Here in Canada at least they have both at the moment. You can use the drive thru as usual or order through the app and give them a code at the drive thru or just park in a numbered spot and have them bring it out to you without ever talking to someone

Stone cold classic

Mathias Wandel on YouTube made some good videos a few years ago about maximizing airflow through a house with fans. One big finding was that rather than having a fan directly in a window or door pointing out it is actually best to have it a few meters away and directed at the opening. That allows the fan’s airstream pull in and start moving much more air in the room out the opening. He used strips of paper hanging in doorways around the house and also I think took anemometer readings to get good measures of the airflow.

I think the general theory is to run the fans starting in the evening once the air temp outside is lower than inside, then close up the house in the morning to trap the cool overnight air?

https://youtu.be/1L2ef1CP-yw?si=aLTlAMKv_3p3ri2q I think he may have made multiple videos on the topic

Haha I thought that birdy was standing on a cyber truck stranded at sea for a minute

Thanks, now I’m thinking about two different classic Canadian movies, Canadian Bacon and Men With Brooms

Newsgroups go over an encrypted connection so no need to mess with VPNs and torrent boxes etc. subscribe to one or two nzb sites, a news group host and wire it up with somarr locally.

Just wait until you find out about news groups 🤯

Hmm now someone needs to mop up the gooey white spiderslime

Vanishing Point

Cook-how-you-feel solidarity 💪

The one in the picture was done in a springform pan but we also did one in a cast iron pan at the same time. They both came out exactly the same except for how vertical the walls were. Also the springform pan leaked some oil so the oven got all smokey. Would definitely recommend putting the springform pan in a baking tray, we just didn’t have room to do that with the other pan in there.

The pepperoni was pretty thick and we had no issues with them burning or anything. There was smoke but only because the springform pan dribbled oil into the bottom of the oven. We did one in springform and another in cast iron, both squeezed into the oven at the same time and they both came out identical except I liked the vertical walls from the springform pan better.

Going by primary ingredient I guess it would be like a tomato tart. Though the dough is yeasted so it probably doesn’t fully match a lot of categories.

What’s up squib-fellow :) We did sprinkle the cheap parmesan on top. We bought some real grated parm but it stayed in fridge too long and went mouldy

Nice. We used this recipe https://www.brianlagerstrom.com/recipes/chicago-deep-dish-2 though 10% semolina instead of straight AP flour

Looks incredible 😍

After seeing how it came out I was kind of wishing I had made it look like a hedgehog

🤤

Thanks, if I ever make it again there’s a few things I’d do to improve it

• 1 make sure the puff pastry is not too thick on the ends. It didn’t quite get fully cooked there
• 2 any ornamentation like those leaves I added should not be the highest part, put them more to the sides so they don’t burn while the rest of the top browns
• 3 we made a giant crepe on a sheet pan in the oven rather than smaller ones in a pan which worked great but it could have been thinner
• 4 we sous vide’d the beef the day before and it was still quite cold when it went into the oven. It didn’t end up getting fully heated through so it was cool to the touch in the middle. Still tasted great but if it was closer to room temp when it went into the oven maybe it would have fully warmed through