Thats always the first one to go when I get my springtime order. I try to make it last but its so good its hard to not reach for it
Thats always the first one to go when I get my springtime order. I try to make it last but its so good its hard to not reach for it
Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.
Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer
You dont have to switch but if someone is paying for Proton than they can utilize it for no extra charge
I found the one liquor store near me that still carries it, both yellow and green. They were saying that its only distributed to restaurants in our area and they have a catering license so they are able to get it
I am not a naysayer so I cant answer that part of your question, but as for what I do with our bidet: theres a little knob that I turn that starts the water spray at my butt, sometimes I might have to adjust the way Im sitting for it to hit the right area. For regular poops I spray for only a few seconds, but for gnarly ones I might do 10-20 seconds with some moving around to cover the whole area. Once I consider myself sprayed, I grab a few squares of TP and wipe to dry. Flush, wash hands, done
Ah ok, when you said “back in the day” it made me think that youd taken one of those “prolonged breaks”
Why not Runescape/Old School Runescape? I dont have a Deck but I know a bunch of people who play OSRS on one
The biggest thing with getting better at cooking is to just find a recipe that looks tasty and go for it. Follow the directions and see how it comes out. Try to understand the directions too. Why are we cooking things in X Y Z order? Why are we cooking at this temperature? Etc. You might still mess stuff up, Ive been cooking at home for 10 years and still have meals I just have to trash because theybare unsavable, but try to figure out what went wrong, and then try making that meal again but looking to fix your mistake.
There are also some great cookbooks and resources out there to kickstart your journey of understanding cooking. Salt Fat Acid Heat is a fantastic book that dives into the four pillars of what makes something delicious. It was also adapted into a Netflix series so you can watch that as well. The Food Lab is all about nerdy food science. Kenji Lopez Alt has spent his time figuring out the science behind cooking so you dont have to. Also, a lot of info from the Food Lab is also available on Serious Eats’s website, where Kenji was a writer for a long time.
Also if you have kids, get them involved! Learn with them so they have a jumpstart on being comfortable in the kitchen!
Now to answer your actual question, my go to recipe is pizza. Ive been making it pretty much every week since I was 22. I’ve built up a collection of tools for pizza making, so I have a propane oven that reaches 900°F for neopolitan pizza, a baking steel for regular oven pizzas, pans for south shore bar style pizzas, etc. Its all nice to have but you can make pizza on a cookie sheet or in a cast iron pan. The first pizzas I made were store bought dough in a greased cast iron pan with jarred sauce and some shredded mozz. Nowadays I make my own dough and sauce.
For an easy NY style pizza I use Kenji Lopez Alts same day dough recipe (https://youtu.be/uXkT8LbCPOY), and for the sauce I do
Often times Ill just leave it at that, but you can also add dried oregano, dried basil, a pinch of sugar, or some red chili flakes to spice it up.