiny bit of canola oil using a brush.
Two 8" skillets, heat up the bottom, flip bottom to top and it makes a great tiny oven. In my case, cheese bagels. Nice and crispy on the outside, soft in the middle.
For your enjoyment, can be served directly from the cast iron as well. These are 8" pans. Next time I might roll the crust out a bit thinner and make a lattice on top.
Learn to take care of yourself, before you take of others.