I think it's a bit disingenuous to say that any other cookware material outperforms Teflon nonstick, and actually harms the conversation when trying to convince people to switch to an alternative. Nothing is going to beat the nonstick performance a fresh nonstick pan, and that's perfectly fine. I don't need a pan so nonstick that I could start an egg in a cold pan with no oil. Well-meaning people run the risk of frustrating less experienced cooks when they assert that they'll get the exact same or better results from a stainless steel pan, which just isn't true, especially right from the start. Stainless has plenty of other benefits that make it more than worth the learning curve to use. Sometimes you want some stick, to build fond for a pan sauce. Or you need a pan that can go from stovetop to oven to finish cooking.

This post wasn't aimed at you specifically, I just wanted to vent at what I feel like has been an uptick in cookware bros flexing their ability to reduce sticking on stainless steel ("I'm so smart I name dropped this little-known thing called the Leidenfrost effect"). I quite like your video and post because they show an alternative way to reduce sticking on stainless that is definitely more forgiving for a beginner than trying to hit a specific temperature range.

Personally, I'd just keep cooking with it. I wish someone had told me that when I was getting started with carbon steel. In my experience, keeping the seasoning visually even across the pan is much harder on carbon steel than cast iron. I was restarting constantly because it would look splotchy, but eventually gave up on that. As long as it performs fine and there's no rust, there's nothing to worry about. Eventually it'll all even out.

If it makes you feel better, it's not originally from a British rag, it's actually from White House mouthpiece Barak Ravid at Axios! The same "reporter" who's been edging the public for months about an Iran agreement being imminent to help manipulate the market every few days. So I'm sure it's true :)

"I never thought that the queerphobic ethnonationalists I encouraged would turn their sights on the minority that I like!"

Just chiming in to say thanks for the update and all the hard work!

I've been using a Klean Kanteen for a decade now, and I have nothing but positive things to say about them. The straw lids come apart very easily for cleaning, and each of the parts is separably replaceable. When my partner needed to replace the silicone mouthpiece but couldn't find it on the website, we just emailed their support and they were more than happy to send us a replacement free of charge.

I've had pretty good success with online dating in the past, and my current long-term relationship (3.5 years) is a lovely woman I met on Tinder. When we first matched, neither of us was looking for something long-term. For me, it helped to look at dating apps as just a first impression, which means you don't want to overwhelm someone with your profile. My advice is going to be tailored to Tinder, because it's where I had the most success. That's probably due to sheer volume though. It also worked on Bumble, but I have no experience with FB Dating, so I can't speak to that.

When selecting pictures to use, there's a couple things I would suggest. •Always include multiple pictures with friends or family. People swiping on your profile will want to know that you have a social life, and you'll probably look happier in pictures with others. •Try to also include pictures that reveal a hobby or interest of yours rather than talk about it in your bio. I'll elaborate on this point later. •Be honest and kind to yourself and think about what makes you attractive to others. Personally, I've been told that my laugh is infectious, so I went with a candid picture of myself laughing with my friends. Dates have specifically pointed that picture out as the one that sold them on me. There's something that sets you apart, you just have to identify it. •You don't have to completely avoid pictures of yourself alone or selfies, but you have to be intentioned when including these. Is it a picture where you look really good? Is the composition of the photo interesting or different? Does it show off your flair or sense of style? Is it one of the aforementioned hobby photos? If you can't answer yes to at least one of these questions, it probably shouldn't be included. A picture with just you is going to lead to heightened scrutiny of the only subject that is of any interest to someone looking at your profile: you. Make sure it showcases you well.

I personally like to keep the bio short and sweet. The point of the bio is to give them enough information to want to know more about me. They don't need my life story, and they probably don't want to read a wall of text. If you match, you want to give them space to ask questions about you so that the conversation doesn't go stale. If they can look it all up in your bio, it becomes redundant to ask. To that end, my own bio was only two lines: my height and a statement that was funny and personal. I always included my height because I'm on the shorter side (5'7) and I know it's a dealbreaker for some. I'm fine with that, since I'm not trying to waste their time or my time. The second line was "My mom cuts my hair." It's true, and to me it was funny in an unexpected way. It also revealed that I have a good relationship with my mother. However, I later learned that some people just thought it was a joke, so maybe it didn't come across the way I intended. You could definitely find something that works for you in between the wall of text and my completely barebones bio.

Lastly, and this might not be the easiest because you mentioned having social anxiety, but you should be looking to go on a physical date as soon as possible. It's where I really got to know the people that I matched with, and let me better figure out whether it was someone I could see myself in a relationship with. An in-person date doesn't have to mean something serious. I prefer coffee dates, which I've read that some women see as a sign that you're not serious about them or a cheapskate. I'm here to tell you that those women don't exist, or at least never did for me 3.5+ years ago, so don't worry about it. It's a casual setting where either party can leave if they're not feeling it, and many people appreciate that. If the date goes well enough, it can swing into lunch or dinner pretty easily. Dating is a skill, and it's a pretty different skillset than being in a relationship. The only way to improve at dating is to actually go on dates, so push yourself to ask for them. Chances are, if they're still messaging you back after a day or two, they're interested enough to go on a date.

I tried to be as comprehensive as possible, but please let me know if there's anything you want further clarification on. I'd be happy to help, and I'm rooting for you :)

You cannot blame a lawyer for allowing their client to testify, they literally have an ethical obligation to allow a client to testify if the client chooses to (ABA Model Rule 3.3(9) ). You can call her competency into question for other reasons, but she would absolutely be sanctioned if she didn't allow him to testify.

You can add instances to the filter here Settings shortcut: Filters > Instance filters

Establishment dems should be terrified of what it means if a progressive woman wins in a deep red district. One more nail in the coffin for status quo bullshit centrism.

Good luck finding an article on point for this sort of thing. I looked for a bit to try to find something to link here, but couldn't find anything that directly addressed cooking oil polymers. I just wanted to say that you won't necessarily be eating burnt fat. Seasoning cast iron/carbon steel isn't necessarily about burning fat onto the surface of the pan, since what you're trying to do is create a polymerized layer of cooking oil on the surface of the pan. Polymerization can occur well below the smoke point of an oil, you just apply heat to speed up the process. Applying too much heat can actually be counterproductive, since the polymer will carbonize, but you'll probably never reach this point unintentionally without leaving a pan on the burner unattended. Under normal cooking conditions, any heat degradation of the polymer layer will be made up for with the fresh cooking oil that you've used, refreshing the seasoning. If you're going to use cast iron or carbon steel, you should thoroughly clean any burnt on bits after cooking with dish soap. Modern dish soaps don't have lye, so you won't be doing any damage to the seasoning and you'll only be left with polymerized oil, not burnt fat.

If you do decide to do more research and find something on point, please do share! I wasn't able to find anything that explicitly pointed towards it being unhealthy, and I'm alright with making a somewhat informed assumption of the risk.

The basis for the suit is in the title of the article. Most of these big suits against administrative agencies boil down to anticipation of speculative future injury as a result of agency action. This is part of the modern conservative playbook to destroy the administrative state by undermining one of the most longstanding precedents in administrative law, Chevron deference. The Supreme Court is already set to deliver an opinion which may water down or completely destroy Chevron deference in this cycle (Loper Bright Enterprises v. Raimondo). Settled law doesn't matter when it's convenient to a conservative majority.

It's so funny that Mr. "Enlightened" European's take on immigration being bad is verbatim right-wing American politician talking points. You're so much better than those racist Americans because you definitely only don't want brown people because of FACTS and LOGIC.

This isn't just about saving the environment, but sure. There's also the public health element of removing a major source of indoor air pollution that's detrimental to the residents of these units. These units aren't equipped with range hoods that can adequately ventilate the space, even if they're being used every time someone cooks.

I had no problem buying a portable induction wok "burner" outside of China; they were literally $50 USD at our local Costco a few weeks ago and that was including the kinda-cheap-but-more-than-adequate stamped carbon steel wok. I didn't even go looking for it and it found me. I've also had no problems charring peppers, onions, or ginger by just placing a pan over the stove element and sticking them on the pan when it's hot.

I always dial my espresso by taste, not time. Doing this will give you a lot more flexibility. That being said, I think the range where most of my coffees feel dialed is about 25-40 seconds.

I want to preface this by saying that I rarely change my shot from my standard 20g, so everything I'm going to say is conjecture, but I would guess that a single shot that takes 30 seconds to pull would be wildly overextracted. The reason why a double shot will take so much more time is because the puck of coffee that the water has to force its way through is much taller. Creating channels through a larger puck (or a puck made from much finer grinds) takes more energy from the water, so it should take longer. Once channels are made, the puck will quickly deteriorate, which is why the flow rate is so much faster at the end of a shot. That being said, you will definitely want to adjust your grind size for a single shot. Grinding finer than you would in a double shot will allow for a more even extraction in a single shot without overextracting the coffee, but it still shouldn't take as long as your double shot.

Internet Shaquille is something that hasn't been mentioned yet that I think really resonates with what you're looking for. All of his videos are short, focused, and aimed at helping regular people in the kitchen (with the exception of his April Fools videos, which satirize clickbait videos). There is some humor, but the information density of his videos reflects his ethos of not wanting to waste your time. To this end, sponsor reads appear at the end of the video (if they're sponsored at all), so you can completely skip them.

What grit did you use for this? I've always been curious about sanding down the rougher surfaces, but haven't pulled the trigger since I've read conflicting results about seasoning after the fact.

It feels even better when you look at the turnout and the margin. About a third of vote totals from last year's general election, and this was on the day before New Year's Eve, when you'd expect a lot of people to be traveling or hanging out with family. That's a shocking amount of people who turned up for a late special election just to give a fat middle finger to Republicans.

Unfortunately, I think this feature is app-specific since it's not something that Lemmy itself supports. I'm sure that if the feature is implemented into Lemmy proper, LJD will implement the official solution with a method to merge the preexisting filter lists.

As others have noted, the EU's GDPR does contain a Right to Delete. Some states have implemented the right on an individual basis, but it's going to be difficult to implement on a national basis because of the current political climate. A nationwide federal privacy law was in the works, but it contained a poison pill in the form of federal preemption, meaning that it would set a hard ceiling for data privacy that states wouldn't be free to exceed with their own legislation.

If you've got the time, I would encourage you to reach out to your representative in the state legislature to advocate for a state privacy law. You can point towards California's CCPA or Colorado's CPA as examples of already active privacy law. Companies are already supposed to be in compliance with these laws, but only with respect to consumers in those states. Point out that there shouldn't be much (if any) additional burden to extend that protection to your state. Your state AG can't enforce your privacy rights if they're not enshrined in legislation.