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I have no clue how the original Mad Max made it out of Australia, let alone spawn a minor cinematic universe…
I have no clue how the original Mad Max made it out of Australia, let alone spawn a minor cinematic universe…
It’s titanium. That’s why it’s so expensive.
I’m glad there haven’t been any pervs saying cheese pizza…
I really hope the people below this are just naive, and not actually pedophiles
That would make sense
I wonder why every version of the couch has a window on the right of the generated image
Different design paradigms. In 1969, they had one shot to get everything right, and prepared accordingly (not to mention, they had a massive budget since the space race was all part of the cold war).
SpaceX is taking a different approach, fail fast and cheap. They are taking an iterative approach that allows them to learn from previous failures, rather than anticipating what all those failures could be and then over engineering the rocket to prevent that.
They are different approaches, and each has their own pros and cons. ¯\_(ツ)_/¯
Autocorrect is AI powered now… 🎉
Check out Lawrence Systems on YouTube. He just released a video that talks about this very subject.
I live in that state too, and it’s utter chaos over here
The thicker part on the perimeter is the Cornicione.
In the US, the word crust is often incorrectly used to describe the edge of the pizza. The crust is the whole bread part of the pizza, not only the edge.
Also the book I follow for this dough calls these empty par-baked pizza doughs “shells”, but you’re right
It’s still mostly raw. It’s just par-baked
This is a par-baked crust. So it only had a small amount of sauce to keep the dough from bubbling up while par-baking. I then froze it to hold for later.
This was the finished product
I just found out that if you are caught having sex in prison (in the USA), you are guilty of a sex crime regardless of if both adults consented or not.
This is only tangentially related to OPs post, but I just thought it was interesting.
Being good at baking means knowing it’s always needed.
You’re right, most recipes aren’t great. But, the beauty of using the scale is that you can iterate to make the recipe better. And every change will be reflected, because you’re using a scale to get precise, repeatable measurements.
I appreciate you jumping to conclusions about my intelligence. Really points to the good faith of your comment. But despite your bad faith:
Those conversions are readily available on Google. The point is not to have an exactly accurate conversion from volume to mass, but to have a consistent starting point to use from that point on. If you know how much of each ingredient was added by weight the last time you made something, it is easy to update ingredient amounts to make the recipe perfect.
I know that’s a pretty simple concept, but I spelled it out for you since you don’t inspire much confidence in your critical thinking skills, ass.
Long fermentations require precise measurements if you want consistency.
Consistency isn’t necessary, but I like tweaking baking recipes one ingredient at a time. And since I have several scales, including one that will measure up to 10 grams with a precision of +/-0.01 grams, I figure why not be precise and consistent.
Been dealing with this for years. It doesn’t get better.