You can heat a pizza stone as hot as you want, it’ll never be able to transfer that heat as quickly as quickly as metal. It’s the conductivity that makes the difference.

Oooh I’ve never tried making pancakes doigt sur la photo. How was it?

It’s called grabity because it’ll reach up and grab ya!

https://youtu.be/kLUj2Sto7T8?feature=shared

How much sugar did you add to bottle carb? I’ve found about 1 oz/gallon of table sugar hits just about right.

You’ve got a bit of a catch 22 trying to make shrimp stuffed braciole because traditionally braciole is tougher cuts of beef (when nonna taught me we used round steak) braised in tomato sauce until the heat and the acid tenderizes them, but braising shrimp for that long is gonna turn them into chewy, flavorless lumps. Upgrading to ribeye (that I assume is both butterflied and pounded thin) and cooking less is an interesting way to try to solve that problem

You see, I always thought that he bought Twitter so that he could have a parallel equivalent to that thing where the president can send a message to every cell phone instantly. You’ll notice that one of the first things he did was make himself block-proof. He still shows up in your feed, even if you blocked him. That was actually what caused me to leave Twitter, though his later decisions have validated that. He’s even floated the idea of getting rid of blocks altogether. He’s slowly making Twitter unpalatable to anyone who isn’t part of his white supremacist genius entrepreneur cult.

At a press conference today, Musk was quoted as saying:

Look at me. Look at me. Please, God, I need people to be paying attention to me and validating me all the time. Ever since I fucked it up with my hot goth gf I’ve been an absolute mess of transparent attempts to remain relevant. I tried to gain your approval by doing what I guessed would be cool guy shit like going on stage with Dave Chappelle and yelling at you small people about how rich I am. I did the meme thing with the fake money and the fun monkey pictures. I spent billions evading your blocks on Twitter. I give up. You don’t have to love me. No one will ever love me. But I need you to always be looking at me.

Musk then produced an acoustic guitar and began to play a cover of Matchbox 20’s “Push”. According to reports, the entrepreneur who used his slave-generated wealth to build a private space program was on the verge of tears and within shouting distance of the key as he sang the line “Don’t just stand there/say nice things to me/cuz I’ve been cheated and I’ve been wronged”.

He made it clear that he’ll let them hurt the people they want to hurt. That’s what conservative politics is: a list of enemies and strategies by which they can be harmed.

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Below this comment is Harvard medical school contradicting you and saying that citric acid is effective in preventing kidney stones. Do you stand by your uneducated guess?

Then define the balance. How many seconds of efficiency is worth sacrificing 1 gram of edible potato?

They don’t have any problem figuring out what to charge me after I sign up. Whatever process they use for that they can use to tell me what it’s going to cost before I agree. Unless internet access is like healthcare and nobody has any idea what anything costs and your bill is full of $40 Advils and charges for services you never received.

Ok but it could be a raspberry pi chilling in someone’s house using utilities they already pay for anyway.

the finings will clarify for you (lol)

in all seriousness, you can’t count on 12% to be where yeast dies due to alcohol. Some yeast tolerates up to 20%, and even strains that are marked to 12% could overperform a bit. What that means is, if you follow these directions, you very well could wake your yeast back up and end up building pressure in the bottles. This could cause them to explode and fling mead everywhere (hence, painting your ceiling). The only ways you can count on to be able to backsweeten without risk of reactivating the yeast culture are chemical (potassium metabisulfate and potassium sorbate) or pasteurizing before backsweetening. Since you said you don’t want to go the chemical route, pasteurization is the best way to go.

I would absolutely not do this, it’s a fast way to paint your ceiling.

alcoholo tolerance varies greatly species to species and if you’re brewing so strong that yeast dies of alcohol exposure you’re going to introduce tons of off flavors.

pasteurization then sweetening is your answer here if you don’t want to use the standard potassium sorbate and potassium metabisulfate. Sometimes when I want to bottle carb something and then backsweeten it I’ll just bottle carb it as per usual and serve it with simple syrup as well (if you fancy this is a lovely time to add fresh herbs too)

Minimal. The only real difference is that the juice you make cider from is already at the right concentration to brew unless you’re buying concentrates, so you won’t have to worry about water treatment or anything like that. You already know how to measure gravity and calculate abv (or you don’t care). Add-ins like hops or herbs work the same. You should be able to transition pretty seamlessly to ciders and even wines. It’s beers that can be a bit more difficult and involved because they have a cook step.

It’s a good day to be a cider nerd, I get gluten free and low carb right out of the box!